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    It’s about 5 am on a contest Saturday morning. Got up at 3ish to light the chimney for Jambo and fire up the GMG Trek for the first time. Big meats (pork butt and brisket) were seasoned yesterday and spent the night in cold Cambro. My plan was to "sear" brisket flat on Trek then transfer to Jambo. Trek was slow to get to temp so big meats went on Jambo at 4. Temp was steady 250.

    More to come…

    #2
    Ribs seasoned. Smithfield cooking today.
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      #3
      The 4 leaf lettuce box. This will be for chicken, 6 thighs
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        #4
        Cool idea doing this timeline, thanks for taking the time!

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          #5
          Kale box, oh, boy! Are we having fun yet? It’s windy and 57 degrees outside.
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          • Panhead John
            Panhead John commented
            Editing a comment
            I’m sorry Candy Sue, I cannot in good faith give a box of kale a "like". 🥸 Everything else…👍👍

          • bbqLuv
            bbqLuv commented
            Editing a comment
            Panhead John you are not going to eat it. But it could be a big turnoff for the judges.

          • FireMan
            FireMan commented
            Editing a comment
            I kin give it a like, cuz I’m havin fun!

          #6
          Good luck !!!

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            #7
            Looking forward to this ending with a pic of you on stage holding a big trophy.

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              #8
              6 am. Ribs on, flip big meats over. Chicken in the brine. I use Oak Ridge Game Changer.

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                #9
                Chicken! These are Smart chicken thighs in a three pack. Click image for larger version

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                  #10
                  Good luck,got my first one next weekend. Dang, I love your Jambo....that color pops!

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                    #11
                    I'm loving this topic. It's fun spending a competition day with you, CandySueQ .

                    Kathryn

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                    • Panhead John
                      Panhead John commented
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                      +1

                    • CandySueQ
                      CandySueQ commented
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                      If y’all were here, I’d put you to work

                    #12
                    This will be fun to watch! Thanks for taking the time out of what must be a very busy day to let us ride along!

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                      #13
                      8 am wrap big meats. Like the rib color, wrapped them too. Drain chicken, getting ready to season. Click image for larger version

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                        #14
                        Thanks for sharing! This is fun.

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                          #15
                          Chicken seasoned. Click image for larger version

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