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- Thread starter badkolo
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Wake me when its time to box it for judging:
(The wif took that one while I caught a catnap one morning during a competition. They sleep 4-5 hours each, I nap 15 mins at a time for the night and then catch an hour or so about dawn, between the hard parts of the cook and the hard parts of prepping boxes for judging..)
how could you sleep with all those delicious smells all around you ??
I was wondering the same thing. I think the blanket is just to absorb the drool.how could you sleep with all those delicious smells all around you ??
That bad boy would be in the smoke house lickety-split around here. 
This is the road I actually live onso I gotta go outs a bits before I hits cibilizations
not my pet
Why in Bog's name would anyone want to molest a gator?
Let somebody else get them ready to eat and I'm ALL FOR IT !! Great tasting meatBut I wouldn't imbite a live one ober to chit chat at my house fer sure
eben iffin he wanted to get kinky...I'd RUN !! 
Maybe they're good eating?
I remember reading that some Roman Emperor used to serve their tongues in aspic.
I remember reading that some Roman Emperor used to serve their tongues in aspic.
Ya know I often wondered that. Wouldn't it give you the impression they'd taste like pheasant ?Maybe they're good eating?
I remember reading that some Roman Emperor used to serve their tongues in aspic.
how could you sleep with all those delicious smells all around you ??
Blanket is cuz it got down to a very humid 50 degrees overnight. Its hard to sleep (esp with arthritis) while ice cold water settles on you.
It does look pretty awesome around dawn when the sun comes up and the whole-hog teams start super-smoking their meats for that last bit of yay before judging (best pic I can find right now, but we've got some awesome ones of fog+smoke rising off the competition):
(click to actually see it)(we've got much better tents now. That was from our second "real" comp.)
Can't see how ya fit a whole hog into those little kettle grills.
Blanket is cuz it got down to a very humid 50 degrees overnight. Its hard to sleep (esp with arthritis) while ice cold water settles on you.
It does look pretty awesome around dawn when the sun comes up and the whole-hog teams start super-smoking their meats for that last bit of yay before judging (best pic I can find right now, but we've got some awesome ones of fog+smoke rising off the competition):
View attachment 177812
View attachment 177813 (click to actually see it)
(we've got much better tents now. That was from our second "real" comp.)
Can't see how ya fit a whole hog into those little kettle grills.
We don't do whole hog, but the team behind us (and the one in the corner in the other pic) did. We just do standard 4:
Chicken at noon
Ribs at 12:30pm
Pulled Pork at 1pm
Brisket at 1:30pm
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BREAKFAST LUNCH DINNER! PIG ROAST!This is the road I actually live on
...sorry...I'm better now
That particular brisket was inedible when we cut it - super tough and chewy. Nasty, frankly. By the time the judges got it we scored 26th out of 47. (The ribs were not so lucky - our first last place, no idea why. "Too dark" was one comment.. stupid judges. 
) Ended up 42nd overall. One of those write-off contests; we'll be back, but we can't take those scores personally. (We did much better at Salisbury, where the first pics were from. 72nd out of 113 overall but that was a screwed up chicken entry. 17th in brisket )
) Ended up 42nd overall. One of those write-off contests; we'll be back, but we can't take those scores personally. (We did much better at Salisbury, where the first pics were from. 72nd out of 113 overall but that was a screwed up chicken entry. 17th in brisket )- Status
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