Fabulous story!
Out of curiosity, how is presentation scored?
Out of curiosity, how is presentation scored?
Foggy Bayou Boys Competition BBQ Team Heading out
- Thread starter chrisv
- Start date
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This has been very entertaining
.
As I read I could picture it just like I was watching the challenges on the food network
How often do you compete?
Look forward to your next one!
. As I read I could picture it just like I was watching the challenges on the food network
How often do you compete?
Look forward to your next one!
kathydwells
Darlene is my middle name, not my nickname
Best thing I have read in a long time. You are a wonderful story teller!!! Made me think of my sweet daddy, who I think makes the best darned ribs on the planet!!! (I would like to give yours a try someday, you know just to judge for myself who's are the best). Man, my mouth is watering!!!!!!
If you ever need a third opinion on your bbq, ...
I once named a boat, "Slow and Low." It was a canoe, loaded to the max, and it was a long 200+ mile paddle. You ribs would have been cooked to perfection by the end of that trip.
I once named a boat, "Slow and Low." It was a canoe, loaded to the max, and it was a long 200+ mile paddle. You ribs would have been cooked to perfection by the end of that trip.
Great story. Let me know if you need a sponsor.
Thanks to everyone for your comments and support, it was a fun story to recount.
Beach BBQ? Just name a date.
CP, the thighs are higher in fat, so they don't dry out like breasts do. They have more meat than legs or wings. I'll cook spare ribs for around 6 hours, loin backs for 4-5 at about 250 degrees, and on a offset-style smoker like you have.
You're welcome anytime, we'd love to have you.
I believe y'all are both on the list.
Thanks, right now I'm just cooking for friends and judges.
Thanks to you both, very kind.
Well, the meat has to look pretty, it has to be placed into the box in an attractive manner, and the box needs to remain unstained by any juices or sauce. Kinda silly, but it's 1/3 of the score.
I've only competed a few times in the last couple of years, it's something I am working on doing more often. There is an event in Columbus, GA in late June I'm looking at right now, Tallahassee in September, Panama City in October and Elba, AL in November. All possibilities.
Thanks for the complement, but I'm sure I couldn't compete with your father.
Exactly, and that's what makes it so much fun.
So what exactly are you trying to say?
Now that is an interesting idea. We should talk.
I'd love to visit MIM, but would need a much larger team (hint, hint) to cook it!Good luck, next year you need to come on up to Memphis in May BBQ Festival.
chrisv!!! this is so not fair, and so funny!!! great story telling... really great. can't wait for the rest of the story. and we need you and your grill at the beach real soon.
Beach BBQ? Just name a date.
CP here,(can't remember my password and I'm on Johnny's puter)
your killing us with this! I can almost smell the bbq!
do you use thighs because they are juicy? I don't care for them but know some folks do.
how long do you cook ribs. I have a smoker type grill with indirect fire.
no,I don't want to compete or anything,just cook some great ribs!
oh,and if the cooking doesn't work out ,you have a way with words!!
CP, the thighs are higher in fat, so they don't dry out like breasts do. They have more meat than legs or wings. I'll cook spare ribs for around 6 hours, loin backs for 4-5 at about 250 degrees, and on a offset-style smoker like you have.
You're welcome anytime, we'd love to have you.
I believe y'all are both on the list.
this is, by far the BEST bbq story i've ever heard. there's NO DOUBT in my mind, that your ribs would have been a winner in my book.
i just say ribs only because i'm not a big chick thigh or brisket fan.
now when are you going to market your bbq?!
Thanks, right now I'm just cooking for friends and judges.
Thanks to you both, very kind.
Well, the meat has to look pretty, it has to be placed into the box in an attractive manner, and the box needs to remain unstained by any juices or sauce. Kinda silly, but it's 1/3 of the score.
This has been very entertaining
As I read I could picture it just like I was watching the challenges on the food network
How often do you compete?
Look forward to your next one!
I've only competed a few times in the last couple of years, it's something I am working on doing more often. There is an event in Columbus, GA in late June I'm looking at right now, Tallahassee in September, Panama City in October and Elba, AL in November. All possibilities.
Thanks for the complement, but I'm sure I couldn't compete with your father.
Exactly, and that's what makes it so much fun.
So what exactly are you trying to say?
Now that is an interesting idea. We should talk.
do they compete here?
Wow- I think this might be too fancy for a beach barbecue!
Congrats Chris! Now you need team t-shirts, koozies, hats, etc. Get to work on a Foggy Bayou Boys logo!
What date in September is the Tallahassee competition?