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Posted on 6/29/23 at 1:30 pm to retooc
I downloaded the app
Took a pic with app
Copied the "permalink" pasted into image link here.
What did I do wrong?
Took a pic with app
Copied the "permalink" pasted into image link here.
What did I do wrong?
This post was edited on 6/29/23 at 1:46 pm
Posted on 6/29/23 at 1:34 pm to retooc
Don't shite this thread up with your tests. Start a test thread on SEC Help Board. There I will help you.
This post was edited on 6/29/23 at 1:35 pm
Posted on 6/29/23 at 1:40 pm to deeprig9
Can also just hit preview before posting to see if picture is coming through
Posted on 6/29/23 at 3:00 pm to deeprig9
Maybe just change this one to the RibOff pregame/prep thread so people can troubleshoot, then drop a fresh Official RibOff 2023 thread on RibOff Eve when the fires are about to get lit
Posted on 6/29/23 at 3:51 pm to Jefferson Dawg
Got options here. Brisket, Ribeye, Ribs or whole tenderloin.
Leaning Brisket or full Ribeye
Now wife is debating Monday or Tuesday for the few relatives to come over.
Leaning Brisket or full Ribeye
Now wife is debating Monday or Tuesday for the few relatives to come over.
Posted on 6/29/23 at 6:44 pm to IT_Dawg
quote:
Leaning Brisket or full Ribeye
You can’t go wrong with ribeyes. It’s a staple though. Basic weekly nourishment. Probably not going to take the trophy imo
A proper brisket on the other hand?? That’s something for an occasion. So I believe if pampered and treated like it’s nitroglycerin and with great presentation, that might could win this whole damn thing. 100%. That’s with the right soundtrack timing of course
Posted on 6/29/23 at 7:01 pm to Jefferson Dawg
Soundtrack is massive. A stellar meat with lackadaisical musical accompaniment has been the downfall of many entrants.
Posted on 6/30/23 at 12:31 pm to Jefferson Dawg
I get a feeling that after witnessing my entry, it may be construed as a jab at the true grill masters.
I take thus opportunity here and now to inform all Riboff contestants that my entry is simply an opportunity to be a part of this great festivity.
I submit a pic of my grill for all to see thst I am working with infererior materials with sub par skill set.
I take thus opportunity here and now to inform all Riboff contestants that my entry is simply an opportunity to be a part of this great festivity.
I submit a pic of my grill for all to see thst I am working with infererior materials with sub par skill set.
This post was edited on 6/30/23 at 12:32 pm
Posted on 6/30/23 at 1:07 pm to deeprig9
Ribs and sweet corn would be a pretty good dinner for the 4th so if I get back from vacation soon enough to hit my meat source I’ll do my best to submit an entry
That said, it will not be much different from my previous championship effort as that’s a family favorite. Also I’ll be happy to participate as needed since I’ll be home for the 4th.
That said, it will not be much different from my previous championship effort as that’s a family favorite. Also I’ll be happy to participate as needed since I’ll be home for the 4th.
Posted on 6/30/23 at 1:16 pm to retooc
quote:
I submit a pic of my grill for all to see thst I am working with infererior materials with sub par skill set.
I will be smoking on a grill similar, that I rigged a little for great smoke. Then doing sides on the outdoor, fire heated, griddle
Posted on 6/30/23 at 8:43 pm to deeprig9
Ok my entry.
Note being from Lousiana my specialty is more things made in a big pot with fire like Gumbo, Crawfish, Shrimp etc.
However I have spent a lot of time trying to perfect my work on my BGE. Lot of BBQ pitmaster shows, etc
Being its a Rib Off. Stuck with a local Athens flavor.
Ribs - From Striplings
Rub - Local Watkinsville Wicked Que rub used Georgia Sweet Heat
Wood - Cherry Wood
3-2-1 Process. Only thing outside of Athens was the last hour I liberally brushed with Rudy's BBQ sauce out of Texas (its wonderful if you never had it)
Note the white thing to the right in picture six is a piece of Halibut rubbed with again local Wicked Que Cajun Blackened spice, Lemon Juice rub. My wife eats healthy and wanted a piece of Fish. So made her wood plank Halibut.
