We need a report!

I have until the 28th of this month to post my entry....they judge by pics no taste test....I will post pics here when done. There will be a total of 13 people going to what they call celeb judges....Susie and Todd from Hey Grill Hey, 2 Camp Chef reps, Caytlin McCleery from Cayts Meats, and Jack Carlisle former Camp Chef chef...there might be 1 more but don't recall...we will see how it goes because I have shoulder surgery on my right shoulder ( I'm right handed ) on the 18th and will be one handed after that. I've got the menu planned and am gathering things together, when I start it will be a long day.

Sounds like fun! I'm looking forward to seeing the results.

Hope you win!

Hope the surgery goes fine and you recover quickly, more importantly.

But I now have read the craziest shit ever on the internet. No taste, or even smell - cooking contest. I give up. That's it. Humanity has gone 100% insane.

C'mon, man!

Since everyone is locked up at home, and half the population can't smell or taste anyhow, this makes perfect sense.

Look up "Camp Chef Smoker Smokers" and tell me you can't taste some of that food

BBQ'd (Smoked) Pig shot's on the menu today. https://www.youtube.com/watch?v=BvClvtLOZRQ

damn john. gotta try that next time.


just reg poppers
https://imgur.com/O8av24x

We got into them before I could get a pic. They are all gone now.

Well I smoked a brisket, some beans, bacon wrapped sausage stuffed pickles, smoked potato and blueberry/strawberry cobbler. Everything was smoked with char/hickory but the cobbler was smoked with apple.

What in the tarnation . . . ?

what rock you hiding under?





gotta try Pickle Mozzarella Sticks too

I had been following the forecast... yesterday was chosen as the best day to smoke up some chicken! Beautiful day to be out tending the WSM! Two 6#ers with plum + cherry ---- turned out FANTASTIC! Didn't do anything but dust with rub the night before --- I'm not really sure whether rubbing the night before does anything more than right before now... I bit disappointed that I couldn't get the WSM to run at more than 275....?...? It just likes to run at 250. Decided to just let it roll lower for the first 1.5 hours and added another fully lit chimney of coal hoping to get 325-350 ---- still would barely break 300 --- and only for 10-15 minutes. Feeling bad about using ~10# of coal. The skin still turned out crispy, but I could tell there was still a layer of fat under the skin that didn't render ---- so I decided to throw it in the oven at 375 for 10-15 minutes (oven was still hot from the cornbread). THAT did the trick --- all that fat rendered out and left a NICE crispy skin!!!! Neighbors LOVED it!!! The last one was just plum smoke and they loved that one too, but said this one was even better than the last one. Actually let them run up to 175ish IT since the neighbors were busy selling a car --- but even with that and the oven crisping, they were still juicy as hell!!!

Next ones I think I'm going to try and Huli-huli them --- brine in soy/brown sugar/ginger for a day before hand - I've been wanting to try that for a while now and I think that will go great with the plum/cherry smoke.

I am just sooooo hooked on this plum wood now..... so glad I grabbed as much as I did, but wishing I would have got more.

Actually looking into chicken hangers for the WSM now --- I think that could be useful if I want to do more than two chickens. This looks like the cheapest/stoutest one I've seen.....
https://bbqsmokermods.com/lavalockr-mea ... nless.html

Got some material --- perf SS sheet --- that I'm going to try modding the coal grate with to try and get more heat without using sooooo much coal - meant to do that before the cook yesterday, but it didn't happen.

doing johns pig shots. and bacon wrapped pork loin with apple, cinnamon, cheyanne sauce

Looks great!