Had an idea for a chef's choice entry Need just a little help

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Rusty Kettle

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Ok so here is the deal. I have a great idea in my opinion for a chef's choice entry but I really want to keep it on the down low because I really feel it will be good. So if there is anyone that would be willing to give their input in PM that doesn't live in PA then I would love to send you my idea and probably some Pron of the cook later tonight as I plan to throw them on soon to try it out. I already made it just have to cook it. No offense guys from PA but I just want this to really to be on the down low outside of my area. I just ask that you be willing to give an honest opinion and not share this with others. Thanks for all your help.
 
jamaicamon said:
I wont tell ....:twisted:
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Ok the evil smile makes me nervous but I doubt you are going to be at the contest I have this idea cooked up for. Its not going to be for the one in VA. I send you a PM and probably a couple pictures just let me know what you think and if you have any suggestions feel free to say. The final product pictures I will send you later tonight. Thanks.
 
I take back the advice I gave about knives. Those kiwi knives are MINE. ALL MINE!!! Oh, well nevermind, you can look at them since you won't be at a contest in my area.
 
Hey, I had an idea too but I'm not telling you!

How's that feel...huh? :-D

It's like the best idea ever too.

Wait...I forgot what it was.

Dang it, I wish I would've told you.

I'm kidding of course, but now that I think about it, I'm pretty sure I say that to my wife all the time, I try to never rely solely on my few remaining brain cells. :tsk:
 
jamaicamon said:
I wont tell ....:twisted:
Click to expand...

Hey 'mon,

Thanks for the PM last night, and for putting the info together so nicely (and fast). The Paypal link you gave me wasn't working though. I'm gonna make a fortune with that recipe :heh:

Competition_Barbecue_Secrets.jpg
 
fnbish said:
No ones going to steal your idea.
Click to expand...

I might.

After all, I've only been competing for 8 years and lack the ability to come up with a chef's choice entry on my own...or with the wife's help, she's really the brains of the operation.

As a fellow Pennsylvania Brethren, I'm not sure if I should be insulted that my integrity has been challenged...but I guess that's for another thread. Where is that Penalty Box anyway?
 
Shrimp and grits seems to be the dish to beat around here. I haven't done a chefs choice or anything but in a while. We did a version of the Luther burger that did ok our last time we tried it.
 
This has won us some money.
 

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No really I think it is a good idea. Ok so maybe keeping it under wraps is a bit mean. Alright fine I will share since you guys have all been helping a lot and putting up with my insane pursuit of getting ribs right. Truthfully as long as I don't get last this year that's all I can hope for. So I was really tired and sometimes my best ideas come to me when I am well past the time I should be asleep. I am going to cook a hot dog. Filled with jalapeño creme cheese and cheddar cheese wrapped in bacon basted in blues hog bbq sauce. I think it's a great idea. A spin off of the atomic buffalo turd. The pic is of it not cooked yet as the weather has been insanely cold. It will probably be on a bun of some sort.
 

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Wrapping something in bacon doesn't always make it better. A hot dog wrapped in bacon is still a hot dog. You are overthinking everything. Do what you were taught in the class you took, and you will do fine. I am done giving advice to someone that doesn't take it.
 
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