motley que
is one Smokin' Farker
it lasted more than 28 hours 42 minutes and 12 seconds longer than the first time i popped my cherry....no farkin jokes please.....here we go
This was a cool event of primarily back yard type of cookers. Of 57 teams, at least 35 were first timers. It was neat to see what people cooked on. Saw lots of eggs, wsm's and various bandera's. also since propane was allowed, there were many GOSM. Saw plenty of Chargrillers also.
Met plenty of people from various boards includins Stlouque. Saturday was set up and vending. I didnt bring much but sold out of everything. The big hit was my Pineapple Habenero Jelly. I only had 11 jars and they went, many people were walking by and asking about it, plus I heard people walk by and say "thats the dude with the jelly" was very surprised by the reaction it got, next year i will definatly make more, especially when i sold 1/2 pints for $5. The weather was nice and so were all the people until......
Darkness came as did the wind AND rain. rained for 5 hours or so with windchill dropping to mid 20's during the night. FUN STUFF. luckily we had a tarp to attach to our canopy to help block the wind. my Father in law slept in the car while i fended off the frost with 4 layers of clothes and a blanket and heater. the temps definately messed with my cooker and cooking times, even when i took my hot box towels and tried to use it as insulation on top of my rig.
I wasnt happy with any of my product. the 7 categories were Ribs, Chicken, Pork, Brisket, Chili, Anything goes and desert. I did all of them but chicken which the FIL did. I found most teams had each person do 1 or 2, and thats something I will build on. My plating sucked, thats harder then i thought, to get uniform slices of brisket, or ribs within the tight time schedule.
Ribs, I thought were tender but they were to the point that when I cut them, the bark would slide off as i cut them. I also wanted the pepper jelly to leave more of a flavor
Brisket. I knew it sucked and it showed. Dead ASS LAST. it took alot longer than it should of and when I cut it i didnt have a good feeling about it. so be it, however had it been better, my overall would have moved me up a number of slots
Pork - good but maybe a little mushy, always a strong point of mine but not my strongest product
Chicken - it looked and tasted good (mango chicken) but i did nothing so i am not writing about it
Chili - i thought it looked good and had a nice color with some good heat but not too much
Anything goes - smoked salmon. A favorite of the wife, she talked me out of the reuben meatloaf. tasted good, but hard to present. next time i think i will section it off into 6 servings and then smoke
desert - JD bread pudding with a JD sauce, served in a mason jar. People liked that presentation in line until one of the teams who obviously did alot of competitions (BBQ ASAP) showed up with a replication of a back yard bbq with souffle's in the the back yard..
so here we go 1st score is appearance, 2nd is taste, 3rd texture/tenderness 4th overall
Ribs 25.9 24.8 25.6 121.6
Pork 24.5 25 26.5 151.9
chili 27.1 23.2 25 146.7
Brisket 21.7 20.9 20.4 124.6
salmon 26.9 26 27.3 159.5
desert 25.3 26.3 27.5 159.2
overall
177 171 177 1044
Salmon placed 15th, and Desert 19th. everything else was 21st-25th My goal was to be in the top half. So out of 57 teams I finished 27th. I point behind 26th. With a mid range score on brisket I would have hit top 20 and maybe top 15.
here are all sorts of pics. critique on the boxes are appreciated.
http://www.kodakgallery.com/ShareLandingSignin.jsp?Uc=16gf33lq.c76lxtda&Uy=-y1r2or&Upost_signin=Slideshow.jsp%3Fmode%3Dfromshare&Ux=0&UV=855537673551_223422292206
Ribs
This was a cool event of primarily back yard type of cookers. Of 57 teams, at least 35 were first timers. It was neat to see what people cooked on. Saw lots of eggs, wsm's and various bandera's. also since propane was allowed, there were many GOSM. Saw plenty of Chargrillers also.
Met plenty of people from various boards includins Stlouque. Saturday was set up and vending. I didnt bring much but sold out of everything. The big hit was my Pineapple Habenero Jelly. I only had 11 jars and they went, many people were walking by and asking about it, plus I heard people walk by and say "thats the dude with the jelly" was very surprised by the reaction it got, next year i will definatly make more, especially when i sold 1/2 pints for $5. The weather was nice and so were all the people until......
Darkness came as did the wind AND rain. rained for 5 hours or so with windchill dropping to mid 20's during the night. FUN STUFF. luckily we had a tarp to attach to our canopy to help block the wind. my Father in law slept in the car while i fended off the frost with 4 layers of clothes and a blanket and heater. the temps definately messed with my cooker and cooking times, even when i took my hot box towels and tried to use it as insulation on top of my rig.
I wasnt happy with any of my product. the 7 categories were Ribs, Chicken, Pork, Brisket, Chili, Anything goes and desert. I did all of them but chicken which the FIL did. I found most teams had each person do 1 or 2, and thats something I will build on. My plating sucked, thats harder then i thought, to get uniform slices of brisket, or ribs within the tight time schedule.
Ribs, I thought were tender but they were to the point that when I cut them, the bark would slide off as i cut them. I also wanted the pepper jelly to leave more of a flavor
Brisket. I knew it sucked and it showed. Dead ASS LAST. it took alot longer than it should of and when I cut it i didnt have a good feeling about it. so be it, however had it been better, my overall would have moved me up a number of slots
Pork - good but maybe a little mushy, always a strong point of mine but not my strongest product
Chicken - it looked and tasted good (mango chicken) but i did nothing so i am not writing about it
Chili - i thought it looked good and had a nice color with some good heat but not too much
Anything goes - smoked salmon. A favorite of the wife, she talked me out of the reuben meatloaf. tasted good, but hard to present. next time i think i will section it off into 6 servings and then smoke
desert - JD bread pudding with a JD sauce, served in a mason jar. People liked that presentation in line until one of the teams who obviously did alot of competitions (BBQ ASAP) showed up with a replication of a back yard bbq with souffle's in the the back yard..
so here we go 1st score is appearance, 2nd is taste, 3rd texture/tenderness 4th overall
Ribs 25.9 24.8 25.6 121.6
Pork 24.5 25 26.5 151.9
chili 27.1 23.2 25 146.7
Brisket 21.7 20.9 20.4 124.6
salmon 26.9 26 27.3 159.5
desert 25.3 26.3 27.5 159.2
overall
177 171 177 1044
Salmon placed 15th, and Desert 19th. everything else was 21st-25th My goal was to be in the top half. So out of 57 teams I finished 27th. I point behind 26th. With a mid range score on brisket I would have hit top 20 and maybe top 15.
here are all sorts of pics. critique on the boxes are appreciated.
http://www.kodakgallery.com/ShareLandingSignin.jsp?Uc=16gf33lq.c76lxtda&Uy=-y1r2or&Upost_signin=Slideshow.jsp%3Fmode%3Dfromshare&Ux=0&UV=855537673551_223422292206
Ribs
