6.7L Cummins Forum

Any one that loves meat cooked over fire will love this one. If you haven't thought of BBQ as a competitive sport, you would have missed the boat. BBQ fans get into this like Rednecks and NASCAR, (Maybe we are??) There are 200+ BBQ contests around the country every year. Go, View, Eat and help support PETA (People Eating Tasty Animals). There is a contest in Rio Rancho NM at the end of March if any one is interested. My team name is BS Grilling, that's where 'A little BS goes along way'.

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07.5 3500 Quad, SRW, 4X4, Laramie, Leathered, Dark Metallic Gray, 6.7, 68RFE, 20K Reese, Ride Rite's, 2 Viair air compressors, Bully steps, Kleinn Locomotive air horns (5 in all), Billet polished locking fuel door, 'A' pillar mount Auto Meter Pryo, PML X-deep trans pan
06 Durango 285 RL 5'er Lifted by KZ

I've been to a few and I found it to be a lot more fun then the chili contest I've been to and yes anyone who loves to cook on a grill knows it's an art to do it consistently and when it comes to home made Bar-B-Q sauces it's a science.

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2007.5 Dodge Ram 3500 HD,QC, 6.7L Cummins, 6speed Auto, 4X4, Bighorn Edition.
Click for installs: Carr Steps PML Diff Cover Edge Juice with Attitude Volant Intake Hankook ATM RF10

We can't make sauce for crap, we have hooked up with a local that makes the best that we have had. If your interested it is Black's Thick and Sticky BBQ Infusion. It's KC style with a kick. In my photo album there is a picture of the cooker.

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07.5 3500 Quad, SRW, 4X4, Laramie, Leathered, Dark Metallic Gray, 6.7, 68RFE, 20K Reese, Ride Rite's, 2 Viair air compressors, Bully steps, Kleinn Locomotive air horns (5 in all), Billet polished locking fuel door, 'A' pillar mount Auto Meter Pryo, PML X-deep trans pan
06 Durango 285 RL 5'er Lifted by KZ

LOVE BBQ!!! LOVE CHILI! LOVE COLD BEER! Life is good! Yesssss

Is that 'Chile' with an "I" or an "E"?? It's a big difference in these parts. Personally I like them both.

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07.5 3500 Quad, SRW, 4X4, Laramie, Leathered, Dark Metallic Gray, 6.7, 68RFE, 20K Reese, Ride Rite's, 2 Viair air compressors, Bully steps, Kleinn Locomotive air horns (5 in all), Billet polished locking fuel door, 'A' pillar mount Auto Meter Pryo, PML X-deep trans pan
06 Durango 285 RL 5'er Lifted by KZ

Me too.............

For those of you who have lived in New Mexico, you know how true this is... They actually have a Chile Cook-off about the time Halloween comes around. It takes up a major portion of a parking lot at the Santa Fe Plaza Judge #3 was an inexperienced Chile taster named Frank, who was visiting from Springfield , IL .

Frank: "Recently, I was honored to be selected as a judge at a Chile
cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table, asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (Native New Mexicans) that the chili wouldn't be all that spicy; and, besides, they told me I could have free beer during the tasting, so I accepted and became Judge 3."

Here are the scorecard notes from the event:

CHILE # 1 - MIKE'S MANIAC MONSTER CHILE
Judge # 1 -- A little too heavy on the tomato. Amusing kick.
Judge # 2 -- Nice, smooth tomato flavor. Very mild...
Judge # 3 (Frank) -- Holy crap, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These New Mexicans are crazy.

< B>CHILE # 2 - EL RANCHO'S AFTERBURNER CHILE
Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken
seriously.
Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.

CHILE # 3 - ALFREDO'S FAMOUS BURN DOWN THE BARN CHILE
Judge # 1 -- Excellent firehouse Chile. Great kick.
Judge # 2 -- A bit salty, good use of peppers.
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have bee n snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting sh*t-faced from all of the beer.

