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07-15-2005, 09:46 AM
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#1
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BBQ Centralite


Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
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Where are you people?
What, Did Cap'n, Finney, and Larry all go on vacation simultaneously? This place has been duller than dirt for two days! Buck up!-Woody
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"I was born to cook for people"
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07-15-2005, 10:39 AM
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#2
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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I think we've covered eveything!
Actually, I'm trying not to respond to every post, hoping others may chime in more.
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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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07-15-2005, 11:00 AM
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#3
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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Ever since I elected myself... um.. ah..em.. I mean... Every since I was elected MVP by the supereme panel of judge.
My touring and celebrity indorsement schedule has kept me so busy.
I took the other two knuckle heads along as audience 'fluffers'.
And....
Greg told me if I didn't have anything nice to say... don't say anything at all.
Not enough controversy on this site.
and... I don't know what the hell I'm talking about at least 1/2 the time anyway.
I don't even own a grill... much less a smoker.
Busy emailing the others you mentioned.
Wrapping up a huge Fire truck project at work. (real reason)
Nice to be missed though.
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Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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07-15-2005, 11:04 AM
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#4
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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16 more days until the panel of JUDGE goes into session again.
Who will it be this time?
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Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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07-15-2005, 01:37 PM
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#5
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Woodman, aren't you watching the British Open?
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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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07-15-2005, 02:20 PM
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#6
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BBQ Centralite


Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
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Sorry, I don't have a television at MY DESK BRUCE!!!!!!!!!
__________________
"I was born to cook for people"
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07-15-2005, 03:06 PM
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#7
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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OH, you're working, ah, sorry 'bout that.
www.opengolf.com (next best thing)
__________________
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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07-15-2005, 03:25 PM
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#8
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Official BBQ Central Mark


Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
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I have a good size cater for Saturday. 150 # whole hog And 25 # roast beef. Tater salad, Beans, Fresh fruit, Relish tray's ( I hate that prep.) 30 # of chicken quarters. Any one want to TB for me is welcome. Live band and open bar.
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
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07-15-2005, 03:46 PM
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#9
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BBQ Central Pro


Join Date: Mar 2005
Location: N. Charleston, SC
Posts: 786
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Quote:
Originally Posted by Pigs On The Wing BBQ
I have a good size cater for Saturday. 150 # whole hog And 25 # roast beef. Tater salad, Beans, Fresh fruit, Relish tray's ( I hate that prep.) 30 # of chicken quarters. Any one want to TB for me is welcome. Live band and open bar.
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Problem is when I work it's not a good idea to get into an open bar. What kind of beef you cookin up?
Good Q!
Jack
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If you are going to have a Barbecue, something has to die.
- Ted Nugent.
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07-15-2005, 04:34 PM
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#10
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Baby Back


Join Date: Mar 2005
Location: Staten Island, NY
Posts: 57
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Not that I'm a big poster here. I haven't been reading much BBQ stuff lately because I'm been reading lots of Hockey boards. After a year of BS, it appears my sport is back.
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07-15-2005, 08:08 PM
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#11
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BBQ Centralite


Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
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Pigs, I'm cooking for 65 tomorrow. Ribs, Brisket, Pintos and slaw! The guy who is having the gig is a cigar aficionado so I picked up some Fuente VSG Double Chateau, Diamond Crown Robusto #3 and La Gloria Double Coronas.  The leftovers will go to Michigan to smoke with J. Shively after we win somethingin the cook-off next week! There are 60 teams registered and the field is closed! Pretty good showing for Michigan! WM
__________________
"I was born to cook for people"
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07-16-2005, 07:44 AM
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#12
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Official BBQ Central Mark


Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
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[quote=Jack W.]
Quote:
Originally Posted by "Pigs On The Wing BBQ":2sjcr839
I have a good size cater for Saturday. 150 # whole hog And 25 # roast beef. Tater salad, Beans, Fresh fruit, Relish tray's ( I hate that prep.) 30 # of chicken quarters. Any one want to TB for me is welcome. Live band and open bar.
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Problem is when I work it's not a good idea to get into an open bar. What kind of beef you cookin up?
Good Q!
Jack[/quote:2sjcr839]Top round, Jack. Dalmatian rub, A little EVOO and garlic. It's killer. Did 38 pounds raw and ended up with just a tad under 32 pounds finished product.
__________________
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
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