Here we go again
May 11, 2010
Hello friends and neighbours it’s that time of year again when we scrape the ice and snow off of our cooker and get ready to BBQ again. And the first order of bizznes is Memphis in May, this year is a little diffrent Larry and Adam and Justin are either en route or in Memphis today but saddly Damon and I are stuck up in NYC till friday morning ( we just opened a very busy restaurant that was awarded 3 stars from the NY Times and our boss was just awarded the Outstanding Chef award from the James Beard House so we have been busy.) But we will be there trying our best. Please stop by and say hi to the boys that are there and enjoy an apple juice.
Taste the Excelence
June 11, 2009
yes that is right
18 gallons of Jeagermeister
June 11, 2009
17.80 gallons to go
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- 17.90 gallons of Jeager to go at Got Pig?
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- Umm yeah this photo is from like 10a.m. those are all empty what you can’t see is the line of people waiting for more beer
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- Ice cold and delish
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- Awards ceremony keg stand? Yes please
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- Nitey night
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- 17.80 gallons to go
If that isn’t a great way to start a story I’m not sure wahat is. As you might of read here on the hallowed pages that is Ribdiculous’ blog there was a small amount of alcohol consumed by most of the people there except for your favorite BBQ team only organic apple juice for us of course. The bit about the 18 gallons of Jeager is true as is the guys a few stalls down from us having 900 cases of beer I actually saw them loading them in, it was somewhat of a religious moment for me. I heard about a team that 17 kegs in one day, needless to say there were a fair share of “crazy drunk ass dudes” and “wounded deer” around during the week. We at Ribdiculous tried to do our share in helping the Mempis econmy by buying a very modest 3 kegs and half a dozen cases of ice cold beer, strictly for visiting guests and dignitaries of course. I would also like to give a very belated thank you to the distingished gentleman Mr. Matt Pupura and his fabulous employer Jim Beam Brands for their donatition to th
64th best rib at Memphis in May
June 10, 2009
Well you all know how we did by now and since I just got some awesome pics from Brook I will talk about it a little more. On the way to Mempis I did a lot of thinking about how the event would go down and though I made some good decisions and some bad ones as well. I will do some things diffrently next time for sure. But over all I couldn’t be happier with how we did. These pictures are from the final day off competition when we had to submit our blind box and have our three on site judges all in the same day. I was very nervous, cause you all know how shy I’am, but the judges were great and Larry and I spun our tale of the Ribdiculous Bar-B-Krewe. The onsite judges gave us very good scores our one bad score was from the blind box. Lessons learned, we will do better next time and the best news is that we wil soon have our very own cooker to practice with Damon ordered a Lang cooker and it’s on it’s way, I will keep you posted on that.
first round of ribs in 7a.m.
looking good now
Oh my goodness those are beauties
Spinning the tale of wonder and amazingness thet is Ribdiculous
It's like buttah
Man apple juice is good stuff (waiting to see if we made finals)
More photos on the way
June 10, 2009
I just got a zip drive in the mail today from Mr’ Brook wise “Man of the world” so O thought I would post some more stuff. Maybe a few more a few more stories. And we are planing our next BBQ event in New Paltz, NY in August.
