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Derek
04-22-2010, 04:00 PM
The road to KCBS event #1

Well here we are packing the truck.

http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0294/844825331_NrnZe-L.jpg

http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0295/844825382_iRb72-L.jpg

http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0300/844825487_FW5W5-L.jpg

The food for the trip.

Lucys
http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0296/844825419_W2i2J-L.jpg

http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0297/844825442_LBXMH-L.jpg

Wings first cook
http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0302/844825525_uKV8e-L.jpg

Coolor that will be packed with a brisket, Wings, And lucys, Soda, Jim Beam.
http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0303/844825581_vC63r-L.jpg

bigabyte
04-22-2010, 04:04 PM
Good luck! Are you entered in all 4 categories?

bigabyte
04-22-2010, 04:07 PM
BTW, what contest???

bbqbull
04-22-2010, 04:15 PM
BTW, what contest???


Eagle Mi. fun cook Chris.

http://www.bbq-brethren.com/forum/showthread.php?t=79556

Derek
04-22-2010, 04:20 PM
Good luck! Are you entered in all 4 categories?Just the chicken, Then Jerry, will do the and his team will do the rest of the catagory

BTW, what contest???KCBS practice / thaw event.

Eagle Mi. fun cook Chris.

http://www.bbq-brethren.com/forum/showthread.php?t=79556Thanks BBQ, I'm excited about meetin you great folk.

bigabyte
04-22-2010, 04:25 PM
Sounds like a good time. Take some pics!:cool:

Derek
04-22-2010, 04:27 PM
Sounds like a good time. Take some pics!:cool:You know I do bro.

YOU will have LOT'S of pics.

leanza
04-22-2010, 04:38 PM
Have a great time Derek. Cant wait to see what you get cooked up.

BobBrisket
04-22-2010, 04:45 PM
We want a pic of you next to our Famous BBQBULL!! Have fun Derek. Good Luck.

Bob

Derek
04-22-2010, 04:50 PM
Have a great time Derek. Cant wait to see what you get cooked up.Thank you Leanza. And you will see it.

We want a pic of you next to our Famous BBQBULL!! Have fun Derek. Good Luck.

BobThank you Bob, If BBQBULL will allow me to it would be my honer to get a photo with him.

Bbq Bubba
04-22-2010, 06:23 PM
Thank you Bob, If BBQBULL will allow me to it would be my honer to get a photo with him.

I'll save ya the hassle....

Derek
04-22-2010, 06:29 PM
I'll save ya the hassle....Betta make sure that smoker in the back ground is watched "EVIL_GRIN" Kidding Bubba,

I'll take a photo of it and you LOL.

peppasawce
04-22-2010, 07:24 PM
Good Luck Derek

Derek
04-22-2010, 07:27 PM
Good Luck DerekThank you Peppa, I'll need it. I'm going there wanting to just place, and getting a trophy will be an icing on the cake for a perfect weekend. But I'm not praying for the trophy.

I'm praying to place :) and not get a DAL.

Ron_L
04-22-2010, 07:40 PM
We want a pic of you next to our Famous BBQBULL!! Have fun Derek. Good Luck.

Bob

Make sure that you give Bull a big reacharound! He likes that!


Sent from my iPhone using Tapatalk

Derek
04-22-2010, 07:43 PM
Make sure that you give Bull a big reacharound! He likes that!


Sent from my iPhone using TapatalkNo thanks Ron, I'll leave that for the next fella.

bbqbull
04-22-2010, 08:13 PM
This forum here says fear the pig!

Do ya really want to piss of an old bull?

Derek
04-22-2010, 08:15 PM
This forum here says fear the pig!

Do ya really want to piss of an old bull?Sure don't so I'll see you tomorrow some time.

Night everyone.

Ron_L
04-22-2010, 09:22 PM
This forum here says fear the pig!

Do ya really want to piss of an old bull?

