Jack W.
Sous Chef
We just got back from Columbia. We were humbled this weekend. I don't know where we came in but it wasn't top five. Our BBQ was great considering some obsticles.
This was a whole hog event. Wind and rain started Friday afternoon and continued into the evening. The biggest problem was I couldn't get a hog until 9:00pm Friday night. The guy with the keys to the back of the truck was called out on some sort of emergency. I generally have a 16 and if I can get it 18 hour time line for whole hog. Judging started at 9:00am sharp. We were all in the same boat though. I was using a cooker that I only use occasionally. I started a sinus problem of some sort late Thursday night so I think the old buds were a little off as well. Mix those together and it was difficult. No excuses though, I thought we turned out a high quality product. Too bad the judges didn't think so. Chalk one up for the dark side. I'm about over it.
We'll get 'em next time.
Good Q! and thanks for thinkin' of us.
Jack
This was a whole hog event. Wind and rain started Friday afternoon and continued into the evening. The biggest problem was I couldn't get a hog until 9:00pm Friday night. The guy with the keys to the back of the truck was called out on some sort of emergency. I generally have a 16 and if I can get it 18 hour time line for whole hog. Judging started at 9:00am sharp. We were all in the same boat though. I was using a cooker that I only use occasionally. I started a sinus problem of some sort late Thursday night so I think the old buds were a little off as well. Mix those together and it was difficult. No excuses though, I thought we turned out a high quality product. Too bad the judges didn't think so. Chalk one up for the dark side. I'm about over it.
We'll get 'em next time.
Good Q! and thanks for thinkin' of us.
Jack