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Hog Happnin' 2003 pics and stuff (Long)

JSlotJSlot Posts: 1,218
edited 6:59PM in EggHead Forum
Well, we made it back from Shelby safe and sound as you already know. Thanks for all the support and kudos in the thread below. 13th out of 44 teams and a 6th place in pork was a very good showing, I think for not having any KCBS experience. I would like to thank Chris (Nature Boy), Ray (drbbq), and Scott and Cindy McDaniel of Smoke Shack BBQ for all the help and knowledge you were kind enough to share with me. A big thank you also goes to Jim Nufer and everyone at Egg Central who had enough confidence in us to let us represent them out in public! LOL![p]First of all, the Hog Happnin' was a great event. Lawn Mower races (see the Speed Channel at 9 tomorrow night), a classic car show with over 200 entries, and a motorcycle show that was pretty darn awesome. All of this benefitted the Children's Home of Cleveland County. If you can get there next year, it is definitely worth attending. Dave Atell and the crew from Comedy Central's Insomniac show was there filming around midnight. The show will air in January and I must say, they got some really interesting footage at that time of night![p]Here's some pics[p]<image src = "">[p]We're getting the site together.......[p]<image src = "">[p]Still working on the site............[p]<image src = "">[p]Our site!![p]<image src = "">[p]Team members Chris Davis and Mr. Toad........[p]<image src = "">[p]Mr. Toad sells an Egg![p]<image src = "">[p]Our site at night.........[p]<image src = "">[p]Ribs on the Egg........[p]<image src = "">[p]Our chicken entry.....[p]<image src = "">[p]Our rib entry.......[p]<image src = "">[p]6th place pork entry!![p]<image src = "">[p]Our brisket entry.....[p]
And I'd like to say a final word of thanks to the team which consisted of Chris & Pat Davis and Mr. Toad. It was a blast to have you guys there and I'm lookin' forward to the next one!!![p]Frosty Ones!![p]Jim[p][p][p][p][p]


  • JSlot,
    Congrats and thanks for sharing the pics. Yourself and NB has made my tailgate parties at Arrowhead more tasty this year. 8-0 helps also.
    Does an egg need to be present in Houston?[p]CWM

  • JSlotJSlot Posts: 1,218
    You provide the Super Bowl tickets (we'll need 4) and I'll come cater the tailgate party, Mike![p]Frosty Ones,

  • SmokeySmokey Posts: 2,468
    JSlot,[p]Goof lookin grub! You make fellow eggers proud!
  • Jim,[p]From the pics, I'd say you and the team had a great time! Good food, great friendship & plenty of memories! The pics of the racks of ribs are OUTSTANDING! I'm full and they look good.[p]Bnaker John

  • Yo JSlot,[p]Good lookin pics. Nice arrangement in the boxes as well.[p]Anyways, in that first pic of the ribs (still on the egg) it looks like thar might could be sumptin in the foil pan below the ribs... Did you have something cooking underneath them or was that just kind of a grease pan thing going on?[p]Congratulations

  • JSlotJSlot Posts: 1,218
    Thanks, Mike. I had 3 slabs of baby backs on both levels with a drip pan on the plate setter. I didn't put anything in the pan. This is the first time I've used this setup for ribs and they cooked very evenly. I'm going to be using this setup quite a bit.[p]Jim
  • wdanwdan Posts: 261
    Hey Jim;
    Sounds like you've also modified your method for baby backs. I'm going to do some (at my daughter's request for her birthday dinner...not the daughter who was so critical of my last batch) this weekend. I've never even considered doing them any other way than indirect; but out of curiosity, did you still use your "grab-in-the-middle-and see-if-the-ends-touch" test for doneness?[p]Also, I am going to put some liquid in my drip pan (water at least, maybe some vinegar and herbs too) to see if I can get a little more moisture to stay inside. BTW, what dome temp did you use at the comp?

  • JSlotJSlot Posts: 1,218
    Yep, still used that method for doneness, Dan. BTW, I was still cooking indirect. I just didn't use the rib rack. I put three slabs on the main grid over the drip pan and three slabs on the grid extender. They cooked really evenly and I think I'll be using that setup from now on.[p]Jim
  • JSlot,[p]Nice setup. I'm gonna try that next time. Are those babybacks? How long and at what temp?[p]Beers,[p]Ed

  • JSlotJSlot Posts: 1,218
    Yes, Ed, they were baby backs. I did 'em at 300° and they were done in about 2½ hours. Next time I'm gonna bump the temp back to 275° and see what happens.[p]Jim
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