gearing up for new holland

[chris1237]

Practiceing my ribs today. Tossed 4 racks on the JUDGE.

kickass time line

More to come,
Chris

 

[Finney]

Keep us informed on your progress.

 

[Puff1]

Good luck bud :!:

 

[chris1237]

The finished product. They came out great. I could have presented them better. I think I need a longer knife.

Chris

 

[Finney]

looks good to me. if you stand them up vertically when you cut them you can see where you are cutting easily and your knife only have to be 3 -4" long. Longer knives will, of course, work.

 

[LarryWolfe]

Chris is I were competing against you in NH, I'd be very afraid!! I see alot of trophies in your future!! Good job buddy!! =D>

 

[Cliff H.]

Looks very good Chris.

 

[Bruce B]

Good job Chris...are those ribs sauced or glazed, it's hard to tell from the pictures.

 

[Woodman1]

Chris, buy a 12" Cimitar knife. Hold down the tip and "roll" the blade through the ribs. Clean cut every time! Good luck

 

[chris1237]

Thanks guys!! Bruce the ribs are glazed. Thanks for the advice Finney and Woodman.

Chris

 

[wittdog]

Looks great chris =D>

 

[Puff1]

Lookin' good Chris =D>

 

[chris1237]

nice work chris. i think i counted six pieces in the box but i wasn't sure. you might want to think about putting 2 - 3 more bones in there depending on how big they are. if 2 of the pices stick together when the judges are getting their serverings you're screwed. also a full box is a happy box.

Thanks, I made sure there was six of them when i did. Ill try and fit a few more in if I have the room.
firdayd and sat I am doing a dry runthough of the comp and a buddy of mine who is better with the detailed stuff is coming over so the boxs should look better.

Chris