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November 27, 2014, 07:10:24 am *
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 on: Today at 06:30:14 am 
Started by Scott Hayes - Last post by Scott Hayes
May your stuffing be tasty,
May your turkey be plump.
May your potato's n gravy...
have nary a lump.
May your yams be delicious,
May your pies take the prize,
May your Thanksgiving dinner
Stay off your thighs!

Happy Thanksgiving everyone!

 on: Yesterday at 01:49:39 pm 
Started by Mike (AZBarbeque) - Last post by 145 grill
We got lucky this year, we are not cooking, we are crashing the kids and grandkids dinner.

 on: Yesterday at 07:10:14 am 
Started by Mike (AZBarbeque) - Last post by Yeller
Always use the ricer...

 on: Yesterday at 06:45:02 am 
Started by Scott Hayes - Last post by Scott Hayes
Hello everyone, I have the awards info for the competition.
Grand Champion - $1500.00
Res. Grand Champion - $1000.00
Each of the 2 categories will pay,
1st - $500.00
2nd - $300.00
3rd - $200.00
4th - $150.00
5th - $100.00

I am still working on some other pay outs for 6th thru 10th and I will post when I get them locked down!

 on: November 25, 2014, 09:05:56 pm 
Started by Mark - Last post by Mark
Nice article about a Texas trailer that does everything from scratch.

 on: November 25, 2014, 04:20:18 pm 
Started by Mike (AZBarbeque) - Last post by Mark

My family favorite is boiling about 1 part carrots with 4 parts potatoes. Absolutely delicious.  Tongue Try it and I bet it will become a family favorite of yours.

 on: November 25, 2014, 02:17:21 pm 
Started by Mike (AZBarbeque) - Last post by chas
If we are concerned about tradition, maybe we should only cook on the ground using hot shoveled coals. If NOAH could get propane, he would have used it. We allow pellet, sawdust,charcoal, gurus, damper regulators,water pans. Getting the smoke ring, wood smoke flavor is difficult to produce using gas. we should not tell the teams how to smoke meat. We as judges are told to judge the meat presented to us with our eyes, our noise and pallet. cooking procedures change as time goes on. if we allowed  gas, we would still have stick burners. I have built verticals, off sets, reverse flows, stick burners, a mixture of pellets, water pans, gas with wood boxes, etc since 1966. I have four units that I use, sometimes during a Holiday season I will use to or more different types of smokers. At a festival comp in SC, I smoked six chickens and 18 racks of ribs.I used a gas rig and and a stick burner. No one could tell the difference. Maybe we would get more cookers involved.

 on: November 25, 2014, 06:52:49 am 
Started by Mike (AZBarbeque) - Last post by Yeller
Buffalo Wings and Pizza on the Blackstone. We already had turkey thanks to our Canadian friends who came down for the race couple weeks ago and fixed big dinner for everyone.

 on: November 25, 2014, 12:39:23 am 
Started by stevek - Last post by Mike (AZBarbeque)
For those of you looking for a great smoker, this is it.

These are great smokers.  I was a distributor of them here in the Southwest for many years.  They do NOT make them anymore, so they are collector items now.

Hey can cook a lot of food and they hold temps great.

For this price, you can't beat it.  I would Highly Recommend it to anyone thinking of getting into cooking large amounts of food or competitions.

 on: November 24, 2014, 05:44:20 pm 
Started by stevek - Last post by stevek
I am selling my diamond plate smoker that I bought from Tex-A-Que a few years back from Patrick. If interested please contact me here. Would like to get $3500.00 for it. This price is NOT firm. You will also get some other things with it, including some pecan wood that i still have, some other things we had bought.

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