2nd comp-1st place brisket

SmokyOkie

SmokyOkie

Full Fledged Farker
Joined
Sep 5, 2007
Messages
340
Reaction score
25
Points
0
Location
Broken...
Well, I got tired of folks acting like one couldn't know prize winning brisket from standard brisket unless they cooked and/or judged competitions so I decided to cook a couple of comps.

First comp was an organizational disaster in Stillwater, Ok.. Nothing got done when it was supposed to and nothing turned out like it was supposed to.

A few weeks later I had the pleasure of judging @ the Blues and BBQ comp in Bixby, OK (70 some teams, 15 judging tables)

Last weekend we entered the Boots&BBQ comp In Claremore, Ok. (49 teams and some pretty big names to boot)

We took first place in brisket (scores aren't up yet an the KCBS site, and I don't have the tally sheet with me) and 15th overall.

We've definitely got a lot of figuring out to do on our pork. Anybody got any tips?
 
Congrats on the brisket win, bro! Nice to know you've nailed one category, huh!
 
Hey Smoky, this was my 2nd comp too at claremore....I posted pics on the general discussion forum for brisky and ribs. We need a little work on presentation...but the meat is tasting good.
 
beerguy said:
Talk with Keri, thats what I would do. Keep trying!!
Click to expand...

Keri who?

It's kinda tough for me because I've never been a big fan of pork butt. I mean I've had some pretty good stuff I guess, but I'd rather eat ribs chicken or brisket any day. I've always cooked butts just to please the company. I'm sure I can get it figured out. I just haven't had the motivation before. I suppose what I make isn't too bad, it always gets eaten up, I guess its just not comp grade.

We'll score better next time.
 
gpalasz said:
Hey Smoky, this was my 2nd comp too at claremore....I posted pics on the general discussion forum for brisky and ribs. We need a little work on presentation...but the meat is tasting good.
Click to expand...

Did I meet you there?

Where did you cook?

How did you place?

Seems like I remember meeting somebody from Moore.
 
SmokyOkie said:
Keri who?
Click to expand...

Congratulations on the brisket.

And whaddya mean Keri who? All the time you spent over at our site talking to us Friday and Saturday, and all I rank is "Keri who"?

Gee thanks... :cool:

Keri C
 
Last edited by a moderator:
Congratulation on the Brisket! And from reading I think Pulled pork may be the least of your problems (Kidding of course I agree with Arlin Back peddle Fast!)
 
You know i love ya Tim but.................
 

Attachments

  • worthless_thread_without_pics.gif
    worthless_thread_without_pics.gif
    41.6 KB · Views: 137
Get some of that pork injection from Butcher's BBQ. He's right there in Oklahoma.

Congrats. We were in Broken Arrow this weekend. Wife's brother lives there.
 
SmokyOkie said:
A few weeks later I had the pleasure of judging @ the Blues and BBQ comp in Bixby, OK (70 some teams, 15 judging tables)

First off, congrats on the Brisket!

I have a question though, 15 full tables would be enough for 90 teams. Are you sure there weren't more teams? (or fewer tables?) I don't remember judging a comp where there was more than one short (fewer than 6 judges) table. I wouldn't think they would want to encourage that as it seems it would be unfair to the cooks.\

By having only 5 at a table, wouldn't you lose the "lowest score is thrown out" process?
Click to expand...
 
There were 76 teams at Bixby. Can't give an opinion on the number of tables, as after four years of judging we've traversed to the dark side and are doing more cooking than judging now :biggrin:...

Keri C
 
Sandbagger mod

Seriously, congrats on your brisket. Now you can sing along to the sad melody of "What's It Take to Win GC?" In D minor, the saddest key.
 
Keri C said:
Congratulations on the brisket.

And whaddya mean Keri who? All the time you spent over at our site talking to us Friday and Saturday, and all I rank is "Keri who"?

Gee thanks... :cool:

Keri C
Click to expand...



:icon_blush::icon_blush:Oh, I thought you were Carrie, but then I never saw your name spelled out, and I did enjoy the visits and look forward to more. Why don't we get together sometime soon. Our place, or yours? Ribeyes and boulevard wheat sound OK?

What actually confused me the most is how beerguy knew that I had been talking with you and Robert.

Arlin_MacRae said:
Backpedal Mod!
Click to expand...

CharlieBeasley said:
Congratulation on the Brisket! And from reading I think Pulled pork may be the least of your problems (Kidding of course I agree with Arlin Back peddle Fast!)
Click to expand...

Stoke&Smoke said:
SmokyOkie said:
Do you thinks the ribeyes will do it guys?



A few weeks later I had the pleasure of judging @ the Blues and BBQ comp in Bixby, OK (70 some teams, 15 judging tables)

First off, congrats on the Brisket!

I have a question though, 15 full tables would be enough for 90 teams. Are you sure there weren't more teams? (or fewer tables?) I don't remember judging a comp where there was more than one short (fewer than 6 judges) table. I wouldn't think they would want to encourage that as it seems it would be unfair to the cooks.\

By having only 5 at a table, wouldn't you lose the "lowest score is thrown out" process?
Click to expand...

I may have been off on the tabe count but there were no short tables brcause i remember them seeing to it that they were all full. I do know there were some categories where the table only got 5 entries though.
Click to expand...
 
They can sure cram the tables into that tent, can't they? When we last judged there year before last, it was like sardines in there.
 
You must log in or register to reply here.

Similar threads

Phubar
"Happy Phriday Pharkers,what's Smoking this Weekend?"
Replies
19
Views
678
LloydQ
L
Gore
Houston update
Replies
4
Views
436
LYU370
LYU370
bonz50
Brisket advice
2
Replies
22
Views
2K
1MoreFord
1MoreFord
snadamo
Well, I pharked up a brisket
2
Replies
24
Views
3K
ssv3
ssv3
R
Where do we go from here!
Replies
7
Views
801
Bourbon Barrel BBQ
Bourbon Barrel BBQ
Back
Top