Recent content by Jeremy Erwin

I am way late to this post, but the 12 that finished in front of you could not have been far out front with the scores you recieved. Great looking turn in, I would not have been able to score a dish this perfect.

Thanks for the birthday wish Jim, glad to see I was first on the list.

If you can get someone to donate small bags of chips and beverages, 7$ for a meal would be a Good start. I have cooked for a few groups doing fundraiser and gotten them 50#. They all served about 130 people and had some they sold to there members for 10$ a pound. Also if you were closer I...

The last kcbs event I was at that had pc for a fundraiser the first entry won. As they were the most memorable to the uneducated public.

I practiced with a flat for 6hrs at around 300* had good flavor but was a little tuff. I did not foil during the cook but maybe you could with better results. Also if it a first time contest maybe the judges won't be the best either, so maybe they won't be able to tell if you give thin slices...

What are the rules for the meat, ie toatal unpreped or can you have all trimming and seasoning done ahead of time?

I don't have any further comps scheduled for this year yet. Funding them is the big challenge. If I am able Arthur il in October. August is busey for us with family coming in from Kuwait.

Thanks Peter.

So Ryan do we have a total doantion fiqure for The Illinois Cancer Care foundation?

Hi I am Jeremy, I am wondering if anyone in the nothern Illinois area that is interested in trying compition bbq would be up for joing my team. It so far only has myself and my girlfriend on it. We compeated at the 2nd anuall Morton bbq throwdown and can check out the results for G Bud Weber...

So Ryan, how many teams are signed up so far?

Nice. I like the bulldog, looks like the one from the silvester and tweety bird cartoons.

When I checked one out it did not fit my weber grate very well.

I checked out the bge extender and it's weak. That's my opinions.

I make 1/3lbs + parties by hand and have had pretty good success stuffing them. I do work the edges a little to hope nothing cooks out. I also try to keep them as indirect as much. Just a few min to get the grill marks.