CHILI # 4 - BUBBA'S BLACK MAGIC
Judge # 1 -- Black bean Chile with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a Chile.
Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the beer maid, was standing behind me with fresh refills. This 300 lb. woman is starting to look HOT... just like this nuclear waste I'm eating! Is Chile an aphrodisiac?

CHILE # 5 - LISA'S LEGAL LIP REMOVER
Judge # 1 -- Meaty, strong Chile. Jalapeno peppers freshly ground, adding considerable kick. Very impressive.
Judge # 2 -- Chile using shredded beef, could use more tomato. Must admit the jalapeno peppers make a strong statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted, and four people behind me needed paramedics. The contestant seemed offended when I told her that her Chile had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really ticks me off that the other judges asked me to stop screaming. Screw them.

CHILE # 6 - VARGA'S VERY VEGETARIAN VARIETY
Judge # 1 -- Thin yet bold vegetarian variety Chile. Good balance of spices and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, garlic. Superb.
Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I crapped on myself when I farted, and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. Can't feel my lips anymore. I need to wipe my butt
with a snow cone.

CHILE # 7 - SUSAN'S SCREAMING SENSATION CHILI
Judge # 1 -- A mediocre Chile with too much reliance on canned peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of Chile peppers at the last moment. **I should take note that I am worried about judge number 3. He appears to be in a bit of distress as he is cursing uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with Chile, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. A t least during the autopsy, they'll know what killed me. I've
decided to stop breathing... It's too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.

CHILE # 8 - BIG TOM'S TOENAIL CURLING CHILE
Judge # 1 -- The perfect ending, this is a nice blend Chile. Not too bold but spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balanced Chile. Neither mild nor hot. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the Chile pot down on top of himself. Not sure if he's going to make it. Poor feller, wonder how he'd have reacted to really hot Chile?
Judge # 3 - No Report

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07.5 3500 Quad, SRW, 4X4, Laramie, Leathered, Dark Metallic Gray, 6.7, 68RFE, 20K Reese, Ride Rite's, 2 Viair air compressors, Bully steps, Kleinn Locomotive air horns (5 in all), Billet polished locking fuel door, 'A' pillar mount Auto Meter Pryo, PML X-deep trans pan
06 Durango 285 RL 5'er Lifted by KZ

Hey!! It's that time again!!

BBQ month is almost over (On the calender anyway) I am looking for methods and recipes for an up comming BBQ contest. Favorite BBQ sauce?? have one?? let me know.
Lets see what we can come up with. I have a seasoning company and we may try to provide a gift package for who ever comes up with the best tasting idea?

I am interested in what other regions prefer on thier BBQ.
Here in New Mexico 'WE' use Chile products alot. I prefer a Green Chile powder in my dry rubs. Paprika seems to be a universal colorant and base. I use Red Chile for mine, it sort of gives you that 'Southwest' feel when you cook with it.
BBQ sauce? Cookies from the Iowa area is popular there, Here it is sort of a KC Masterpiece original kind of area, However we have done well with "Smokin Willies" from WI at the last contest.
So bring on the ideas and my taste testers will help us decide.

BBQ Ain't just for breakfast any more.
Join PETA (People Eating Tasty Animals)
I am a vegetarian : I eat cows, cows eat grass, grass is green, green is the color of vegetables.

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07.5 3500 Quad, SRW, 4X4, Laramie, Leathered, Dark Metallic Gray, 6.7, 68RFE, 20K Reese, Ride Rite's, 2 Viair air compressors, Bully steps, Kleinn Locomotive air horns (5 in all), Billet polished locking fuel door, 'A' pillar mount Auto Meter Pryo, PML X-deep trans pan
06 Durango 285 RL 5'er Lifted by KZ

A couple of years ago, I purchased a cheap offset smoker. I went cheap (under $100) because I wasn't sure how much I'd use it, or even liked it.

Well, I found out (on the net) at how to make a couple of modifications to make the cheapy act as a $1000 smoker.....and it worked Just love smoking a roast, or a chicken (with the beer can up the ass.)

I added a remote meat probe and I can monitor temp. with out opening the lid and losing heat and smoke...

YEAH, now we are talking !! LOVE BBQ's !!

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