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AZ Barbeque.com
February 01, 2015, 12:08:32 am *
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 1 
 on: Today at 12:00:17 am 
Started by Mike (AZBarbeque) - Last post by Mike Allison
I didn't get it. What time are turn in's?  Cheesy

 2 
 on: January 30, 2015, 11:07:53 am 
Started by Mike (AZBarbeque) - Last post by AzQer
Thanks Mike see I read  Wink

 3 
 on: January 30, 2015, 09:51:12 am 
Started by Mike (AZBarbeque) - Last post by Mike (AZBarbeque)
Attached is the info sheet I sent out to all the teams & judges.

If you have any questions, please message or e-mail me or post them up on here.

We look forward to seeing you all down there.  As of now, the weather is looking perfect.  Let's hope it holds.

A few items to remember:

* Space is very limited, bring the most condensed set up you can.
* Power is centrally located, bring lots of extension cords
* Water is available, but you have to get it & bring it to your booth, so bring a cart
* Appetizer Party on Friday night at 8 pm is Sponsored by BBQ Island.  Everyone on your team is encouraged to make their own dish.  This is a great social event, so come & enjoy mingling with everyone.
* Awards will be some time between 4 - 5 pm on Saturday.
* We encourage all the teams to do the public Sampling.  If the weather is good as it's expected, we should see some nice crowds.
* Have Fun, that's what BBQ is all about.
* Bottle Bet - some teams have started a Bottle bet, look at the main thread for info.

 4 
 on: January 29, 2015, 12:32:39 pm 
Started by Mark - Last post by Mark
http://www.grilling.com/food/recipe/1055/Spicy_Barbecue_Roll/

 5 
 on: January 27, 2015, 05:33:39 pm 
Started by Scott Hayes - Last post by Scott Hayes
I would like to welcome John Marshall of "Puny John's BBQ" to the competition.
Who's next to sign up? Getting close to only 30 days left!

 6 
 on: January 27, 2015, 02:21:45 pm 
Started by azkitch - Last post by akurasch
Great stuff.  The owner's name is Oren and he has a real passion for BBQ.  He is open weekdays only and opens 11:00 until the meat is gone.  I had a little taste of everything and it all ranged from very good to excellent.  I was fortunate to show up on a Tuesday and had a taste of the Tuesday special Tri-tip which was probably my favorite of all of the offerings.  Turkey and chicken were spot on.  Ribs and pulled pork were both very good, but as he tinkers with the recipe just a hint more smoke and sweetness and they could be off the charts in no time.  I had burnt ends from two different briskets.  One was near perfect while the other was very good, but just needed a little more punch of flavor.  The sausage was very tasty with a nice little kick without being too powerful.

Highly recommend my BBQ brethren give this place a try!

 7 
 on: January 26, 2015, 12:17:12 pm 
Started by Mark - Last post by Mark
http://www.foodandwine.com/blogs/2015/1/24/17-sauces-for-chicken-wings

 8 
 on: January 26, 2015, 10:00:03 am 
Started by AzQer - Last post by Fat Frankie
We have an ABES 48" cabinet, Myron Mixion Flat Rack 48" 2 UDS's, A custom 48'offset  with a 4ft grill from Dave Gonzales of AZ BBQ outfitters in Tucson, and looking at SBS midsize gravity fed. Also have my original 4' upright from 10 years ago, 1 egg and a Traeger, Willing to sell the Myron Mixon for the right price.  Undecided

 9 
 on: January 24, 2015, 07:23:28 pm 
Started by azkitch - Last post by azkitch
I swung by there and said HI...he was closed and chopping some pork. Place smelled wonderful, and he has a Southern Pride in there. It's directly behind an Indian restaurant, just to the west of a Caramba's.

 10 
 on: January 23, 2015, 04:37:54 pm 
Started by azkitch - Last post by Anthony
Just saw it on Yelp.  Don't see their hours of operation anywhere though.  Really want to give it a shot.

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