I don't see anything that says "Fear the Bull" :becky:

Bbq Bubba
04-22-2010, 09:26 PM
I don't see anything that says "Fear the Bull" :becky:

How could you possibly fear this.....

Derek
04-25-2010, 08:45 AM
I've should have taken more photo's but I was busy as heck helping.
This is the smoker we saw when we were half way to the cook out.
This smoker was propane drivien!
http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0304/846588425_RbDaM-L.jpg

Setting Up the tent's ( took a break and snapped this.
http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0305/846588451_dVFM3-L.jpg

Me & my bro finally got all 3 tents set up.
http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0306/846588534_wRzZm-L.jpg

The Cooks Toast with the 17 year old HOOCH, And it was right before the pot luck dinner ( Dayam that stuff is addicting )
http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0311/846588663_xQpWm-L.jpg

The pot luck dinner SPREAD.
http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0315/846588779_wQypH-L.jpg

Helped Jerry start his smoker.
http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0308/846588592_i4vUB-L.jpg

&

http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0309/846588613_j8Mor-L.jpg

It's WingTastic.
http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0310/846588640_mrbuw-L.jpg

Throwing some Oak wood in the smokey Joe.
http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0312/846588680_j3hXG-L.jpg

It's Wingtastic Time.
http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0313/846588705_GxFNs-L.jpg

MOINK balls
http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0316/846588800_FA8SB-L.jpg

Ah the actul event cooking. ( The Smoker I was using, Thank you Jerry )
http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0318/846588843_KoETM-L.jpg

Chicken All trimmed ( Thanks to Rich for teaching us the trimming techquec )
http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0317/846588820_vU3iB-L.jpg

Chicken thighs pulled at 239*f
http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0323/846589013_9xvKb-L.jpg

The turn in I made.
http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0320/846588934_2tAAF-L.jpg

The Money Shot!
http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0324/846589033_uW4r3-L.jpg

Jerry's Brisket.
http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0327/846589116_xukKf-L.jpg

Shanes Ribs ( Boy they were smoken ribs n TASTY.
http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0325/846589069_6EQqm-L.jpg

BBQchef33
04-25-2010, 08:56 AM
Sounds like u enjoyed yourself. one question.

Did you cook those thighs to 239? from the look of the sample, I'd say no.. u mean pit temp?

Ron_L
04-25-2010, 09:12 AM
Thanks for the pictures, Derek! I bring my camera to every competition with the intent of taking lots of pictures. I always come home with just a handful :-D

Do you have a picture of your chicken box with the chicken in it?

Also, after every competition I ask myself three questions. I'd love to hear your answers to these questions...

1. Did you learn anything? (I like to learn something new each week if I can)
2. Did you take time to make new friends (I met some of my best friends through competitions. Folks like The Smokin' Scotsmen, for example.)
3. Did you have fun? (If it ever stops being fun, I'm staying home :-D)

To me, those are the truly important things.

Derek
04-25-2010, 09:14 AM
Sounds like u enjoyed yourself. one question.

Did you cook those thighs to 239? from the look of the sample, I'd say no.. u mean pit temp?Your right BBQchef, That was the chicken temp ( not pit temp at first )

We pulled them at 170*F they were done but very rubbery.

So we put them back on and for 45 minutes o an hour more, We checked it with a second thermo probe and it said 239*f so we pulled and got the turn in box ready.

And to answer your question Sir, Yes I loved it. Very nice people indeed! Except for one guy there he was a dick to everyone.

Derek
04-25-2010, 09:19 AM
Thanks for the pictures, Derek! I bring my camera to every competition with the intent of taking lots of pictures. I always come home with just a handful :-D

Do you have a picture of your chicken box with the chicken in it?No I was too tired to deal with my iphone camera lol!

