Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I've been kind of down on competition bbq lately, but this might intrigue me if it were to make its way to reality TV or to an actual competition circuit in the US.
That is the way it is in an Eggfest. The one I usually cook in have created categories this year of Smoking, Grilling, Roasting and Baking. I think the first three create expectations of meat and narrows the possibilities as to how you serve that meat. I think the Baking category is still wide open as to creativity. I am going to sit this one out and be an observant taster.
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