little bit of r & r
Knows what a fatty is.
- Joined
- Dec 27, 2011
- Location
- Springville, AL
Hope that chicken got swim lessons before going in all that butter. Ribs look good
Team name is Deep Elem Cue. We've tried several different methods, but to be honest we just started last summer and never entered any sanctioned events. This summer we're going to cut our teeth there.
I think smell a deadhead...
That's a beautiful glaze on those ribs, something I haven't been able to accomplish yet...
Have only attended one comp. 14th overall out of 37 entrants at the recent Best Dam Barbecue in Boulder City Nevada May 24th 2013. YEAH....I DID see what a JOKE it is how the "BBQ" chicken is done. Soaked in sugar and butter, scrapped skins yadda yadda yadda.
BBQ competition food is a VERY different format than any BBQ I've prepared or eaten. KCBS guidelines have only lead to prize seeking crews, not really improving much on what hits the plate. That's just the way I see it. Pretty much a joke.
Great post CBQ! What are some examples of ingredients to hit the "savory" notes to round off these ribs we're talking about. This has been my biggest struggle since starting.