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Spotlighted News on The BBQ Forum
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Tuesday, 07 September 2010 04:09 |
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Posted by Bobby-Q on September 06, 2010 at 15:17:11: I started competing right
at the end of the last high scoring period for judges. Folks would complain
about how rediculous it was when you had 2 or 3 180s in a category and first,
second, and third were decided by a coin toss. The result of that seemed to be
the "6" rule being implemented which really scrwed things up for a few years.
I wonder with the way the scores are going this season how long it will be
before a new "adjustment" goes into play and what that possibly could be.
I'd have to dig out the paperwork to verify but I think every contest I
competed at this year had a 180, granted a lot were in dessert, but a few were
in meat which I had never seen before. Now I see where there was a post about
several 180s at a contest. I know at least 6 of my overall scores this year
would have been Grands last year.
All this being said, the cream always rises to the top and the best teams
exhibiting the most care and heart in their food are at the front of the pack.
Anyone else starting to feel this?
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Final Jack Draw Teams 9-4-10 - 2:27 PM |
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Tuesday, 07 September 2010 04:04 |
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Posted by Ray Basso on September 04, 2010 at 23:14:46: This was sent to me
today from: Debbie Christian Event Coordinator Jack Daniel Distillery.
I apologize for not posting this earlier today. I was out of the office for
several hours this afternoon and did not see the email until now.
Ray Basso
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Wednesday, 01 September 2010 06:03 |
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Posted by Steve in Denver on August 30, 2010 at 23:57:03: As far as I know
there isn't one, but I think there should be. From what we do and where we go,
with whom we do it with, I can't think of a better theme song than this:
Happy Trails, by Roy Rogers and Dale Evans.
And it not only
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Last Updated on Tuesday, 07 September 2010 04:08 |
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Tuesday, 31 August 2010 07:28 |
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Posted by jj'sss on August 30, 2010 at 18:42:39: Anyone have any good ideas of
something reasonable to put in cooks goodie bags? Thanks
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Friday, 27 August 2010 07:33 |
Posted by mike on August 25, 2010 at 15:51:45:
you know a project is getting close to completion when the landscaping goes
in. this is going to be one cool place. if you are driving across the topside of
des moines on i-80, look north. the place is huge, but i'll save the details
until they open up. this beautiful weather is sure a welcome relief for
landscapers and bbq restaurants. we're both getting our work done :).
mike
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Dropping Meat on the Ground |
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Friday, 20 August 2010 07:42 |
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Posted by Dirty Brisket Guy on August 19, 2010 at 12:12:48: At two contests
this year, we have observed another team fumble a brisket right onto the ground.
Earlier this summer, a team across from us fumbled an uncooked brisket right
into the grass/dirt as they were loading it into their smoker. They picked it
up, wiped it off (no water, just a towel) and then proceeded to place it in the
cooker.
Last weekend, we observed a different team pull a partially cooked brisky out
of their cooker at 6:00 AM or so to add some seasoning or what not, and plopped
it right onto the asphalt. These guys did the same thing, rubbed it off a little
and plopped it right back into the cooker.
What's the forum's view of the proper meat handling procedure that should
have occurred in these cases?
What is the proper etiquette to follow for a team that observes this
happening?
Neither of these teams received a call, by the way.
This post is intentionally anonymous as it is intended to call out these
teams, but merely to solicit opinions.
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Last Updated on Friday, 27 August 2010 07:31 |
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Friday, 13 August 2010 07:24 |
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Posted by TN-bbq on August 12, 2010 at 21:11:20: Catfish??? what is that?
This is gonna be very strange... surprised Myron ain't more vocal about the
meats.
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Last Updated on Monday, 23 August 2010 05:12 |
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Sunday, 08 August 2010 06:34 |
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Posted by jermo on August 07, 2010 at 21:50:38: I have an old Bradford pear at
my house that is splitting and needs to come down. Has anyone ever smoked with
this type of wood or should i just avoid it?
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Last Updated on Friday, 13 August 2010 07:24 |
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Best way to get immediate updates on the Jack draw |
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Monday, 30 August 2010 06:03 |
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Posted by MCW on August 29, 2010 at 16:46:35: Someone please tell me how to
get immediate...pull by pull updates of the Jack draw online.....THANKS
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Sams Club Invite some thoughts |
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Monday, 23 August 2010 05:14 |
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Posted by Buffalo on August 22, 2010 at 16:41:10: This joint venture between
KCBS and Sams could really be a great deal. I would like to say Thank You to
Kelly, Carolyn and rest of the KCBS office staff on a job well done. Sams Club
personal treated all of us cooks as royality we didnt want for nothing the
goodie bag or I should say the Flatbed cart full of everything a cook could ask
for was on there guessing $300.00 per Cart times 25 one each for every team.
Great Vip dinner, real nice breakfast spread. This could really be one of the
premier cookoffs in the country.
Thank you to all that put this event on!!
Donny Buffalo's BBQ
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Last Updated on Tuesday, 31 August 2010 07:27 |
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Tuesday, 17 August 2010 07:54 |
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Posted by roeboat on August 16, 2010 at 17:41:41: I just tried brining for my
second time, same results. Too salty.
I'm using 1 qt. water, half cup of salt, half cup of sugar, soaking for 2 hours.
Any comments? Ed
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Last Updated on Friday, 27 August 2010 07:32 |
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Latest
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Tuesday, 10 August 2010 04:48 |
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Posted by New2Q on August 08, 2010 at 22:43:29: Alert
Hot Thread - You have to read this one!!!
I see a lot of talk about cooking chicken in butter or other liquids. In fact, it is the topic of
the poll. Can someone explain to me why and how you cook chicken in butter or
liquid? Why liquids are used and how the cooking is done? I have never heard of
this before but it seems to be popular and I'd like to give it a try. Thank you.
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Last Updated on Tuesday, 17 August 2010 07:53 |
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Steve's ice cream stories got me to thinkin'... |
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Monday, 02 August 2010 06:51 |
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Posted by jazzy on August 01, 2010 at 08:29:53: I love hearing or reading
stories like the ones he wrote about down below. It would be interesting to read
more from people who have stories about spending time with their grandparents
back in the wonder years. Anybody care to share? Thanx Steve.
jazzy
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Last Updated on Friday, 13 August 2010 07:24 |
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