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View Full Version : We came, we cooked, we got our butt kicked


CajunSmoker
05-27-2007, 07:09 AM
My two sons and I did our first comp this weekend. It was an IBCS event at Lake Darbonne, La.

I learned a lot at this event. Not the least of which is that there is some deep pockets out there competing and obviously some damn good cooks:!: The top 15 places were announced and we didn't place. We were upset about it, but after looking at the pics of our turn in boxes I see why(flakes of cut meat on the ribs, spots of rubs on the brisket, etc). Remember this was IBCS and NO garnish or sauce of any kind was allowed in the boxes.

Another thing I learned is that an old fart like myself doesn't do well any more with sleep deprivation and "sleeping" on a cot.:roll:


So here goes guys, be gentle with me, I'm still sore from yesterdays judging:eek:

Our little site set up.
http://img154.imageshack.us/img154/5105/img0062cb1.th.jpg (http://img154.imageshack.us/my.php?image=img0062cb1.jpg)

Some of the competition’s site’s
http://img523.imageshack.us/img523/2388/img0069xv1.th.jpg (http://img523.imageshack.us/my.php?image=img0069xv1.jpg)http://img521.imageshack.us/img521/1770/img0064qn5.th.jpg (http://img521.imageshack.us/my.php?image=img0064qn5.jpg)http://img525.imageshack.us/img525/4616/img0066yc8.th.jpg (http://img525.imageshack.us/my.php?image=img0066yc8.jpg)http://img145.imageshack.us/img145/9151/img0067dd4.th.jpg (http://img145.imageshack.us/my.php?image=img0067dd4.jpg)http://img525.imageshack.us/img525/2118/img0071ng5.th.jpg (http://img525.imageshack.us/my.php?image=img0071ng5.jpg)
so anyway we fired up the little bullet and started some pig candy
http://img145.imageshack.us/img145/1849/img0075qy8.th.jpg (http://img145.imageshack.us/my.php?image=img0075qy8.jpg)
also did some stuffed jalepenos but they were gone so fast no pic got taken. This is our breakfast pic yesterday morning. Smoked biscuits and armadillo egg (or stuffed fatty)
http://img503.imageshack.us/img503/9744/img0078ik5.th.jpg (http://img503.imageshack.us/my.php?image=img0078ik5.jpg)
Our first turn in was at 11 AM for ˝ chicken "fully jointed" which I thought meant cut at the joint. Nope!!! Sent back to replace with chicken that was uncut at joint! In the confusion we didn’t get pic. Next turn in was at 12:30 for ribs. Got that pic.
http://img169.imageshack.us/img169/3707/img0088up3.th.jpg (http://img169.imageshack.us/my.php?image=img0088up3.jpg)
Next turn in was pulled pork at 2:00 pm. Not chopped, not shredded, not sliced. Pulled to the sized of a girls little finger and enough to fill the bottom of the tray only.
http://img169.imageshack.us/img169/253/img0089wy3.th.jpg (http://img169.imageshack.us/my.php?image=img0089wy3.jpg)
and the final turn in was brisket at 3:30PM. Seven slices large enough to fill the container cut between 1/4 and 3/8" thick.
http://img508.imageshack.us/img508/8589/img0096nn1.th.jpg (http://img508.imageshack.us/my.php?image=img0096nn1.jpg)
and a pic of us after the final turn in and waiting on the results.
http://img508.imageshack.us/img508/6766/img0093wa0.th.jpg (http://img508.imageshack.us/my.php?image=img0093wa0.jpg)

The boys are already planning for another event to exact revenge on the Texas teams that took most every spot:twisted:

Lakeside Smoker
05-27-2007, 07:17 AM
All that food looks great!
And if you had a good weekend hanging out with your boys...you won!

Mike

chinesebob
05-27-2007, 07:18 AM
You showed up and put your best foot forward. That's what counts. Didn't see any Brethren there did you?

There's always next time.

Porkmeister
05-27-2007, 07:27 AM
Don't let not getting a call to the stage discourage you. If you had fun, keep going. Ask questions and visit other folks sites. You will be suprised how much info and help you will get. I have found that folks will help or advise you anyway they can, until you win!

I wish I could go every week-end, just can't afford it. Practice those turn-in's at home. Look at your pictures and write down what worked and what didn't. I cook for myself and what my Family likes. You will never be right all the time when it comes to the Judges.

Hey, I always figure if I don't burn the tents down I'm doing great!

oli
05-27-2007, 07:32 AM
Well I see a few things.
1 they should not have let you turn the ribs in, in that direction they need to be parallel to the hinge...I'm sure Lynn made you change it.
2 the brisket slices should have been kicked out with the ends trimmed off. ( considered a way to mark a tray)
3 "flakes of cut meat on the ribs, spots of rubs" that has no affect on the judging, you are dealing with the general public, so taste and tenderness are probably 90% of the score, remember they are using a plastic knife and fork to sample, and that brisket does not look tender enough for that if they have to work for it the scores go down.
4 you were cooking against some of the best cooks around

sorry to be to the point, but that is how you learn.

