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bearbonez

  • Karma: 9
 Cool pics. I am kinda curious, though.....WHAT ARE THEY DOING TO THOSE RIBS!!??!! That's just to finish to make the sauce carmelize real fast or something right??? They didn't actually cook tehm a few inches over the coals did they??
#16 - October 23, 2006, 05:42:39 pm
David "Bear" Nunley

VisionQuest220

  • Karma: 0
No, they were just finishing them off over the coals as you surmised.  Although the event is fun to attend and there is a lot to see and do, I think the ribs that are being sold to the general public (at a clip of $20/rack or $6 for a "sampler" which was typically 3 bones) were pretty mediocre.  Over 100 tons of ribs were cooked and sold at the event this year (over 5 days) and I don't see how that kind of volume cooking can result in a really high quality product.  The stuff the teams (27 of 'em I believe) turned in for judging was probably a totally different story.
#17 - October 24, 2006, 12:38:53 am
http://www.rhythmnque.com
The All-WSM Championship Barbeque Team
2008 & 2009 CBBQA Team of the Year

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