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When: 6/29/14 Where: 22624 (155 Fairgrounds Rd Clear Brook, VA 22624) What: Backyard Contest For: Adults $20, Kids $10 info on Backyard page www.hoggingup.com :sausage:

Hello from Danforth and Greenland Cove area. (Washington Co.) Aroostook is barely :grilling_smilie:a few miles away.

Hogging Up BBQ & Music Festival Clear Brook, Virginia Near MD, PA, WV (Panhandle) $6900 + sponsor prizes www.HoggingUp.com NOTE: BACKYARD CONTEST ON SUNDAY 6/29 :grilling_smilie:

Just found this old thread. You could feed a stadium with that thing. Wonder what it sold for.

Saved by the bell! Thanks for sharing.

I was grayed out so I gave up trying. I notice some people have 'em and some people don't. Even some moderators are grayed out I wonder why.  I thought it was me because in the window it shows the links but when you preview they disappear. Help!

I do feel your pain. There's nothing like a nice hunk of meat. Technically you can cool it down in time if you are careful. Small hunk, not a whole darn cow mind you. HOME METHOD Let it rest. If you cooked in a pan, you must now transfer it from the hot pan into a cool pan,--aluminum foil one...

Welcome. You sure are in the right place. Have pit will travel. There's a lot of helpful threads here and also some WIKI articles how to this --- how to that.  Have to spend some time and look around. I'm still surfing them. wayne

Welcome!  Happy Grilling. That's a great grill!

It's funny you mention that because it does slice better. Here's another hint, we have taken huge hunks of beef that have reached temp, let them rest, cut them into small hunks and frozen them. You can actually slice paper thin from frozen state. A quick reheat in aujus is mouthwatering.  ...

I am under pressure. Can't keep up at a county fair. Overloaded bbq. Smoke is killing me. So now I take two or three pits or smokers. Here I am with my cousin Dale.  We learned that lesson . WIFE LOVES BRET.

Pork has to cook to at least 145F to prevent trichinosis - USDA now recomends cooking Pork to 145 w/ 3 min rest. Sadly  many places I go will tell us to cook to 160 or higher to be on the safe side. (Smaller towns can implement their own rules) So, searing it to 165F can really dry out a pork...

My hats off to you sir, this is indeed what having a good time and barbecuing is all about. Awesome photos.  Thanks for sharing! woot woot my hats off to you! wayne

I hope to get my butt down there and check it out!

Hmmm sounds like we need to work on this if we can't find one.

Thanks guys. Glad to be here. @JRod62 the best recipes come from experimentation , and a good grill guy will tell you "I wish I wrote half of those recipes down."   Fortunately for the rest of the world my baby brother blabbed most of my dry rub for beef recipe to the NY times  so you can make...

Never soaked but not opposed to.....usually have to grill in a hurry so it's wood dry hardwood all the way. Wayne

Hi, I'm Wayne Schafer from Big Fat Daddy's. I'm new here in the forums, although I've been grilling beef and bbq for 30 years this year.   I make a living as a professional grillmaster selling my food at fairs and festivals and doing private events on the East Coast. I've been very fortunate to...