customsteve01 Posted March 7, 2006 Author Share Posted March 7, 2006 Here are a few cases of Brisket Quote Link to comment Share on other sites More sharing options...
customsteve01 Posted March 7, 2006 Author Share Posted March 7, 2006 Would you like some ribs??? Quote Link to comment Share on other sites More sharing options...
customsteve01 Posted March 7, 2006 Author Share Posted March 7, 2006 In all we took delivery of almost 3000 lbs of meat, Brisket, Chicken, Ribs, and Sausage. 150 lbs of beans too. This year we placed in the top 100 we tied with several other teams at 62nd. not bad considering there are over 370 teams participating. The atendance was also low due to the weather only 146,825 over the course of three days. I believe Goerge (the guy who runs our tent) said we fed around 5,000 people in our tent over the weekend. In all it was a good time as usual. Sorry m00n about forgetting the camera and no pics of babe's. Steve Quote Link to comment Share on other sites More sharing options...
picky Posted March 7, 2006 Share Posted March 7, 2006 150 pounds of beans? WOW! I hope you had one of THESE handy... (Shucks...no pictures of Lisa the bartender) [] Quote Link to comment Share on other sites More sharing options...
jacksonbart Posted March 7, 2006 Share Posted March 7, 2006 Real tomato ketchup Eddy? Don't know why they call it Hamburger helper, it tastes fine just by its self. Quote Link to comment Share on other sites More sharing options...
customsteve01 Posted March 7, 2006 Author Share Posted March 7, 2006 Sorry Picky, I know, I know, how do you forget the camera. By the way Lisa is a hottie too. Steve Quote Link to comment Share on other sites More sharing options...
ranjith Posted March 7, 2006 Share Posted March 7, 2006 Steve, No pics of the finished product? I was all ready to drool over perfectly cooked ribs and chicken and....... theres none to be found Quote Link to comment Share on other sites More sharing options...
Clarence Posted March 7, 2006 Share Posted March 7, 2006 Here are a few cases of Brisket Steve, I made my first brisket this weekend! I seared it, cooked up 12 cloves of garlic, onion, etc, doused it in red wine viniger, loaded the whole mess into a slow cooker, and barbecue sauced the results. Ate it the next day, un-freaking believable! Quote Link to comment Share on other sites More sharing options...
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