Click on any pic to enlarge it… browse thru using the arrow buttons.
Danny McGrath of 3EYZ BBQ injects their Whole Hog
3EYZ BBQ’s whole hog
3EYZ BBQ Banner
Smokis Porkis Banner
Off The Hoof team loading their rib box
Pork Barrel BBQ Rib Box
HucksHut.com Pulled Pork box
Marilyn (@HotSauceChick) and Huck SR
Sweet Butt BBQ
IQUE BBQ Team Tent
Jambo Pit of Chix, Swine & Bovine BBQ – Grand Champions PITP 2010
Tom and Christy of Virginia BBQ Pirates
Hambones by the Fire Team Logo
Widespread BBQ Banner
MrBobsBBQ.com
It’s a beautiful thing
Redneck Cavier loads their brisket box
Freestate Smokers Tent
Freestate Smokers fix the brisket box
Freestate Smokers Brisket Box
Christy & Tom of VA BBQ Pirates
Couldn’t get the flames in the shot
Cleaning grates with a torch – genius
George being interviewed by Kelly Dodd
George Hensler & Kelly Dodd
Listen for Kelly’s interviews on Greg Rempe’s BBQ Central Show
Who Are Those Guys from Street, Maryland
BBQ Guru Inventor Shotgun Fred
A little workhorse of a Weber-wannabe
Smokis Porkis did porkcicles on this thing
Check out the old Weber top sans wood handle
GoneHoggin.com
ToddsDirt.com – the Dirtiest vendor at PITP
Todd’s Dirt creator, The Dirt Man!
Famous Dave’s Wilbur the Pig
Our apologies to anyone we did not get a pic of! If you have one you’d like us to include, please let us know by leaving a comment below or Contact us!
~brian and marilyn
Wow, considering I was not able to go to the Weekend of Fire, I’ve got some great friends who were there and are sharing their experiences with us here. Here’s a slideshow of photos taken by Joey Ramone Combs (courtesy of his dad, Randy). Joey’s only 11 years old, but I think you’ll agree that…
May is National Barbecue Month. It’s time to celebrate that great American tradition, whether you grill, or smoke, or barbecue low and slow. And it doesn’t matter what you cook on. As evidenced by the picture above (that’s no Weber or Big Green Egg… just a frame, some fire and pork and happy folks!), proving…
We unbox the new Maverick ET-732 Remote Barbecue Thermometer. This new model replaces the older ET-73 as well as extends the range to 300 feet. I forgot to mention that the probes are now rated to over 700℉ Available at Maverick Et-732 Remote Bbq Smoker Thermometer on Amazon.com Manufactured by MaverickHousewares.com
Tom Slosser of TomsRoidRippinHotSauce.com has ventured beyond the hot sauce world and created Tom’s Roid-Rippin BBQ Sauce – Sweet Mesquite. Don’t be mislead, it says “Sweet” but this BBQ sauce packs a big hit of heat from some red habanero peppers. We are excited to bring you an exclusive first review of it. Before we…
Day 2 was huge at Peppers at the Beach 2011! So much going on. Full vendors in attendance, 3 different wing competitions, crowds and sunshine all day! And we recorded a bloggers’ roundtable for our HotSauceWeekly podcast. Heartbreaking Dawns wins Buffalo Wing Contest: Timothys of Rehoboth wins Best Restaurant Wings: Some Photos from Day 2:
9 Comments
Looks like lots of fun and I bet it tastes good also.
Thanks, Jon!
Every time I see Todd I feel ashamed because I haven’t tried Dirt yet when so many people talk about it. I need to get off my arse and order some.
That is one sweet pit Bob’s Hogs has!
I’ve heard so many good things about Todd’s Dirt and I’ve yet to try it.
Then get on over to ToddsDirt.com and get some! Skip the original and go for the Bayou and Crabby.
Hey Chris, as much as we like ToddsDirt.com Bayou… the Crabby is that much better. And we’re “Old Bay” fans of course.
Get off your ass and order the Crabby and Bayou from ToddsDirt.com at the very least. You will not be sorry. Trust me on this. I’ll refund your money… wait… no, I won’t do that. 🙂
Just looking at those ribs makes me regret not coming down on Sunday. I didn’t realize how long of a drive it was or I would’ve made a better effort to come. Next year, Brian give me a month’s notice and I will be there.
How does one sample so much bbq? Is there samples to try before you buy? How does it work? I just would go hog wild (pun intended).
Actually, the teams are not allowed to give out samples or food to the public.
But since we were new “friends” and were in the camps, we were invited to try a few things after turn-ins.
You wouldn’t be able to actually make a meal out of the few samples that are offered. And it would be rude as well.
The public mid-way had tons of BBQ vendors… some good, some not so much. One joint had the longest line, and the most banners, so we assumed they had some good ‘cue for sale there.
I hope you can get here next year for Pork in the Park. Good times.
~brian
Looks like lots of fun and I bet it tastes good also.
Thanks, Jon!
Every time I see Todd I feel ashamed because I haven’t tried Dirt yet when so many people talk about it. I need to get off my arse and order some.
That is one sweet pit Bob’s Hogs has!
I’ve heard so many good things about Todd’s Dirt and I’ve yet to try it.
Then get on over to ToddsDirt.com and get some! Skip the original and go for the Bayou and Crabby.
Hey Chris, as much as we like ToddsDirt.com Bayou… the Crabby is that much better. And we’re “Old Bay” fans of course.
Get off your ass and order the Crabby and Bayou from ToddsDirt.com at the very least. You will not be sorry. Trust me on this. I’ll refund your money… wait… no, I won’t do that. 🙂
Just looking at those ribs makes me regret not coming down on Sunday. I didn’t realize how long of a drive it was or I would’ve made a better effort to come. Next year, Brian give me a month’s notice and I will be there.
How does one sample so much bbq? Is there samples to try before you buy? How does it work? I just would go hog wild (pun intended).
Actually, the teams are not allowed to give out samples or food to the public.
But since we were new “friends” and were in the camps, we were invited to try a few things after turn-ins.
You wouldn’t be able to actually make a meal out of the few samples that are offered. And it would be rude as well.
The public mid-way had tons of BBQ vendors… some good, some not so much. One joint had the longest line, and the most banners, so we assumed they had some good ‘cue for sale there.
I hope you can get here next year for Pork in the Park. Good times.
~brian