Recent content by ChrisPM

Count us in again this year Mike! We'll keep our eyes out for the entry form. This is a great event and also a nice way to get your feet wet in the BBQ competition world.

Lookin' great Jim!! I would have rather been standing over those than mowing the lawn tonight!

Baraboo Q will be there! We didn't do very well last year, but we had a great time! This was our first KCBS competition a few years ago so we will always try to make it each season.

Peter is spot on with the brining. We just brined for the first time and took first. Previously we used the Pickled Pig method with the butter bath and did well, but I think we will be sticking with the brine from now on!

Thanks everyone! Sometimes I think it's pure luck! Sorry, no pics.

Thanks Clark! I still have a perma-grin! I still remember your walk for brisket in Warrens last year!

Thanks everyone! I think I can officially retire the offset from competition after this win on the WSM!!

The Maverick 732 has high and low pit temp and food temp alarms. No need to wake up to check. </div></BLOCKQUOTE> Yup, it sure does and they were set. Still woke up!

VERY nice!

I used to sleep well before the wireless Mavrick. Now I wake up every half our and look at the temps on my nightstand. **** technology!

How many of you get that comment or strange look from your spouse/partner as you take pictures of your food? My wife laughs at me every time!

Perfectly done in my book! Wish I could get steaks like that in my neck of the woods. Great job Ed!!

Man, that looks AWESOME!!

Foiled at 165 and cooked until 199. Let sit out about 20min on the deck and put in cooler for 4 hours before the slicing.

I used two fist sized chunks of apple and three half that size of hickory put on at the beginning of the cook. This was also a RO lump cook, no KBB.