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May 04, 2016, 10:22:57 am *
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 1 
 on: April 30, 2016, 09:33:52 am 
Started by bucaguy - Last post by bucaguy
Rick from Lip S-Macn BBQ won the First Gold tong award for his ribs.   Congrats Rick

 2 
 on: April 25, 2016, 09:36:57 pm 
Started by Sgannon5 - Last post by Sgannon5
Sorry its sold

 3 
 on: April 20, 2016, 11:30:52 am 
Started by Ddave - Last post by AZWildcat
That's why I punch the holes. I do feel it cooks a little more even with the foil diffuser. But that's me.

 4 
 on: April 20, 2016, 09:24:41 am 
Started by 145 grill - Last post by Atlas
I think in season 6 Diners Drive-ins and Dives aired a segment on a restaurant in Ahwatukee called Los Taquitos.  In that segment, as I remember, they showed them preparing pork roasts with a rub.  I can't find the episode right now, if you can find it, it is worth watching.

 5 
 on: April 20, 2016, 07:41:37 am 
Started by Mark - Last post by SmokeWatcher
Wow.

 6 
 on: April 20, 2016, 07:37:55 am 
Started by Ddave - Last post by SmokeWatcher
Diffusers get in the way of fat dripping into the fire and creating wonderful smoke.  The distance between the firebasket and the food grate should diffuse enough.

 7 
 on: April 17, 2016, 04:55:01 pm 
Started by DRQ - Last post by DRQ
http://phoenix.craigslist.org/evl/snw/5544002102.html


I am selling my BBQ trailer. Most of you have seen it. so here is a quick run down of what it is
Insulated and finished walls and floor (FRP and commercial tile)
15,000 BTU ac unit with heat
30gallon water tank with pump and out door spigot.
Awning
Brakes
Electric inside and outside
walk on roof
Stainless steel tables
Murphy bed
Portable toilet


I can text you pictures if you like. just cant figure out how to get them on the forum here..


If you have any questions please call... this is an excellent trailer... I am asking 6000 or Best offer.. 480-258-1178

Thank you


 8 
 on: April 16, 2016, 09:21:26 am 
Started by bucaguy - Last post by bucaguy
Hey All,

Since there are not many comps here in the Phoenix area my cousin and I are trying to set up a monthly backyard bbq comp.  We would like to rotate houses each month and do 1 meat comps for now..  We would all be judging each other's stuff ( So if you are a ego manic don't come).  This is more about having fun, drinking a few beers and hanging out with more bbq dudes.  If you are interested let me know.. Right now we are planning one for next Sunday.         Oh and the wives (bbcuties) as my calls them are in charge of making sides..

 9 
 on: April 15, 2016, 12:02:55 am 
Started by BigSarge08 - Last post by Laveen-BBQ
I am totally bias.

Got my first WSM over a decade a ago. It is where I stear anyone that is starting in the hobby.

They are sturdy, consistent, and easy to learn on. There is also a large amount of resources online to cut down on your learning curve.

I would start with the 22.5. There is a smaller one but after a couple of years most people want to move to the bigger one anyway.

 10 
 on: April 14, 2016, 03:41:52 pm 
Started by Laveen-BBQ - Last post by Laveen-BBQ
Hello fellow Az Barbequers!

Recently I have started to do more catering gigs and the sizes of parties I am doing have increased.

I had been cooking on WSMs but now I am wanting something bigger. I want to be able to cook more briskets and ribs. I still want ease of use so upright will probably be the way I go. Do any of you have strong opinions on some larger uprights that I should take a look at?

Keep in mind I still don't want a trailer yet (that will be at the end of summer). I am also not interested in anything electric. This will sit in my backyard on my covered porch.

Thanks in advance for your expert feedback. This is the best barbeque community in AZ.

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