Marshalltown turn-ins

[smknwhlswife]

Here are our turn-ins for Marshalltown. Brisket-6th Place, Pork-6th place & Ribs-12th place.......sorry did not get a pic of chicken.

 

[chinesebob]

Looks fantastic - like all of your recipes

 

[smknwhlswife]

Iron Skillet Contest

Smoke on Wheels was chosen to take part in the Iron Skillet Contest.
6 teams, 3 ingredients, 2 hours to cook.

Country Style Boneless Ribs, 2 Anaheim Chilies, and Blueberries were the ingredients.


Here is what Andy came up with: pulled pork stuffed smoked chilies with blueberry sauce......we also turned in 6 cups of Blueberry Shortcake around the plater.


We Won!!!! Merl & Andy


Andy & I..... soaking wet!

 

[bbqbull]

Wow, sounds like everybody had a lot of fun for sure. The stuffed porkchops sound really different for sure.
Thanks for the photos as well.

 

[PigBoy]

Congrats guys! That's awesome!

 

[BBQ_Mayor]

Nice work on the Iron Skillet Andy and Kim. And thank for the pics. Those look great!.

 

[The_Kapn]

Good looking entries.

Great Job and congrats on the Iron Skillet title!

TIM

 

[HoDeDo]

Nice work on the Iron Skillet Andy and Kim. And thank for the pics. Those look great!.

Crossing threads here... but since kim posted the pics - you see what I mean on the pork slices? No need to hide them behind the pulled pork... show them off :wink: Cuz your slices were purty.

 

[ModelMaker]

Again, my loss.
Congrats you guys.
ModelMaker

 

[KC_Bobby]

Andy, what what temp do you pull your butt off to get it to slice that nicely? And how sharp is that knife? Would/could an electric knife cut that good?

 

[paydabill]

Loved those boxes. I liked the Brisket one best. It looked real nice. Congrats!

 

[Jeff_in_KC]

Hey Andy... why did ya hide the left ends of all your slices with burnt ends?

EDIT: Oops! Meant the RIGHT end.

 

[tony76248]

WTG, thats awesome.

 

[HoDeDo]

Andy, what what temp do you pull your butt off to get it to slice that nicely? And how sharp is that knife? Would/could an electric knife cut that good?

I pull one butt between 180/190 - give it the push test.... if it is still too tough... let it ride and pay attention to it.... just dont let it break over to pullin' temp. At 195-200 that butt will pull and you'll never have a shot at slices again.

And if you wrap, open the foil...

I have steered away from electric knives, since they leave a gritty surface on the slices. I have a 12" chef's knife, but what would be ideal is a granton blade Forchner carving knife like mokan has.....blade envy mod

 

[HoDeDo]

Hey Andy... why did ya hide the left ends of all your slices with burnt ends?

EDIT: Oops! Meant the RIGHT end.

I hid the ragged end, duh. trying to cover up my mistakes lol