Backwoodsok

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 40

9 members and 31 guests
Most users ever online was 2,553, 02-17-2020 at 12:48 PM.

» Stats

Members: 3,108
Threads: 14,365
Posts: 157,537
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
Page 1 of 2 1 2 LastLast
Results 1 to 10 of 17
  1. #1
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    This weekend we had a dry run at the Smoky Okie Ranch for the blazeathon comp next weekend.

    Somewhere in between honing the fine arts of smoking on hasty bakes and consuming silver canned pop we managed to snap a couple of pics.

    Firing up some Mexican lump Charcoal.





    Searing Some SOB





    Drumming up the butts




    A little pig candy for breakfast




    Pork Pork Pork for lunch




    The command center.




    Lucile so she doesn't feel left out.




    Jerk chicken and a Top Blade roast.




    Some Baby backs





    Our Official KCBS Test judge!




    Smoky using his new instant read thermo.






    pulling some pork




    Kev doing what he does best





    Sundays pinwheel.

    Last edited by glued2it; 03-31-2008 at 11:01 AM.
    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
    Kegerator(retired)
    OUTDOOR GOURMET 11-PIECE COMBO FRYER SET
    KCBS Certified BBQ Judge
    Formaly "The Q Joint" BBQ Team (The Butt Man)
    There's no place like 127.0.0.1
    Facebook

    Jeremy
    .

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Nice looking pix Glued. I see you finally figured out you have to CHARGE those batteries and have them with you at the same time.

    I really like those thermo pens. I wanna get one sometime.

    You guys are gonna do alright. Especially with the kitchen help (PB) like Kev!
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Jan 2008
    Location
    Broken Arrow, OK
    Posts
    1,905

    Default

    Quote Originally Posted by PigCicles View Post
    Nice looking pix Glued. I see you finally figured out you have to CHARGE those batteries and have them with you at the same time.

    I really like those thermo pens. I wanna get one sometime.

    You guys are gonna do alright. Especially with the kitchen help (PB) like Kev!
    I'm only filling in until you get back down here.
    Kev
    GOSM 3405
    UDS - One of a set of twins
    Custom Stick Burner - "Latifah".....(yeah, she's big and beautiful)
    Certified KCBS Judge

    Between two evils, I always pick the one I never tried before.
    -Mae West

  4. #4
    Join Date
    Mar 2008
    Location
    Rockwell City, Iowa
    Posts
    91

    Default

    Would you share the pinwhell recipe? It looks awesome.
    Johnny Ringo: Isn't anyone here man enough to play for blood?
    Doc Holliday: I'm your huckleberry.

    Doc Holliday: You're no daisy! You're no daisy at all. Poor soul, you were just too high strung.

    http://gunrunnersqincrew.blogspot.com/

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    You wouldn't like me with dish pan hands. Not too sure you'd appreciate me in a skirt either
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  6. #6
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by gunrunner2491 View Post
    Would you share the pinwhell recipe? It looks awesome.

    You'll have to ask Pigbutt for his filleting technique but basically you "unroll the sirloin (larger) end of a boneless loin bystarting to slice @ the crease where the bone would attach. What you end up with is a flat, ookie sheet shaped piece of loin about 3/4" thick.

    The stuffing is ground pork w/ ground smoked jowl (for fat content as well as internal smoke flavor), chopped green bell pepper, chopped onion, Cajun seasoning and a little Jack Miller BBQ sauce.

    Roll it like a jelly roll and truss every 1 1/2 " and do what you want to cook it. I like to pull @ 147 IT. You can lard it as you cook, baste it or whatever. This one kinda egged out cuz we made it up a day ahead. Usually they form a rounder pinwheel.

    BTW-Good camera work Jeremy, And Joe, the camera batteries died 2 or 3 times throughout the process.

  7. #7
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Kewl pics, y'all! Looks like a fun time. Did you get things ironed out for the comp?
    Rob - TX Sandman
    Plank Owner, TQJ

  8. #8
    Join Date
    Mar 2008
    Location
    Northeast Georgia
    Posts
    491

    Default

    Good job guys.

  9. #9
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by TX Sandman View Post
    Kewl pics, y'all! Looks like a fun time. Did you get things ironed out for the comp?
    As much as can be expected.

  10. #10
    Join Date
    Feb 2008
    Location
    Craig, Mo.
    Posts
    1,199

    Default

    Gentlemen, those are some fine looking vittles you presented to the smoke Gods. Also appears the smoke Gods blessed them real nicely with the TBS. Good luck with the comp. and keep up the good work.

Page 1 of 2 1 2 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1