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07-26-2005, 12:13 PM
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#1
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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crabs in Baltimore tonight
Well, I have been waiting for this week for a couple of months now. I am taking a class in Baltimore MD on Wednesday put on by the New York Fire Department call, "Surviving the Firegrounds, getting out alive". A buddy from work and I, along with my youngest daughter (Jr firefighter), are leaving tonight. Plan on being elbow deep in blue crabs for dinner :biggrin: . See ya'll on thursday.
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07-26-2005, 07:24 PM
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#2
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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"Maybe if we close down the bottom vents we could control the temp a little better, what do ya think."
__________________
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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07-29-2005, 11:35 AM
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#3
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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What a great time. We visited a couple of Baltimore fire houses and got in some good training. The crabs were okay, not the greatest I've had, but we went to an all you can eat seafood buffet and the crab imperail was very good. Here is a picture of my daughter in Baltimore and one of our training in 107' heat.
Stephanie
Training
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07-29-2005, 11:59 AM
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#4
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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woah! Is that you falling off the ladder? Or are you just floating in the humidity?
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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07-30-2005, 09:29 AM
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#5
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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Nope, we were tethered to a safety rope. We exited the window head first and did a 180 on the ladder to decend. It was cool :biggrin: . The pic is of someone in the middle of the 180 =D> .
See ya next week Cappie.
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07-30-2005, 01:40 PM
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#6
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Who cares about the guy falling off the ladder, who's the blonde sitting on the grassy knoll? :rude:
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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07-30-2005, 02:27 PM
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#7
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Lisa Harvey Oswald.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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07-30-2005, 06:09 PM
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#8
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BBQ Centralite
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
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Quote:
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Originally Posted by Bruce B
"Maybe if we close down the bottom vents we could control the temp a little better, what do ya think."
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Now that's funny!
__________________
"I was born to cook for people"
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07-30-2005, 06:12 PM
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#9
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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:lmao: :lmao: :lmao: :lmao: :lmao: :lmao: :lmao: :lmao: :lmao: :lmao:
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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08-01-2005, 08:08 AM
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#10
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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The blond was hot, in more ways than others. She is trying to get a job in MD as a paid FF. I told her that we will be hiring soon  .
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08-01-2005, 09:02 AM
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#11
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Bill The Grill Guy
The blond was hot, in more ways than others. She is trying to get a job in MD as a paid FF. I told her that we will be hiring soon . |
Maybe she could be the "Head Firefighter"???  8-[
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08-01-2005, 10:22 AM
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#12
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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OH YEAH!!!!!!!! :lmao: :lmao:
__________________
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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