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Double Nickles on the Deckle.
http://www.kcbs.us/event/4877/balloons-bbq-festival-at-kansas-speedway
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
Comments
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17th - interesting. Thanks for the link. Like you - I'll continue to try and shoot for an old school brisket that tastes great and will fill up me and my family/friends saving the voodoo and mojo for the bedroom
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
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2 Large
Peachtree Corners, GA -
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GATraveller said:saving the voodoo and mojo for the bedroom
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
GATraveller said:Thanks for the link. Like you - I'll continue to try and shoot for an old school brisket that tastes great and will fill up me and my family/friends
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks like that was last year's results. Man, competition must be fierce if he finished that low! I was thinking about organizing a team, but that scares me. Lol
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Dyal_SC said:I was thinking about organizing a team, but that scares me. Lol
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I've had brisket from Franklin and it was the most amazing brisket I've ever eaten. Brisket from Black's was a close second. Never had Myron's though.
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Isn't comp meat supposed to be "sweet, sweet, sweet, and then some heat or something"? Plus the saucing part. You'd get asked "not so nicely" to leave serving that where I'm from. That is probably the biggest thing keeping from me trying comps, but I am tagging along with my old Lacrosse coach's team at the Meadow Creek comp in a couple of weeks to help out.
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Dyal_SC said:I've had brisket from Franklin and it was the most amazing brisket I've ever eaten. Brisket from Black's was a close second. Never had Myron's though.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I have a friend that went to Myron's class not too long ago. They made a SRF brisket. He said he didn't really get any part in prepping the brisket for some reason, only eating it. He said it was really good and tender but was injected with so much stuff it tasted more like pot roast than BBQ. Who knows if this is actually how he does it in comp (probably not). Personally I think the classes are just another big money maker for them and they probably don't give away too many secrets.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Eggcelsior said:Isn't comp meat supposed to be "sweet, sweet, sweet, and then some heat or something"? Plus the saucing part. You'd get asked "not so nicely" to leave serving that where I'm from.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Dyal_SC said:Looks like that was last year's results. Man, competition must be fierce if he finished that low! I was thinking about organizing a team, but that scares me. Lol1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
SmokeyPitt said:I have a friend that went to Myron's class not too long ago. They made a SRF brisket. He said he didn't really get any part in prepping the brisket for some reason, only eating it. He said it was really good and tender but was injected with so much stuff it tasted more like pot roast than BBQ. Who knows if this is actually how he does it in comp (probably not). Personally I think the classes are just another big money maker for them and they probably don't give away too many secrets.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Why do comp briskets differ from ones in restaurants? To my simple brain, the best brisket is the one I want to fill up on, not take to bites and turn away.------------------------------------------------------------------------LBGE 2013 - MiniMax 2015 - Seemingly every accessory the fine folks at CGS sell - Fightin' Texas Aggie till I die - Gig 'Em - Located in the bright lights of Dallas
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I think it has more to do with the fact he has mastered the ability to cook in his kitchen. Cooking in a parking lot on a smoker you don't use everyday is a big disadvantage if you aren't used to it.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Very illuminating. Any idea how many comps Aaron's team tends to enter annually?
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore -
tamu2009 said:Why do comp briskets differ from ones in restaurants? To my simple brain, the best brisket is the one I want to fill up on, not take to bites and turn away.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
mahenryak said:Very illuminating. Any idea how many comps Aaron's team tends to enter annually?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
^^^thank you^^
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore -
SGH said:It took a lot of guts on Aarons part to stick to what he knows and turn in a traditional style brisket instead of jazzing it up with voodoo and mojo.
I think it took a ton of guts just to enter and put himself out there, knowing that
1) He probably would not win
2) The droves of people who find joy in tearing down anyone successful would have a field day with anything but a win.
I wish everyone here had access to the 2015 season of, "BBQ With Franklin".
He did an episode on this competition a couple weeks back. He flat out said to his buddy before the competition, "What if I come in dead last..." then he was very up front with his "right down the middle" finish.
Funniest thing I've seen on TV all year was on his "Whole Hog" episode when he went from being totally serious about how to prep the hog to giving it a shoulder massage and slap on the butt.
Links:(odd - looks like IMDB data is missing the episodes from the 2013 season...) -
SmokeyPitt said:
Personally I think the classes are just another big money maker for them and they probably don't give away too many secrets.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I think you have to realize their are some very good BBQ pitmasters that compete. I see some of the best our state has to offer every time we go out to enter a contest. Being a successful restaurateur is a different skill set, I would consider that Aaron is very good at both. Franklin's has made him famous, but kudos to him for coming out and putting it all on the line against other good pitmasters. Competition BBQ can be very humbling to say the least.
-SMITTY
from SANTA CLARA, CA
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SMITTYtheSMOKER said:Competition BBQ can be very humbling to say the least.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
The burnt fingure team seams to be a team that produce more all around than any of the teams. Any info on who they are or where from?Plumbers local 130 chicago. Why do today what you can do tomorrow
weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!
Bristol, Wisconsin -
Thanks for sharing this. It's not surprising to me at all. If you went back and took a one game snapshot of any great athlete, there's a chance that it would be a bad game. Peyton Manning is a great QB but if you judged him solely at the Super Bowl, it wouldn't be pretty. Franklin cooks a mean brisket (so I've heard) but that doesn't mean that he's expected to win every single time.
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Roadpuke0 said:The burnt fingure team seams to be a team that produce more all around than any of the teams. Any info on who they are or where from?
https://www.facebook.com/BurntFingerBBQFounded in 2008"Burnt Finger BBQ is a competitive barbecue team from Kansas City. We travel the country competing in cook-offs sanctioned by the Kansas City Barbeque Society."Company Overview
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore -
At the end of the day sheep do what sheep do
I'm not a huge foodie.....nothing could be 4+ hour good..... I know many disagree.
I'd rather go run a few miles.
I am enjoying his book though, hard back $35 versionSeattle, WA -
SkinnyV said:At the end of the day sheep do what sheep do
I'm not a huge foodie.....nothing could be 4+ hour good..... I know many disagree.
I'd rather go run a few miles.
I am enjoying his book though, hard back $35 version -
Eggcelsior said:SkinnyV said:At the end of the day sheep do what sheep do
I'm not a huge foodie.....nothing could be 4+ hour good..... I know many disagree.
I'd rather go run a few miles.
I am enjoying his book though, hard back $35 versionSeattle, WA -
SkinnyV said:At the end of the day sheep do what sheep do
I'm not a huge foodie.....nothing could be 4+ hour good.....
Brother there are many things that are more than worth a 4 hour wait. Heck I can think of a few that are worth a 24+ wait. But I do like to eat.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
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