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You know how to do it right!![[icon]](/data/avatars/m/5/5167.jpg?1660313464){kind=avatar}
Small world indeed!! Prob a decent chance I've run into you at Molly LaFontaine's or one of Silver's trolley tour loft parties.
Well doesn't that big bob gibson or whatever win like every other year? His rubs and sauces are basically pure sugar.
We shall see at least one key member has vowed he's out. Several are rumbling about wanting to go smaller, that the work is getting to be too much. I've even contemplated that myself... it truly is a ####load of work and some members are starting to skip or show up late for labor-related events.
Chris Lilly (cooks under team Big Bob Gibson) does indeed win a lot. As does Yazoo Delta Q, etc. Many teams utilize a pre-packaged set of sauces and rubs nowadays. Arguably the most popular is Blues Hog. We used it to glaze the ribs then used a rub that was prepackaged but doctored heavily. W
nice meeting you too and congrats in the finish...that's great!
Ignoring the capacity and folks packing in. most of the damage was Fri night after everything had been soaked then stressed again, and the top deck was shut down so folks packed into the main floor.
BTW Kee, I have your 2014/2015 shirts taped together on my desk at home and they will be going out this week. I promise this time.
The best tools are sometimes a pen and a checkbook.
Totally true. Two of the coolest guys I've had the privilege of hanging with. Always laughing/smiling and busting their asses in the booth to boot. They definitely make the fest a lot more fun with their presence.
Agreed on the zero soul of the SP pit, but it saved our ### with the mass cookings and such, if not so much with the ribs. The ability to load immense amounts of meat into it and just let it roll had to have been nice. Not that there's not any care put into the public feedings... but I think its tough to treat that quantity of food like you would a small batch for competition.I have one major problem with our 10th place finish in ribs. The pit we used...the Southern Pride....excellent machine.....zero soul. I'm a stick burner and always will be. It offends me that charcoal and chunks of wood and not clean burning fire can do that well. I am convinced a layer of smoke from my style of pit make even better ribs....I will be trying that rub and sauce soon to try to prove my theory..
Yet...those ribs were freaking perfectly cooked, delicious, and beautiful. It makes myheadbutt hurt.
Ain't that the truth. Unfortunately MOST of the team aren't swimming in cash. Our dues were $350 this year which is absurdly low for this type of undertaking. We funded most of it with sponsor money while still keeping the tent from feeling like it was the sponsor's house. THAT is the biggest balance... getting 2-3 sponsors on board to sign the checks. Then making them feel welcome, like they're part of something... without having to cater to them. This is still our booth.
