[b]Fire up the smokers and grills it's time for the 2nd annual IFISH virtual BBQ Contest.
Tomorrows the 4th of July and anybody who is anybody will be putting their favorite meal on the pit.
Check out this butt from Friday night .....
This year virtual BBQ contest will be for the "Virtual" trophy that Adofish won last year.
Along with the trophy you will win a virtual Klose BBQ pit from the Klose family in Houston Texas, A virtual years supply of Stubbs BBQ sauce and a virtual $1,000,000.. But most important you get to be King of the Q on IFISH.
Here are two links to last years contest.
Virtual BBQ Contest
VOTE
Enter your best BBQ from the 4th of July by 5PM on Wednesday July 5th and we will set up a poll for the members to vote on the 2006 "IFISH KING OF BBQ"
Just tag them on this post.
In case you missed it from a few weeks back let this help motivate your efforts.
I present you with "I Believe In BBQ"
I believe in barbecue. As soul food and comfort food and health food, as a cuisine of both solace and celebration. When I'm feeling good, I want barbecue. And when I'm feeling bad, I just want barbecue more. I believe in barbecue in all its regional derivations, in its ethnic translations, in forms that range from white-tablecloth presentations of cunningly sauced costillas, to Chinese take-out spareribs that stain your fingers red, to the most authentic product of the tarpaper rib shacks of the Deep South. I believe that like sunshine and great sex, no day is bad that has barbecue in it.
I believe in the art of generations of pit men working in relative obscurity to keep alive the craft of slow smoking as it's been practiced for as long as there's been fire. A barbecue cook must have an intimate understanding of his work: the physics of fire and convection, the hard science of meat and heat and smoke -- and then forget it all to achieve a sort of gut-level, Zen instinct for the process.
I believe that barbecue drives culture, not the other way around. Some of the first blows struck for equality and civil rights in the Deep South were made not in the courtrooms or schools or on buses, but in the barbecue shacks. There were dining rooms, backyards and roadhouse juke joints in the South that were integrated long before any other public places.
I believe that good barbecue requires no decor, and that the best barbecue exists despite its trappings. Paper plates are okay in a barbecue joint. And paper napkins. And plastic silverware. And I believe that any place with a menu longer than can fit on a single page -- or better yet, just a chalkboard -- is coming dangerously close to putting on airs.
I believe that good barbecue needs sides the way good blues need rhythm, and that there is only one rule: Serve whatever you like, but whatever you serve, make it fresh. Have someone's mama in the back doing the "taters" and hush puppies and sweet tea, because Mama will know what she's doing -- or at least know better than some assembly-line worker bagging up powdered mashed potatoes by the ton.
I believe that proper barbecue ought to come in significant portions. Skinny people can eat barbecue, and do, but the kitchen should cook for a fat man who hasn't eaten since breakfast. My leftovers should last for days.
I believe that if you don't get sauce under your nails when you're eating, you're doing it wrong. I believe that if you don't ruin your shirt, you're not trying hard enough.
I believe -- I know -- there is no such thing as too much barbecue. Good, bad or in-between, old-fashioned pit-smoked or high-tech and modern; it doesn't matter. Existing without gimmickry, without the infernal swindles and capering of so much of contemporary cuisine, barbecue is truth; it is history and home, and the only thing I don't believe is that I'll ever get enough.
2nd Annual Virtual BBQ Contest - WINNER !!!!!!
brshooter
can I get a life time supply of Crown and boat gas 
Lets meet up at the Old Market one night after work. I would love to hear about your adventure. Sounded cool.
this afternoon.
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