October 23, 20222 yr 17 minutes ago, Mat said: I'm coming to your place for food when I'm in Philly I'll make sure I have the shrimp ready for the barbie
October 23, 20222 yr 12 minutes ago, BFit said: I'll make sure I have the shrimp ready for the barbie I'll bring the Fosters
November 23, 20222 yr Smoking the turkey for Thanksgiving this year. Got a 14lb bird, gonna spatchcock it and dry brine, probably inject it with some chicken broth/butter mixture. Anyway, here's some chimichurri steak and fries I did recently with thin cut boneless short ribs.
November 24, 20222 yr Doing a spatchcocked turkey with all the tradition sides, along with a brisket and mac & cheese.
May 16, 20232 yr I'll be in Morgantown on Saturday cooking ribs and chicken for a nationally sanctioned bbq competition. Twin valley fire and smoke bbq . I've been practicing since September to get my cook times, flavor, texture and presentation right. Finally gor everything where I want it last month, and did a dry run over the weekend. Well, half a dry run, I forgot my chicken in the truck and it went bad before I could cook it Come check it out if your bored on Saturday. If you find me, I'll pretend not to know you and call you some internet weirdo, but I'll give you a rib and some chicken
May 16, 20232 yr 17 minutes ago, BFit said: I'll be in Morgantown on Saturday cooking ribs and chicken for a nationally sanctioned bbq competition. Twin valley fire and smoke bbq . I've been practicing since September to get my cook times, flavor, texture and presentation right. Finally gor everything where I want it last month, and did a dry run over the weekend. Well, half a dry run, I forgot my chicken in the truck and it went bad before I could cook it Come check it out if your bored on Saturday. If you find me, I'll pretend not to know you and call you some internet weirdo, but I'll give you a rib and some chicken can we get redden a good sized plate delivered ? is the coleslaw made with crisco or just pork lard ? double helping that one. deliver to: Doylestown Neo-Natal 595 W State St, Doylestown, PA 18901 (unit#87)
May 16, 20232 yr 2 hours ago, BFit said: I'll be in Morgantown on Saturday cooking ribs and chicken for a nationally sanctioned bbq competition. Twin valley fire and smoke bbq . I've been practicing since September to get my cook times, flavor, texture and presentation right. Finally gor everything where I want it last month, and did a dry run over the weekend. Well, half a dry run, I forgot my chicken in the truck and it went bad before I could cook it Come check it out if your bored on Saturday. If you find me, I'll pretend not to know you and call you some internet weirdo, but I'll give you a rib and some chicken im one of the judges for this. i accept Venmo, just sayin.
May 16, 20232 yr 3 hours ago, Alpha_TATEr said: im one of the judges for this. i accept Venmo, just sayin. Are you really?
May 16, 20232 yr 14 minutes ago, BFit said: Are you really? no. unfortunately, just like the MSM, i lied.
May 16, 20232 yr 3 minutes ago, Alpha_TATEr said: no. unfortunately, just like the MSM, i lied. not gunna lie, i didnt believe you but i kept thinking about it and started to believe
May 16, 20232 yr 5 minutes ago, BFit said: not gunna lie, i didnt believe you but i kept thinking about it and started to believe hey good luck, ribs look spot on.
May 16, 20232 yr 4 hours ago, Alpha_TATEr said: im one of the judges for this. i accept Venmo, just sayin. 44 minutes ago, BFit said: Are you really? He only judges tube steak eating contests
May 16, 20232 yr 1 minute ago, mikemack8 said: He only judges tube steak eating contests still upset you came up short i see.
May 17, 20232 yr 15 hours ago, Alpha_TATEr said: still upset you came up short i see. well I see you are just as stupid as you've always been, I predict you will lick sack this week
May 17, 20232 yr 1 hour ago, olsilverhair said: well I see you are just as stupid as you've always been, I predict you will lick sack this week It's not a prediction if the act has already happened....
May 17, 20232 yr 9 hours ago, olsilverhair said: well I see you are just as stupid as you've always been, I predict you will lick sack this week how badly do your fingers stick to the keyboard with @EaglePhan1986's goop all over them ?
May 17, 20232 yr 38 minutes ago, Alpha_TATEr said: how badly do your fingers stick to the keyboard with @EaglePhan1986's goop thick bbq sauce all over them ? fyp to be relevant to thread title.
May 23, 20232 yr On 5/16/2023 at 7:54 AM, BFit said: I'll be in Morgantown on Saturday cooking ribs and chicken for a nationally sanctioned bbq competition. Twin valley fire and smoke bbq . I've been practicing since September to get my cook times, flavor, texture and presentation right. Finally gor everything where I want it last month, and did a dry run over the weekend. Well, half a dry run, I forgot my chicken in the truck and it went bad before I could cook it Come check it out if your bored on Saturday. If you find me, I'll pretend not to know you and call you some internet weirdo, but I'll give you a rib and some chicken how did you do ?
May 23, 20232 yr 4 hours ago, Alpha_TATEr said: how did you do ? I came in 15th in chicken and 20th in ribs out of 23 teams. Not great but not bad. a lot of those guys have been doing these comps for years. Had a great time, everyone was nice and it was basically a big party Friday night
May 23, 20232 yr 1 hour ago, BFit said: Had a great time, everyone was nice and it was basically a big party Friday night Hey, good for you.
May 23, 20232 yr My big morale victory of the week was chicken. By far the hardest to get right for a competition, due to the shape and the skin. The guys next to me, who've been doing this for a few years, showed me all their techniques for chicken. All the seasonings, ribs, injections, brines that they use. Showed me how to set up the greens in the turn in box. They were awesome, but they also told me that I need to brine and inject (I only inject) and they showed me what they said was the better way to deal with the skin (which I didnt do). Ended up placing 2 spots better then then
May 24, 20232 yr 12 hours ago, BFit said: My big morale victory of the week was chicken. By far the hardest to get right for a competition, due to the shape and the skin. The guys next to me, who've been doing this for a few years, showed me all their techniques for chicken. All the seasonings, ribs, injections, brines that they use. Showed me how to set up the greens in the turn in box. They were awesome, but they also told me that I need to brine and inject (I only inject) and they showed me what they said was the better way to deal with the skin (which I didnt do). Ended up placing 2 spots better then then does anyone soak their meats with baking soda/water brine ?
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