Kloset BBQR
Executive Chef
Jamie Geer gave me a call on Monday and told me that he is slighly ahead on his pit production and that my new pit may be available for pickup as early as mid September (instead of early October as originally promised).
I was looking at the July issue of the Bullsheet this morning and saw an article on the Smoke on the Water $105,000 BBQ Challenge, the first half of which was held May 9th and 10th. It just so happens that the second half of the contest ($50,000 in overall prize money) will be held on September 19th and 20th in Hot Springs AR (I think you know where I'm heading with this now).
Here's my plan. I'm going to call Jamie and see if he can have the pit totally completed and seasoned by September 17th. I can pick up some nice Texas wood (oak, pecan, & mesquite) down there and I'm sure Jamie could hook me up with a great spot to get my meat (he's in Ft. Worth). Hot Springs is only a little over 300 miles from there and on my way back home. The plan would be to pick up the cooker get a quick lesson on the pit from Jamie and then drive to Hot Springs and cook on the pit for the first time at the Smoke on the Water Competition. Is this a bad idea or would others on the board do this as well. I'm not out any gas money only the cost of the comp and the meat. The contest pays $10,000 to the winner and pays out to 20 places in each category and pays out to the top 10 overall. Probably a once in a lifetime opportunity to do this since I will be in the area. The key will be getting a committment from Jamie to have the pit ready by then which I think he would do.
Would anyone from Arkansas like to help me with the comp if I do this? Cliff?
Thanks for any input. I haven't discussed this with anyone yet.
Here is a link to the contest.
http://www.smokeonthewaterbbq.com/Home.html
I was looking at the July issue of the Bullsheet this morning and saw an article on the Smoke on the Water $105,000 BBQ Challenge, the first half of which was held May 9th and 10th. It just so happens that the second half of the contest ($50,000 in overall prize money) will be held on September 19th and 20th in Hot Springs AR (I think you know where I'm heading with this now).
Here's my plan. I'm going to call Jamie and see if he can have the pit totally completed and seasoned by September 17th. I can pick up some nice Texas wood (oak, pecan, & mesquite) down there and I'm sure Jamie could hook me up with a great spot to get my meat (he's in Ft. Worth). Hot Springs is only a little over 300 miles from there and on my way back home. The plan would be to pick up the cooker get a quick lesson on the pit from Jamie and then drive to Hot Springs and cook on the pit for the first time at the Smoke on the Water Competition. Is this a bad idea or would others on the board do this as well. I'm not out any gas money only the cost of the comp and the meat. The contest pays $10,000 to the winner and pays out to 20 places in each category and pays out to the top 10 overall. Probably a once in a lifetime opportunity to do this since I will be in the area. The key will be getting a committment from Jamie to have the pit ready by then which I think he would do.
Would anyone from Arkansas like to help me with the comp if I do this? Cliff?
Thanks for any input. I haven't discussed this with anyone yet.
Here is a link to the contest.
http://www.smokeonthewaterbbq.com/Home.html