A friend and I are vending at a competition in a couple of weeks. We have several people coming down to help us out and one of his friends is coming down and will be wearing a tank top we pre ordered for the event. I have a problem with this person serving food with armpit hair sticking out...
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Holloway:
Looks good!! </div></BLOCKQUOTE>
Ill let you know in an hour.
BTW, Im not all that excited about what the Cubs have done this...
We have another couple coming over for dinner and I had a request for spares. Trimmed St. Louis style and rubbed with a variation on the Texas Sugarless Sprinkle.
1/3 cup Table Salt
1/4 cup Paprika
3 T chili powder
1 T cayenne pepper
1/4 t celery salt
Cruisin at 225
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Allingham:
I don't see any problem, as long as you do all your work in advance and then have someone else handle the final prep and serving of...
TRUST ME, this is not a showcase for my food, but merely a money thing. She is not against it, she was just worried of how we were going to do it. Plus I think the money saved will be a substantial amount and we need to trim anywhere we can.
In about a year and a half I will be getting married. Right now I am trying to convince the future Mrs. to let me provide the food . My plan would be to cook butts pretty much the whole week prior and vaccum pack them to be reheated and such the day of. My question is has anyone done this...
Took the pleasure of adding the pics to the thread for you. Brisket looks good and if everyone loved it then you did just fine!! Wait until you smoke that pork butt, so easy you could do it blindfolded!!
Wow that looks wonderful!! Have you ever used the feta chees in regular ABT's and what is the verdict on that. Sounds like something I would want to give a shot.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan Quinlan:
Perfect. Figure out your temp control while the ribs get done and you'll be all dialed-in for the butt. </div></BLOCKQUOTE>
That was...
Well finaly sucked it up and am going to try and go with no water. Threw a rack of St Louis style ribs and a pork butt on at 9:15 tonight...guess Im in for a late dinner. Glad I have some beer while I wait . Its snowing and about 30 outside. Will pst pics when the fiance gets home from work...