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  #11  
Old 11-13-2011, 02:27 PM
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So as I was navigating through I found this section. Now this is where I shine the most I am comp cooker by hobby and passion I just have a Chevelle Dark side. Lol.

Here's some food porn as we call it on the BBQ Forums I'm a member of as well.
Ribs Glazed and finishing up

Smoked Meatloaf

Briskets on the Traeger

Briskets on the Backwoods

Sliced and ready

Some chickens
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  #12  
Old 11-13-2011, 02:57 PM
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I wish you hadn't posted that, didn't have lunch today and now I'm really hungry. It all looks delicious.
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  #13  
Old 11-13-2011, 06:16 PM
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Bull, don't tell grumpy, but I love you !!!

Two years ago grumpy purchased a torpedo smoker for me. And I fell in love with smoking.

Let me back up a minute. For as long as I can remember I have love to cook on the grill. And up until 10 years ago, most of my grilling had been on a charcoal grill. Then grumpy talked me into a gas grill and I was hooked at the ease of gas. I may live in Michigan where we have cold winters, but I grill year round. My grill sits right outside my back door on the porch and I have actually chipped ice off of my grill so I could use it. I love to grill and I think that I am pretty good at it.

Now back to the smokers. This year for mothers day I wanted a larger smoker. I was actually looking for a "barrel" type smoker, one that was made from a barrel like an oil barrel. Unfortunately, I was not able to find someone local who made them. And then grumpy and I found one, kinda like what I wanted, and it was reasonably priced so we bought it. We had researched smokers for a few months before we bought one, and I have actually learned a lot about smokers since I bought the one I have.

I am always looking for new rubs, suggestions on rubs, what people think about spritzing with apple juice, what type of charcoal do you use, is natural charcoal better, do you love your charcoal starter as much as I love mine and so many more questions. I could go on and on.
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  #14  
Old 11-13-2011, 06:40 PM
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Well as I tell everybody I don't mind helping if somebody asks but I can't tell you everything or I'll have to kill
Ya. Lol. I've been cooking competitively for about 6 years with great success somedays and the What The Hell Went Wrong on others. Lol here's a most recent win streak a money hat that is a 50x Beaver Stetson worth about $300 and on the hat band $1000 worth of cash for winning Grand.
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  #15  
Old 11-13-2011, 06:52 PM
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Welcome and can I borrow that hat with the cash attached ?
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  #16  
Old 11-13-2011, 07:14 PM
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I wished I still had the cash. Comp BBQ is like classic cars any time you get cash it goes right back into the hobby. Now the question is how am
I gonna afford both???
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  #17  
Old 11-13-2011, 08:59 PM
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Set up a BBQ stand and sell, sell ,sell .Dang Im hungry after seeing all those pics and Im not big into BBQ .
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  #18  
Old 11-13-2011, 09:37 PM
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Heck no I honestly dislike cooking for crowds. I have friends I refer catering jobs to with an agreement I get a 6% kick back off the event for the referral. This just means I need to cook more comps to support the new addition in my life so I can afford to pay for things that need to be done. Assuming I win of course!
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  #19  
Old 11-14-2011, 06:49 PM
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Congrats on the win. I am so curious about how you got started. And what kind of smokers have you used and do you currently use ?
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  #20  
Old 11-14-2011, 09:16 PM
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It all started in the backyard. I have a friend who wanted to do a comp so I joined him in the quest. To him it was a party to me it was serious so the chase began. We went our separate ways in cooking and I moved forward and he stayed back. I cook on a Backwoods Chubby as seen @ www.backwoods-smoker.com and a WSM or Weber Smokey Mountain or better known as a Bullet. I also have a Traeger as well which is a pellet pooper as we call it. My Backwoods is really a comp only pit as it is designed to cook what you need for turn in only. It won't feed crowds so you can't expect much.

We; my wife and I cook about 25-30 comps a year in Texas events with a few KCBS events in Oklahoma, Arkansas, and Louisiana. Usually about 4-6 a year being the KCBS. We were fortunate enough to have cooked the American Royal for the past 3 years with hopes to be able to get to the Jack Daniels Invitational next year. Now that I have this new Chevelle in my life we will probably slow down some and hit a few local car shows.
Although the car is not a "show car" it is a very nice driver that would I think would do good locally as its not the same ole car that everybody sees at the events.
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