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View Full Version : Last practice pics before Wildomar


Bigmista
03-16-2011, 01:12 AM
I'm trying to get it right y'all. Mrs. Mista will strangle me if I make her taste anymore BBQ. The neighbors are happy though.

What do you think?

http://i77.photobucket.com/albums/j67/bigmista/Comp%20practice/SDC11140.jpg

http://i77.photobucket.com/albums/j67/bigmista/Comp%20practice/SDC11143.jpg

http://i77.photobucket.com/albums/j67/bigmista/Comp%20practice/SDC11147.jpg

http://i77.photobucket.com/albums/j67/bigmista/Comp%20practice/SDC11149.jpg

Last minute tips? Judges?

yelonutz
03-16-2011, 01:14 AM
Neil, the only tip I can give you is to leave room in the van for the trophies!

NUTZ. CBJ

R2Egg2Q
03-16-2011, 01:44 AM
I think I want to be your neighbor & possibly become a CBJ so I can taste that.

Brewer
03-16-2011, 01:52 AM
That chicken looks great! What temp did you finally settle on - closer to 310 or 325+? Ribs look great as well. Nicely done!

Bigmista
03-16-2011, 02:11 AM
Ended up being 275 to 295 on the ranch kettle.

Bigdog
03-16-2011, 05:55 AM
Note to self: Sell house, move to Long Beach, California and be Neil's official BBQ taster. :cool: That looks great Bro.

roksmith
03-16-2011, 06:38 AM
Nice to see chicken that looks like chicken :)

rip
03-16-2011, 07:00 AM
Looks like you are ready. good luck.

Smokin' Gnome BBQ
03-16-2011, 08:27 AM
the food looks great..it may help if you put it in a box..:crazy:

looks like a solid cook!

pat
03-16-2011, 08:27 AM
Damn that chicken color looks incredible. Nice work.

Capn Kev
03-16-2011, 08:36 AM
If it tastes as good as it looks, then I think you're in for a good day.

mobow
03-16-2011, 08:38 AM
You,v e got it. They both both look outstanding. Good luck in AZ. keith

bbally
03-16-2011, 08:52 AM
Looks very nice.

The Pickled Pig
03-16-2011, 11:34 AM
Looks great Neil. Good luck at the contest!

Bigmista
03-16-2011, 11:43 AM
Thanx guys!

I think I have a process I can repeat now. Let's hope the judges are impressed with it.

musicmanryann
03-16-2011, 11:47 AM
I have a feeling you are going to do very well this weekend. Looks great Neil!:clap2:

gtr
03-16-2011, 11:50 AM
Just call me Mr. Rogers - won't you be my neighbor?

It all looks great - those thighs are outta control!:thumb:

The Virginian
03-16-2011, 12:09 PM
Looks great. My only suggestion would be to try for a darker color for the chicken skin. As it is they look nice, and obviously the bite through is there, but they don't really look bbq'ed. A darker skin would also mean more flavor.

Bigmista
03-16-2011, 12:12 PM
Looks great. My only suggestion would be to try for a darker color for the chicken skin. As it is they look nice, and obviously the bite through is there, but they don't really look bbq'ed. A darker skin would also mean more flavor.

I pulled them at 182. Don't know how I could get them any darker without drying them out.

huminie
03-16-2011, 12:19 PM
The color looks a lot more red to me than your other attempts. Is that just the camera, or did you make a change this time? In any case, they look great! Good job bro!

Arlin_MacRae
03-16-2011, 12:29 PM
Mista, one of the two newest Choctaw, Oklahoma CBJs gives you 9's in both appearance and apparent tenderness. Holy carp, bro, run with those!

Those look SO much better than what we judged in class. And they strongly resemble turn-ins I've seen at quite a few comps. ;)

Scottie
03-16-2011, 12:45 PM
Blues Hog....


The color looks a lot more red to me than your other attempts. Is that just the camera, or did you make a change this time? In any case, they look great! Good job bro!

Bigmista
03-16-2011, 01:12 PM
The color looks a lot more red to me than your other attempts. Is that just the camera, or did you make a change this time? In any case, they look great! Good job bro!

I used a different camera and the flash.

Bigmista
03-16-2011, 01:12 PM
Blues Hog....

Actually, not.

Scottie
03-16-2011, 01:26 PM
That's cool. The characteristics of the extra black pepper and the mustard seeds usually gives it away. I guess there are others out there copying Blues Hog.

Actually, not.

huminie
03-16-2011, 01:42 PM
I was curious because I have been experimenting with BH and even when mixed with the Tenn Red, it doesn't turn out that red for me (and I would like it too).

I also want to find a way to tweak some of the tell tale BH flavors as we have some judges out here who can detect it and tend to score it lower when they know it is being used.