Also, after every competition I ask myself three questions. I'd love to hear your answers to these questions... ( No problem Ron glad you've asked them! )

1. Did you learn anything? (I like to learn something new each week if I can) I've learned I've made so many mistakes at home when I smoked, and a few in the comp.
2. Did you take time to make new friends (I met some of my best friends ( through competitions. Folks like The Smokin' Scotsmen, for example.) I did and I hoped I've made a few friends, I've met a lot of brethren and a few non forum people too
3. Did you have fun? (If it ever stops being fun, I'm staying home :-D) I hear what your saying Ron_L and I'm learning to be more respectful to people who helps you. ( Thank you guys for helping me and teasing people are not rude )

To me, those are the truly important things.I agree with you Ron_L

Derek
04-25-2010, 09:22 AM
Oh yes on a side NOTE, I've decided what smoker to finally get thanks to a gentleman & his wife for letting me really look at they're smoker.

I've decided to get a WSM 22.5 for brisket & butt. And now I'm associated member of the Great Lakes BBQ Association!

Ron_L
04-25-2010, 09:41 AM
Oh yes on a side, I've decided what smoker to finally get thanks to a gentleman & his wife for letting me really look at they're smoker.

I've decided to get a WSM 22.5 for brisket & butt.

Good choice! You won't regret it. One of the best parts of going to competitions is getting to see all of the different smokers!

Are you planning on more competitions? We currently have a couple of Michigan comps on our schedule so maybe we will have a chance to meet. We're planning on coming to Grand Rapids and Silver Lake (Mears) so far.

BTW, if you do decide to cook more comps, I suggest taking a picture of your turn in boxes for two reasons...

1. Sometimes little things that can affect your appearance score will show up better in a picture. We always take a quick shot of the box and then fix a couple of things based on the picture.
2. You can look at them later when you have more time and can learn a lot. If we get unusual appearance scores (one brisket box we got 999955 in appearance!) you can go back and either see what those last two judges saw, or you have photographic evidence that they must have been blind :becky:. Being serious, it is good to go back and look again to see what you can improve. You can also post the boxes here for critique if you want to. Not everyone feels comfortable doing this.

MilitantSquatter
04-25-2010, 09:47 AM
congrats derek..

sounds like you had a good time and learned in the process. Not much more you can ask for.

Derek
04-25-2010, 09:47 AM
Good choice! You won't regret it. One of the best parts of going to competitions is getting to see all of the different smokers!

Are you planning on more competitions? I am, I got the bug pretty bad Ron.

We currently have a couple of Michigan comps on our schedule so maybe we will have a chance to meet. We're planning on coming to Grand Rapids and Silver Lake (Mears) so far. ( I will be doing the kingsford comp here soon and I may be able to meet you at one of the comps. )

BTW, if you do decide to cook more comps, I suggest taking a picture of your turn in boxes for two reasons... ( I know I apologize for not taking the photo od the whole box, I was too tired )

1. Sometimes little things that can affect your appearance score will show up better in a picture. We always take a quick shot of the box and then fix a couple of things based on the picture. ( I will post them as soon as possible )
2. You can look at them later when you have more time and can learn a lot. If we get unusual appearance scores (one brisket box we got 999955 in appearance!) you can go back and either see what those last two judges saw, or you have photographic evidence that they must have been blind :becky:. Being serious, it is good to go back and look again to see what you can improve. You can also post the boxes here for critique if you want to. Not everyone feels comfortable doing this.

Very cool, I will do that from now on. And Ron I got more respect now for all the people on the forum & and people in general. I'm stoked for the next comp.

Frank Sacco
04-25-2010, 09:59 AM
239*.... Ouch!!! Did you atleast get bite through skin?

Did you get a chance to meet "The Bull"? Any pics of the grand affair?

Derek
04-25-2010, 10:03 AM
239*.... Ouch!!! Did you atleast get bite through skin?

Did you get a chance to meet "The Bull"? Any pics of the grand affair?I did get a chance to meet him right before the award's ceremony, And hes a very nice guy. We chatted about 10 minutes.

I hope to see him and the others soon.

By the way 239*f was good though it was FARKING juicer then our juicy lucies.

