Recent Posts
  BBQ Island      
AZ Barbeque.com
July 25, 2016, 10:52:21 am *
Welcome, Guest. Please login or register.

Login with username, password and session length
News: Get your team signed up for the Famous Dave's Brisket Challenge http://www.azbarbeque.com/forums/famous-dave's-2016-brisket-bean-challenge//
 
   Home   Help Search Calendar Login Register  

Pages: [1] 2 3 ... 10
 1 
 on: Today at 09:36:18 am 
Started by Mike (AZBarbeque) - Last post by Mike (AZBarbeque)
We have 4 Registrations in already for this event.

Who else is interested in joining us??

Don't want to compete, that's OK too.  Get up out of the Valley heat & just come hang out with us.  Want to help cook the ribs for the public, you can do that too.

This event is more of a social event than a comp, so come on up and enjoy a fun weekend.

 2 
 on: Today at 08:21:30 am 
Started by Mike (AZBarbeque) - Last post by Mike (AZBarbeque)
Hey all, Thanks in Advance for your support.

What we need:

Appetizers
Main Courses
Sides
Desserts - Dave Calvert, Kegger's BBQ - Ice Cream
Plates
Napkins
Plastic Ware
Set up
Tear Down
Serving
Donations for their raffle

If you can help, please post up and we will continually update the list.

Thanks,

 3 
 on: Today at 08:17:36 am 
Started by Mike (AZBarbeque) - Last post by Mike (AZBarbeque)
Hey all, once again, AZBarbeque is teaming up with SMA to provide food for their annual fund raising event.

We have always had a great turnout and support from our members and hope to do so once again this year.

We need volunteers to help with us feeding this great group out at this event.  Appetizers, Main Courses, Sides, Desserts, Plates, Napkins, Plastic ware, Set up, tear down, serving, cooking, etc.  Any help you could provide would be great.

Here are the details:

http://events.curesma.org/site/PageServer?pagename=ARIZONA_WNR_Home


10th Annual Arizona Walk-n-Roll
Sun 11/12/2016 9:00 AM - 2:00 PM

Steele Indian School Park
300 E Indian School Rd
Phoenix, Arizona 85012

Cure SMA is dedicated to the treatment and cure of Spinal Muscular Atrophy (SMA) - a disease that takes away a person's ability to walk, eat, or breathe. 8 million Americans carry the gene that causes SMA, and it is the number one genetic cause of death for infants.

Since 1984, we've directed and invested in comprehensive research that has shaped the scientific community's understanding of SMA. We are currently on the verge of breakthroughs in treatment  that will strengthen our children's bodies, extend life, and lead to a cure.

We have deep expertise in every aspect of SMA - from the day-to-day realities to the nuances of care options - and until we have a cure, we'll do everything we can to support children and families affected by the disease.

Learn more about how you can help us reach a treatment and cure at www.cureSMA.org.

 4 
 on: Yesterday at 11:29:11 pm 
Started by Mike (AZBarbeque) - Last post by Mike (AZBarbeque)
Is it one bean entry per brisket entry?
I'd like to do one brisket and maybe two beans.
Thanks
-Pit

No, each is separate.  You can do up to 3 different Brisket entries & up to 2 different Bean entries.  Each has it's own entry fee, check the registration form for details.

 5 
 on: Yesterday at 01:34:09 pm 
Started by Mike (AZBarbeque) - Last post by Pit 4 Brains
Is it one bean entry per brisket entry?
I'd like to do one brisket and maybe two beans.
Thanks
-Pit

 6 
 on: July 23, 2016, 12:57:02 pm 
Started by Stephanie - Last post by Stephanie
Yes. We wanted to try a shorter cooking time. It was wrapped in peach paper so like I said we never have had a crust like this before.

 7 
 on: July 23, 2016, 12:41:21 pm 
Started by Stephanie - Last post by Mark
I assume you cooked it hotter to have cook it faster? That may account for the harder surface. It looks good! A lot of cooks wrap theirs in butcher paper or foil for the last few hours to maintain moisture.

 8 
 on: July 23, 2016, 08:42:11 am 
Started by Stephanie - Last post by Stephanie
We cooked at 18# brisket last night and it was really moist but the crust was really hard. We haven't experienced this before. It was a prime brisket by Swift from Costco.
We changed a couple of things on this cook.
1. Used all fruit wood.
2. Spritzed it with a little crown royal twice.
3. Cooked it in 10.5 hours oppose to our regular 16 hour cook.

Thoughts as to why the bark was so hard?
Thanks!
Stephanie

 9 
 on: July 23, 2016, 08:23:58 am 
Started by Stephanie - Last post by Stephanie
Thanks Mike,
Yes we own 3 smokers and have been working on perfecting our brisket. We hope to come out to the Famous Dave's event.

 10 
 on: July 22, 2016, 12:40:50 pm 
Started by Stephanie - Last post by Mike (AZBarbeque)
Hello Stephanie, Welcome.  Great to have you here.

Are you currently a BBQ enthusiast?  What are you smoking on now??  What's your favorite thing to smoke?

We have a great event coming up in a few weeks at Famous Dave's in Mesa, we would love to see you out there.

Visit http://www.azbarbeque.com/forums/famous-dave's-2016-brisket-bean-challenge/famous-dave's-2016-brisket-bean-challenge/ for all the info.

We look forward to seeing you online here as well.

WELCOME!!

Pages: [1] 2 3 ... 10

Powered by MySQL Powered by PHP Powered by SMF 1.1.21 | SMF © 2015, Simple Machines
SMFAds for Free Forums

Refferals System by CreateAForum.com
Valid XHTML 1.0! Valid CSS!