Proud Papa of triplets!

Started by KyNola, May 02, 2012, 06:25:26 PM

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KyNola

Thank you Habs for the information.  You are correct, it is not strictly KCBS rules.  They kind of took some parts of the KCBS rules and combined them with Memphis BBQ Society rules and local "rules".  It's definitely a bit weird but a good way for me to dip my toe in competition water.

I appreciate your help. :)

slowpoke

If your looking back at the things you missed,You won't know what hit you.

OU812

Good luck Larry,,,,,,,,,,,ya got my vote.

For the sheen, maybe add some clarified butter to the defatted stock you are savin from the cook and paint that on.

Mmmmmmmmmmmmm butter.  ;D

Habanero Smoker

This Sunday I'm assisting with a KCBS Judging Class. I know I'll will have some hands on with setting up the "turn-ins", and helping to prepare meat . This class is being run by the New England Barbecue Society (NEBS), so the "turn-ins" will be mainly prepared by their members that actually compete. I'll see if I can coax some information from them while I'm there.



     I
         don't
                   inhale.
  ::)

deb415611


viper125

A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.

ACW3

Good luck Larry.  Knock it out of the park!!!

Art
MAK 2 Star (# 171)
Weber Kettle (old school charcoal)
KCBS CBJ
NCBS