Ironman BBQ

I generally drive to a contest and haul my cooker behind the van. There's a number of reasons I'm heading to Pennsylvania on Friday to cook the Ironman BBQ! It's put on by a customer and it's a really cool concept for a contest.

Limited meat -- 7 pieces of chicken, 1 rack of ribs (loin or spare), one pork butt and one brisket. The cook does pick the meat. Next challenge -- no electric assist! No Maverick type thermometers that get left in the pit. No pellet fire, no rotisseries, no electric fire controllers (i.e., Guru or Stoker).

Mason-Dixon BBQ Supply is loaning me a 22" WSM, a table and a canopy. I will fly in to Baltimore on Friday and drive to the contest.

Packed my tools, pared down seasonings and sauces in a rolling cooler. Need to pack my 18" WSM fire ring and expanded metal circle (for holding lump charcoal). I think I'm going to bring a 10# bag of Ozark Oak in a suitcase (which can fold up when empty), mainly because I'm used to it and I know how it will perform. I believe I will carry my meat (and maybe my small bag of seasonings) with me on the plane and check the cooler and the bag with charcoal (and my clothes!).

It's been fun planning this. Chicken, ribs and pork are all trimmed up and vacuum sealed. I bought a prime brisket flat, which I will need to trim a bit on site.

I'm starting the list of what I'll need to buy once I get there. Foil, paper towels, 2 new towels for wrapping done meat to hold in the cooler, lettuce for turn in boxes.

Am I missing something???

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