Oh yeah, it’s time for BBQ! And some baked potato action.
Do you know that I have never cooked a baked potato? Ever. For those who don’t know what to do… here it is: Preheat the oven to 425F and then lather your tater in some olive oil and give it a good dose of salt and pepper. Leave it in the oven for 45 mins – 1 hour. Stick a fork in it’s done! Open ‘er up and smack enough butter on it to make Miss Paula Dean proud.
What a fun weekend. The shot above has to be one of my favorites. It was taken during some of the down time that we had while things were cooking. That was the worse part… the wait. Why is it that Ribs take 4 hours? Oh the anticipation. Look at what our finished product looked like!!
The pork butt.
The man with the plan. And “The Dave” behind him. You see that bear claw he’s holding? Wolverine wanna-be.
The job that gets the most respect because the least amount of people want to do it. Garnish Queen. We were in charge of making everything look beautiful. It’s apart of the scoring process. It’s time consuming, tedious, and requires a lot of patience. Lord, help us.
One of my favorite picture of the boys. [Left] Chicken Cooker [Right] Official Meat Turner-Inner.
And the happy couple. Who’s Dave you ask? Look behind the man with the bear claw. It’s the cookin’ machine! What a great weekend we had. More pics to come of Sloss. And we took some really good ones.
Today I am thankful for: getting to see my dad! We’re in Gulfport. I have an interview tomorrow in Fairhope! Wish me luck!
So I took a little break from blogging. It takes a little while for me to readjust to the US when I’ve been out of the country. Until last night, I was happy to report that I was sleeping regularly through the night… until my allergies woke me up at 3 a.m. It’s amazing what you can get done between the hours of 3:30 a.m. and 5:30 a.m. Anyways… tonight was the kick-off to the 7th Annual Sloss Furnace: Stokin’ the Fire BBQ Festival. Our team: Blue Creek BBQ will be entering in Chicken, Ribs, and Butt. We had a test taste tonight and it was DE-LISH. The day of the competition is always a different story… tension is high and adrenaline is pumpin’. I am, of course, there for moral support. And I do it so well. A longer photo-filled post is to come. I thought I would leave you with a few goodies from the night.
Today I am thankful for: seeing Uncle David. He’s one of my favorite people in the whole wide world. There’s nothing better than a good old Southerner cookin’ you some mighty-fine BBQ. Oh I can’t wait for tomorrow. Come out and see us if you are in the area!
This week we had a lot of Studio work going on and we all needed to wind down and relax. So we went to Just More BBQ in Pendleton,SC. Right down the road from Clemson University. This place is awesome. AND like most awesome BBQ places, it’s only open Friday and Saturdays — but it gets even better… they have a live Bluegrass Band every weekend. Just More BBQ has awesome Shredded Pork and AMAZING Mac ‘n Cheese. Plus– all meals come with dessert and a drink. Can it get any better? Oh, I’m just lovin’ life. Check out Just More BBQ’s website here.
This weekends band is called Cane Creek Bluegrass Band and they are based out of Anderson, SC and here is there website if you’d like to check them out. I thought that they were wonderful. Here’s a little sample of what we heard below.
All I can really say about this BBQ competition is that these guys take food and cookin’ seriously. Their cookin’ is a Labor of Love. All the chefs were out in the blazing heat, with temperatures in the high 90s, all day and all night. And I have to say, our team — Blue Creek BBQ — did a mighty fine job. I can’t wait until next year!
Hey y’all. For those of you in Birmingham, you should come out this weekend to Stokin’ the Fire! It’s a BBQ competition that’ll be held at Sloss Furnaces. For more information click here. What better way to end the summer? Plus, there will be lots of Delicious Food, Booze, and Music.
So today was our final field trip for the semester. A lot of the places that we have been to have been all about the experience of a space and not simply about the architecture. Today, we went to a place for the experience. That place is Scott’s BBQ. They have mastered BBQ. I’m going to let my pictures describe my experience … and… if you get the chance… and you are in the “middle of no-where South Carolina”… you have to go to Scott’s BBQ. It has my seal of approval!! To receive a full description of these masters and their work check out THIS article from the NY Times… I’m tellin’ you… this shit’s legit!
Mista Rodney Scott -- Pitt Master
Old fuel drum used to burn down all of their personally hand cut wood to make the coals that go under their BBQ
Mista Rodney Doin' What He Does Best!
Vat O' Goodness -- Notice that that long handle is NOT to a ladle, but to a MOP. That's right, no brushes here... they lay it on thick with a MOP!!!