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What I See
Hey Bill, Been there a few times and really like it. Next time you come north let me know and we'll get together for a cold one 8) I'm only 5 miles west of 94- tommy c
- Post #2
- Forum: General Discussion
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How to run a chili cook off
Great tips there Dutch :D Your right on when you say to have the comp. surrounding a larger event- tommy c
- Post #7
- Forum: General Discussion
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First time bbqing
Great lookin' food there Leatherman :D Your doing just fine 8) Also love your neck of the woods. Would love to live up there but the wife says"too cold" :roll: -
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TailGator Pit
Nice! I guess I'm a little confused as to why someone would rather have this set-up, as apposed to just having a pull behind? As you stated it's awful heavy to move from one configuration to another. also after reaching your destination, its permanent on your vehicle unless you bring the stand...- tommy c
- Post #5
- Forum: Charcoal Smokers
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How to run a chili cook off
Hey Cheech, The competition I was in, the judges were area chefs. You need to have people with developed palates. Now thats just one source. Let the people at the cook-off be judges also, "peoples choice award" and ect.- tommy c
- Post #4
- Forum: General Discussion
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need a little advice
I'm with Cajun!!!! Run Forrest Run :lol: :lol: :lol: :lol Sorry Buzzard....I couldn't resist 8)- tommy c
- Post #6
- Forum: General Discussion
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How to run a chili cook off
Cheech, First thing to do is find some sponsors in your area. See if there willing to supply $$$$ for prizes and advertising. If you advertise and offer $$$$ and prizes....they will come also, have an entry fee to cover costs and avoid "ghost entries" or no shows the day of the contest. It's a...- tommy c
- Post #2
- Forum: General Discussion
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Peaches and Pigs, Kennesaw, GA
Welcome home Noah! The food looks great to me and more important...You had a great time :D I've finally had a chance to post all of my pictures, so take a look around. Also I've posted a chili recipe under the ''sides'' catagory, so check that out too.- tommy c
- Post #16
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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Tommy's World Class Chili
Cheech, That's a tough question. It makes quite a bit.....but it don't last long I wish I could give ya a better answer, but, I'd be lyin' :oops: Roughly 3 gallons- tommy c
- Post #8
- Forum: Side Items
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Tommy's Ribs
Sorry so late.......I had too many cold ones last night :roll: -
Tommy's Ribs
Thanks Steve :) Also smokin' some beans I'll have final pics later -
Tommy's Ribs
I rub it down with mustard and cajun seasoning for 24 hrs. Then mop with a combo of 3/4 apple cider and 1/4 Jim Beam every hr or so 8) -
Tommy's World Class Chili
Cheech, I won Grand Champion with this recipe :shock: As I posted yesterday I've been reluctent to release it before today :roll: But because I've gained alot of knowledge from everyone here at the best damn forum on the web..........I'm givin' it to all ENJOY!!!!!!! and let me know what ya...- tommy c
- Post #4
- Forum: Side Items
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Hi, new member here...
Welcome Don :D You've come to the right place. Lots of great people here to help with your questions. Please tell of your experience in the smoke house. Happy smokin'