CajunSmoker
05-27-2007, 07:45 AM
Well I see a few things.
1 they should not have let you turn the ribs in, in that direction they need to be parallel to the hinge...I'm sure Lynn made you change it.
2 the brisket slices should have been kicked out with the ends trimmed off. ( considered a way to mark a tray)
3 "flakes of cut meat on the ribs, spots of rubs" that has no affect on the judging, you are dealing with the general public, so taste and tenderness are probably 90% of the score, remember they are using a plastic knife and fork to sample, and that brisket does not look tender enough for that if they have to work for it the scores go down.
4 you were cooking against some of the best cooks around

sorry to be to the point, but that is how you learn.

1. The ribs were turned before turning in.
2. Actually she showed my brisket box to the person turning in behind me and told them to go make there box look like mine. It may not look tender, but you pick it up in the middle and it will fall apart.
3. I am not offended by you being to the point. If I was worried about that I wouldn't have posted it at all.:-D Like I said, it was my first time and I am here to learn.

Oldbob
05-27-2007, 07:47 AM
Congrats on Your First Competition Brother!! As Long as You had Fun...It was a Great Weekend !!

parrothead
05-27-2007, 07:54 AM
You will never learn as much at a competition than you do at the first one.

biffleg
05-27-2007, 07:54 AM
Congrats on completing your first one ... and good luck at your next one!

BBQ_Mayor
05-27-2007, 07:56 AM
First one is always the hardest. Now that that is by you, your next one will go a little more smoothly. Way to get your feet wet.
Good luck in the future.

Dustaway
05-27-2007, 08:49 AM
1. The ribs were turned before turning in.
2. Actually she showed my brisket box to the person turning in behind me and told them to go make there box look like mine. It may not look tender, but you pick it up in the middle and it will fall apart.
3. I am not offended by you being to the point. If I was worried about that I wouldn't have posted it at all.:-D Like I said, it was my first time and I am here to learn.


I'm with Oli and Surprised that Lynn would allow the brisket to be turned in like that. they have always in the past told us in the cooks meeting the the ends cannot be trimmed from the brisket and that if they are to long for the box you are to wrap them around in the box. most people trim the brisket to fit the box before they put it on the pit :-D

anyway glad you had a good time and don't give up

CajunSmoker
05-27-2007, 08:58 AM
I'm with Oli and Surprised that Lynn would allow the brisket to be turned in like that. they have always in the past told us in the cooks meeting the the ends cannot be trimmed from the brisket and that if they are to long for the box you are to wrap them around in the box. most people trim the brisket to fit the box before they put it on the pit :-D

anyway glad you had a good time and don't give up


That sounds like a good idea. I'll try that next time. Appreciate the tip:-D

tonto1117
05-27-2007, 09:03 AM
Congratulations on getting thru your first comp Rodger,way to go!!! Were doing another practice cook today trying to prepare for our first one. I'm sure ours will be a huge learning curve as well. As far as the deep pockets go, ours ain't deep but what do we go and do?..... looked at class A motor homes yesterday......I think were in trouble:mrgreen:

Heck I figure were this deep into it already, might as well be comfortable doing it, Like you said, a cot just doesn't cut it with these old bones.:eusa_clap

jpw23
05-27-2007, 09:13 AM
Congrats on your first....looks like a lot of fun, I gotta try that someday:biggrin:

Solidkick
05-27-2007, 09:28 AM
First, congrats for getting out there and doing your 1st competition.
Second, now you know what they are looking for. The 1st one is always tough and I hope you don't get discouraged. There's no doubt you can cook (you hang out with us here on the site :mrgreen:) but learning how to compete is a whole different deal.
Personally, I'm very proud of you and can't wait until you jump back in, do another one, and post that you got to take the walk. Your day is just around the corner!

Kirk
05-27-2007, 09:54 AM
My two sons and I did our first comp this weekend...
Sounds like fun. I can't wait until my boy's old enough to get involved.
The boys are already planning for another event to exact revenge on the Texas teams that took most every spot:twisted:
That's the spirit! Glad to hear that you want to get out there and do it again. Congrats for making it through your first one.

Bigmista
05-27-2007, 09:59 AM
Deep pockets have nothing to do with good Q. Always remember that it's the cook, not the cooker that matters. And since they don't have any score sheets in IBCA, you can always say you came in 16th....

swamprb
05-27-2007, 10:16 AM
Congratulations Rodger! I'm trying to learn as much as I can before my first comp, and I'm taking in the advice too! I'm planning on judging at least 2 more before I dive into the deep end of the pool! Looks like you guys had a good time and even the sons got bit by the BBQ bug!

Brian

Bentley
05-27-2007, 01:46 PM
Glad to see you jumping in the game, I have learned, win or lose, to enjoy it for the hobbie it is for me!

Man, if people have deeper pockets than your set up...people must look at are site and set up and think they have entered a pygmy village! :icon_blush:

Bentley
05-27-2007, 02:41 PM
Glad to see you jumping in the game, I have learned, win or lose, to enjoy it for the hobbie it is for me!

