Harbormaster
somebody shut me the fark up.
Wasn't sure where to post this, so it goes in comp, since it involves comp.
I had planned on entering my first comp in August at Princeton, WI.
Mind you, I think I cook a pretty mean brisket, and outstanding pulled pork, and this is what had me fired up to enter a comp.
But this weekends cook changed all of that. I did 3 slabs of spares, something I never cook, figuring if I was going to do a comp, I'd better figure out how I was going to do these.
Let's say the cook was a debacle. I could not get my pit up to temp, and it took forever to do the ribs, some of which were overcooked, some were ok, some were not. There simply is not enought time or $$ in the household budget for me to cook enough ribs between now and the comp to get proficient enough to be competitive by the end of August. There is also no way for me to be able to afford a full practice cook before then, something I want to do before I go to a real comp. I guess I need to put the nose to the grindstone and get good at cooking all 4 entries, hone my recipes, have a timeline, so as to not embarrass myself.
So, I am postponing my competitive debut, maybe for another year.
If any Brethren are planning on cooking at Princeton, and need a little help, I would gladly pit bitch for someone if they needed it, even bringing a WSM or two.
I had planned on entering my first comp in August at Princeton, WI.
Mind you, I think I cook a pretty mean brisket, and outstanding pulled pork, and this is what had me fired up to enter a comp.
But this weekends cook changed all of that. I did 3 slabs of spares, something I never cook, figuring if I was going to do a comp, I'd better figure out how I was going to do these.
Let's say the cook was a debacle. I could not get my pit up to temp, and it took forever to do the ribs, some of which were overcooked, some were ok, some were not. There simply is not enought time or $$ in the household budget for me to cook enough ribs between now and the comp to get proficient enough to be competitive by the end of August. There is also no way for me to be able to afford a full practice cook before then, something I want to do before I go to a real comp. I guess I need to put the nose to the grindstone and get good at cooking all 4 entries, hone my recipes, have a timeline, so as to not embarrass myself.
So, I am postponing my competitive debut, maybe for another year.
If any Brethren are planning on cooking at Princeton, and need a little help, I would gladly pit bitch for someone if they needed it, even bringing a WSM or two.