Don’t take my licenses away

[Fred]

We are cooking for 350 kids & adults over 4 days – the head cook of this event (not me on this one) – bought 10 briskets – put them in broiling pans – covered with liquid smoke/water & cooked them at 450 deg. in a commercial oven – they came out like leather on the outside & mush on the inside – in all.... He was well pleased with his efforts – while I spent the better part of 4 hrs – going through his briskets picking the leather & mush fat out – …just so he could serve them in burrito’s.

Please don’t take BBQ my license away :shock:

Back to the kitchen..... :?

[Bad Santa]

Stuff like that just rips yer soul don't it?
Esp after that great thread ya posted last week about those ribs and briskets you did that turned out so good..... :(

[serialgriller]

no worries, fred.........we'll give you a "kitchen pass" on this one. :lol: :lol:

[Mic]

:shock: Hope yer efforts made it somewhat edible, Fred! Guess it's the thought that counts in this case! :? :? :wink:

Mic

[txpgapro]

Might consider a mutiny next time! :wink:

[Mac]

Next time please let Fred do the cooking, will ya? :?

[HFD26]

You did the best you could Fred.

[M38A1]

Not the head cook = Not your problem.

Good of you to go through and salvage what you could for the guests though.

We all know better on how to cook the proper way.

[Paul Taylor]

Hey Fred, join the club. It all works out for the better somehow.

Paul Taylor

[Fred]

If I had 1ask - I had a dozen ask....is this yours? - even my Very 'estranged' wife stood up for me - THAT is NOT my Husbands food/BBQ

A bunch of people asked me why am I not the cook for this event - I have to tell them - it *came along before I did & was already set in place – perhaps if this - ‘cook’ – I say cook :roll: ….lightly……..dies.
*year 16 - I came along for the ride 14 yrs ago

I do get to cook more/bigger events than he does & have my biggest of the year coming up soon / A …200+ adults with a full BBQ meal – 125+ adults FBBQMeal - then BIKER SUNDAY = where I feed over 3,000 = & I also have a few smaller ones in between. = all free


Cooking is always an experience & the guys wife did show/make me her secrete ‘cinnamon roil recipe


Thanks for the 'pass' on revoking my licensee

[Mic]

Maybe someone in attendence at this cook will have the chance ta taste what you can do at one of yer upcoming events! :o The word will spread quickly bout how fine a chef you are and bout how crappy the other guy is and they should get you ta do the Q at this event next year! :shock: 8)
Hey, stranger things have happened!! :roll: :wink:

Mic

[DoubleBarrelSmoker]

"Any man's bad brisket diminishes me, because I am involved in BBQ; And therefore never send to know for whom the bell tolls; it tolls for thee." -
-- John Donne

[Michiana Mark]

– bought 10 briskets – put them in broiling pans – covered with liquid smoke/water & cooked them at 450 deg. in a commercial oven:



Correct me if I'm wrong, but isn't this a hanging offense in Texas anymore. Damn those liberals anyway. Next thing you know they'll be naming towns after cattle rustlers down there.

[rstcso]

Next time just cook up 10 before the event and slip yours in while you're "preparing" them. It doesn't sound like you'd spend much more effort doing this than picking through the leather :? . You might need to cook more the following years after people have eaten some of yours, though. So what if he gets the credit? I can tell by all your previous posts you're not doing it for the credit, anyway. I'm sure others realize what you did to help make this a success and you know you did the best you could under the circumstances. You can't ask for more than this.