Ron_L
04-25-2010, 10:04 AM
I forgot about Kingsford! We're signed up for that one too!

Derek
04-25-2010, 10:06 AM
I forgot about Kingsford! We're signed up for that one too!Then I will see you there Ron.

with a wsm.

Frank Sacco
04-25-2010, 10:09 AM
I did get a chance to meet him right before the award's ceremony, And hes a very nice guy. We chatted about 10 minutes.

I hope to see him and the others soon.

By the way 239*f was good though it was FARKING juicer then our juicy lucies.

What's a Juicy Lucy?

drbbq
04-25-2010, 10:15 AM
So how did the chicken place?

MilitantSquatter
04-25-2010, 10:19 AM
What's a Juicy Lucy?


get with the program Sacco.

juicy lucy's are the best homemade burgers in Traverse City, MI made by Derek.

http://www.bbq-brethren.com/forum/showthread.php?t=81967&highlight=juicy+lucy

Ron_L
04-25-2010, 10:21 AM
So how did the chicken place?

Good point, Ray! Does anyone have the results? I know that it was a fun cook, but someone had to be keeping track :becky: So far I've heard that Bubba took first place in brisket and Rich Parker took second in chicken.

Rich Parker
04-25-2010, 10:44 AM
Walt and Theresa from the Smokin Scotsmen will be posting the results soon.

This was a great event and was ran extremely well. The potluck dinner was enough to feed a small country.

The_Kapn
04-25-2010, 10:52 AM
Sounds like a great time!

Glad you enjoyed it.

TIM

Frank Sacco
04-25-2010, 10:55 AM
get with the program Sacco.

juicy lucy's are the best homemade burgers in Traverse City, MI made by Derek.

http://www.bbq-brethren.com/forum/showthread.php?t=81967&highlight=juicy+lucy

Thanks Mr Squatter... I had absolutely no clue! :becky:

That's the mother load of all burgers in MI! Great work Derek

Derek
04-25-2010, 11:16 AM
Thanks Mr Squatter... I had absolutely no clue! :becky:

That's the mother load of all burgers in MI! Great work DerekWell they're a ;ot better looking now and Thank you MS, That was very cool to say.

See you guys later, I'm off to dream land for a lil while.

Captian Dan
04-25-2010, 11:28 AM
nite n ite Derek, It was nice to meet you and your brother.

We had a great time at this third annual event.
GLBBQA does a great job with this thing!
Congrats to all who walked.:clap2:

Neil
04-25-2010, 11:54 AM
Glad you had a great time and learned a few things Derek. Marci and I enjoyed meeting you and your brother and look forward to seeing you again at another event. Maybe next year we will be cooking up there instead of judging again.

BBQchef33
04-25-2010, 12:01 PM
ok.. i cant get past this one.

Chicken to 239.?

Derek.,. Your thermometer HAS to be off. i would think that a chicken thigh cooked to 239 internal whould turn to a hockey puck. In this photo the chicken actually looks a little UNDER target doneness(since its not pulling clean from bone).

http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0324/846589033_uW4r3-L.jpg

No razzing intended here.. but if your thermo really read 239, I would run it thru a high/low calibration. Maybe it was 139? Even thats low for dark meat, even after resting which may bring it around 145, but then it may look like the picture.

Derek
04-25-2010, 12:03 PM
ok.. i cant get past this one.

Chicken to 239.?

Derek.,. Your thermometer HAS to be off. i would think that a chicken thigh cooked to 239 internal whould turn to a hockey puck. In this photo the chicken actually looks a little UNDER target doneness(since its not pulling clean from bone).

http://drp-photography.smugmug.com/Food/KCBS-EVENT-1/IMG0324/846589033_uW4r3-L.jpg

No razzing intended here.. but if your thermo really read 239, I would run it thru a high/low calibration. Maybe it was 139? Even thats a little low for dark meat and even after resting which may bring it around 145, may look like the picture.I'm sure it read 239. Who knows I could have read it wrong but even my thermo said 239* Oh well it was fun any hoo.


