CockyTalk's Open Rib Competition

[rolinb1]

Originally Posted by eightohhthree

Love smokin some ribs, and I'd be all for it, but I have a logistics problem.

Upstate is not too far from Cincy...
Well yeah I guess it is but for some good food and fun it would be worth it!!

[cack]

Originally Posted by Tolley

Oh. Got ya.

I love the idea of doing it at the ball field. Also, would like to see some more people involved as well. It's not going to much of a competition with only three or four of us.

To those who are contemplating, let me tell you that I'm no pit master and probably won't win, but I'll sure as hell take any excuse I can to eat some good ribs and drink beer. So even if you're just a beginner or weekend griller, come on out and have some fun.

Speaking of pit masters, we should really try and get the finger lickin crew to come out there. Those guys look like they know how to cook some ribs!

I doubt we could do it AT the game. Space would be a BIG issue there.

I've smoked ribs 5 times in my life, so I'm FAR from a Pitmaster. If you look at my blog you can see 4 of those cooks.

[cack]

Originally Posted by rolinb1

Upstate is not too far from Cincy...
Well yeah I guess it is but for some good food and fun it would be worth it!!

He's just skeerd

[rolinb1]

Originally Posted by cack

He's just skeerd

Yep..

[USCooper]

Originally Posted by cack

Sounds good. How will you be cooking ...?

I was actually thinking about that

Smoking

[USCooper]

Originally Posted by cack

He's just skeerd

Is that a charcoal smoker you have? I have been doing a lot of smokine/grilling on my weber kettle. I am going to get an actual smoker here soon.

[captruss24]

Originally Posted by USCooper

Is that a charcoal smoker you have? I have been doing a lot of smokine/grilling on my weber kettle. I am going to get an actual smoker here soon.

Depending on how much meat you typically smoke, a simple modification of the Weber 22" kettle makes it a very practical and effective smoker. I've had success smoking up to 4 full racks of baby backs, an 8# brisket, or an 8# butt. The key is retaining your indirect heat for up to 12 hours.

[USCooper]

Originally Posted by captruss24

Depending on how much meat you typically smoke, a simple modification of the Weber 22" kettle makes it a very practical and effective smoker. I've had success smoking up to 4 full racks of baby backs, an 8# brisket, or an 8# butt. The key is retaining your indirect heat for up to 12 hours.

Ya there are some kits online to modify it. My gf gave me a Lowes giftcard to get a smoker so I'm trying to decide between the electric and gas. Both have good reviews but I read you don't get as good of flavor with the electric. One of my buddies uses an electric all the time and our butts turn out great. I guess unless you're competiting all ur friends and family will love it.

[captruss24]

Originally Posted by USCooper

Ya there are some kits online to modify it. My gf gave me a Lowes giftcard to get a smoker so I'm trying to decide between the electric and gas. Both have good reviews but I read you don't get as good of flavor with the electric. One of my buddies uses an electric all the time and our butts turn out great. I guess unless you're competiting all ur friends and family will love it.

True, but you don't need an online kit to make the modifications -- more like $5 worth of parts -- very simple to do.

I've only cooked over wood or lump charcoal and have no interest in converting to an electric heat source. Kind of takes the fun out of smoking....

[USCooper]

Originally Posted by captruss24

True, but you don't need an online kit to make the modifications -- more like $5 worth of parts -- very simple to do.

I've only cooked over wood or lump charcoal and have no interest in converting to an electric heat source. Kind of takes the fun out of smoking....

Exactly what do you do to convert it? Get something to hold thecharcoal?

[captruss24]

Originally Posted by USCooper

Exactly what do you do to convert it? Get something to hold thecharcoal?

Fire bricks to hold charcoal and disposable aluminum pans for heat retention and moisture.

[The Yancey]

Over the last few years this is what I have been seeing more and more on the competition circuit: http://www.traegergrills.com/

[cack]

Originally Posted by USCooper

Is that a charcoal smoker you have? I have been doing a lot of smokine/grilling on my weber kettle. I am going to get an actual smoker here soon.

Yes mine is a charcoal smoker, but I'll be buying me a new one this season

[cack]

We have to have some more people out there interested.

I've spoke with Tom, and he's agreed to allow us to set up in the front parking lot at Rendezvous in Greenville. This will give us a good set place to cook, and a bar with TVs incase the Yardcocks are on the tube. Rendezvous is literally right off of 85, so it'll be easy to get to.

[simsar4]

I would willing to cook for this as well. But it all depends on when and were.

[cack]

We're sitting around 7 so far. I want to have AT LEAST 10 people in this. There's no point in doing it if we can get the money pot beefed up a notch

[scgamecox2001]

I am definitely in if work/ vacation schedule allow it...

[SterlingBrooks]

Originally Posted by cack

I doubt we could do it AT the game. Space would be a BIG issue there.

I've smoked ribs 5 times in my life, so I'm FAR from a Pitmaster. If you look at my blog you can see 4 of those cooks.

Just have it at a house with a couple kegs of good beer. Ill also volunteer for judging.

[ZipEmUp]

How about at the Spring Game (the fairgrounds are huge, and there won't be an enormous crowd at the spring game)? I might know someone who would be interested in entering the competition. Would there be any prizes?

[Dam Racals]

Originally Posted by scgamecox2001

I am definitely in if work/ vacation schedule allow it...

Hey buddy, you got room for me and my grill?