bearnakedbbq
Knows what a fatty is.
So I entered my 1st lower 48 event and I didn’t do as well as I wished. Guess it wasn't bad for my 3rd comp, but I was hoping for better, but expected worse. Most of it was my fault so I understand the results. Best finish was 13th on Pork butt and overall I was 33 out of 67. Chicken 54th, Brisket 22nd and ribs 52nd.
I had all kinds of issues on top of the ridiculous heat!
I had grill issues. I checked my briskets/butts after the first 6 hours and noticed that one of the grills was reading 270, but the actual grill temp was around 200, so both my Berkshire Pork butt and my Australian Kobe brisket were only up to 100. glad I had another set on the other grill. I should have taken a reading on both sides of the grill. I put two sets of chicken on and when I went to check on them, the left side chicken where already at 195 and the right side at 135. I cooked the other set to 172 +/- and placed them in the turn-in box. Desided I had better taste the ones that didn't make it into the box. They were not tender at all, so I turned in the over cooked ones.
When I went to plate my brisket I had the left side of the first two pieces tear on me. I went to replace them with the two more slices from the back, but they were long. This leads into my first question.
Question #1. If your slices are two large for the box, what do you do? Trim to fit or put them in there with a slight curve?
Question #2. What is the internal temperature you are looking for on thighs? 170 or 180? Juices where clear, so maybe I just had some tough chicken. Also I thought I read somewhere the judges for this event where not Certifed Judges, so I didn't trim my chicken down like I normally do. I do like so many others and put 9 small (doesn't look like) chicken thighs in a box. thought it would throw off the judges seeing small humingbird size thighs.
Here are my photo’s. tell me what you think, please. I really need to improve on my turn in boxes. As you can see all I do is the parsley boxes. I am not happy with my results. I have been taking three pieces and twisting them together to help keep them from coming up when the food is taken out. Another team this weekend showed me a trick and what they do is put lettuce down first, add the parsley then push down on the top. I guess the parsley stems will bend up under the lettuce so they won’t come up with the food.
I really like the looks of the lettuce one, but don’t know how to do it, but will be trying it this weekend. Question #3. Anyone want to help a brother out on turn-in boxes?
I had all kinds of issues on top of the ridiculous heat!
I had grill issues. I checked my briskets/butts after the first 6 hours and noticed that one of the grills was reading 270, but the actual grill temp was around 200, so both my Berkshire Pork butt and my Australian Kobe brisket were only up to 100. glad I had another set on the other grill. I should have taken a reading on both sides of the grill. I put two sets of chicken on and when I went to check on them, the left side chicken where already at 195 and the right side at 135. I cooked the other set to 172 +/- and placed them in the turn-in box. Desided I had better taste the ones that didn't make it into the box. They were not tender at all, so I turned in the over cooked ones.
When I went to plate my brisket I had the left side of the first two pieces tear on me. I went to replace them with the two more slices from the back, but they were long. This leads into my first question.
Question #1. If your slices are two large for the box, what do you do? Trim to fit or put them in there with a slight curve?
Question #2. What is the internal temperature you are looking for on thighs? 170 or 180? Juices where clear, so maybe I just had some tough chicken. Also I thought I read somewhere the judges for this event where not Certifed Judges, so I didn't trim my chicken down like I normally do. I do like so many others and put 9 small (doesn't look like) chicken thighs in a box. thought it would throw off the judges seeing small humingbird size thighs.
Here are my photo’s. tell me what you think, please. I really need to improve on my turn in boxes. As you can see all I do is the parsley boxes. I am not happy with my results. I have been taking three pieces and twisting them together to help keep them from coming up when the food is taken out. Another team this weekend showed me a trick and what they do is put lettuce down first, add the parsley then push down on the top. I guess the parsley stems will bend up under the lettuce so they won’t come up with the food.
I really like the looks of the lettuce one, but don’t know how to do it, but will be trying it this weekend. Question #3. Anyone want to help a brother out on turn-in boxes?