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Old 10-29-2007, 02:16 PM   #41
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If you are looking for others, I would love to do it.

My ideas would be

no pellet smokers
no guru's
nothing that can be set and forget it.
no cooking under protection. if it snows than so be it.
imagine you are cooking on the 40 yard line of a Bills game in February. that is what you have to work with. Nothing says bbq like wearing a bellaclava. lol
I would like to see an over night cook if possible so the elements become a factor. nothing like stoking the charcoal at 3:30 am in the middle of February with your bare feet inside your running shoes and a jacket on protecting your bare legs



how about one dish we all do with sides. Something different than the competition meats. I would suggest a clog. I have never cooked one but if Steve Reichelin can do it I can.

also maybe something that takes a few hours or might be an anything butt catagory and you can do what you want

Tim
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Old 10-29-2007, 04:17 PM   #42
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I suggest chicken...has to be white and dark meat with at least 7 pieces of each. Hmmn...where can I get a picture of that???????????

Seriously, I'm in for whatever.

What are you going to use for judging criteria? Do you have to be in t-shirts and shorts for the picture? Should require picture of pit thermometer. No electronics. Just wood/charcoal and good 'ole drafting and fire control...like it should be all the time.

How about a finger foods category since it's superbowl weekend...wait, I'll be watching the Cowboys play.
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Old 10-29-2007, 04:24 PM   #43
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Quote:
Originally Posted by pressuretreatedsmoker
If you are looking for others, I would love to do it.

My ideas would be

no pellet smokers
no guru's
nothing that can be set and forget it.
no cooking under protection. if it snows than so be it.
imagine you are cooking on the 40 yard line of a Bills game in February. that is what you have to work with. Nothing says bbq like wearing a bellaclava. lol
I would like to see an over night cook if possible so the elements become a factor. nothing like stoking the charcoal at 3:30 am in the middle of February with your bare feet inside your running shoes and a jacket on protecting your bare legs



how about one dish we all do with sides. Something different than the competition meats. I would suggest a clog. I have never cooked one but if Steve Reichelin can do it I can.

also maybe something that takes a few hours or might be an anything butt catagory and you can do what you want

Tim
Bills playing in February...now that's funny stuff right there. [smilie=lol_xtreme.gif]
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Old 10-29-2007, 04:47 PM   #44
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Well I walked straight on into that one.
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Old 10-29-2007, 04:53 PM   #45
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Quote:
Originally Posted by Uncle Bubba
I suggest chicken...has to be white and dark meat with at least 7 pieces of each. Hmmn...where can I get a picture of that???????????

Seriously, I'm in for whatever.

What are you going to use for judging criteria? Do you have to be in t-shirts and shorts for the picture? Should require picture of pit thermometer. No electronics. Just wood/charcoal and good 'ole drafting and fire control...like it should be all the time. How about a finger foods category since it's superbowl weekend...wait, I'll be watching the Cowboys play.
And no gas assist, insulated fireboxes, or tuning plates either!

With all these restrictions will there be anyone left whose pit qualifies?

Allright let the flaming begin!
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Old 10-29-2007, 05:02 PM   #46
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Quote:
Originally Posted by pressuretreatedsmoker
If you are looking for others, I would love to do it.

My ideas would be

no pellet smokers
no guru's
nothing that can be set and forget it.
no cooking under protection. if it snows than so be it.
imagine you are cooking on the 40 yard line of a Bills game in February. that is what you have to work with. Nothing says bbq like wearing a bellaclava. lol
I would like to see an over night cook if possible so the elements become a factor. nothing like stoking the charcoal at 3:30 am in the middle of February with your bare feet inside your running shoes and a jacket on protecting your bare legs



how about one dish we all do with sides. Something different than the competition meats. I would suggest a clog. I have never cooked one but if Steve Reichelin can do it I can.

also maybe something that takes a few hours or might be an anything butt catagory and you can do what you want

Tim
...an anything but or a chef's choice; I know a guys who does some mean ABT's for Chef's Choice.
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Old 10-29-2007, 05:36 PM   #47
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[quote=Kloset BBQR]
Quote:
Originally Posted by "Uncle Bubba":178vhmrh
I suggest chicken...has to be white and dark meat with at least 7 pieces of each. Hmmn...where can I get a picture of that???????????

