-   Competition BBQ (
-   -   Turn in pics (

BrooklynQ 10-19-2004 01:57 PM

Turn in pics
Here's a link to the License To Grill BBQ team's website that shows pictures of their Q as submitted in various contests with their scores. Click on each contest link to see the pics.

Pretty interesting..

Arlin_MacRae 10-19-2004 03:39 PM

Wow, that was insightful!

kcquer 10-19-2004 03:45 PM

Robert, nice link thanks.

BigBelly 10-20-2004 06:31 AM

This could be useful to those that are looking for fresh new ideas for the presentation of their turn-in boxes. Thanks for the link dude.

sirthames 11-03-2004 11:56 PM

Awesome pics. Your ribs looked really great and tasty. I did not understand the comment you made about the brisket being "crumbly" Was it the crust or the rub?

BrooklynQ 11-04-2004 07:53 AM

Sirthames, I don't know the team that did these foods. It was just a link I found on the internet that I thought would be interesting to the brethren. Reading the post, I would assume it was the crust that was crumbly.

BBQchef33 11-04-2004 10:46 AM

he said "he did not finish off the rub and it didnot carmelize into the meat. I think what he means here is that he just sprinkled the rub on and turned it in. If you just sprinkle rub on and leave it, it will stay in a dry form on the meat. You would eithe have to rewrapp and let it sit to dissolve or or do swomething to dissolve it and/or carmelize it. What I do before turn in is to sprinkle with a little more rub, then rub it into the meat with a gloved hand and some apple juice and glaze it over heat for a minute or so. lately, i have been mixing a small amount of honey in with the apple juice and rubbing that on.

At turn in time(ask Dave little this on). I get a really hot coalbed going in the firebox. I then put the turnin items in the hotspot next to the firebox for a minute or 2 to glaze them over after applying a light coating of rub and/or glaze. The adddition of a small amount of honey to apple juice gives it a nice sheen and the apple juice helps dissolve(finish off) the rub.

All times are GMT -5. The time now is 09:49 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.