Jambalaya

Had this 1 1/2 lb bag of thigh meat from trimming thighs for a contest and about that much of homemade sausage (hot) and rounded up a pound of shrimps and made this big pot of Jambalaya. It's sooo easy and you can feed an army with this one dish meal (in our case an army of 2). I didn't measure the rice and got too much and then didn't take the time to add hot broth to it to correct that but none of that mattered - it tasted just about right.




Goodbye Joe, me gotta go, me oh my oh
Me gotta go pole the pirogue down the bayou
My Yvonne, the sweetest one, me oh my oh
Son of a gun, we'll have good fun on the bayou

Jambalaya, a-crawfish pie and-a file gumbo
'Cause tonight I'm gonna see my ma cher amio
Pick guitar, fill fruit jar and be gay-oh
Son of a gun, we'll have big fun on the bayou.

Instrumental Verse (Country Fiddle solo)

Thibodeaux, Fontainbleau, the place is buzzin'
Kinfolk come to see Yvonne by the dozen
Dress in style, go hog wild, me oh my oh
Son of a gun, we'll have big fun on the bayou.


Jambalaya, a-crawfish pie and-a fillet gumbo
'Cause tonight I'm gonna see my ma cher amio
Pick guitar, fill fruit jar and be gay-oh
Son of a gun, we'll have big fun on the bayou.
Son of a gun, we'll have big fun on the bayou.
Son of a gun, we'll have big fun on the bayou.

Something New

did something I never dreamed of doing thanks to Sue. She has been saving up for a yard sale for ever and one of our customers said she would get Sue a table at the flea market under the shed right by her for 6 bucks and that would be the way to go. I delivered the truck to the table and unloaded it for her and headed to the office for some QB's catching up.. At 1 I went back and she sold 43 bucks worth of stuff we didn't want but spent 3 bucks on some detergent from the guy next door. I told her not to get too excited cuz at this rate we'd have to go every week for a year to get rid of all that junk. Next stop is the dump, but we're 34 dollars ahead, just hope they don't charge at the dump.

A Good Feeling Of Accomplishment

Amazing how starting your day with a round of golf and shooting a 2 over par 74 with 2 penalty strokes and finishing the last hole with a long birdie, breezing by work and getting a few things done, then going home early and get the big ol yard mowed, and finally ending up with a Ground Brisket Burger can do for you.


Here's something I doubt very many know how good it is simply because they never tried it before. If you like Fried Green Tomatoes or Fried Okra either one, your bound to like em mixed. We cut the maters to a size about the same as the okra. Served these as you can see with Kraut & Weinners. The Kraut was homemade by my showoff bro n law.

Fresh Ground Brisket Steaks

I did something that will probably be repeated at as many future contest as possible and that was to trim my briskets at home and grind the trimmings to take to the contest for burgers, etc. We wound up eating out at the contest and bringing the 3+ lbs of ground brisket back home for these Gr Brisket Steaks last night and boy were these babies good. Had planned on making a bunch of small sliders using some good English Muffins at the contest...still got some left, so we might just do that later.

Pigs n Peaches BBQ Contest

You just never know what scores to expect judges to give you and this was a contest that stands above all others in being a huge disappointment in where we wound up. I make it a habit to never predict how well I think I might do prior to the scores being announced but I definitely was thinking we were in great shape and was looking for a few calls at awards but it was not to be. Not only did we not get those few calls, we fell down below average. So, I'm just going to hold onto the fact that I am still proud of how well I managed the cook without my cooking partner this weekend and try a little harder next time. Congrates to Craig Cardell and wife of The Right Stuff bbq team that won this contest using my old Backwoods Fatboy cooker (I knew I shouldn't have sold that smoker), and a big congrates to Charles from SC for 2nd place and to all the other teams that got called to the stage.

Smoked Pot Roast

I really like the way the thin cut bone in Chuck Roast cooks for a Pot Roast. This one was cooked in my Primo ceramic cooker which is seldom used anymore. All my other cookers were loaded up in the trailer for the Kennesaw Pigs n Peaches contest this coming weekend and I really wanted to test some new food and pitt probes on my Stoker. The little Primo did a great job and the Stoker held the temp about as steady as your kitchen stove. I kept this simple and only used a little kosher salt, fresh ground blk pepper, and garlic powder for the seasoning on the meat and 0 smoking wood in the cooker. After the meat hit 170 or so I transfered it to the water pan below and added the carrots, onions, celery, and tiny potatoes. Good food and one of my fav meals.

LOOKING OUT MY BACK DOOR IN DILLARD, GA

We now have our first BBQ Contest under our belt “no pun intended”, and this is one of our favorite contest. We always liked this one as it is only a few miles from Clayton which is where we’ve spent several nice weekends at Kingwood Golf Club & Resort. Sue would let me get in an early morning round of golf and I’d tag along with her to all those Gift shops and antique stores they have.

The first pic is looking right out of my pop up cook site behind me and you can see Wooley Booley BBQ Mafia, his team did very well with a 16th overall finish (2 better than my own - there were 65 teams).



The folks you see here in the second pic were right next to us and the head cook is the one bent over his cooker.



This pic is of Big Bob Gibson and Chris Lilly was cooking and had a couple guys helping him. Chris was 5th overall and I’m betting he knew up front he would face a tough field and probably left pretty happy with that finish.




This is Wicked Q’s site and he just had not put up his Team Banner yet. You also get a better look at Big Bob Gibson’s big old rotisserie cookers. Wicked Q finished 7th overall and is in the top on about all contest he cooks.



The trailer on the left that you can’t read the entire team name is Firehouse BBQ Team and they finished 17th overall. The other one is Southern Paradise and I really like their banner and logo. Also in the background and to the right you see The Best Of British BBQ and they must have really wanted to cook this contest to have came from so far away and they sure got a lot of attention all weekend.




The City Hall building is where we were served one of the finest breakfasts you could ask for. The white truck in the foreground belongs to Jeff of Primo Ceramic Grills and I tried to find out if the rack was for snow skiing in Aspen with all the money he must make selling those cookers but I never did find out for sure.





Looking out the main entrance - this contest is very successful and a lot of people went through those gates and paid to visit this festival with it’s Blue Grass music and other attractions such as our BBQ.




Fatboyz, Wild Bunch Butt Burners, and of course Bad Byron and his Buttrub.com team are all pictured here. Wild Bunch was 4th overall just behind Joe and Voncile of Smoky Mountain Smokers all of which we count as friends out there.



This big guy working at the red checkered table is Sam Grogan from McDonough, Ga and he and his wife Dianne are the Jus-Fer-Fun cooking team and they too are friends to us when we are out there and we are praying for Diane to pull through her battle with cancer.

Pulled Pork and Brisket Tostadas

We had just a lil bit of meat from our big birthday party Saturday decided to make Tostadas with it. I keep inching closer to hitting that magic formulation in the homemade Salsa Rojo with the smoky flavor and the thing I think helped on this yesterday was using about 3 kinds of dried peppers. I heated both meats up with a little bit of this sauce and the pork mixture got some potatoes added while the beef did not. Both got a first layer of refried beans.