Posted: 11/11/2011 6:52:01 AM EDT
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Hey, if you are looking for something to do next weekend, come see us at this BBQ competition. I'll have an amature team there. It's my first attempt at this and you guys are all welcome to come by and Hi.
Nationa BBQ Cup in Cumming GA Cumming Fairgrounds November 19th. Hope to see some of you there. http://www.nationalbbqcup.com/ |
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really nice. i love the reverse flow concept. does it cook well? what size is that tank (120-ish gallons?) i'd love to have one like that, but never cook for a big group...hard to justify a smoker that big for a pork loin and rack of ribs. |
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really nice. i love the reverse flow concept. does it cook well? what size is that tank (120-ish gallons?) i'd love to have one like that, but never cook for a big group...hard to justify a smoker that big for a pork lion and rack of ribs. It's great, heats and holds temps really well. It's a 250 so one or two pork butts and a couple racks of ribs do look lonely, but I love to fire it up every chance I get. |
| We're going to be the City of Cumming PD team, that's the name of the team. It's our first try and probably our last. We were doing it to sort of help raise awareness for the charity that this event supports, but it got much, much bigger than anyone anticipated so I don't think we are helping out much. We have had a great time practicing and I think we might actually place with at least one of our turn ins. We'll see. If any of you guys come, come by our cook sight and introduce yourselves. It would be good to meet a some of you guys. |
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Jeffco, What the hell is that thing..??? I knew I had seen one somewhere. It took me a while but I finally figured it out. 
TD http://www.hunt101.com/data/500/with_noo_noo.jpg Its a Pitmaster iQue. I plug that bastard into my WSM, set the desired temp, and then go to sleep while it keeps 225* all night long. I looked into a stoker unit which has tons of geeky bells and whistles, but for $145 shipped the iQue gets the job done just as well for a much lower cost. |
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Jeffco, What the hell is that thing..??? I knew I had seen one somewhere. It took me a while but I finally figured it out.
TD http://www.hunt101.com/data/500/with_noo_noo.jpg Its a Pitmaster iQue. I plug that bastard into my WSM, set the desired temp, and then go to sleep while it keeps 225* all night long. I looked into a stoker unit which has tons of geeky bells and whistles, but for $145 shipped the iQue gets the job done just as well for a much lower cost. I have a bbq guru for my egg that held a 225 degree fire for 27 hours last winter technology is great! |
AAR guys. We had a great time at the competition, I hope some of you guys were able to make it out there. We were very pleased with everything we turned in and learned a lot. We were able to get 4th place in the backyard division out of around 40 teams (I think it was). Holy crap what a ton of work and we froze our asses off. Now it's two weeks of resting and hunting in OK. I'll get some pics on sometime soon, there's no 3g out here in the sticks. 
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I'm a big BBQ fan.
I took my son. We paid 3 for parking and 5 to get in and then found a 3.5 hour line to get BBQ. So we ate a fn 10 $ gyro and played on the bouncy houses for an hour. Bummer. Drove to 400J&L to rid myself of bad felony thoughts and then across the street to Big Ds for some BBQ. 
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400North's experience mirrored ours. Seven of us met up there, saw the 3 plus hours line to sample the q's. We were starving so we settled for the gyros and "sasuage" dogs instead then left. My GF and I spent $3 to park, $10 to get in, $25 for two dogs, fried chips and one sprite.
We went to Academy Sports at the Avenues for their grand opening and got free t-shirts afterwards. |
Me and the wife met ARStudent and several others there... no way I was waiting in hours long line to get some 'cue. Sux. 
Since we decided not to wait in line the only other option for grub was the multiple gyro and hotdog stands. $8 for the worst, most awful, piece of horse dung 'sasuage' ever tasted in my life. Yes, sasuage is how it was spelled on the board. 
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You'all should have actually followed Coffman's advice to look our team up. Had you done that we'd have fed all of you slap full as when it was all said and done we left with food even after giving a shit load of it away to the public after our respective meat category turn ins. I sometimes get the feeling that nobody here reads a damn thing in any detail, especially if it's not from one of the idolized or clique posters. That sort of thing is very much a self correcting error as one tends to totally screw one's self from time to time by doing that. Yeah I'd say those experiences must have sucked and it's too bad 'cause we had a great friggin time. We'll may be back @ it again next year although I'll need some sponsorship if I'm going to take it on as pitmaster again. I spent way too much $ out of pocket this time around. |
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You'all should have actually followed Coffman's advice to look our team up. Had you done that we'd have fed all of you slap full as when it was all said and done we left with food even after giving a shit load of it away to the public after our respective meat category turn ins. I sometimes get the feeling that nobody here reads a damn thing in any detail, especially if it's not from one of the idolized or clique posters. That sort of thing is very much a self correcting error as one tends to totally screw one's self from time to time by doing that. N Yeah I'd say those experiences must have sucked and it's too bad 'cause we had a great friggin time We'll may be back @ it again next year although I'll need some sponsorship if I'm going to take it on as pitmaster again. I spent way too much $ out of pocket this time around. Am I one of the idolized or clique posters? If not, I should be... 
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| Sorry you guys had a bad experience. As I understand it, the line was for the "people's choice" samples which we did not turn in. The problem was that there were many more people than was expected. Some of the pro team guys told me that that was three or four times the people they had ever seen waiting to try the people's choice samples. I wish you guys would have found our pit as we gave away about 100 lbs of meat (literally). We did eventually have to call it quits with a lot of people in line at our pit because we began to run out before some of the team's families had eaten. We could tell that folks were getting frustrated. I hope that didn't put you guys off totally for next year. The organizer, Randall, worked very hard and wound up with about twice as many entries as he expected. There will definitely be another event next year, and if we compete again and you had troubles getting to taste something this year IM me and we'll hook you up. |