localyocal
Knows what a fatty is.
Well the title of the thread pretty much says it all. I own a hardware store in a little town in Southern Illinois and we are having our 2nd annual BBQ contest on the 13th of April. It's not a sanctioned event and we only have 3 categories (Pulled Pork, Ribs and Chicken). The proceeds all go to a Veterans Memorial our town is building. Last year was my first time in any contest after following BBQ Pitmasters on TV for a couple of years and I had a ball. I also have a lot more respect for you competitors after doing it myself, you guys work your butt off out there. LOL I can't imagine being in a sanctioned event where you have to dress up the box and cook a whole other category. Anyway last year out of 13 teams I was 6th and I won 3rd in Pulled Pork (trophy proudly displayed at the store). I'll tell you a little of what I did last year and what I'm thinking this year and tell me what you think.
Last year for my pulled pork I used an injection the night before that I got off line from Chris Lilly that consisted of some apple juice, and a few other ingredients. I used Plowboys Yardbird for my rub after injection it and let it set overnight. We got up there at about 2AM to get the fire going and put on the butt. I let it cook three hours on the grill with the fat side up and then I removed and foiled for about another 8 hours. After I let it set for a few minutes I just tore it up, added some Head Country Original and a little more rub and turned it in to the judges. I'm thinking to not change it too much but I might add a little rub to the injection and I might not cook it quite so long, I was the only one up there cooking at that time, everyone else fired up around 5 AM. Thoughts ? Suggestions?
Last years chicken I used a technique from howtobbqright.com and I used a brine of Italian Dressing ( didnt have all the ingredients for their brine so I substituted) The next day I patted it dry, added Plowboys Yardbird, melted 4 sticks of butter in an aluminum pan, added some rub to the butter and placed my chicken in it skin side up and cooked at 275-300 for an hour. I then took the chicken from the pan and coated it again with rub and put it directly on the grill. Once the chicken hit 165 I started saucing with Blues Hog Original. After the chicken was done I dusted a little more rub and brushed a little more sauce. This year I'm looking for any small tweaks to make it better. I'm honestly thinking of using Head Country instead of Blues Hog. Thoughts? Suggestions?
Last years ribs I tried to do a Johhny Trigg style rib, but I had no idea how much to use of the ingredients (that's the trick huh? LOL) I used Bone Sucking Rub, then put it on the grill for about 3 hours (St. Louis Style Ribs). I pulled them from the grill rubbed on some Tiger sauce, put on some honey and brown sugar, foiled it with a splash of apple juice and grilled another 2 hours. I removed from the foil, put on a bit more rub and grilled 30 minutes on open grill, then added 1/2 and 1/2 mixture of Blues Hog Original and Head Country Original. This year I'm considering using Blues Hog Rub and either getting a suggestion on how much sugar, honey, etc to add or just using a mop I found on howtobbqright.com and forgetting the Trigg style ribs. Once again I'm thinking about just using Head Country only this time. Thoughts? Suggestions?
I guess the reason I'm considering going with all Head Country this year is because it placed for me last year and I personally don't care for the Blues Hogg because its too sweet for my taste. The judges arent official judges just local politicization and business people from my community so I'm thinking they like the same taste I do. Logical?
Thanks in advance for your suggestions.
Last year for my pulled pork I used an injection the night before that I got off line from Chris Lilly that consisted of some apple juice, and a few other ingredients. I used Plowboys Yardbird for my rub after injection it and let it set overnight. We got up there at about 2AM to get the fire going and put on the butt. I let it cook three hours on the grill with the fat side up and then I removed and foiled for about another 8 hours. After I let it set for a few minutes I just tore it up, added some Head Country Original and a little more rub and turned it in to the judges. I'm thinking to not change it too much but I might add a little rub to the injection and I might not cook it quite so long, I was the only one up there cooking at that time, everyone else fired up around 5 AM. Thoughts ? Suggestions?
Last years chicken I used a technique from howtobbqright.com and I used a brine of Italian Dressing ( didnt have all the ingredients for their brine so I substituted) The next day I patted it dry, added Plowboys Yardbird, melted 4 sticks of butter in an aluminum pan, added some rub to the butter and placed my chicken in it skin side up and cooked at 275-300 for an hour. I then took the chicken from the pan and coated it again with rub and put it directly on the grill. Once the chicken hit 165 I started saucing with Blues Hog Original. After the chicken was done I dusted a little more rub and brushed a little more sauce. This year I'm looking for any small tweaks to make it better. I'm honestly thinking of using Head Country instead of Blues Hog. Thoughts? Suggestions?
Last years ribs I tried to do a Johhny Trigg style rib, but I had no idea how much to use of the ingredients (that's the trick huh? LOL) I used Bone Sucking Rub, then put it on the grill for about 3 hours (St. Louis Style Ribs). I pulled them from the grill rubbed on some Tiger sauce, put on some honey and brown sugar, foiled it with a splash of apple juice and grilled another 2 hours. I removed from the foil, put on a bit more rub and grilled 30 minutes on open grill, then added 1/2 and 1/2 mixture of Blues Hog Original and Head Country Original. This year I'm considering using Blues Hog Rub and either getting a suggestion on how much sugar, honey, etc to add or just using a mop I found on howtobbqright.com and forgetting the Trigg style ribs. Once again I'm thinking about just using Head Country only this time. Thoughts? Suggestions?
I guess the reason I'm considering going with all Head Country this year is because it placed for me last year and I personally don't care for the Blues Hogg because its too sweet for my taste. The judges arent official judges just local politicization and business people from my community so I'm thinking they like the same taste I do. Logical?
Thanks in advance for your suggestions.