Clarence posted up in the Mardi Krawl thread asking about pics and who had more fun. I'm sure everyone took pics at both events, so I thought a thread was in order to give it the ol' stare and compare.
We kicked things off Friday night at the clubhouse, setting up the smokers in the parking lot. Hagan was all, "what the hell, why you taking my picture?" To put it on the interwebz, like dis:
I got there late, as did a few other folks. Matt D. had been there all afternoon, making sure the bourbon was still drinkable, and that the beer was still cold. He was also working his magic with the meat right there in the parking lot.
French showed up a little later, and decided that Matt needed some instructional youtube videos on how to barbecue. Mat was all like, yeah yeah, outta my way.
Then I think there may have been mention of boobies, and Matt got interested. I can neither confirm nor deny from the photographic evidence.
After some of French's pointers, and whatever was on that youtube video, Matt got back to trimming.
After that, it was on to the UDS for the next 14 hours. Matt ceremoniously covers the meat for the long haul.
Hal had the idea to put tire tracks on the sign, to kick things up a notch and potentially confuse our patrons the next day. The sign looked TBA though. Bonus points if someone guesses the tread pattern. Also, incidentally, this picture explains why my truck ended up smelling like a BBQ pit.
After that, we took a look at the competition. Matt is mildly impressed.
Brian's all like, "Nah man, nah, that whole hog's never going to cook right. We got nothing to worry about."
And then... THEN, as they say in the hood... CBC decided to give us the "hook up" and they locked up the brewery and wheeled a keg outside for the night. Danger Will Robinson. Danger.
We kicked things off Friday night at the clubhouse, setting up the smokers in the parking lot. Hagan was all, "what the hell, why you taking my picture?" To put it on the interwebz, like dis:
I got there late, as did a few other folks. Matt D. had been there all afternoon, making sure the bourbon was still drinkable, and that the beer was still cold. He was also working his magic with the meat right there in the parking lot.
French showed up a little later, and decided that Matt needed some instructional youtube videos on how to barbecue. Mat was all like, yeah yeah, outta my way.
Then I think there may have been mention of boobies, and Matt got interested. I can neither confirm nor deny from the photographic evidence.
After some of French's pointers, and whatever was on that youtube video, Matt got back to trimming.
After that, it was on to the UDS for the next 14 hours. Matt ceremoniously covers the meat for the long haul.
Hal had the idea to put tire tracks on the sign, to kick things up a notch and potentially confuse our patrons the next day. The sign looked TBA though. Bonus points if someone guesses the tread pattern. Also, incidentally, this picture explains why my truck ended up smelling like a BBQ pit.
After that, we took a look at the competition. Matt is mildly impressed.
Brian's all like, "Nah man, nah, that whole hog's never going to cook right. We got nothing to worry about."
And then... THEN, as they say in the hood... CBC decided to give us the "hook up" and they locked up the brewery and wheeled a keg outside for the night. Danger Will Robinson. Danger.
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