Haven’t been in the forums in quite some time. Logged in yesterday and did a little looking around. Then today I saw the post about Decline in WKC participation so I figured I’d try to participate a bit!
It’s been a crazy spring, summer, and fall. I competed in a backyard rib comp at a local BBQ shop which rolled into me taking some classes there, helping them out in some KCBS comps, vending and catering events as well as helping out quite a few other people I’ve met in the Denver BBQ community along the way. I suppose I’ve transitioned from being focused on collecting to focusing more on perfecting my own cooks. I competed in two KCBS comps over the summer and fall and I’m definitely hooked. Anyway, that’s what I’ve been up to.
I’ll try to start posting more cook pics here like I used to!
Here is a recent cook:
Onion, spinach, garlic and provolone stuffed pork tenderloin wrapped in prosciutto. Grilled indirect at 350 until an internal temp of 145. Pappardelle pasta with a whole garlic and sweet basil marinara. Grilled broccolini. It was an amazing meal. I used my Slow n Sear and Drip N Griddle to give me direct and indirect zones using Rockwood Charcoal . I used a little cherry wood for flavor and color.
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Weber Kettle Club mobile app