The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
Thread Tools
Unread 10-14-2012, 04:57 PM   #16
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

I am glad you had fun You learn something every time Very important- Have Fun
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Unread 10-14-2012, 06:42 PM   #17
ButchB
Full Fledged Farker
 
ButchB's Avatar
 
Join Date: 02-11-12
Location: Rockingham, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Vendinguy View Post
Awesome job for first time out. You should be proud. Sounds like you learned a lot and the competition should be looking out for you next time.
BTW What event did you cook?
I cooked in waxhaw. Already signed up for my next one. Gonna try the hog happening in Shelby next.
__________________
Backwoods Party, Rec Tec Pellet grill- https://www.facebook.com/ThePitQue
ButchB is offline   Reply With Quote


Unread 10-14-2012, 06:59 PM   #18
Meat Man
Full Fledged Farker

 
Meat Man's Avatar
 
Join Date: 10-08-11
Location: Salt Lake City, Utah
Downloads: 0
Uploads: 0
Default

Wow, great job! Congrats on your first comp.
Meat Man is offline   Reply With Quote


Unread 10-14-2012, 10:50 PM   #19
kenthanson
Full Fledged Farker
 
Join Date: 07-10-11
Location: Saskatoon, SK
Downloads: 0
Uploads: 0
Default

Congrats, we battled temps on our ribs in our first comp as well, didn't really monitor them much because I was pretty confident in our ribs. The ribs went on after the brisket got take off to rest and taking a 15 pound heat sink out caused our temps to soar. Hated the ribs, overcooked and bad flavor, 4th place call.
kenthanson is offline   Reply With Quote


Unread 10-15-2012, 02:37 AM   #20
NorthwestBBQ
somebody shut me the fark up.

 
NorthwestBBQ's Avatar
 
Join Date: 06-28-09
Location: Lynnwood, WA
Downloads: 0
Uploads: 0
Default

Both boxes look great!
__________________
Michael
KCBS/PNWBA Member, Cook, CBJ & Photographer
Custom Engraved Wine Barrel Lids
NorthwestBBQ is offline   Reply With Quote


Unread 10-15-2012, 07:08 AM   #21
rksylves
Full Fledged Farker
 
Join Date: 07-28-09
Location: Melbourne, Florida
Downloads: 0
Uploads: 0
Default

Piece of advice... Put leg extensions on those tables. Your lower back will thank you.

Russ
__________________
Lead Cook 'Second Star BBQ' using a Big Orange 'Prince', 22 OTG, SJS FBA & KCBS CBJ
rksylves is offline   Reply With Quote


Unread 10-15-2012, 11:34 AM   #22
ButchB
Full Fledged Farker
 
ButchB's Avatar
 
Join Date: 02-11-12
Location: Rockingham, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by rksylves View Post
Piece of advice... Put leg extensions on those tables. Your lower back will thank you.

Russ
Yeah, my back and feet are hating me right now. Will def have leg extensions before next one.
__________________
Backwoods Party, Rec Tec Pellet grill- https://www.facebook.com/ThePitQue
ButchB is offline   Reply With Quote


Unread 10-15-2012, 11:58 AM   #23
rookiedad
is One Chatty Farker
 
Join Date: 07-21-05
Location: patchogue, n.y.
Downloads: 0
Uploads: 0
Default

when brisket is done remove and if foiled open the foil and let it come down to 170* then re-wrap and wrap in towels and cooler it till turn ins. remove point at appropriate time to start burnt ends if you are going to do them.
__________________
Phil
Better Days Barbeque
Backwoods Party
3 WSMs
22" Weber Kettle
Smokey Joe
rookiedad is offline   Reply With Quote


Unread 10-15-2012, 03:56 PM   #24
Burk504
Knows what a fatty is.
 
Burk504's Avatar
 
Join Date: 07-01-09
Location: South Riding, VA
Downloads: 0
Uploads: 0
Default

Wow, that is amazing for a first comp! Congrats
__________________
www.facebook.com/smokisporkis - UDS, Bandera, ECB
Burk504 is offline   Reply With Quote


Unread 10-15-2012, 07:39 PM   #25
BaggerBill
On the road to being a farker
 
Join Date: 06-24-12
Location: York, Pa
Downloads: 0
Uploads: 0
Default

Awesome job!
BaggerBill is offline   Reply With Quote


Unread 10-16-2012, 10:25 AM   #26
columbia1
Full Fledged Farker

 
columbia1's Avatar
 
Join Date: 01-15-12
Location: Kalama Wa.
Downloads: 0
Uploads: 0
Default

Nice start!!!
__________________
"Tombstone BBQ"
PNWBA
KCBS
Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB.
Tombstone BBQ on Facebook
columbia1 is offline   Reply With Quote


Unread 10-16-2012, 11:52 AM   #27
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Teamfour View Post
Why didn't you rest the brisket in a cambro or cooler?
Quote:
Originally Posted by ButchB View Post
Thanks, any other time i would have stuck it in a cooler but i remembered reading a thread on here about franklin holding his in a 200 degree oven and i was trying to replicate that. This was only the 3rd brisket i ever cooked so i wasn't expecting much but next time if it gets done early i will def just cooler it instead of trying stuff like that.
Quote:
Originally Posted by rookiedad View Post
when brisket is done remove and if foiled open the foil and let it come down to 170* then re-wrap and wrap in towels and cooler it till turn ins. remove point at appropriate time to start burnt ends if you are going to do them.
I agree with letting it cool. We sometimes add either apple juice or beef broth to the foil to help keep the meat moist before we put it in the cambro. This also helps cool it down a bit quicker.

Congrats on an awesome 1st comp!!!!
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Unread 10-16-2012, 01:00 PM   #28
ButchB
Full Fledged Farker
 
ButchB's Avatar
 
Join Date: 02-11-12
Location: Rockingham, NC
Downloads: 0
Uploads: 0
Default

Thanks everybody for all the tips and compliments!
__________________
Backwoods Party, Rec Tec Pellet grill- https://www.facebook.com/ThePitQue
ButchB is offline   Reply With Quote


Unread 10-17-2012, 09:58 AM   #29
ITBFQ
Full Fledged Farker
 
ITBFQ's Avatar
 
Join Date: 09-17-12
Location: Oswego, IL
Downloads: 0
Uploads: 0
Default

I can only hope for results like that next year!
__________________
Matt - 18.5" WSM; UDS; DigiQ DX2; CharBroil Gasser; Maverick; OTS; Some Other Crap, Too!
ITBFQ is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:12 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts