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RibOff 3 - Is now, Complete (see voting thread). . .
Posted on 5/20/18 at 5:52 am
Posted on 5/20/18 at 5:52 am
Welcome and thank you for joining us
As dawn breaks on RibOff3 ,
please stand and remove your hats for the national anthem
LINK...............................
This post was edited on 5/20/18 at 7:59 pm
2
Posted on 5/20/18 at 5:59 am to Jefferson Dawg
Thank you.
Please remain standing while Rhode Dawg
leads us in prayer and reads the RibOff fire blessing.
Please remain standing while Rhode Dawg
leads us in prayer and reads the RibOff fire blessing.
Posted on 5/20/18 at 6:48 am to Jefferson Dawg
Heavenly Father we come before you with thankful hearts this morning.
We are thankful that you provided us the means and methods to create fire- fire that we gather round to share your bounty with our fellow carnivores.
We are thankful Lord God for the Ossabaw Island Pig and the way you wonderfully made these creatures for our culinary delight.
We are grateful Father for your wisdom as you created the Fat of these pigs that has a lower melting point and are considered by many as 4 legged olive trees because of this healthy fat. We praise you for their dark red flesh which is wonderfully and undeniably different than the pale pink flavorless cardboard offered to us by the corporate heathens at our local grocery stores.
We thank you Lord God for your provision of canine teeth, for you created us with them as omnivores so that we could enjoy ALL of the bounty of your creation.
We ask for a change in the weather Lord- that the rain not dampen our moods or our embers.
And we ask this all in the name of your Son, Jesus.
Amen!
We are thankful that you provided us the means and methods to create fire- fire that we gather round to share your bounty with our fellow carnivores.
We are thankful Lord God for the Ossabaw Island Pig and the way you wonderfully made these creatures for our culinary delight.
We are grateful Father for your wisdom as you created the Fat of these pigs that has a lower melting point and are considered by many as 4 legged olive trees because of this healthy fat. We praise you for their dark red flesh which is wonderfully and undeniably different than the pale pink flavorless cardboard offered to us by the corporate heathens at our local grocery stores.
We thank you Lord God for your provision of canine teeth, for you created us with them as omnivores so that we could enjoy ALL of the bounty of your creation.
We ask for a change in the weather Lord- that the rain not dampen our moods or our embers.
And we ask this all in the name of your Son, Jesus.
Amen!
Posted on 5/20/18 at 7:21 am to RhodeDawg
Posted on 5/20/18 at 7:28 am to DawgCountry
Amen!
Posted on 5/20/18 at 7:50 am to DawgCountry
Fire Blessing:
Fire is a blessing, let's count the ways;
It keeps us warm on cooler days.
It feeds our hunger; it lights the way.
It powers out rounds to keep us free; it's provided us with liberty.
Don't take my matches, let them be.
And for Heaven's sake Don't Tread on Me!
#RibOff3 #It'sON
Fire is a blessing, let's count the ways;
It keeps us warm on cooler days.
It feeds our hunger; it lights the way.
It powers out rounds to keep us free; it's provided us with liberty.
Don't take my matches, let them be.
And for Heaven's sake Don't Tread on Me!
#RibOff3 #It'sON
This post was edited on 5/20/18 at 8:06 am
Posted on 5/20/18 at 8:15 am to RhodeDawg
It has begun.
Prepping the pit. I put a few chunks in there but I found adding them after the fire settles gives a better flavor.
Dog likes wood too.
Got the starter coals ready and put them in the middle
Seal it up and synchronize wireless thermometer
Pro tip - let the smoker come up to temp and settle until the thick white smoke calms down. That’s charcoal heating up and can give meat an acrid flavor. I usually give it about an hour. Add your wood chunks - one at a time - when you add the meat.
Prepping the pit. I put a few chunks in there but I found adding them after the fire settles gives a better flavor.
Dog likes wood too.
Got the starter coals ready and put them in the middle
Seal it up and synchronize wireless thermometer
Pro tip - let the smoker come up to temp and settle until the thick white smoke calms down. That’s charcoal heating up and can give meat an acrid flavor. I usually give it about an hour. Add your wood chunks - one at a time - when you add the meat.
Posted on 5/20/18 at 8:50 am to RhodeDawg
Thank you RhodeDawg. That was perfect.
Ladies and gentlemen, RibOff3 has now officially begun.
Please enjoy yourselves.
Posted on 5/20/18 at 8:54 am to SquatchDawg
Ladies and Gentlemen
Please welcome our first brave contestant to RibOff3
All the way from Columbia South Carolina
Squaaaaaaaaaaaaaaaatch! DAAAAAAAAAAAAAWWWWWWGGGG!!
LINK............................
This post was edited on 5/20/18 at 8:57 am
Posted on 5/20/18 at 9:17 am to Jefferson Dawg
Idea for future RibOffs:
We'll get past champions to light honorary starter fires at dawn on RibOff day. Like how Palmer, Nicholas, and Player start off the Masters.
We'll get past champions to light honorary starter fires at dawn on RibOff day. Like how Palmer, Nicholas, and Player start off the Masters.
Posted on 5/20/18 at 9:28 am to Jefferson Dawg
I like how thorough Squatch is. Walking us slowly through each part of the process. This is going to be hard to beat. I also like his dog usage. It's little things like that which can really sway a judge when things are tight.
Squatch, Your dog probably already has a name. Can we re-name it though with a better one?
Squatch, Your dog probably already has a name. Can we re-name it though with a better one?
Posted on 5/20/18 at 9:30 am to Jefferson Dawg
Squatch aint playing games!
Posted on 5/20/18 at 9:33 am to Jefferson Dawg
He’s a rescue we’re fostering for the week - his name is Soda but since he has no idea you can definitely rename him.
He’s a great dog -a little too big for the boys. He needs a fenced yard and other dogs to play with.
Update.
Butt went on...
Added a fist sized piece of hickory and will every hour. Thin blue smoke is what you’re after.
He’s a great dog -a little too big for the boys. He needs a fenced yard and other dogs to play with.
Update.
Butt went on...
Added a fist sized piece of hickory and will every hour. Thin blue smoke is what you’re after.
This post was edited on 5/20/18 at 9:36 am
Posted on 5/20/18 at 9:41 am to SquatchDawg
Holy shite!!
Maybe Squatch's competition should just stay their lazy asses in bed. Where they are now.
This is a bloodbath.
Posted on 5/20/18 at 9:48 am to SquatchDawg
Maybe a simple change from soda to Sony. She’ll never know
Posted on 5/20/18 at 9:49 am to Jefferson Dawg
Litigator has been up all night hand massaging a $500 wagyu beef brisket.
Posted on 5/20/18 at 11:23 am to SquatchDawg
Riboff is stalled like a pork butt that won't come up to temp.
Squatch, how are your temps and what time do the ribs go on?
Squatch, how are your temps and what time do the ribs go on?
Posted on 5/20/18 at 11:32 am to Jefferson Dawg
Walking the dog now but I left it at about 235. Ribs will go on at one.
Clouds and storms threatening which could affect the strategy.
Clouds and storms threatening which could affect the strategy.
Posted on 5/20/18 at 11:36 am to SquatchDawg
quote:
Clouds and storms threatening which could affect the strategy.
Happened to me yesterday. Total rain out up here.
Posted on 5/20/18 at 11:37 am to SquatchDawg
Are you monitoring internal smoker temp only or do you have a probe in the butt? Ha ha. Probe in the butt.
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