Here it is, recipe to follow!
Grillstock: not going great for everyone…
Take for example, this guy!
Grillstock: day 1 is on
A lovely fresh morning, and I can smell the heady, sweet smell of smoke from 500 yards away. Hope that’s from our stand!
Grillstock: ribs and brisket are rubbed
We’ve rubbed our ribs and brisket. I’m a bit disconcerted to see the team next door forensically trimming the fat from his brisket, whereas I just lopped off the bit which was about 3 inches thick. And he’s even made it so it will fit the competition box and everything! Anyway will be interesting to see what the final result looks like….
Grillstock: fire is lit!
We’ve lit the first chimney of the weekend, tunes are playing, it’s not raining .. and we’re about to cook some sausages!! Bring it on grillstock!
Grillstock: our pitch takes shape
We seem to have brought about 15 million times more stuff than the average team. Also we are surrounded by meat but seem to be starving hungry!
Grillstock: cook’s meeting
We’re in DrBBQ’s cook’s meeting. Shock news is that the competition boxes are a bit smaller than the KCBS regulation 9″x9″ size. We’ve had a good 10 minute discussion on that so far. Will Lap be able to fit his 7 ribs in the box?! Find out tomorrow at 3pm. Now we’re talking garnish! Can you put a pickle in the box? Can you put a sprig of rosemary? (yes)
Grillstock: meat inspection
Our meat has just been inspected by the legendary Ray ‘DrBBQ’ Lampe and has been declared fit for competition use!
Grillstock: setting up!
We’re here! After a slow crawl in traffic we’ve unloaded our gear and will now set up our pitch. Excited to be neighbouring Bunch of Swines, Newman’s own and Bodeans!