PekingPorker
is one Smokin' Farker
We got two calls! 3rd Place Pork and 5th Place Chicken. 7th Overall!
The Atlanta BBQ Festival was our first ever competition and despite registering for backyard we competed in the pro division because backyard filled up. I thought our chicken was going to get disqualified because the piece I tasted when we pulled it off the smoker was undercooked. The next piece was cooked, so we tried to pick the smallest pieces possible hoping they were cooked. When it came to pork, I have been trying to cook the money muscle all summer and failed every time. It always crumbled. For competition we cooked 4 pork butts, and I pulled one at 182 degrees and one at 186 degrees for the money muscles. After resting in a faux cambro for two hours, the 182 degree one sliced perfectly. First time I have successfully cooked the MM! Must have been beginners luck!
Unfortunately, I screwed up our ribs, which going in I thought would be our best category. I've cooked excellent ribs all summer long, and thought is was the only meat we had a chance to do well in. Of course, I over cooked them for the first time in months. Who knows what might have happened if I hadn't done that, but I'm not complaining.
I'd like to especially thank all the Brethren members who offered me support and advice over the past few months leading up to our first competition. We couldn't have done it without the wisdom of experienced teams sharing their knowledge.
Congrats to Hogz Gone Wild on your Grand. Your strategy of coming to Atlanta worked beautifully!
Also, really nice to meet Wilbur's Been Smokin' Somethin' congrats on your calls in backyard!
Here's some pRon. Luckily my sister-in-law is a photographer and got a ton of pictures of us.
The Atlanta BBQ Festival was our first ever competition and despite registering for backyard we competed in the pro division because backyard filled up. I thought our chicken was going to get disqualified because the piece I tasted when we pulled it off the smoker was undercooked. The next piece was cooked, so we tried to pick the smallest pieces possible hoping they were cooked. When it came to pork, I have been trying to cook the money muscle all summer and failed every time. It always crumbled. For competition we cooked 4 pork butts, and I pulled one at 182 degrees and one at 186 degrees for the money muscles. After resting in a faux cambro for two hours, the 182 degree one sliced perfectly. First time I have successfully cooked the MM! Must have been beginners luck!
Unfortunately, I screwed up our ribs, which going in I thought would be our best category. I've cooked excellent ribs all summer long, and thought is was the only meat we had a chance to do well in. Of course, I over cooked them for the first time in months. Who knows what might have happened if I hadn't done that, but I'm not complaining.
I'd like to especially thank all the Brethren members who offered me support and advice over the past few months leading up to our first competition. We couldn't have done it without the wisdom of experienced teams sharing their knowledge.
Congrats to Hogz Gone Wild on your Grand. Your strategy of coming to Atlanta worked beautifully!
Also, really nice to meet Wilbur's Been Smokin' Somethin' congrats on your calls in backyard!
Here's some pRon. Luckily my sister-in-law is a photographer and got a ton of pictures of us.
Attachments
Last edited:
