AZ Barbeque.com

Transplanted to Texas

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Jurena12

  • Karma: 0
Hey everyone. For those who remember, my dad and I used to compete with yall in Az under the name Pappa Charlies BBQ. We both ended up working in Texas (him in Houston and me in Dallas). We are gearing up for our first competition together since mid 2009. Since I now have my own responsibilities @ the competitions (rather than making sure we always had beer and making sure the fires didnt go out) I decided to join a couple of the communities myself. Stay tuned for pictures from the Bedford Blues and BBQ Festival this weekend. Glad to be in touch with yall again, and hopefully well get back out there to compete with yall soon!
#1 - September 03, 2010, 04:29:47 pm
Pappa Charlies for the WWWWIIIINNNN

azkitch

  • Karma: 9
Hey, Jared. Welcome back--ish...We miss you guys!! Hope to see you out here. The Annual Dave's Birthday Bash--oh sorry, the Annual Pulte BBQ Competition is November 13 this year. That'd work! Are you in Dallas proper? My daughter graduated from Mesquite High school in '99
Dave
#2 - September 03, 2010, 10:01:42 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

Jurena12

  • Karma: 0
Ill be with my dad here in about an hour, unloading our truck onsite, and ill mention the Pulte. I know we have competed there before and done ok. It might be something we could actually pull off. No I'm actually in the Highland Village/Flower Mound area, but I have a few friends out in Mesquite. Well my friends, be looking. Sunday or monday I should have pictures and results posted. Wish us luck!
#3 - September 04, 2010, 06:40:20 am
Pappa Charlies for the WWWWIIIINNNN

AzQer

  • Karma: 7
Welcome back Jared glad you are keeping in touch post lots of pics of your comps also tell your Dad we said Hi. Good luck
#4 - September 04, 2010, 08:33:00 am
Mark Smith
Southern Arizona BBQ Club Ambassador
MarkSmith@AZBarbeque.com

Mike (AZBarbeque)

  • Karma: 171
Welcome to the site Jared, I had thought this was you.

Great to have you on here.

Good luck this weekend in your comp, hope you both do great.

Look forward to seeing you back out at some of our great comps.

WELCOME!!

Mike
#5 - September 05, 2010, 01:15:57 am
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

n2dabluebbq

  • Karma: 2
welcome to the site and welcome to Texas! if you want i can pop you a note for a Texas bbq forum.
#6 - September 05, 2010, 11:42:04 am
low and slow baby, low and slow

s.475 passed baby!           http://s801.photobucket.com/albums/yy291/n2dabluebbq/

Jurena12

  • Karma: 0
Thanks mike. We miss you guys its weird being at a competition and not seeing/hanging with everybody. We just finished turn ins here in Bedford. Ill post results when I get them (4pm CST) and pictures when I get home tonight. Anyone feel like sharing where I should post them? And yes ndablue, I would love to get the link to that Texas site so I can link up with some guys in my area who I can connect and compete with when I'm not under the Pappa Charlies flag.
#7 - September 05, 2010, 11:54:09 am
Pappa Charlies for the WWWWIIIINNNN

Jurena12

  • Karma: 0
13 in chicken 15 in ribs 32 in pork and 27 in brisket out of a field of 50. Not too bad for the 1st competition back. Pictures to follow.
#8 - September 05, 2010, 03:10:59 pm
Pappa Charlies for the WWWWIIIINNNN

glenntm

Welcome Jared...
#9 - September 05, 2010, 05:19:54 pm

Crash

  • Karma: 20
Welcome back Jared......we still have that handle of Cuervo that you were sucking down at the Tempe competition.

Best of luck in your future BBQ competitions.
#10 - September 05, 2010, 07:28:38 pm
I love animals.  They're delicious!
VRM Pit Crew

RangerJurena

  • Karma: 0
13 in chicken 15 in ribs 32 in pork and 27 in brisket out of a field of 50. Not too bad for the 1st competition back. Pictures to follow.

Ironically, my two meats finished lowest..

3rd cook this year with very little practice due to relocation and sudden unemployment. It was fun to get back out amongst BBQ'ers though as Jared mentioned its easy to miss the AZ crew. I guess 7 comps in my initial year with all of you guys bred familiarity.  Anyway, I've up loaded the only pictures I took, Jared may have some more.

We had a good time and Jorge from the Bretheren hung out with us and ensured we had plenty of Gentleman Jack on hand as well. It is a pretty well run competition and the Blues fest that goes on right next to the cooking area kept plenty of music going both in the afternoon and evening. One of the few KCBS comps in Texas. One team apparently was confused and turned in a half chicken.. ???

Should finances turn around we might come visit toward the fall to cook.  Looks like TOY is shaping up to be a dandy in AZ. 


The ez-up in the evening.



15th place Ribs out of 51



It was cooked like a 27th place brisket no argument with the score...
#11 - September 08, 2010, 12:02:55 pm
2 Award Winning UDS's
Pappa Charlies Barbeque

n2dabluebbq

  • Karma: 2
nice colors on that ezup. definitely marks up the value!

and nice looking ribs. was the brisket a tad dry? kind of looks like it in the pic. but i know that can be deceiving.
#12 - September 08, 2010, 09:51:57 pm
low and slow baby, low and slow

s.475 passed baby!           http://s801.photobucket.com/albums/yy291/n2dabluebbq/

AzScott

  • Karma: 13
14' R&O offset
FEC 100
3 L BGE's
1 Mini BGE

Competing since July 2010

azkitch

  • Karma: 9
Ranger!
http://www.pappacharliesbbq.com/

And a Facebook page. Guess I'll go 'like' it.
#14 - February 19, 2014, 10:56:21 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

Crash

  • Karma: 20
Awesome news.  Wes totally transformed our competition brisket into a VERY consistent top 5 over the past 3 year.  Great guy!!

#15 - March 02, 2014, 01:54:29 am
I love animals.  They're delicious!
VRM Pit Crew

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