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Lockharts 3rd annual Rib Burn

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  • Lockharts 3rd annual Rib Burn

    Heres the info if anybody is interested...
    Attached Files

  • #2
    That sounds like a good time for sure. I like the "NO GARNISH ALLOWED!!!" part
    sigpic
    New Braunfels Bandera
    New Braunfels Hondo
    4-22.5" Weber Kettles
    1-26" Weber Kettle
    24"X72" Reverse Flow-Made in the U.S.A. by me
    Navy Corpsman-'69-'73 Semper Fi

    https://www.facebook.com/highrollersbbq/

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    • #3
      I think I'll be there Steve. Shigging.
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        Suminabitch... that's my kinda competing, and NO GARNISH!!! YAY!!

        Got room for me RV...?


        Drinks well with others



        ~ P4 ~

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        • #5
          Due to the huge interest, im going to have to cap this at 20 teams. If you want to reserve a spot, get ahold of me and ship me some cash! :)
          586-615-0162

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          • #6
            one of these years....

            18 days to THE JACK. you coming this year?
            brink vertical charcoal(the carp)
            18" old smokey charcoal grill/smoker
            cast iron Hibachi
            22" Kettle w/ "Smoke-EZ" styled riser extension
            & rotisserator
            12x7 wells cargo vending trailer(mods in progress)
            stuffer,slicer & more carp than i can fit in it...
            Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....

            Blues-N-Cues Concessions & Catering
            http://blues-n-cuesbbq.com/
            my music recordings-
            http://www.reverbnation.com/rlcltd





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            • #7
              nice - as I recall it was pretty quiet last year (richs excuse was the weather). good to see you having to turn teams away

              I keep watching these idiots (though I quite like guy fieri) going round bbq joints on the telly - haven't seen lockharts yet.

              I'm thinking you either need a hot sauce that puts people in hospital or a food challenge with a cholesterol content that would kill a normal person.

              I have yet to see a food challenge that just features meat. They all have all sorts of other crap on the plate. So if you were to go for say 15 lbs of ribs with a 45 minute time limit, no sides, no veggies or other crap. I reckon you'd pull them in :-)
              I figure I'm probably good for 10lbs (including bones) on a good day. So 15 should be pretty tough to eat.
              Or have ribs, sausage, brisket etc - but no bread, chips, french fries, cheese r any of the other cheap high carb crap they pad these challenges out with.
              Just a pure carnivore plate.

              Actually if you put the hot sauce on the food challenge and have a paramedic on hand - you'll be beating tv crews away with a stick

              Hope the weathers better for the rib burn this year, wouldn't want rich to catch a cold
              Made In England - Fine Tuned By The USA
              Just call me 'One Grind'



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              • #8
                You really want me to finish that drum dont ya Steve

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                • #9
                  If he don't Lee, I do. How long you been sitting on that Weber lid now? 3 years?


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                  • #10
                    Originally posted by curious aardvark View Post

                    Hope the weathers better for the rib burn this year, wouldn't want rich to catch a cold
                    I'll have 1400 pounds of hot metal to stand next to this year...
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                    • #11
                      I know, and thanks again John for that lid. Heck the intakes are done, wouldn't take much would it?

                      QUOTE=MichChef;368848]If he don't Lee, I do. How long you been sitting on that Weber lid now? 3 years?[/QUOTE]

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                      • #12
                        Originally posted by Richtee View Post
                        I'll have 1400 pounds of hot metal to stand next to this year...
                        Just talked to Mrs Cav... We're coming up for the weekend.
                        CU Saturday

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                        • #13
                          No kidding! COOL! :{)
                          In God I trust- All others pay cash...
                          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                          • #14
                            Originally posted by Richtee View Post
                            No kidding! COOL! :{)
                            Check your email

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                            • #15
                              Originally posted by SmokinLee View Post
                              You really want me to finish that drum dont ya Steve
                              He'll I finished mine in about 7 hours and that included fitting an axle and wheels and painting flames on it, come on man get to it, you'll kick yourself you didn't do it earlier once its done
                              sigpic

                              Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of bread

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