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See the World ... Smell the Smoke - Page 9

post #161 of 233
Thread Starter 
As we wind down through the last week of the contest I'm wondering why I haven't seen any of our friends from across the water? Everyone is welcome to participate. So if you're out there just watching - go ahead and throw in some Q views. You just might win!

Keep Smokin
post #162 of 233


forgot to show the finished abts
post #163 of 233


got another entry i did yesterday
but will give the board abreak........hehehe
will post tomorrow

post #164 of 233

Once we got you started, you really went to town!

Nice post!

Take care, have fun, and do good!


post #165 of 233

Contest entry

What great pics, been thinking about BBQ since I started here a few weeks ago. Finally hauled the smoker out for Labor day and here's my newbie entry.
The equipment and results, turkey breast (brined), ribs, and beans. And my son stealing a rib from the kitchen and finally MY plate biggrin.gif ! Had a great time and it sure beat mowing the grass!. Wish I'd gotten a pic of the blackberry pie, though. Hope these come thru, haven't done this before.
post #166 of 233
I see now that they may be a bit small. I can post larger if requested. But I forgot to say, notice my son's hat. Terps Rule!!! Thanks for giving me a reason to take pics of food, family thinks I've lost my mind.
post #167 of 233
Gracious! I don't see how anyone can judge this conest without tasting the grub! Everything looks sooo darn good. Might have to have a category for each type of food and even then it's just too beauitful!
post #168 of 233
Thread Starter 
I don't think we fully grasped the full scope of what would come out. But we have a system in place to narrow down to the winner. It still won't be easy... but I'm lovin' it.

Thanks for all the entries and comments so far. Time is running low so bring on the smoke!

Keep Smokin
post #169 of 233


my last entry

beer up the butt of a chicken.....did it yesterday

tried to keep temps at 300*.......i have found that using Royal Oak charchol burns hotter and longer than kingsford......and WAY cheaper......didn't know this hobby could get as exspensive as my golf hobby......hehehehe

took water pan out after internal temps got to 165, and put it back in dry......really helped with crisping up the skin....sorry.....forgot who mentioned that trick.....but thankx

here.......chicken rubbed up using jeffs rub

chicken on its throne......sittin chicken.....LOLOL

used a darker beer.......and used the trick of a pan for the throne to sit in....thankx again to the folks here

money shot

finished product in the ecb

chicken plated.....talk bout falling of the bones

post #170 of 233
Guess maybe I will put in a small entry before time runs out. Here's a couple of pics from this weekends smoke.
post #171 of 233


but have to laugh........someone ELSE who's dates get off, when changing out batteries............

thought it was just me

also.....btw........nice rig......can't say much bout the cow head..... ")

post #172 of 233
My entry!!! First q-views I have provided!

In hopes of achieving perfection I tried my hand with a pork shoulder this weekend. First Cooknfish fired up the smoker. Cowboy charcoal and hickory chuncks were used along with some pecan.
I think we might have gotten close to the right amount of smoke here.

The pork went in and after some time it adopted this beautiful look.

While it was working Mark and I worked on setting up some smoked stuff jalepeno's. Here we got the chiles in the smoker.

After some time passed it seemed as though the abt's were ready to come out of the smoker!

Here is another shot of them! My goodness they were tasty!!! Took longer to set them up then it did to eat them!

Upon reaching 190 we took the brisket out of the smoker and allowed it to rest. It was hard to resist the urge to slice right in.

After a rest I followed my urges and sliced right in. It was amazing how juicy the meat turned out. The bark was incredible. I was hungry!

Unfortunately this time the smoker was too full for the beans to go in there so I put them in the oven for a long cook. They came out incredible!

The meal assembled. Pork, Beans and grilled Corn on the cob!

A good bun and some bread and butter pickles finish out the plate. This shtuff was TASTY!

All in all a great day with great friends and great food!
post #173 of 233
Posted under Pork Forum originally, but here is my newbie entry.

post #174 of 233
Thread Starter 
Thanks for entering. Please re-read the rules and posts clarifying the rules (sorry for not being overly specific in the original post - we didn't have a fast speaking disclaimer voice). Posts #11 & #24 cover part of this. It's okay to post the pics in your own thread, but to qualify for this event, they must be duplicated here.

Links are allowed - but must be to a picture host - be it here on SMF or off site. Even if they are just links and don't show up as a picture as some hosts do for you - that is fine. Thanks.
post #175 of 233
So in other words a link to another, "thread" that has the pics in it would be insufficient correct?
post #176 of 233
Thread Starter 
That would be correct. The reason being is that we don't want to have to spend 3 days sorting through the posts and jumping from thread to thread to see the entries. Since most of the pictures will show up in this thread it makes it easier to find what we are looking for. Sorry for any inconvenience, but in the end if you win - you get something for the trouble.

Keep Smokin
post #177 of 233
Oh well better luck next time. I tried to clarify that when this first started but I guess I wasn't clear.

Good luck to the rest of ya!
post #178 of 233


still not to late to move the images here........contest for entry's doesn't end till this weekend

post #179 of 233
Ya I'll try. I'm at work now and can't do it from here but I may be home Saturday to do it if thats not too late. No biggie.

Have fun all and good luck!
post #180 of 233
Can anyone cooking on Lang actually be considered as a newbie? PDT_Armataz_01_22.gif
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