I found this elsewhere and thought I would post it here for your consumption:

I would like to clarify what happened last night with the Sam's registration and set the record straight. We host the kcbs.us website on our server. Yes, during heavy traffic the server was slow and sometimes timed out. But, you and many others were able to successfully get in and submit a registration. However, many people were getting the message saying they were already registered. I spoke with one person this morning who successfully submitted a registration 8 times in the first 3 or 4 minutes and got the already registered message every time. The same thing happened to me when I tried to register. I tried again 3 or 4 times and kept getting the same message that I was already registered so I thought the registration must have gone through and I just didn't get to the payment screen.

I have access to the database where MMA stores the registrations so I checked the database to see if we were in it. The only entry I found in the database was my registration from last year. All of last year's registrations were still in the database. At that point I knew what was happening. When a team that competed in a Sam's event last year tried to register they were getting the already registered message. Teams that didn't compete last year were having no problem registering. All the teams getting the already registered message kept retrying adding to the server overload.

I looked at the kcbs.us files on the server and saw that the file containing the code to check to see if a team was already registered was updated around 8:09 so MMA had figured out what was happening and fixed the code. Unfortunately by that time some of the contests were already full.

 Read More on the BBQ Forum

Hi All...I just bought a 20lb New York Style pork shoulder on sale...want to serve it at a birthday party (mine) in March. Having fantastic unusual warm January winter here in Toronto (was 50 degrees yesterday!)similar weather forecasted for this week with NO SNOW so wanted to make now, freeze before my good weather luck runs out...Question, according to my wife frozen pulled pork of mine has always been dryer than fresh, which I have never made dry..any advice, got gallon size zip lock freezer bags I want to use, I use an apple juice/vinegar/Worcestershire injection so spray with that before in the bags? I wrap Texas Crutch style) use that liquid too...Chunks to freeze vs pulled or chopped? Any advice welcomed.

 Read More on the BBQ Forum

I want to wish everyone a very happy new year. I really hope 2012 turns out to be a great year for everyone. Last year was a difficult year for many but, I hope 2012 is the start of things getting better for everyone.

I also want to thank all of you that have supported The BBQ Forum for all of these 15 great years. The forum would be nothing without your participation. I also want to thank everyone who made the recent Hawgeyesbbq.com year end sale another big year.

I think I am very fortunate in that I have a personal family that I am proud of and the BBQ Forum family. I am just like everyone else, I wish I had more material things but I can get by without them. As I get older I am starting to lean that good health is best thing I can hope for in my life. So I wish for you that you have a healthy and prosperous new year. But most important take care of your health.

I have, in my mind, a set of plans for the New Year, as I always do. New Years is always a starting point for me. I think that it is important to always have a plan at the beginning of the year that lays the course for the next year. Many times things do not always go the way I have planned but I have a road map in my mind so I think I know where I am going. In this plan I have certain goals, like I want to read sixty books a year, and to exercise at least 30 minutes every day. I always hope I exceed these goals but if I miss them a little bit it's OK.

All the members of KCBS can start this New Year by voting for the new board of directors starting January 2nd. There are hundreds of KCBS members that frequent this forum and I hope all of you vote in this election. It's important that you vote and encourage others to vote. Let's do what we can to make the turnout for this election better than it ever has been.

So Happy New Year.

Ray Basso

 Read More on the BBQ Forum

Just wondering if anyone has ever done cow tongue? I have a couple. (Thought they would be finger lickin' good) Any ideas? Thanks in advance, Mike

 Read More on the BBQ Forum

Hello y'all. Long time no post.

I need some advice on a sauce for a Christmas dinner I'm doing. They've requested brisket and I don't know what kind of sauce to provide. I don't want BBQ sauce, and I want something a bit more than a thin au jus (what I did last year). I really don't want a gravy, either. Any ideas? What have you all done before to make your brisket more formal?

Many thanks in advance!

-Lance

Read More in the archives