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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.
-SMITTY
from SANTA CLARA, CA
Comments
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That's awesome Smitty. Congrats man.Finally back in the Badger State!
Middleton, WI -
Very nice =D>_______________________________________________XLBGE
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Great job Smitty, congratulations.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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That's impressive. Congrats.Be careful, man! I've got a beverage here.
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Congrats! I like the name of the event. "Smokin' on the Water"....Long Island, NY
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Congrats-eggcellent showing. @SMITTYtheSMOKER-any other teams use BGE's?Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Awesome. Congrats
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
Big congrats. It's always good to have eggs winning, makes the others wonder about them.
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=D>I know all the rules, but the rules do not know me.
Small, Medium, 2 Large, XL ,Stumps XL Stretch, Workhorse 1975 -
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One of the other teams has two Large Eggs (plus a pellet pooper).lousubcap said:Congrats-eggcellent showing. @SMITTYtheSMOKER-any other teams use BGE's?
XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Boo-yah!Killen, AL (The Shoals)XL, Small, Minimax, and Mini BGEs
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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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Very well done!
Hooray!
John in the Willamette Valley of Oregon -
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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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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Understood and appreciated. Congrats again!SMITTYtheSMOKER said: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.
Southern California -
Congrats on the excellent work.
Cooking on an XL and Medium in Bethesda, MD. -
henapple said:Do you cook your competition food the same you do at home?
-SMITTY
from SANTA CLARA, CA
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congrats guys!
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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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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:
XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
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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the only thing that sucks, for me, is you're not teaching a brisket class until Feb! lol
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