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Hello from Kansas

post #1 of 13
Thread Starter 
So I am in my third year of BBQ comp. I have been learning a lot. Now I am onto the refining side of things. Our team currently uses a large custom smoker. I also keep a Treager by to have a quick adjustable heat. Mostly to bark up the meat after it has been wrapped or to do the chicken on. I mostly do the pork butts for our team. All though we all mess around with chicken. I will be in a comp this weekend and will let you know how that turns out.
post #2 of 13

Hello and welcome to the forum, I would like to pictures of some of the Comps.

 

Gary S

post #3 of 13
Welcome, glad ya joined us ! Good luck on the comp. & like Gary said.... Would like to see pics ! icon14.gif
post #4 of 13
Thread Starter 
I will get pictures of the set up tomorrow. It is a non sanctioned comp, but this one is normally pretty fun. It does have an open category which most people do a dessert. We normally smoke pineapple and do mascarpone with roasted pine nut as a topping. We are thinking of trying something new but who knows.
post #5 of 13
Thread Starter 
[IMG]here are aome pics of the smoker before it got going. I will get some of the boxes for turn in.
post #6 of 13
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post #7 of 13
Thread Starter 
bacon lollipops for our open category.
post #8 of 13
Thread Starter 
. Here is the peoples choice presentation
post #9 of 13
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post #10 of 13
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post #11 of 13
Thread Starter 
. Here is the peoples choice presentation
post #12 of 13
Thread Starter 
so we did well. Third in pork, second in brisket, first in ribs, and second in chicken. Which got us grand champion.

Keep in mind this was not sanctioned and only 12 teams.
post #13 of 13
Quote:
Originally Posted by bigd399 View Post

so we did well. Third in pork, second in brisket, first in ribs, and second in chicken. Which got us grand champion.

Keep in mind this was not sanctioned and only 12 teams.

CONGRATS ! beercheer.gif
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