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Welcome to our newest member, SmokyOkie
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  1. #11
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    Congrats! What method did you cook the brisket?
    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  2. #12
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Super deal on the walk Tim. Bring the pics when you get the chance.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #13
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Quote Originally Posted by Joneser View Post
    Way to go on the brisket call! Like Mike said, there were some heavy hitters there.
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  4. #14
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Quote Originally Posted by SmokyOkie View Post
    Just got back from the Shannon, IL. Field of Dreams competition.

    Had a great time, met a lot fo great people and BBQ legends.

    Walked for a 3rd place brisket (less than 2 points out of 1st place), and bombed pretty much everything else)

    I have a few pix to share, but it's late tonight and I'm wasted tired.

    Will report more with pix tomorrow if time allows.
    Make sure you tell us what you cooked on!PLease!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  5. #15
    SmokyOkie Guest

    Default

    We cooked on my old Backwoods Piglet, my Backwoods Extended Party, my FEC 100, and my Hasty Bake.

    I didn't get time to get any pix myself, but QPoke shot these









    Sorry I didn't get more and/or better, but I was just kinda used up and wore out the whole time.

    I'll try to do better next time.

  6. #16
    Join Date
    May 2009
    Location
    forrest il
    Posts
    100

    Default

    yeh thos Il. boys are prety good help !! 3rd was perty good for .1 oke and 4 first timers

  7. #17
    SmokyOkie Guest

    Default

    Folks, PF was the sous chef and chief camp administrator for the event.

    Doug, you guys rock.

    thanx for having me up to cook with you guys,

  8. #18
    Join Date
    Apr 2008
    Location
    Tulsa
    Posts
    950

    Default

    Tim, Great to hear.
    Curt -- A/C room for judges at Tulsa BBQ challenge. Very nice. (not as hot as last yr though, too)
    Quote Originally Posted by cabinetmaker View Post
    Great job Tim. I know you had a good crew with that OSU grad. I ended up having to work all weekend. Didn't even make it to Lance's comp to judge.
    Glen
    Large Charcoal Vertical & UDS
    Blue Thermopen
    www.coltecconsulting.com

  9. #19
    SmokyOkie Guest

    Default

    Quote Originally Posted by flying illini View Post
    Tim, Great to hear.
    Curt -- A/C room for judges at Tulsa BBQ challenge. Very nice. (not as hot as last yr though, too)
    Last year's judges tent was tortue even with A/C

  10. #20
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    So, how did you cook the brisket??? Rub???
    Did you just cook brisket or did you do the other meats also?

    Buy one of those $18000 Gere pits that burns one split at a time, you'll be walking at those comps.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

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