Annual Men's Barbecue Association Competition

[Super Ordinary Guy]

Kamado,,,, very cool...you raise the bar high....

I was thinking when my grill finally bites the dust I might get one of those. So versatile..

But I don't have as many parties as I used to and it would probably be just because I always wanted one....

Let us know when you get yours, we can live vicariously through you ......

[Doug Palumbo]

Have you guys ever tried the Big Green Egg? A friend of mine has one and the food always comes out tender and jucy. It's mostly how you treat and prepare the food but good equipment really helps as well.

[Major Eaton]

Do tell. I haven't seen one on this circuit, but I love the concept. I will probably do Alton Brown's poor mans version of it, just for fun. Coming up with the cash for that baby is tall order for a dot gov employee. I could siphon funds from the ... nevermind.

When it comes to smokers, hands down at this event, this one takes the prize almost every time:



One team whose head grill sergeant hails from Texas uses this exclusively for all three meats. Places in every category and hits reserve or grand champion for 3 of the last 4 years. Something about the wet heat, convection smoke really makes it special.

[Super Ordinary Guy]

Have you guys ever tried the Big Green Egg? A friend of mine has one and the food always comes out tender and jucy. It's mostly how you treat and prepare the food but good equipment really helps as well.

I have heard of it but never seen one in action or otherwise....

I have been taught that as long you know the basics in grilling and smoking , you get the right cuts of meat you are in the running... The rest is up to the rub and sauce and how your equipment cooks and of course the temperatures..

Like you said good equipment sure helps.....

[Super Ordinary Guy]

Do tell. I haven't seen one on this circuit, but I love the concept. I will probably do Alton Brown's poor mans version of it, just for fun. Coming up with the cash for that baby is tall order for a dot gov employee. I could siphon funds from the ... nevermind.

When it comes to smokers, hands down at this event, this one takes the prize almost every time:



One team whose head grill sergeant hails from Texas uses this exclusively for all three meats. Places in every category and hits reserve or grand champion for 3 of the last 4 years. Something about the wet heat, convection smoke really makes it special.

I think I was looking at one of those at our local Home Depot... I believe it was an Orion...

Since I didn't know much about them I only gave it a casual glance.....

Guess I should go back and look again...

I had a a smoker for a few years and then gave it away...I just didn't have the time to use it to be honest.....

I can't remember the name of it either probably a Weber , I tend to lean in their direction and it had a pan that you could put water in over the coals and add wood chips etc....

[Major Eaton]

Yep, it has me in a quandry. I interned under this man for two years. I know that hardware well. But if I show up, with the same piece...at the same event, what does that make me?

I have to beat him without it first.

But for about $150.00, it's the finest thing out there. I'll get one for the home. Imagine 6 full racks of ribs in 1 hour and 15 min. no hassel.

[Super Ordinary Guy]

Yep, it has me in a quandry. I interned under this man for two years. I know that hardware well. But if I show up, with the same piece...at the same event, what does that make me?

I have to beat him without it first.

But for about $150.00, it's the finest thing out there. I'll get one for the home. Imagine 6 full racks of ribs in 1 hour and 15 min. no hassel.

That is amazing...

I wonder how hard it is to get used to using?

[Major Eaton]

That is amazing...

I wonder how hard it is to get used to using?

"Set it, and forget it". No really. Charcoal on the outside, and on the lid, meat on the inside.

Harder to prep the meat then to get the cooker going. Check out the video HERE!

(they should pay me, really)

[Super Ordinary Guy]

"Set it, and forget it". No really. Charcoal on the outside, and on the lid, meat on the inside.

Harder to prep the meat then to get the cooker going. Check out the video HERE!

(they should pay me, really)

I WANT ONE.........

[Cousi]

I want one too!

Dangit - we're going to have to have a Speakeasy Social Summit complete with BBQ now.

[Doug Palumbo]

Check out the Big Green Egg here: http://www.biggreenegg.com/

[n11pilot]

Check out the Big Green Egg here: http://www.biggreenegg.com/

I like the idea behind the Big Green Egg. The fact that it is ceramic would make it hold heat longer and more consistently. Having such a great cooker would force me to become a better "Deck Chef". I'm sold!


It would also be kind of neat to have something that looks the the mechanical leader of the great avocado uprising.

[Super Ordinary Guy]

I want one too!

Dangit - we're going to have to have a Speakeasy Social Summit complete with BBQ now.

MAGNIFICENT IDEA !! I vote YES.....

[Super Ordinary Guy]

Check out the Big Green Egg here: http://www.biggreenegg.com/

You guys are killing me...

I am going to have to add on to my patio to have enough space for all this equipment...

Guess I need to sit down and really figure out what I would use the most and go from there.....

[n11pilot]

Check out the Big Green Egg here: http://www.biggreenegg.com/

You guys are killing me...

I am going to have to add on to my patio to have enough space for all this equipment...

Guess I need to sit down and really figure out what I would use the most and go from there.....

Well, you could get one of each and let us decide what you should keep after a series of grueling test feasts.