Introductions
Welcome to the forums, care to introduce yourself?
1,597 topics in this forum
-
- 392 replies
- 36,467 views
-
- 13 replies
- 4,916 views
-
- 34 replies
- 1,511 views
-
- 8 replies
- 159 views
-
- 8 replies
- 190 views
-
- 6 replies
- 296 views
-
- 3 replies
- 335 views
-
- 18 replies
- 743 views
-
- 19 replies
- 594 views
-
- 3 replies
- 402 views
-
- 9 replies
- 569 views
-
- 4 replies
- 501 views
-
- 3 replies
- 392 views
-
- 9 replies
- 528 views
-
- 2 replies
- 259 views
-
- 24 replies
- 976 views
-
- 12 replies
- 734 views
-
- 24 replies
- 1,392 views
-
- 3 replies
- 239 views
-
- 1 reply
- 256 views
-
- 18 replies
- 783 views
-
- 63 replies
- 1,885 views
-
- 6 replies
- 528 views
-
- 10 replies
- 650 views
-
- 10 replies
- 504 views
.thumb.png.126919977893ba4a45c1b1a0369fcc06.png)
-
-
Use Promo Code "NJGF10" for 10% Off Regular Items
-
Topics
-
-
-
Supporting Vendors
-
-
Posts
-
-
By Ms. 12 Gauge · Posted
When I went, they had a shotgun you could borrow. -
By ChrisJM981 · Posted
Can you do the live fire part for the hunting license with a 12 gauge firearm, or must it be a shotgun? -
By Lawnmower2021 · Posted
I registered for a beginner course at Gun For Hire this week so we'll see how it goes It couldn't hurt. -
Well, the competition was educational, and I got fairly well thrashed by some exceptional teams. No trophy or cash prize this time! 66 teams showed up, from 7 states. The backyard BBQ division I was in (cooking chicken and ribs only) had 23 entries, the rest were masters teams cooking the full slate of chicken, ribs, pork butt, and brisket, on both Saturday and Sunday. There were a number of nationally-ranked teams in both divisions, and some really impressive set-ups, custom trailers, often with separate smokers for each meat. I got a kick out of the team that travels with the life-sized statue of Jack Daniels. I was at the opposite end of the scale, camping in a tent and running two Weber Smokey Mountain cookers. Things got underway each day with the traditional 9:22 am shot of bourbon (no one seems to remember how that tradition got started), though by then most of the teams have been cooking for hours. I was happy to have the meats done to my liking in time for the turn-in windows (2:30 pm for chicken, 3 pm for ribs, missing the window by 10 minutes either way results in disqualification). I was very happy with the ribs; I still haven't settled on the right combination of brine, injection, rub, and sauces for the chicken, but they weren't bad, and the turn-in boxes sure looked good.
-
-
