DownHomeQue
is Blowin Smoke!
Yall still at it? :loco:
I've only cooked in two comps. Won Grand Champion in one but there was only 14 or 15 teams. The second one there were 40 team I beleive and we fininshed 23rd I think. To be honest I didn't enjoy staying up all night tending the fire and all the things that go along with it. So I decided to just judge. So theres your answer to that question.
But were not talking about flover profiles here and winning. Were talking about tasting a Charcoal flavor on the meat. I merely stated I have never been able to taste charcoal on the meat or tell what a cook is using to cook with. I've tasted bad BBQ but I can't say it came from what they were cooking with.
Maybe were just misunderstanding each other here. Anyway I'm done with it.
Yall still at it? :loco:
If he talks loud enough makes you want to listen, right? But he's from TEXAS, and drives fast!!Really dude?:wacko:
Say it aint so your a laywer, besides a BBQ master, race car driver. Just dont say your a Sicilian.-------- Never fall victim to one of the classic blunders. The most famous is "Never get involved in a land war in Asia." But only slightly less well known is this: "Never go in against a Sicilian when BBQ is on the line. Sorry about the paraphrase I apologize.
Wow the OP must be thinking WTF this is the most hostile place on earth.
probably helps you got an older wsm too..I had two of them where the latch broke after a couple uses..just put the door in upside down after thatWe take pretty good care of our cookers, although transporting to comps can take a toll. Thats why my gasser (1998 Weber Genesis) still works on the original ignitor, although, I mostly use it for BGE accessory storage these days:roll: It has gone through 3 sets of flavorizer bars, and a full shelf replacement though....I think I'll have to finally retire it soon, the frame is getting pretty rusty