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Hey all Jeff wants to make a record 90# sausage burger at the Silver Lake Cookoff. He is looking for someone from the Michigan Pork Association.
Either let Jeff Clark know or let me know & I will let Jeff know.
Practice makes perfect! Did my first rib cook-off this past spring, family ate ribs every weekend for a month before the comp, got a third out of 27 teams!. What do you plan on doing for chicken? Got any questions, shoot me a p.m., be glad to help ya
Sounds like me. Going broke buying ribs & cooking them. The neighbors like the leftovers but they are not the judges. One neighbor said they were the best ribs they ever had
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I am doing wings as the backyard has only ribs & wings. I plan to something different with the wings, leaving them whole. I have been having good luck except the skin but that has improved with oil in the mop sauce. I think that leaving them whole may win some points in presentation. It also slows them a little bit so I get good (smoky) flavor in the meat. I have worked out my own rub for the ribs. It is very low salt cause the wife has sodium issues but is very good. Jeff tried some of the earlier version, that I had my daughter bring to work with her, she works at Sands & he liked them so I think I am on the right track.
Should be rolling in about 1300-1300 hrs at the Dunes Waterfront Resort. Gotta have time to check-in, figure where to go, fill the ice chest, and have a cocktail.
Just wondering?....... We had the "Taste Of Grand Rapids" and we have "Silver Lakes BBQ-Fest/ AppleFest".....Any other state or "area" have a SMF "gathering" (Since the biggie in June)? Looks like us in Michigan are leading the pack!!!! (taking camera)!