Seriously, I'm in for whatever.

What are you going to use for judging criteria? Do you have to be in t-shirts and shorts for the picture? Should require picture of pit thermometer. No electronics. Just wood/charcoal and good 'ole drafting and fire control...like it should be all the time. How about a finger foods category since it's superbowl weekend...wait, I'll be watching the Cowboys play.
And no gas assist, insulated fireboxes, or tuning plates either!

With all these restrictions will there be anyone left whose pit qualifies?

Allright let the flaming begin! [/quote:178vhmrh]

I'll use my "other Klose". ...as you can too.
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Old 10-29-2007, 07:26 PM   #48
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Will your other Klose hold all that chicken?
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Old 10-29-2007, 08:35 PM   #49
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Quote:
Originally Posted by Puff
Quote:
Originally Posted by Smokey_Joe
I'm thinking a current newspaper front page in the picture
would/should be required also to avoid older pictures.
This isn't what you're implying but I took this last Feb. on a brisket cook

(I must be nuts! ) (Or addicted to Q'in )

SJ is right, picture of that days newspaper
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Old 10-29-2007, 08:44 PM   #50
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[quote=Nick Prochilo]
Quote:
Originally Posted by Puff
Quote:
Originally Posted by "Smokey_Joe":mdya4ua6
I'm thinking a current newspaper front page in the picture
would/should be required also to avoid older pictures.
This isn't what you're implying but I took this last Feb. on a brisket cook

(I must be nuts! ) (Or addicted to Q'in )

SJ is right, picture of that days newspaper[/quote:mdya4ua6]

You didn't say it has to be where your're from.
Griff, I'll need the front page of your local paper the day of the contest bud
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Old 10-31-2007, 11:21 AM   #51
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Quote:
Originally Posted by Puff
Quote:
Originally Posted by Smokey_Joe
I'm thinking a current newspaper front page in the picture
would/should be required also to avoid older pictures.
This isn't what you're implying but I took this last Feb. on a brisket cook

(I must be nuts! ) (Or addicted to Q'in )

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Old 10-31-2007, 01:35 PM   #52
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Man, you guys are demanding.....Why not restrict it to starting with a live animal, pile of fire wood and naked. Kill the animal, wear the skin and cook it over a wood fire.
Actually, that sounds kind of cool (kinky). Have to do it with something other than a chicken.
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Old 10-31-2007, 01:41 PM   #53
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Old 10-31-2007, 03:01 PM   #54
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Quote:
Originally Posted by Rag
Man, you guys are demanding.....Why not restrict it to starting with a live animal, pile of fire wood and naked. Kill the animal, wear the skin and cook it over a wood fire.
Actually, that sounds kind of cool (kinky). Have to do it with something other than a chicken.
If this is the format.... I'm in!
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Old 10-31-2007, 03:56 PM   #55
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I've cooked for the Super Bowl party I go to three years running. I'm in!
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Old 10-31-2007, 04:06 PM   #56
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Quote:
Originally Posted by Woodman
I've cooked for the Super Bowl party I go to three years running. I'm in!
We're talking about cooking outside
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Old 10-31-2007, 04:24 PM   #57
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I cook outside year around...Thats why good made alcohol...
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Old 10-31-2007, 04:46 PM   #58
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Quote:
Originally Posted by john pen
I cook outside year around...Thats why good made alcohol...
That's ....uh......"good" John

Havin' a few are we?
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Old 10-31-2007, 04:54 PM   #59
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Quote:
Originally Posted by Puff
Quote:
Originally Posted by john pen
I cook outside year around...Thats why good made alcohol...
That's ....uh......"good" John

Havin' a few are we?
Thats funny right there. I don't care who you are.
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Old 11-01-2007, 07:45 AM   #60
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Quote:
Originally Posted by Puff
Quote:
Originally Posted by john pen
I cook outside year around...Thats why good made alcohol...
That's ....uh......"good" John

Havin' a few are we?
No, just ...aw forget it..no matter what I say.....
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