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AZ Barbeque.com
February 08, 2016, 02:08:32 pm *
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 1 
 on: Yesterday at 10:02:06 pm 
Started by Mike (AZBarbeque) - Last post by Mike (AZBarbeque)
Had 2 teams cancel, so we have 2 openings.

If you have been waiting, now's the time to get your team registered.

Message me ASAP if you want to register.

 2 
 on: February 04, 2016, 06:51:44 pm 
Started by Mike (AZBarbeque) - Last post by Mike (AZBarbeque)
Meat Inspection will begin after NOON on Friday, not before.

 3 
 on: February 04, 2016, 05:09:15 pm 
Started by Smokey Hayes - Last post by Smokey Hayes
Just had some judges cancel. Need at least 3 but would like to have 5 more Judges!
Please register at www.smokeyhayesbbq.com on "Judges" tab.
Thank you,
Scott

 4 
 on: February 03, 2016, 12:44:41 pm 
Started by ckritt - Last post by ckritt
Highly successful BBQ joint for sale in North Idaho! Well established clientele, open since 2010.  Very profitable, high traffic near the University of Idaho.  Catering contracts for the 2016 wedding season, University football, and recurring community events are already in place.  

More details available, contact me or the real estate company we have listing it.

Real Estate Link: http://palousecommercial.idxbroker.com/idx/details/homes/b259/BO567225/Undisclosed

Craigslist: http://lewiston.craigslist.org/bfs/5408569949.html


 5 
 on: February 02, 2016, 05:56:16 am 
Started by Mike (AZBarbeque) - Last post by Mcevoyrom
Sounds like there could be a lot of bottles.

 6 
 on: February 02, 2016, 12:23:17 am 
Started by Mike (AZBarbeque) - Last post by Mike (AZBarbeque)
Mike....39 teams....is that right?

39 Listed Teams..  Yes

 7 
 on: February 01, 2016, 09:51:59 pm 
Started by azkitch - Last post by azkitch
I used 2 different thermometers. I keep wondering what I was hitting. I wrapped it in foil, had it in the house for about 45 minutes, then stuck it out on the smoker until the ribs were done, maybe another hour.
Seems like the applesauce idea worked fairly well. I was running the smoker near 275, and I think I got a little burn taste going on, but overall, it was pretty darned good!
I keep cooking loin back ribs that have a nice hump of meat on top...they seem meatier than the spares I cook. I sure need to do more research. I think I should cook ribs every weekend...a couple of each. Yeah, that's the ticket!

 8 
 on: February 01, 2016, 08:04:48 pm 
Started by Mike (AZBarbeque) - Last post by AZWildcat
Mike....39 teams....is that right?

 9 
 on: February 01, 2016, 08:01:55 pm 
Started by Mike (AZBarbeque) - Last post by AZWildcat
I'm good. Bottle of whiskey...probably Jack...

 10 
 on: February 01, 2016, 03:25:07 pm 
Started by Mike (AZBarbeque) - Last post by Mcevoyrom
Anyone want to do a bottle bet. It's real easy, bring a bottle and the highest placing team overall goes home with all the bottles. Or if you are like us if you win we do a lot of drinking Saturday night after awards.

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