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jminion
08-22-2004, 11:30 PM
Chris and DrBBQ gave a cooking class on Sat, I ran the Klose and listened closely.
During the competition watched Chris cook shoulders and ribs, Doc brisket was great, have new ideas there.

I have not had any sleep since Thrusday, I have to sleep.
I will give the information Monday.

Did I say we took Grand? Royal for sure and 50/50 shot at the Jack.

badger
08-23-2004, 12:01 AM
Congradulations Jim! Thats incredible!

Neil
08-23-2004, 02:55 AM
Congratulations Jim. Looking forward to seeing your new ideas on the brisket. When is the American Royal?

kcquer
08-23-2004, 07:02 AM
http://www.americanroyal.com/s/static/bbq/index.htm

chad
08-23-2004, 08:11 AM
Congratulations!

BigBelly
08-23-2004, 08:12 AM
Please keep us abreast (he said breast) on the latest developements so we all can learn a little from your experiences.

willkat98
08-23-2004, 08:14 AM
wow.
Good going Jim.

BrooklynQ
08-23-2004, 08:20 AM
Greate job Jim. Congratulations.

tommykendall
08-23-2004, 08:38 AM
awesome show Jim. Congrats and best of luck on the JD

Bellybro
08-23-2004, 08:39 AM
Congrats!

cabo
08-23-2004, 09:02 AM
Outstanding job!!!!!!!
Congrats!!

MikeG
08-23-2004, 09:03 AM
awsome Jim.
congradulations and good luck in
the next one!!!
Mikeg

BBQchef33
08-23-2004, 09:22 AM
Congrats to you Jim.. Making it to grand... Gonna try to ride that shirt tail.. hope ya dont mind a few footprints. :)


congrats again.!

parrothead
08-23-2004, 09:45 AM
Way to go!!!!!!! Did ya get any pictures?

jt
08-23-2004, 09:50 AM
Awesome job!

racer_81
08-23-2004, 09:57 AM
Attaboy Jim......

brdbbq
08-23-2004, 10:40 AM
Use guys are getting out of me league. Great Job.

kcquer
08-23-2004, 10:51 AM
Congrats Jim! Looking forward to meeting you at the Royal.

jminion
08-23-2004, 11:02 AM
Well after some sleep life seems better.
I will be at the American Royal on Oct 1 and 2nd and as I said have a 50/50 shot at going to the Jack.

Cooking with Chris Lilly has been a real eye opener, taking pork cooking to new level. Chris is a perfectionist and a pleasure to watch work. I have some of the injection and mop he uses so I will be attempting to reproduce it, I know the basics of them. Cooking on Klose using logs was going to put more smoke on the meat than Chris wanted so he covered the meat with cheese cloth soaked in his pork mop (a vinegar based mop) to protect the meat but still allowing the meat to cook without foiling it. He cooked whole shoulder because cooking pieces that size helpes keep the whole piece moist.
The weather was a big factor at 3am we had a rain storm came through dumping 2 1/2" in a 1/2 hour. It sucked the heat out of the pit and it cook cold for the rest of the cook. There are ways of making the best of a bad situation and I now have more ideas on saving a turn-in.
Chris is an artist when comes to putting together a turn-in box, a crowd watched him putting together the pork turn in, when he finished the crowd clapped and cheered. I have never seen anything like it.

DrBBQ is injecting brisket with a product called Fab B you can get from The Ingredient Store, I have 5 pounds headed my way. It keeps the moisture level up and increases the beef flavor a bunch. He injects every couple of inches and then applies a heavy covering of rub., it is cooked fat side down and doesn't apply any rub on that side. He cooks to 190 internal and then foils and holds in a dry cooler for a minimum of 2 hours likes 4 better.
I will go over more as I process it all.
Phil would be great to have you there.

Solidkick
08-23-2004, 06:20 PM
Great job! Great tips! Great to have you as a brother!

Cheesecloth, who'd a thunk it?

chad
08-25-2004, 02:30 PM
The Ames Company (www.theingredientstore.com) doesn't mess around. I ordered a pound each of FAB B and FAB P this morning and already have the UPS confimation and scheduled delivery date!

Maybe I can give it a try the weekend after Labor Day -- I'll be at the FL BBQ Association Annual meeting/Fun Cook/Judging class on Labor Day!! That'll give me a couple of added cooks before Tim and I launch out on October 1-2 in the Mulberry Fine Swine at the Pit competition!

Jim, thanks for passing this along -- I'll report my experience with the FAB B in a couple of weekends.

BigBelly
08-26-2004, 08:03 AM
I have to have one of those Pig Black Boards they have on their homepage! Heh, I never heard of any of those products being used? Are these injections or marinades really that good, or are you using them for the first time?

jminion
08-26-2004, 08:19 AM
Here is some pictures that DrBBQ has on hia site
http://www.drbbq.com/seattle%20pics.htm

Big Belly I have used products for sausage making in the past but the
Fab B is new to me also, the results have been great. I know it is being used by a few cooks and they have been very on the competitive circut.

BBQchef33
08-26-2004, 08:58 AM
hey!!! Nice HAT!!!

stlmike
08-26-2004, 09:20 AM
BigBelly,
One of the things that I took away from Dr. BBQ's class that I attended last April was the use of Fab B. Jim is right on with the way Dr. BBQ showed us how to cook brisket.
Mike

parrothead
08-26-2004, 09:38 AM
hey!!! Nice HAT!!!

Yep Very nice hat.

Solidkick
08-26-2004, 05:45 PM
Jim,

Did you cook anything with Dr. BBQ's Bonesmokers rub?

I thought I had read on another forum that this rub is the way to go in competitions.

jminion
08-26-2004, 08:57 PM
M Kick - Have Bonesmokers on hand most of he time I like it a lot. Good brisket and Butt rub but I use it differently than most other commercial rubs, I rub and hit the meat with extra Turbinado.
My rib and chicken rub is my own recipe, have it commercial mixed, they can mix it cheaper than I can, I buy it in 25 pound lots.

Neil
08-27-2004, 03:25 AM
Cheesecloth, who'd a thunk it?[/quote]

Been using a cheesecloth soaked in butter and white wine on turkey for a couple a years now. Never thought about using it on anything else. Thinking outside the box mod.