Phubar's Lowland Smokers @ Ruhrpott in Gelsenkirchen,Germany Pron

[Bonewagon]

Phantastic phood Phu! Looks like a great time.

 

[Garyclaw]

Very impresssive, Phu!

 

[CharredApron]

Mackin the honeys again Phu!

 

[Happy Hapgood]

Great pic's and food. Looks like a good time had by all! Thanks for posting.

 

[FatCoyote]

Very nice!!!!

 

[Clayfish]

Awesome pics! Great looking event.

 

[fingerlickin']

Looking good guys! Great pics. Don Marco's got the right idea with them rotis. Just sit back and let them do all the work. I gotta get me one of those things. :thumb:

 

[el_matt]

AMAZING!!!

Did that big trailer get stuck? It looks like it's sitting pretty low in the grass.

Matt

 

[Mike Twangzer]

Super ... I almost feel like I was there !!! except there was no taste when licking my screen ..

 

[Gore]

Gore, you can get this in the US no prob. You need to ask for belly with the bone on (or spare ribs on). I've gotten in many times, although my attempts to cook it whole without separating the belly from the ribs has not been all that great. Lot of fat on a belly, and good gawd...so rich.

I think I will brine the belly portion, leaving the ribs out of the brine in a very cold fridge. After a week, I will rub down the rib portion with foilhat, then warm smoke at 170* for about three hours with hickory. I will slice the bacon vertically while still attached to the ribs then increase the temp to 300* to finish them off. I will then have sliced bacon attached to ribs that have been basted in bacon fat. It will be lovely. Too bad I will not be home to try this for another 9 months. Someone please try this and post a pic. :thumb:

 

[Bastelwastel]

Yeah, that was a very fine competition. First we thought, you weren't there, because we missed the Vuvuzela-Sound for the entries as at the "Tony Stone", but later on we saw you're tent. Didn't found time for talking on Comp-Day, cause Marco kept me busy.
Talking 'bout the rotisserie: What they were supposed to do? Both cut their fingers simultaneously real hard, so we gave them some time to recover
Think, they'll change their teamname to "18 Fingers BBQ" :mrgreen:

Anyway, was a nice weekend, met a lot of friends, especially at saturday and we'll see ya all next year.
And as I'm already here: "Congratulations, Miss Piggy!" Outstanding! Well deserved! :clap2:
Trish told us about your plans for the next year. Could be a hell of a season.

 

[AClarke44]

All I can say it that's awesome!

 

[Enrico Brandizzi]

Great post. Great pics and food!
I was there for judging sorry I Didn't meet you. May be next time!

 

[Will work for bbq]

Great looking phood phu, I'm surprised Gore didn't give you a hard time about the lack of castles in you post. :crazy:


I don't read German but I'm guessing the writing on the bottom doesn't say "open lid phirst"

 

[Phubar]

Yeah, that was a very fine competition. First we thought, you weren't there, because we missed the Vuvuzela-Sound for the entries as at the "Tony Stone", but later on we saw you're tent. Didn't found time for talking on Comp-Day, cause Marco kept me busy.
Talking 'bout the rotisserie: What they were supposed to do? Both cut their fingers simultaneously real hard, so we gave them some time to recover
Think, they'll change their teamname to "18 Fingers BBQ" :mrgreen:

Anyway, was a nice weekend, met a lot of friends, especially at saturday and we'll see ya all next year.
And as I'm already here: "Congratulations, Miss Piggy!" Outstanding! Well deserved! :clap2:
Trish told us about your plans for the next year. Could be a hell of a season.

Yeah...I saw that pic of Promillo and Don Marco on FBthat they both cut their Phingers.:tsk:
We had the vuvuzuelas with us but we didn't really used them this time.

Great post. Great pics and food!
I was there for judging sorry I Didn't meet you. May be next time!

Let me know upPhront which comp you're going to attend next year.
You're always welocme at our kitchen to share a beer or something.:thumb:

 

[Bastelwastel]

I don't read German but I'm guessing the writing on the bottom doesn't say "open lid phirst"

Actually it says "We keep our city clean. Please help us on that" :mrgreen:
There was a hole in the middle to throw the trash in, but you'll see how good that works out.
The trashcans were an real PITA. The area was huge and they placed all the trashcans quite in the middle. Better luck next time.

We had the vuvuzuelas with us but we didn't really used them this time.

I missed the so much, as I missed the BBCats and their dance

Yeah...I saw that pic of Promillo and Don Marco on FBthat they both cut their Phingers.

You mean that one?



Little Get together on Friday Evening



Thats our place on Sunday morning





Thats me, serving leftovers for the masses



Think, the head of the Fishtown Chapter of the BBQ Pitboys liked them



Trivia: One of the Caterer was equipped with the full lineup from Pitmaker.com: Sniper, Vault and Grillmeister.



Had a hell of a line standing in front of his trailer on Saturday. But no one told him, that the teams would give away their food for free on sunday. He was a little upset. :grin:

Some Photos you may like also:







Got plenty more, but to much for posting. Maybe, I'll put them a picasa or whatever...

 

[rikun]

Hello there,

I wish we would have the time to meet you, but we were really busy with being only a two man team and arriving late for the meat inspection :razz:

I've read your posts with a lot of interest, since living in Europe brings us some unique challenges with the meat cuts and such... I've probably lurked here for more than five years before posting anything, just sucking up all the great info

Here's our pr0n from Ruhrpott, not that much since we didn't really have time to cook for ourselves at all. You can see that our tent was pretty bare bones, as well. We didn't even have walls hehe.

I was pretty happy with our standings, this was our second contest and the first one we actually had to do our own boxes without a delicate woman's touch. I hated that, and it really showed on our presentation. Also next time I'm going to trim that fat very closely on our brisket, even though I like a lot of fat on mine. Got fifth in sausage and tenth in brisket, so pretty happy

You can see from the pics that we had a little problem with our ribs, I think we'll do what you've done with them next time, getting untrimmed spares from our meat source.

 

[Blythewood BBQ'er]

Nice job! I may shig your pork presentation and see how it goes in the sta!