Stokin' the Fire BBQ Fest - Birmingham, AL

swinebuck · Posted: Aug 28 2007 Post subject:

You guys were concerned with the late turn in times for this contest. Could anybody report on what happened and how it affected the teams.
Thanks
Mike
Swinebuck
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Too Sauced To Pork
Stumps GF-223 with Digi Q II & SW-223 Offset and six more
http://www.toosaucedtopork.com/
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SIMPLE Q · Posted: Aug 28 2007 Post subject:

Mike, I kind of like the later times, I probably got more sleep that way. It also gave me more time to prepare the meat (marinade & such). All in all I had a darn good time, drank my weight in beer , met some new friends, and came home with an award. What more could you ask for???? Laughing

Steve H
Simple Q Cooking Team

swinebuck · Posted: Aug 28 2007 Post subject:

Steve great job. What did you win? My son just moved back to Memphis from New York City. He is the head cook for the bbq team and he is glad to be back where BBQ is king.
Thanks
Mike
Swinebuck
_________________
Too Sauced To Pork
Stumps GF-223 with Digi Q II & SW-223 Offset and six more
http://www.toosaucedtopork.com/
http://www.facebook.com/pages/Too-Sauced-To-Pork/337985995846?ref=mf#

SIMPLE Q · Posted: Aug 29 2007 Post subject:

I got 13th in ribs. They were pretty good ( a lot better than the ones we cooked at reelfoot) tried a new recipe, seemed to work out well
If I remember correctly there was less than 2 points between 13th & 7th

also congrats to the pigs-r-us bunch for 8th in ribs and loose cannon for 16th in brisket. I apologize if I missed anyone.

Steve H
Simple Q Cooking Team

jvreeland · Posted: Aug 29 2007 Post subject:

Yeah I see how it is our 17th in brisket and 21st in chicken was not good enough for a mention Cool

I personally was not a big fan of the turn in times. I would have rather them stay the same. I think I am in the minority of this but that is just my opinion.
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Jeff Vreeland
Alabama GrillBillies Team

SIMPLE Q · Posted: Aug 29 2007 Post subject:

jvreeland · Posted: Aug 29 2007 Post subject:

That is much better then we did.

We marinated it and then seared on the weber as well. We then made some fajitas with it - after we got some tortillas.

We added some chips and salsa with it. Looked and tasted great to me - but the judges did not really think so.
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Jeff Vreeland
Alabama GrillBillies Team

Big Tom · Posted: Aug 29 2007 Post subject:

We enjoyed the late turn-in times.

We will plan ahead for next year and get a hotel room if for nothing more than a shower (gold bond powder & fresh drawers can only go so far Shocked

) We were pretty rotten after a couple of nights "roughing-it" and only a rinse off with a hose.

Enjoyed meeting some new folks and look forward to sharing some more good times and cold beverages at the next event, where ever that may be!
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Big Tom
Pigs-R-Us Cooking Team
Owensboro, KY / Corinth, MS

SIMPLE Q · Posted: Aug 29 2007 Post subject:

The only thing I dont understand about the mystery anything butt entry is the aluminum half pan you have to use as your blind box. They give you a portion of meat that would easily fit in a 9" styrofoam clam shell box. I think the styrofoam would make the entry look more appealing considering the size of the meat entry

just my 2 1/2 cents worth

steve h

p.s. last years mystery meat was even smaller