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bredbaker

USA
10 Posts

Posted - 03/09/2014 :  5:01:21 PM  Show Profile  Reply with Quote
My name is John and I am a backyard smoker since September 2012. I have two charcoal pits (barrel type) a small Charbroil and a bigger Kingsford. I cook for friends and family but being a car racer and a competitive person I am thinking about exploring competitive barbecue. I have attended one competition in Coos Bay at the Mill Casino (where my brother is an executive) and am hoping to be there again this year but helping a team if they'll have me.

I am married to the most wonderful woman and I have an above average little boy who is 8 years old at this writing... going on 30. We have two dogs, a Coonhound (a true BBQ dog) and a Corgi mix. I race rally cars, bake bread and enter one chili cook-off a year at Fire in the Park in Vancouver, Washington. We support fire fighters, a group of us every Fourth of July smokes 6 pork butts and provides lunch for every fire fighter in the city on their busiest day. I am very glad to be part of the PNWBA and hope to be helping, judging or competing soon.

Okie Sawbones

USA
21 Posts

Posted - 03/09/2014 :  10:04:17 PM  Show Profile  Reply with Quote
Welcome aboard.

PNWBA, KCBS
48" Jambo Pit Clone
Primo Oval XL
22" Weber with Smokenator
Vermont Castings SS Grill
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Rustys BBQ

Canada
318 Posts

Posted - 03/13/2014 :  4:50:10 PM  Show Profile  Reply with Quote
Competing is WAAAYYY more fun! give it a shot

Bull BBQ's Angus and Bison
2 x FEC-750
2 x Outsiders Drums
2 x Humphrey's - Battle Box
Onyx Oven w/ blue DigiQ
Primo Round Kamado
Primo Oval XL
GMG - Davy Crockett
2 x GMG - Daniel Boone
2 x WSM 18"
2 x One touch silver kettle 22.5"
yellow therma pen(dead and buried)
RED thermapen
Grey thermapen
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Dale-Cider House

USA
832 Posts

Posted - 03/21/2014 :  7:11:48 PM  Show Profile  Reply with Quote
John, let me know when you start planning for feeding the fire fighters. As you may know, we have held a mini-cookoff in January/February three times in past 4 years at the East Vancouver FS. It would be a good place to get your feet wet (but don't wait until then to jump in)

Dale Groetsema
Legends of NW BBQ
Leukemia Sucks, Too BBQ
Cider House BBQ
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bredbaker

USA
10 Posts

Posted - 03/27/2014 :  11:21:42 AM  Show Profile  Reply with Quote
We usually wait until Mid-June to plan everything out, after three years we have a pretty solid plan. Hardest thing is handling six pork butts on my two pits all at once. Didn't work as well as I wanted last year so I either need to get someone else involved or do two separate cooks and just refrigerate the first batch. Nice thing is no matter how it comes out seeing the firefighters light up when we arrive is totally worth the massive effort.
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ooguyx

USA
6 Posts

Posted - 04/12/2014 :  11:14:29 AM  Show Profile  Reply with Quote
I'm in Vancouver too!
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