Post by BBQ Butcher on Jan 27, 2008 11:02:48 GMT -5
Big Jim pulled into Lakeland on Thursday and the rest of us, by different and varied routes, got there Friday AM around 11 or so. I would've got there earlier, except for the faulty Map Quest info and the lack of parsley in Polk County!!
Meat was inspected early and put away for later prepping. Jim, Jeff and I shot the breeze for a bit while George attempted to fix the water leak in the trailer sink. Once the sink was pulled out and needed repair parts noted, Jim (with a little bit of help from me) prepped the ribs, brisket, chicken thighs and brisket. George and Jeff were plumbing hunting most of the afternoon, so Jim and I were left to our own devices Cooked some Italian Sausage for use in the Pita Bread and Tzati sauce. Drank a couple of beers and did some sightseeing. Saw Dr.BBQ, Jaymer, Jack's Old South, Firehouse BBQ and a whole lot more!
Let me say right now...I've never seen so many food vendors at a BBQ comp in all my life!!! Not sure how many there were, but it was too many, IMHO and that is all I will say about that
Once the sun went down, it got a little nippy outside...about 46° with a slight wind. George and Jeff finally got the sink fixed and we had water...finally!!! Big Jim and I cleaned the grills...much to the chagrin of the Coke vendor across from us...seems the wind took all our dust and deposited it on his nice new Black pickup truck!!! Oh well....
Cranked up the grills around 8:30 and Jim and I headed back to the hotel (thanks Jim!!), leaving Jeff and George the job of putting the meat on later. I'm not sure, but I think quite a bit of "social networking" may have gone on after we left. Like I said, not sure, but just had the funny feeling
Jim and I got back to the site about 6:30 AM, after a trip to Starbucks for 'Grande' coffees for every one. We pulled the butts, briskets at 7:00, foiled, toweled and into a cooler to set up for later. Now it was time to play with the ribs and the chicken a little more before they headed to the Ovals. Had some free time for socializing, drinking coffee and trying to find the dam portapottys! That's one more thing I have to say about that......portajohns were few and far between for that many people and especially old pharts with a weak bladder full of coffee and/or beer
Turn ins did not start until 1 PM , but no big deal, it was all under control by Big Jim and Jeff. George spent a great deal of time that morning out schmozzing with potential Primo customers and I whiled away a good part of the morning cutting up 12 bundles of parlsey.
Which brings me to another subject that I want to say something about.....
At the next comp, for a measly $5 (yup, only 5) a person can learn how to "cut parsley for world championship bbq". How many times can a person go to a comp and pay for lessons on the spot? Sounds like a little side venture, to me.
Jim and Jeff got the boxes ready (I had previously loaded them with parsley) and George and I did a little taste testing of our own. Let me say this about that...... I tasted some of the best darn bbq EVER. And it was pretty too!!
But alas, it was not to be Not sure where we ended up, but I'm sure Big Smoker will pop in later with a report.
It was a great time, as usual, and can't wait until next time.
Guess I didn't have as many pics as I thought! Lots of blurryazz pics on the media card, so going to assume that's where they is These pics ain't so good either...sorry!
Jeff & George tackling the plumbing incident
Big Jim and the Kobe brisket
and the ribs
Fixing a snack
one butt getting ready for nitey nite time
and the other
An Oval Ruler Breakfast prerequisite
Ribs getting ready to turn into masterpieces
And now they are getting shy
Chicken thighs on the Oval
Ah....lets try this rack!
Okey dokey...these might work
George giving his eal of approval
Pulled Pork any one?
Brisket?
Meat was inspected early and put away for later prepping. Jim, Jeff and I shot the breeze for a bit while George attempted to fix the water leak in the trailer sink. Once the sink was pulled out and needed repair parts noted, Jim (with a little bit of help from me) prepped the ribs, brisket, chicken thighs and brisket. George and Jeff were plumbing hunting most of the afternoon, so Jim and I were left to our own devices Cooked some Italian Sausage for use in the Pita Bread and Tzati sauce. Drank a couple of beers and did some sightseeing. Saw Dr.BBQ, Jaymer, Jack's Old South, Firehouse BBQ and a whole lot more!
Let me say right now...I've never seen so many food vendors at a BBQ comp in all my life!!! Not sure how many there were, but it was too many, IMHO and that is all I will say about that
Once the sun went down, it got a little nippy outside...about 46° with a slight wind. George and Jeff finally got the sink fixed and we had water...finally!!! Big Jim and I cleaned the grills...much to the chagrin of the Coke vendor across from us...seems the wind took all our dust and deposited it on his nice new Black pickup truck!!! Oh well....
Cranked up the grills around 8:30 and Jim and I headed back to the hotel (thanks Jim!!), leaving Jeff and George the job of putting the meat on later. I'm not sure, but I think quite a bit of "social networking" may have gone on after we left. Like I said, not sure, but just had the funny feeling
Jim and I got back to the site about 6:30 AM, after a trip to Starbucks for 'Grande' coffees for every one. We pulled the butts, briskets at 7:00, foiled, toweled and into a cooler to set up for later. Now it was time to play with the ribs and the chicken a little more before they headed to the Ovals. Had some free time for socializing, drinking coffee and trying to find the dam portapottys! That's one more thing I have to say about that......portajohns were few and far between for that many people and especially old pharts with a weak bladder full of coffee and/or beer
Turn ins did not start until 1 PM , but no big deal, it was all under control by Big Jim and Jeff. George spent a great deal of time that morning out schmozzing with potential Primo customers and I whiled away a good part of the morning cutting up 12 bundles of parlsey.
Which brings me to another subject that I want to say something about.....
At the next comp, for a measly $5 (yup, only 5) a person can learn how to "cut parsley for world championship bbq". How many times can a person go to a comp and pay for lessons on the spot? Sounds like a little side venture, to me.
Jim and Jeff got the boxes ready (I had previously loaded them with parsley) and George and I did a little taste testing of our own. Let me say this about that...... I tasted some of the best darn bbq EVER. And it was pretty too!!
But alas, it was not to be Not sure where we ended up, but I'm sure Big Smoker will pop in later with a report.
It was a great time, as usual, and can't wait until next time.
Guess I didn't have as many pics as I thought! Lots of blurryazz pics on the media card, so going to assume that's where they is These pics ain't so good either...sorry!
Jeff & George tackling the plumbing incident
Big Jim and the Kobe brisket
and the ribs
Fixing a snack
one butt getting ready for nitey nite time
and the other
An Oval Ruler Breakfast prerequisite
Ribs getting ready to turn into masterpieces
And now they are getting shy
Chicken thighs on the Oval
Ah....lets try this rack!
Okey dokey...these might work
George giving his eal of approval
Pulled Pork any one?
Brisket?