Note being from Lousiana my specialty is more things made in a big pot with fire like Gumbo, Crawfish, Shrimp etc.
However I have spent a lot of time trying to perfect my work on my BGE. Lot of BBQ pitmaster shows, etc
Being its a Rib Off. Stuck with a local Athens flavor.
Ribs - From Striplings
Rub - Local Watkinsville Wicked Que rub used Georgia Sweet Heat
Wood - Cherry Wood
3-2-1 Process. Only thing outside of Athens was the last hour I liberally brushed with Rudy's BBQ sauce out of Texas (its wonderful if you never had it)
Note the white thing to the right in picture six is a piece of Halibut rubbed with again local Wicked Que Cajun Blackened spice, Lemon Juice rub. My wife eats healthy and wanted a piece of Fish. So made her wood plank Halibut.
This post was edited on 6/30/23 at 8:50 pm
Posted on 6/30/23 at 9:09 pm to LSUHobNailBoot
Damn. That looks amazing. Clubhouse leader for sure and it’s not even moving day.
What temp and how long?
What temp and how long?
Posted on 6/30/23 at 9:11 pm to LSUHobNailBoot
Tell me about Striplings. I have driven by it a hundred times. The gas station across the highway used to do counter-service breakfast and bbq on the weekends but I guess Striplings put them out of that business. But that gas station was like a time machine back to the good old days. So Striplings has good meat? Is that a St Louis cut?
Also, entries start on the 4th and end at midnight on the 5th. You'll need to resubmit this entry in a different thread I will create at that time. Or do something completely different between now and then. Because you have now tipped your hand.
Also, entries start on the 4th and end at midnight on the 5th. You'll need to resubmit this entry in a different thread I will create at that time. Or do something completely different between now and then. Because you have now tipped your hand.
Posted on 6/30/23 at 9:24 pm to deeprig9
Sorry due to other plans this is my entry and will resubmit
Striplings is the best. My family and I are usually there at least once a day.
Their meat market and store is amazing.
They sell a smoked pork chop that will change your life. Their own sausage is amazing, they have tomahawk steaks, Kobe steaks you name it. Being it’s close to where my daughter goes to school it’s a major player in our family. Also have a great deli with anything from Brunswick stew, BBQ sammiches to breakfast biscuits. All locally grain fed beef and butcher will cut anything you want…
Cool little country store
As for temp
220 all 6 hours
Striplings is the best. My family and I are usually there at least once a day.
Their meat market and store is amazing.
They sell a smoked pork chop that will change your life. Their own sausage is amazing, they have tomahawk steaks, Kobe steaks you name it. Being it’s close to where my daughter goes to school it’s a major player in our family. Also have a great deli with anything from Brunswick stew, BBQ sammiches to breakfast biscuits. All locally grain fed beef and butcher will cut anything you want…
Cool little country store
As for temp
220 all 6 hours
This post was edited on 6/30/23 at 9:30 pm
Posted on 6/30/23 at 9:30 pm to LSUHobNailBoot
Where's the halibut from?
Posted on 6/30/23 at 9:33 pm to deeprig9
Also from striplings have great fish there as well
Salmon, halibut, trout and shell fish sell a bacon wrapped scallop that is great…
They have some great pre season cedar blank salmon you can buy and just put it on the grill.. different types
Salmon, halibut, trout and shell fish sell a bacon wrapped scallop that is great…
They have some great pre season cedar blank salmon you can buy and just put it on the grill.. different types
This post was edited on 6/30/23 at 9:34 pm
Posted on 6/30/23 at 9:36 pm to LSUHobNailBoot
Pic 3, top right.
In the yard.
Is that where you keep your pit bull chained up?
In the yard.
Is that where you keep your pit bull chained up?
Posted on 6/30/23 at 9:45 pm to deeprig9
Ha ha no. I have a Boston terrier and a French bulldog who is the dumbest dog I have ever owned….
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