The Texas BBQ Forum

Posted: **Fri May 25, 2007 8:26 am**

GO. Start your Smokers. The Texas BBQ Forum's Memorial Day Throw Down is underway!

Turn in Times: Starting on May 25th you can start emailing your entries. The cut-off for entries is 10:00 AM on May 29th.

Still time to get in on the action! See this link:
http://texasbbqforum.com/viewtopic.php?t=687

Posted: **Fri May 25, 2007 11:13 am**

Vroom vroom, it's on. Good luck to all!!!!

Posted: **Fri May 25, 2007 11:50 am**

I can't wait to start seeing the pics

Good Luck Everybody!!!!

Posted: **Fri May 25, 2007 11:56 am**

I got 5 briskets, 4 racks of spares, and 20#'s of V&V jalapeno sausage, going on at 8p tonight.

Posted: **Fri May 25, 2007 12:29 pm**

I've still gotta get to the store. And they're talking about a chance of rain all weekend.

Ah, well. Typical for me.

Posted: **Fri May 25, 2007 1:09 pm**

Tom Thumb got some crappy Excell Select grade packers on sale for .99

bigwheel

Posted: **Fri May 25, 2007 3:24 pm**

I got something in mind that you've never seen before :lol:

Posted: **Fri May 25, 2007 10:39 pm**

bigwheel wrote:Tom Thumb got some crappy Excell Select grade packers on sale for .99

Make me feel good, why don't you? I bought one tonight, along with the rest of the meat.

Y'know, now if it doesn't turn out good, I can blame the meat. :twisted:

Posted: **Fri May 25, 2007 10:47 pm**

Well Rob... Remember... If it doesn't turn out good, how are WE gonna know??? :wink:

I sure hate it when you spend all of that time preparing and cooking a meal and it's a flop... I know all about that... :oops:

Posted: **Sat May 26, 2007 2:04 am**

Chuck, you should know by now I'll have more to say *if* it's a flop. If it's good, I'm usually too busy eatin' to talk. :wink:

Brisket's on the kettle, sweet blue in the air, mop's ready, and I'm settlin' in for a long night. At least I'm at home for this one. :wink:

Posted: **Sat May 26, 2007 3:43 am**

I just walked outside to take a break and get a breath of fresh air. I think that I smelled your Q !!!

Posted: **Sat May 26, 2007 5:05 am**

Butt over briske just went on. First time using a trimmed packer.

Jeesh, I think I barely got em both thawed...after sitting out for 45 mins, they are 33 and 34* :oops:

Posted: **Sat May 26, 2007 12:10 pm**

bowhnter wrote:Butt over briske just went on. First time using a trimmed packer.
Jeesh, I think I barely got em both thawed...after sitting out for 45 mins, they are 33 and 34*

keep an eye on that trimmed packer, overdone a few myself and they don't seem to take as long as you think. how you gonna cook it? you foilin??

Posted: **Sat May 26, 2007 12:30 pm**

Yeah, getting ready to foil soon. It is at 160 now. Will also put a little apple juice in. Will not be foiling the pork. Fatties to go on at that time.

This picture is also just a test...I must have some kind of computer illiteracy :oops:

Posted: **Sat May 26, 2007 12:37 pm**

looks good to me....when you post photos click where it says image size for message boards. the image will be a bit bigger!

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