Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

More Hardware for the Egg...

We traveled north this weekend to a little KCBS BBQ contest that had over 50% off the field as past champions, quite a shoot-out it was.  With record setting scores from this tough field we came away with a 1st place Pork, 3rd place brisket, 7th place Ribs and a 5th overall.   Fun weekend at "Smokin' on the Water" in Lakeport, CA. 

image

 

-SMITTY     

from SANTA CLARA, CA

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Comments

  • That's awesome Smitty. Congrats man.
    Finally back in the Badger State!

    Middleton, WI
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  • Very nice =D>


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    LBGE & SBGE (big momma and pat)
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  • shtgunal3shtgunal3 Posts: 2,902
    Great job Smitty, congratulations.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • travisstricktravisstrick Posts: 4,796
    That's impressive. Congrats.
    Be careful, man! I've got a beverage here.
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  • radamoradamo Posts: 349
    Congrats!  I like the name of the event.  "Smokin' on the Water"....
    Long Island, NY
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  • lousubcaplousubcap Posts: 6,145
    Congrats-eggcellent showing. @SMITTYtheSMOKER-any other teams use BGE's?
    Louisville
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  • Chris_WangChris_Wang Posts: 1,253
    Well done! Congrats.

    Ball Ground, GA

    ATL Sports Homer

     

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  • GATABITESGATABITES Posts: 1,050
    job well done!!!!
    XL BGE 
    Joe JR 
    Reisterstown, MD
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  • robnybbqrobnybbq Posts: 1,748
    Awesome. Congrats

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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  • rsmith193rsmith193 Posts: 219
    Big congrats. It's always good to have eggs winning, makes the others wonder about them.
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  • J_QueJ_Que Posts: 203
    =D>
    I knew all the rules, but the rules did not know me.
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  • GoatseggGoatsegg Posts: 108
    Very nice. Congratulations!
    -The Goat
    Marietta, GA
    XL BGE

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  • RACRAC Posts: 1,315
    Congrats!

    Ricky

    Spring, TX

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  • R2Egg2QR2Egg2Q Posts: 1,652
    lousubcap said:

    Congrats-eggcellent showing. @SMITTYtheSMOKER-any other teams use BGE's?

    One of the other teams has two Large Eggs (plus a pellet pooper).
    XL, Large, Small, Mini Eggs
    Bay Area, CA
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  • Boo-yah!
    Killen, AL (The Shoals)
    XL, Small, and Mini BGEs
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  • SoCalWJSSoCalWJS Posts: 257
    Congrats Smitty! Well done!
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  • My good buddy and partner in Egg-crime here is none other than R2Egg2Q.   He's a great help, thanks John. 

     

    -SMITTY     

    from SANTA CLARA, CA

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  • jaydub58jaydub58 Posts: 1,472

    Very well done!

    Hooray!

     

    ^:)^
    John in the Willamette Valley of Oregon
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  • bicktravbicktrav Posts: 461
    Congrats!  Any chance you'd be willing to share some 1st place pork tips?
    Southern California
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  • Our good pork scores we are having this year are the fruits of our practice.  The more you cook the better you become.   That's the best advice I was ever given, and now its a gift to you my friend.  Drop by our Egg shop someday and we can talk Egg all you want, not eager to give away any of our competition secrets on the internet.

     

    -SMITTY     

    from SANTA CLARA, CA

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  • henapplehenapple Posts: 14,083
    Do you cook your competition food the same you do at home?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • bicktravbicktrav Posts: 461

    Our good pork scores we are having this year are the fruits of our practice.  The more you cook the better you become.   That's the best advice I was ever given, and now its a gift to you my friend.  Drop by our Egg shop someday and we can talk Egg all you want, not eager to give away any of our competition secrets on the internet.

    Understood and appreciated. Congrats again!
    Southern California
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  • Ragtop99Ragtop99 Posts: 1,339
    Congrats on the excellent work. 
    Cooking on an XL and Medium in Bethesda, MD.
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  • henapple said:
    Do you cook your competition food the same you do at home?
    Yes, when you do practice cooks they need to be as close to the actual comp style or else it would defeat the purpose of practice.   I tend to cook different cooks at home as we get tired of the 4 competition cooks after a while.  Steaks, Salmon, Tri-tips are the "go-to" cooks at home nowadays.

     

    -SMITTY     

    from SANTA CLARA, CA

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  • BYS1981BYS1981 Posts: 1,827
    congrats guys!
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  • henapplehenapple Posts: 14,083
    No tips?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • bud812bud812 Posts: 1,376

    My local team took home a perfect score in brisket from that comp.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • R2Egg2QR2Egg2Q Posts: 1,652
    edited August 2013
    bud812 said:

    My local team took home a perfect score in brisket from that comp.


    That was something special to see. A 180 is really rare (like watching a pro bowler bowl a 300 game). The Smokin' Yankees team was more stoked than the Grand Championship team was. Their pitmaster was understandably proud wearing his 180 pin (given by the KCBS). Sorry for this lousy cell pic taken in poor lighting:
    Photobucket Pictures, Images and Photos
    XL, Large, Small, Mini Eggs
    Bay Area, CA
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  • bud812 said:

    My local team took home a perfect score in brisket from that comp.

    Yeah, we scored  176 in Brisket and only managed 3rd place in this tough field.   Chris of Smokin' Yankees is a good friend and we have enjoyed cooking against for several years.  We are happy to see him get a 180 yesterday, the first we ever seen in all the comps we have participated in BTW.

    Here's a tip for only you henapple...we like to use a hot dry rub with a sweet sauce.  :)

     

    -SMITTY     

    from SANTA CLARA, CA

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  • BYS1981BYS1981 Posts: 1,827
    the only thing that sucks, for me, is you're not teaching a brisket class until Feb! lol
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