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re: The 2014 Dawgrant Rib-off: Enrollment Closed..................
Posted on 3/15/14 at 11:31 pm to Chris_topher
Posted on 3/15/14 at 11:31 pm to Chris_topher
quote:
and replace the grating with a piece of sheet metal.
Chris got this shite on lock
1
Posted on 3/15/14 at 11:55 pm to K9
Posted on 3/16/14 at 5:45 pm to Jefferson Dawg
quote:
Enrollees (so far):
deeprig9
Christopher
Litigator
Americus Dawg
bwood
Bump.
Rb, Dallas, DamnGoodDawg, Anyone......... Are you in or not???
Posted on 3/16/14 at 6:02 pm to bwood
quote:
I'm in. Big Green Egg.
Solid. The BGE needed to be represented.
Don't let down the BGE.
Posted on 3/16/14 at 6:03 pm to Jefferson Dawg
RB and Dallas,
If you choose not to compete, will you at least agree to provide expert analysis during the broadcast??
The idea is for this to be educational.......as well as a rib-off smack-down.
Let's practice......the Category is "Pork Ribs". Some may cook baby backs and others may cook spare ribs...... In your estimation, is this an important factor in how the judges may grade the final products???
Posted on 3/16/14 at 6:10 pm to Jefferson Dawg
I'm cooking, don't believe Chrissy can deliver.
Posted on 3/16/14 at 6:12 pm to rb
quote:
I'm cooking......
Ah shite......... Things just got dialed up a notch, i do believe.
Nice!
Posted on 3/16/14 at 6:17 pm to Jefferson Dawg
quote:
plan to cook jalapeño ribs w/ black eyed pea caviar sauce.
You believe this shite? I'll begin preparations Tue p.m... I need to start collecting the highest quality peach and pecan wood to get this party started.
This post was edited on 3/16/14 at 6:23 pm
Posted on 3/16/14 at 6:23 pm to rb
quote:
You believe this shite?
If he's being serious, or if he's just fricking with other competitor's heads....it's a win-win either way, imo. Cause that shite's hilarious...
Posted on 3/16/14 at 6:29 pm to Chris_topher
Posted on 3/16/14 at 6:33 pm to rb
quote:
I need to start collecting the highest quality peach and pecan wood to get this party started.
Are you cooking in a converted smoker or something?
Posted on 3/16/14 at 6:36 pm to Chris_topher
quote:
He will come in one of the pre-chosen forms. During the rectification of the Vuldrini, the traveler came as a large and moving Torg! Then, during the third reconciliation of the last of the McKetrick supplicants, they chose a new form for him: that of a giant Slor! Many Shuvs and Zuuls knew what it was to be roasted in the depths of the Slor that day, I can tell you
I'll see you in hell Christopher
Topher is about to get roasted like a Shuv.
This post was edited on 3/16/14 at 6:38 pm
Posted on 3/16/14 at 6:40 pm to deeprig9
DEEPRIG,
CONCENTRATE ON YOUR TOUCH
NEVER OPEN THE GRILL ONCE YOU HAVE STARTED
DO NOT OVERDUE THE SQUEEZE PARKAY
dick. dog. dick.
CONCENTRATE ON YOUR TOUCH
NEVER OPEN THE GRILL ONCE YOU HAVE STARTED
DO NOT OVERDUE THE SQUEEZE PARKAY
dick. dog. dick.
Posted on 3/16/14 at 6:41 pm to Chris_topher
I will be cooking on wood burner.
This post was edited on 3/16/14 at 6:45 pm
Posted on 3/16/14 at 6:59 pm to rb
quote:
I will be cooking on wood burner.
I may have to put my money on rb. That's a fine crust and a back woods rig right there.....they don't sell that shite at Lowes.
And I hate to say it...because I'd really love to have a Big Green Egg...but you should lose style points for using anything ceramic for bar b q......especially if you're willing and able to pay $900 for something that applies fire to meat.
Jus sayin'...
Posted on 3/16/14 at 7:10 pm to SquatchDawg
quote:
That's a fine crust
I was thinking the same(respect)...but there's a fine line between being a burnt rib and a tasty rib.. I personally prefer less smoke.
Let's get it on, rb.
Posted on 3/16/14 at 7:31 pm to Chris_topher
The judging should last through the following monday so the cubicle crowd gets to vote.
Posted on 3/16/14 at 7:33 pm to Chris_topher
Litigator.
Biding his Time. Laying low and gathering intel. Waiting to strike.......
**Note to Litigator: Pork ribs please...not Possum or whatever you people cook in arkansas.
Posted on 3/16/14 at 7:58 pm to Jefferson Dawg
I'll be throwing on some baby back pork ribs myself. I'll leave the raccoon cooking to those who put on the annual event in Gillett. LINK
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