Comment

Comment by Marv Atkins 1 hour ago

TT - I forgot about pigs in a blanked.   Thanks for doing those.   Now I got something new for my grankdids :)

Comment by Two Tales 9 hours ago

made hotdog with cheese roll-ups (pigs in a blanket) with tater planks on the grill this evening...Grandkids love stuff like that...

Comment by Dan Bettan 17 hours ago

Those guys have some interesting stuff. I think it shows how big of a product category this competitive BBQ is that an entire online store opens up to support it. Probly even more than that one store. But when a company says on it's home page that it sells injections and soaks, that's all about comps. Very cool.

Comment by Marv Atkins 21 hours ago

soaking and injection mix.   in the 90;s FAB was used by alot of champs and was even tried to be disqualified by some judges in briskets (then they went to AB lite)  but now (or at least what I am seeing with the top 20 some local grand proze winners, are using the Kosmos Q.   3 yrs ago I ate some chicken in a comp with the Kosmos Chicken soak - I liked it can could not duplicate it.  I did not know it was a mix.    here is the link http://www.kosmosq.com/home.php   this will be my first cook using all 3 (chicken soak, pork marinade/injection and brisket injection)  Since you are familiar to comps, look at the site's logo, you may have seen it at comps.  I did, but thought it was a team name.  That is why I am still a rookie.

Comment by Dan Bettan 21 hours ago

Nice Marv. But what is FAB vs KOSOMOS Q?

Comment by Marv Atkins 23 hours ago

Prepping for the next comp in the morning.  Switching from using FAB to KOSOMOS Q.   Hope to raise some scores.  Going back to a simpler cooking schedule this time as well.

Comment by Steve Korot yesterday

FEELING BETTER.....

Comment by Marv Atkins yesterday

good question.   I do like the idea of just showing off the grill marks.  Some picts, they just go un-noticed. 

Comment by Dan Bettan yesterday

So for the grill marks event next week, other than seeing grill marks, are there any other parameters? I have my first comp of the year and I'm not sure I can participate that weekend, but I will try for sure. I'm thinking flat iron steaks will be the best canvas for me.

Comment by Dave Maxwell yesterday

Coach, sounds like you're doing better already.

TT, you sound like me with the midnight grillin'.

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