Rum'n'ribs

Perfect thanks, 

I'll have a look on the site and see what's going on. 

Perfect thanks, 

I'll have a look on the site and see what's going on. 

36 minutes ago, Justin said:

trophies....

 

Something a bit different or your standard wooden bass and gold cup job? 

I'd also like in out from any teams out there. Things like prizes you would like or just straight up cash. And any other suggestions 

6 minutes ago, valve90210 said:

What varnish etc did you use?

 

I used ronseal outdoor gloss. About 3 or 4 coats to make sure it would take some abuse and just a small gas blow torch did the rest. Sanded it down from 120 to 1000 grit as well before the oil 

@Wade I think I'd like it to be a KCBS event for teams I feel it would Carrie more weight and maybe have more teams enter. We want to do best brisket and best ribs. Then if the numbers are good an amateur one as well.

I'm guessing meat supp would be something dealt with at registration? 

Wasn't sure which section to put it in so hopefully this is the right one if not can admins please move. 

As some of you may have seen from my initial intro post I have something in the works for a Portsmouth event. I'm wanting to have a competition as well but wanted to ask what would teams prefer or what is the norm. Bring your own meat or meat supplied on the day. I know both have pros and cons for things like a level playing field and so on but thought I'd ask the people who know. If someone has set something like this in the past I would be for ever grateful if I could pick your brain. 

Thanks 😊

14 minutes ago, Justin said:

Burn with flame and then clear varnish?

I found a few coats of danish oil before burning helps bring the grain out better

18 minutes ago, Gavin Tunnell said:

Hi Mike

Now you have me interested as i have not heard anything about anything in Portsmouth next year.  Keep me in the loop mate.  Is it going to be a BBQ comp or just a big event?

If all goes well a bit of everything. Still in its infancy atm 

6 minutes ago, Gavin Tunnell said:

Hi Mike

That's an amazing job on the table with built in Weber.  I am new to this group and i also only live 30 minutes from you.  You never know we might bump in to each other.  Shame that the Big Meat was cancelled this year.

Welcome to the group anyway.

Thanks for all the comments on the table. I'm surprised it came out so well as it's all made from pallet wood. I keep being told to offer to make them for people but wouldn't know how to price them. Also with regards to big meat being canceled there maybe something portsmouth based next year 😉😉

Hi guys, I'm mike portsmouth based griller. Just looking to get more involved in the community. Always been a biker which has a fantastic social side to it so hoping bbq has the same. Currently have a 57cm master touch but looking to build a dual fuel barrel smoker. Running coals one end and then using a traeger style pellet feeder the other. Bit over kill I know but I've read there's pros and cons for both styles and I like making things in the shed so something to keep me busy. 

Here's the current project