I'm heading over to Lexington for a cookoff.

http://www.lexingtonbbqbattle.com/

I was fortunate enough to win GC there last year.......a repeat would be nice, but a strong showing would be acceptable.

What's happing at your place this weekend?

21-26 ct shrimp marinated with sesame & olive oil, fresh ginger,garlic, jalapenos, cilantro, and lime juice.


1 bunch of asparagus with a quartered jalapeno stuck in it, started wrapping in bacon then cut the rubber band once the bacon would hold.


Asparagus bundle on and browned bacon nice on all sides, then moved off the coals to cook. Quick sear on the skewers and served w/ brown rice mixed with cilantro, lime, and chopped smoked pork butt.

Couple bacon wrapped Fillet Mignon


6 huge Tiger Prawns--these 6 headless/deveined prawns weighed 1.03 pounds


Seasoned and on the grill


Almost done


Served with a spicy cocktail sauce


Fillets almost done


Fillet served with my cheesy taters


Dinner was :Drool2::Drool2:


Thanks for lookin'.:msn-wink:

an addiction to cooking the perfect brisket and all the other categories to get that 180 score.

I have been competing for 3 years and have started to get calls and have been working hard to get where I am now in the BBQ world.

I am on the other forms that many you are apart of also. I do a lot of reading and not much commenting because I am still learning a ton every time I hop on one.

I was doing some research on Backwoods smokers and ran across this forum and was wanting to learn more about them and how they perform. I am in the market for a new one this year. Wanting to upgrade from the current homemade off-set we currently cook on. Too large for comps IMO.

Just picked this up from AES in Kent, WA. Distributors of Big Green Egg in the Northwest.





BWS/BGE competition knockout punch!
(I hope!)

Buzzard stops for power poles .

OK, all you “Goat Ropers” out there. I know you can catch em, but how the heck do ya cook em?
A friend brought over this 5.26 pound Leg of Goat and wants me to smoke it for him. He had no idea on how old the goat was.





I've searched here and there, even Googled it. About as many ways to do it as there are hits.
And I still have no idea as to cooking temps, both pit and internal.
I've helped cook a whole goat in the ground 15-20 years ago. But I ain't diggin' no hole for a 5# leg!!!
Any tried and proven ways out there?
Thanks

Did 215lbs. of pork butts a couple of weeks ago. Cooked them real slow. Started at about 1AM, and took them off at about 10AM.Attachment 4525Attachment 4526

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Did up some leg quarters with the world famous Rooster Booster!!!






Just realized I didn't take any pictures of them on the grill because I was hunting down some batteries for the camera.

Off the grill:





Served with some leftover pork sammy's and potato salad.





Thanks for looking!

Picnic pork shoulders were on sale for 99 cents a Lb so I grabbed a couple to do in the ugly drum.

One thing about moving,I realized how many rubs I have laying around so I seasoned it with Bad Byrons Butt Rub.It was better than I remember.I didn't remember it having any heat on the back side.





Ready to be sliced





Sorry no other pictures of these cause I took them off and had to go to sleep for work.

Tonite's supper.

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Mothers day meal
I got everything ready back ribs, chicken, Sausages and ABT's and Beans I did two racks of back ribs and some homemade Brats some apple brats and some of critterhunterhunters green onion sausages did about 25 abt's and some of the wicked baked beans about half way threw the cook the kid and his girl decide they dont want to eat at home and go to some friends house and my buddy Bill who was gonna come over and help me eat up some great food decided to back out on me too darn it now I have the mas amount of food to eat :-) so the wife and i do our best to eat what we could I will have some great lunches this week :-)

Hello all! Joined the forum a few days ago to gather information about smokers and smoking in general. After spending hours soaking up all the knowledge available in the forum and drooling over the pictures of great smoked meats posted by all members I today purchased a Masterbuild dual fuel smoker from HD.Looking forward to putting it toghether and strarting to smoke some meats.

You guys have put up some pics of burnt ends that look sooooo good I can't put it off any longer :Drool2:. Could somebody put up a quick tutorial on making these things? I'm assuming you separate the point from the flat after cooking the brisket...then you just chop up the point, mix in some sauce and throw it back on the smoker for another hour or so...is that all there is to it?