Hey guys what does this score mean for the chicken?

6. Hickory Grove 553.1426
Chicken

Rich Parker
04-25-2010, 12:28 PM
Results are in.

http://www.bbq-brethren.com/forum/showthread.php?p=1262300#post1262300

Solidkick
04-25-2010, 01:24 PM
Hey guys what does this score mean for the chicken?

6. Hickory Grove 553.1426
Chicken

It should read "16. Hickory Grove 553.1426"

The 553.1426 is the accumulated point total for all four catagories.

Your chicken score is one fourth of this total score.

Frank Sacco
04-25-2010, 01:46 PM
Not bad for your first time out! Your pork/pork rib scores are respectable, Good job there. The mystery chicken... 239* is hard to fathum for what we're looking at. I'm not doubting you but Pooh makes a good point they should look like hockey pucks at that temp. Brisket is the toughest category to cook.
Now that you have some experience under your belt, you will be able to work the kinks out. You'll be on your way to a GC in no time at all.

nthole
04-25-2010, 02:11 PM
I suppose if the pit was at 240F and you took the temp right next to the bone then than part of the meat COULD have read 239F, but I'm with Pooh, if you're chicken really was at that temp it would look a lot like the charcoal you were using.

Do this. Take a big glass of water chock full of ice and let it sit a couple minutes. Stick the thermo in and see how close to 32F it is. Then get a pan of water to a rolling boil and stick your thermo in it and see how close it is to 212F. Since you're in Traverse that's close to lake level and sea level (Michigan Cherry festival, wooohoo [my bro lives in Grand Rapids]).

If you find your thermo is off, which I suspect you might, then ping me you're mailing address and you might find the only OFFICIAL TRUE FASTEST OFFICIAL thermometer of the Brethren* might make it to your doorstep.

Derek
04-25-2010, 03:10 PM
I suppose if the pit was at 240F and you took the temp right next to the bone then than part of the meat COULD have read 239F, but I'm with Pooh, if you're chicken really was at that temp it would look a lot like the charcoal you were using.

Do this. Take a big glass of water chock full of ice and let it sit a couple minutes. Stick the thermo in and see how close to 32F it is. Then get a pan of water to a rolling boil and stick your thermo in it and see how close it is to 212F. Since you're in Traverse that's close to lake level and sea level (Michigan Cherry festival, wooohoo [my bro lives in Grand Rapids]).

If you find your thermo is off, which I suspect you might, then ping me you're mailing address and you might find the only OFFICIAL TRUE FASTEST OFFICIAL thermometer of the Brethren* might make it to your doorstep.The Probe was right on the bone or very close to it.

Ron_L
04-25-2010, 03:11 PM
Hey guys what does this score mean for the chicken?

6. Hickory Grove 553.1426
Chicken

That's not the chicken score, it is your overall score for all four categories.

Look at the KCBS rules for the full breakdown on scoring, but for each category a perfect score would be 180, so for all four categories a perfect score would be 4 X 180, or 720.

What you really want to see is the detailed scored for each meat. For this competition those should be sent via e-mail to each team. When you see those you will be able to see what each judge scored for appearance, taste and tenderness. That will tell you more than the totals shown in the results that were posted, but those details aren't published. they are provided to each team for their own entries.

Derek
04-25-2010, 03:32 PM
That's not the chicken score, it is your overall score for all four categories.

Look at the KCBS rules for the full breakdown on scoring, but for each category a perfect score would be 180, so for all four categories a perfect score would be 4 X 180, or 720.

What you really want to see is the detailed scored for each meat. For this competition those should be sent via e-mail to each team. When you see those you will be able to see what each judge scored for appearance, taste and tenderness. That will tell you more than the totals shown in the results that were posted, but those details aren't published. they are provided to each team for their own entries.Thank you Ron for clearing that up. I'm still new to all this comp stuff and it;s VERY exciting.