Survival of the Competition Newbie

This comp took place in Mount Holly, NJ on September 11-12... BBQ and Blues in the Park. Needless to say, the weather was lousey! It rained all day Friday and the wind was awful in the morning. All the competitors had to set up in an alternate area, due to soggy ground conditions. Saturday was a bit better, but we still had showers off and on.

As far as the comp itself, I ended up in 8th place overall. Here's the tally:

Pork: 6th
Brisket: 7th
Chicken: 10th
Ribs: 12th

We had a great time, met alot of fine folks, and cooked a bunch of mighty tasty grub. I think the brisket was the best I've ever done! The chicken wasn't my best, I expected a lower score. Not sure what happened with the ribs... they were done perfectly and spot on in taste... I'm still having trouble with my presentations, maybe that's it.

The money shots:

Brisket...


Chicken...


Ribs...


Somehow, I missed a shot of the pork, butt here's my new mascot...


Our camp...


Our own private bath...


The "hood"...
















Thanks for looking!

Thanks all!

Yeah, the brush marks need sanded out, and the greenery... well, if it were up to me, there would be none. Butt, I need to work on it.

BBQ_Mayor said:

Thanks for the pics and congrats on your finish. My advice would be to fill the boxes. Get all the meat you can put in there.
It looks to me like there is only 5 slices of brisket. Did you add another after the pic?

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Thanks! Actually, there were eight slices... it's the angle of the picture that fools ya.

early mornin' smokin' said:

welcome to the wacky world of competition bbq....throw out ur brushes and pack those boxes full of meat, that's the best garnish there is.

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So, how are you guys applying the sauce/glaze? I thought about using one of those trim sponge roller thingies you find in the paint department at Lowes... or just load up the ol' DeVilbiss spray gun and let 'er rip!