Bonewagon
Babbling Farker
- Joined
- Jun 12, 2009
- Location
- Ithaca, Michigan
Phantastic phood Phu! Looks like a great time.
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Phubar's Lowland Smokers @ Ruhrpott in Gelsenkirchen,Germany Pron
- Thread starter Phubar
- Start date
- Joined
- Feb 24, 2013
- Location
- Port Charlotte, Florida
Mackin the honeys again Phu!
Great pic's and food. Looks like a good time had by all! Thanks for posting.
FatCoyote
is one Smokin' Farker
- Joined
- Oct 10, 2013
- Location
- Austin, Texas
Very nice!!!!
Clayfish
Full Fledged Farker
- Joined
- Mar 28, 2012
- Location
- Broomfield, Essex, UK
Awesome pics! Great looking event.
fingerlickin'
Quintessential Chatty Farker
- Joined
- Jul 8, 2010
- Location
- Boyertown, PA
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
Babbling Farker
- Joined
- Dec 8, 2009
- Location
- Turlock, California
AMAZING!!!
Did that big trailer get stuck? It looks like it's sitting pretty low in the grass.
Matt
Did that big trailer get stuck? It looks like it's sitting pretty low in the grass.
Matt
Mike Twangzer
is One Chatty Farker
- Joined
- Jun 20, 2014
- Location
- Driftwood, Texas
Super ... I almost feel like I was there !!! except there was no taste when licking my screen ..
- Joined
- Oct 5, 2008
- Name or Nickame
- Gore (surprise!)
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
Got Wood.
- Joined
- Oct 15, 2014
- Location
- Fishtown, Germany
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.
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.
Enrico Brandizzi
Babbling Farker
- Joined
- Dec 16, 2013
- Location
- Rome, Italy
Great post. Great pics and food!
I was there for judging sorry I Didn't meet you. May be next time!
I was there for judging sorry I Didn't meet you. May be next time!
Will work for bbq
Babbling Farker
- Joined
- Jun 23, 2010
- Location
- NorCal
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"
I don't read German but I'm guessing the writing on the bottom doesn't say "open lid phirst"
Phubar
somebody shut me the fark up.
- Joined
- Apr 24, 2009
- Location
- Utrecht,TheNetherPharkinglands
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.
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
Got Wood.
- Joined
- Oct 15, 2014
- Location
- Fishtown, Germany
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.
I missed the so much, as I missed the BBCats and their dance
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
Full Fledged Farker
- Joined
- Jan 11, 2012
- Location
- Tampere, Finland
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.
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.
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Blythewood BBQ'er
Babbling Farker
Nice job! I may shig your pork presentation and see how it goes in the sta!
