boogiesnap
Babbling Farker
ck- 888, 889, 966, 878,777, 776
ri - 766, 877, 887, 676, 899, 765
pk-887, 988, 899, 788, 877, 879
br- 977, 977, 887, 867, 776, 877
i know i'm missing the mark competing. as you all know it is HARD to cook in a comp like you do at home.
for chicken, well, thats in another post.
for ribs, i know they weren't tender enough. but they're smoked pork candy on a bone. i have no idea how to make them TASTE better than what they are. family, freinds, joe i don't know you taste this rib all tell me best rib ever tasted. what am i missing in comp. quality taste?
for pork, right path...some tweaking. came up with sauce friday night before comp. made it up @ 5A sunday morning!
brisket, exact opposite of ribs. i knew the taste didn't WOW, but was Ok. but tenderness? you can see in the pics the collagen has all melted into the meat, but it still wasn't overcooked and crumbly? it had great pull and almost fell apart over my finger, but not quite. what am i missing in comp. brisket tenderness?
anyway, those are my personal thoughts on this events turn in's. wish i could've been out and visited and met more teams but i was all alone on this one and there was always one more thing i had to do. the rain and wind was bit prohibitive too...
thanks steve and everyone else involved for a great event.
ri - 766, 877, 887, 676, 899, 765
pk-887, 988, 899, 788, 877, 879
br- 977, 977, 887, 867, 776, 877
i know i'm missing the mark competing. as you all know it is HARD to cook in a comp like you do at home.
for chicken, well, thats in another post.
for ribs, i know they weren't tender enough. but they're smoked pork candy on a bone. i have no idea how to make them TASTE better than what they are. family, freinds, joe i don't know you taste this rib all tell me best rib ever tasted. what am i missing in comp. quality taste?
for pork, right path...some tweaking. came up with sauce friday night before comp. made it up @ 5A sunday morning!
brisket, exact opposite of ribs. i knew the taste didn't WOW, but was Ok. but tenderness? you can see in the pics the collagen has all melted into the meat, but it still wasn't overcooked and crumbly? it had great pull and almost fell apart over my finger, but not quite. what am i missing in comp. brisket tenderness?
anyway, those are my personal thoughts on this events turn in's. wish i could've been out and visited and met more teams but i was all alone on this one and there was always one more thing i had to do. the rain and wind was bit prohibitive too...
thanks steve and everyone else involved for a great event.
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