August 29, 2025Aug 29 On 7/18/2025 at 11:15 AM, BFit said:So last weekend we went to the New Jersey State BBQ championship in North Wildwood. It's a master series competition, meaning we have to cook brisket, pork butt, ribs and chicken. It also means that we were cooking against the best cooks on the East Coast. The reigning team of the year in KCBS was there, as well as half of the top ten from the KCBS last year. We got to drink a few beers with Big Moe Cason, who's been on all of the big BBQ TV shows, which was pretty cool. We cooked all the ancillary categories on Saturday, including my wife's first entry (Oreo cheesecake cupcakes for the dessert entry). It was a really cool competition, competing against 63 really good teams and cooking right next to the ocean.We did pretty good too....Saturdays Ancillaries were;Burger: 25th (only thing we didn't take pics of, but we cooked Cheesesteak burgers with a fried onion smoked cheese whiz sauce)Sauce: 6thDessert: 25thAnd the main comp on Sunday;Chicken: 13thRibs: 1stPork: 36thBrisket: 7thOverall: 8thWe did way better than we expected, especially considering we were competing against 63 of the best teams in the East Coast. We also met a bunch of people in the business, so we may be able to get some more sponsors for next year, especially after our showing this weekend.When you make it on that BBQ show on Netflix, I want a @Poopy shout out
April 11Apr 11 If anyone wants to follow along, we're making YouTube videos now!Also, that's not a request, it's an order. Subscribe to my YouTube!
April 11Apr 11 21 hours ago, BFit said:Also, that's not a request, it's an order. Subscribe to my YouTube!Why does it want to know how I like my sausage?I don't see pork, only veiny and throbbing beef?And what's with all the AI generated fireman links?
April 12Apr 12 43 minutes ago, wholesale_Melvin said:Why does it want to know how I like my sausage?I don't see pork, only veiny and throbbing beef?And what's with all the AI generated fireman links?Don't ask questions, just accept it....
April 12Apr 12 13 minutes ago, BFit said:Don't ask questions, just accept it....Oh crap, prom night 1985!
May 31May 31 Chicken tonight. Sprayed it a couple times during the cook with beef tallow and the skin came out perfect. Also made Alabama white sauce but I misread the recipe and added the juice of a whole lemon instead of the teaspoon it called for
June 1Jun 1 It's our anniversary tonight so I decided to fix a mistake that the hospital made a couple weeks ago. See, while we were there they served us a celebration dinner consisting of steak and lobster. The mistake they made was serving a hockey puck as a steak and a rubber chicken as a lobster tail. So, I'm fixing that tonight....
June 7Jun 7 On 6/1/2026 at 7:59 PM, BFit said:It's our anniversary tonight so I decided to fix a mistake that the hospital made a couple weeks ago. See, while we were there they served us a celebration dinner consisting of steak and lobster. The mistake they made was serving a hockey puck as a steak and a rubber chicken as a lobster tail. So, I'm fixing that tonight....Lobster can be tricky on the grill, can you share your secrets ?
June 7Jun 7 1 hour ago, Talkingbirds said:Lobster can be tricky on the grill, can you share your secrets ?So this was my first time doing it. Kinda flew by the seat of my pants. It's on my smoker. Seasoned with a Cajun Creole garlic butter rub. Ran around 300-350 for probably 20 minutes. Probed the tails and they were at 135, I basted them in some smoked garlic butter and let them ride for another 5-10 minutes till they hit at least 145. Then I poured the rest of the butter on top. They came out pretty damn good for my first time. Slightly salty though, might go lighter on the rub or unsalted butter next time. Here's my not-so-great after picture
June 7Jun 7 3 hours ago, BFit said:So this was my first time doing it. Kinda flew by the seat of my pants. It's on my smoker. Seasoned with a Cajun Creole garlic butter rub. Ran around 300-350 for probably 20 minutes. Probed the tails and they were at 135, I basted them in some smoked garlic butter and let them ride for another 5-10 minutes till they hit at least 145. Then I poured the rest of the butter on top. They came out pretty damn good for my first time. Slightly salty though, might go lighter on the rub or unsalted butter next time.Here's my not-so-great after pictureLooks good, especially the beef. I’ve done small tails on grill and they turned out okay, but a little dry. Next time I’ll keep them basted with butter too. Thanks for the grilling tips.
June 8Jun 8 22 hours ago, Talkingbirds said:Looks good, especially the beef. I’ve done small tails on grill and they turned out okay, but a little dry. Next time I’ll keep them basted with butter too. Thanks for the grilling tips.Those weren't the only tips you got this weekend, were they? Tip Pics?
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