Man, if people have deeper pockets than your set up...people must look at are site and set up and think they have entered a pygmy village! :icon_blush:


I have been informed by my much smarter sister that all those photos may not be your equipment :icon_blush: , your set up looks much like ours...power to the hobbiest! :biggrin:

BBQPrincess
05-27-2007, 10:47 PM
Congratulations on your first comp...you have now been introduced to the wonderful world of competition and being judged (the Q, that is!) As someone else mentioned, hang out at Q sites where everyone is willing to help you and keep on keepin' on...YOU will have your day to "walk", too...just don't pass out when it happens; enjoy it!!! :o)) YOU CAN DO IT! "You've only just began"....Good luck to you!

Bigjim4x
05-28-2007, 10:00 AM
I was there this weekend. I would of like to have talked with you. I didn't fair much better. I got 5th in chicken and 14th in pork. I hope you had a good time. It get easier as you go along.

Jeff_in_KC
05-28-2007, 10:18 AM
Congrats, Rodger! We got hammered in our first event (400 out of 475 teams at the Royal) but got middle of the pack in the second... you'll look at photos your boxes in a year or so and laugh at yourself when you go back and look at these! Keep at it and always keep your eyes and ears open for tips and suggestions and from all these, put together a total package that works for you. And the trick is to just repeat it exactly every time!

You have to put ribs in the box in a certain way in Texas??? That's wild!

CajunSmoker
05-28-2007, 11:20 AM
I was there this weekend. I would of like to have talked with you. I didn't fair much better. I got 5th in chicken and 14th in pork. I hope you had a good time. It get easier as you go along.

Was you cooking with the BBQ from Haile team? That was the only team from Louisiana I saw there except for me and Rhoda Brown and I think that was the 5th in chicken team.. My spot was directly below the judging pavillion next door to the Smokin Fatties team of Rhoda Brown's. I would have loved to meet you.

Dustaway
05-28-2007, 11:35 AM
the guy the place second in brisket & Ribs is from LA goes by POPS Blazin Smokers great guys we call him ZMAN

Dustaway
05-28-2007, 11:44 AM
Congrats, Rodger! We got hammered in our first event (400 out of 475 teams at the Royal) but got middle of the pack in the second... you'll look at photos your boxes in a year or so and laugh at yourself when you go back and look at these! Keep at it and always keep your eyes and ears open for tips and suggestions and from all these, put together a total package that works for you. And the trick is to just repeat it exactly every time!

You have to put ribs in the box in a certain way in Texas??? That's wild!

yep sure do same with all the turn in's and the brisket needs to be within a 1/4 to 3/8 thick slice or they will make you turn in a new slice some will even make you change out for uniformity just ask bigjim:twisted:

Bigjim4x
05-28-2007, 12:05 PM
Was you cooking with the BBQ from Haile team? That was the only team from Louisiana I saw there except for me and Rhoda Brown and I think that was the 5th in chicken team.. My spot was directly below the judging pavillion next door to the Smokin Fatties team of Rhoda Brown's. I would have loved to meet you.

No. I'm the Hurricane Smokers Team. I was on the other side. There were at least 10 teams from Louisiana there like Pops Blazin bbq, Tee Waynes Smoking Lips, EE bbq, Jim Holland, plus several locals and Hurricane Smokers(me) to name a few. I wish I would have had a chance to talk with you. If you ever need any help let me know. Theres a great contest in Floriean La in Oct. you should try to make that one.

CajunSmoker
05-28-2007, 12:38 PM
No. I'm the Hurricane Smokers Team. I was on the other side. There were at least 10 teams from Louisiana there like Pops Blazin bbq, Tee Waynes Smoking Lips, EE bbq, Jim Holland, plus several locals and Hurricane Smokers(me) to name a few. I wish I would have had a chance to talk with you. If you ever need any help let me know. Theres a great contest in Floriean La in Oct. you should try to make that one.


OK, in my first post I had a picture of Tee Waynes site. He was right up the hill from me and across from the port a john, so I saw a lot of his place:biggrin: . He had a great looking smoker! He was set up right close to Dog's Smoking Bones site and it turned out one of my wifes best friends was hanging out with them and we didn't even know it until she flagged us down as we were pulling out.

We are definitely going to do another one and if we don't do one before then the Floriean contest sounds good. Is it an IBCA contest too? My birthday is in October so maybe I'll get a little luck for my birthday present.:-P

I do look forward to meeting you and the other guys from around the state. I've been cooking BBQ for a long time, but it is just bee for eating not judging. Seems to be a big difference.

CajunSmoker
05-28-2007, 12:41 PM
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yep sure do same with all the turn in's and the brisket needs to be within a 1/4 to 3/8 thick slice or they will make you turn in a new slice some will even make you change out for uniformity just ask bigjim:twisted:

When they looked at my brisket they told me one slice was borderline too thick and to watch myself next time.:-D