Bigmista
03-16-2011, 02:00 PM
That's cool. The characteristics of the extra black pepper and the mustard seeds usually gives it away. I guess there are others out there copying Blues Hog.

It's along the same line as Blues Hog but I think the black pepper you is more in the rub.

Scottie
03-16-2011, 02:18 PM
Could be. As I get that same coloring with my rub/sauce combo. And my rub has heavy black pepper as well.


It's along the same line as Blues Hog but I think the black pepper you is more in the rub.

Big George's BBQ
03-16-2011, 02:19 PM
Looks perfect. Would not mind being your official taste tester

Fishiest1
03-16-2011, 02:30 PM
Jeez, I have a lot of work to do!

Good luck this weekend!

Ryan Chester
03-16-2011, 02:34 PM
I think your in the money! Looks fantastic!

wormdrink67
03-16-2011, 03:00 PM
those look absolutely stellar. Excellent job on that chicken....wow.

HOG WILD BBQ
03-16-2011, 03:10 PM
Looks award winning

landarc
03-16-2011, 04:44 PM
Man Neil, that is some excellent work on those two meats. I would have guesses Blues Hog also, but, whatever it is, it should do well if looks and apparent tenderness counts.

glenntm
03-16-2011, 04:45 PM
Great looking ribs and bird. Better get the smoker out of the RV and get practicing...

See you Friday Neil...

LongTong
03-16-2011, 05:01 PM
Nice job. I would give those an 8 or 9 for sure...

Maddog's
03-16-2011, 05:22 PM
From the guy who is SUPER CRITICAL about his own entries' appearance....not so harsh when I judge... every milimetr of chicken that can be seen can be sauced...that will make the protruding bones, etc less noticeable.

As for the ribs, this is gonna sound silly but as excellent as you have them looking, I know you want to take every opportunity to fine tune so....wipe the sauce off the bones. when the meat pulls back from the bones, let them be absolutely bare as opposed to looking just a bit sloppy with some sauce her and none there...you get it.
Dude, they look superb! Both! Don't come compete around me!

meatinc
03-16-2011, 05:22 PM
Hey Neil,

Unfortunately all the roads are closed between LBC and Wildomar. You probably shouldn't try to come - so some of us other guys have a chance!

Lookes awesome!

glenntm
03-16-2011, 06:53 PM
Hey Neil,

Unfortunately all the roads are closed between LBC and Wildomar. You probably shouldn't try to come - so some of us other guys have a chance!

Lookes awesome!

I agree. Very dangerous driving conditions.

Bentley
03-16-2011, 07:36 PM
Yeah, that rib in front on the far right has more bone showing then the others, so you will probably be judged down for that...:doh:

Bigmista
03-16-2011, 08:41 PM
I agree. Very dangerous driving conditions.

This from one of the favorites for the contest. If I get all my turn-ins done on time I will call this a success.

Garth57
03-16-2011, 11:43 PM
5 ribs?

Brewer
03-17-2011, 12:17 AM
Thanx guys!

I think I have a process I can repeat now. Let's hope the judges are impressed with it.

They really do look great! Best of luck, I'm looking forward to hearing that call :thumb:

Brewer
03-17-2011, 12:35 AM
Ended up being 275 to 295 on the ranch kettle.

You've been getting some good use out of that Ranch Kettle - congrats again on that CL score :thumb:.

What are your thoughts on the Ranch Kettle as a chicken machine? Your chicken definitely says it all, but I'm wondering how you like cooking on it? I'm seriously looking at moving to an RK as a chicken cooker. I'd appreciate your thoughts.

Bigmista
03-17-2011, 01:39 AM
I really like it. It holds temp a lot longer than I thought it would. I still had coals left when I was done with the chicken and ribs.

sssSmoking
03-17-2011, 05:41 AM
I really like it. It holds temp a lot longer than I thought it would. I still had coals left when I was done with the chicken and ribs.
what size kettle are you using?
Thanks

Bigmista
03-17-2011, 10:24 AM
The ranch kettle.

chambersuac
03-17-2011, 04:38 PM
I'm not sure. I think I'd need to read your recipes and techniques before deciding. Feel free to post here or PM me :)


LOOOOOKKKSSSS GRRRREEEEAAAAATTTTTT

Big Bears BBQ
03-17-2011, 11:57 PM
Looks great ............... I agree we need the recipes for the final score..

Elsinore
03-18-2011, 09:57 AM
Looks wonderful.....................I will be there and plan on doing a lot of tasting . Good luck and hopefully it doesn't rain.

JD McGee
03-18-2011, 10:10 AM
Definitely hittable! :becky: Good luck Neil! :thumb: