Competion over, leftovers? - Page 2 - BBQ Central

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Old 09-21-2013, 05:40 PM   #11
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Sounds like a plan Sir. I had an old pal spend a long time trying to tell me how to build a charcoal fish fryer using two small joints of around 16" diameter natural gas pipe. Plug one end of each section using thick plate steel. The bottom chunk is where the charcoal goes and has a few vents..then the grease and goods goes in the top chunk. Did not envision the apparatus over about 18" tall. He claimed you could fry a sheet pot full of fish on a five pound bag of Kingsford and the temp was pretty close to being right. Done sold all of my welding stuff or might even build one

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Old 09-21-2013, 06:39 PM   #12
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A fryer bazooka? sounds pretty cool!

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Old 09-21-2013, 07:42 PM   #13
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it don`t cost no more

it`s no more exspensive than dirt track motorcycles for money lets be honest 99% of the folkes that are into it are loseing their a$$ at it and loveing it it`s something you enjoy and is probaly could be considerd an obsecion besides it`s alot less painfull
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Old 09-22-2013, 02:26 PM   #14
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Well comp bbq is brutal manuel labor. Can cause sleep deprivation and a bad liver.
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Old 08-07-2017, 10:39 AM   #15
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Originally Posted by emsbbq62 View Post
at KCBS sanctioned competitions, there would be a lot of food left over as only a small sample gets judged...what happens to the leftover food? Do the competitors take it back home or is it donated or sold?

Just wondering.

The ones we have been in you can donate to the local first responders afterward or take home yourself. I am in the Saint Louis area

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