twinsfan
is one Smokin' Farker
I'm doing my first competition in nine days, and I need any and all advice. It's a non-KCBS event and I have a feeling it isn't too serious so I don't think there's going to be incredible judges.
I still need to get my hands on a fire extinguisher. When it says fire extinguisher, does it need to have been inspected/under 25 years old? :-D
I feel like with a non-KCBS competition I should make my sauce a little sweeter and my ribs more fall of the bone since I think people who don't have as much tasting/judging experience would fall for those traits more.
With these kind of judges does a smoke ring matter less, the same, or more? I'll be serving them sliced up by single ribs, as usual.
I'm doing my run through Saturday since I don't have any experience with this brand of spares (new supermarket supplier) so I need to make sure they're alright.
Since it's a one-day competition, pre-rubbed ribs are allowed. I figure arrive at 7:30 AM, hopefully have meat inspected by 8, 5 hour cook and thirty minutes of room/rest.
I'm making sure to bring extra rub, sauce on squirt bottles, ribs in a small ice cooler (1 rack for six people), two chairs, a table, the cooker (ECB), plenty of charcoal (Kingsford Blue), wood chunks (cherry, apple, and white oak), fire extinguisher (hopefully from this century), beverages (non-alcoholic of course), tin foil, general purpose tray, munchies/lunch *gasp*... what else?
thanks for helping out a newbie
I still need to get my hands on a fire extinguisher. When it says fire extinguisher, does it need to have been inspected/under 25 years old? :-D
I feel like with a non-KCBS competition I should make my sauce a little sweeter and my ribs more fall of the bone since I think people who don't have as much tasting/judging experience would fall for those traits more.
With these kind of judges does a smoke ring matter less, the same, or more? I'll be serving them sliced up by single ribs, as usual.
I'm doing my run through Saturday since I don't have any experience with this brand of spares (new supermarket supplier) so I need to make sure they're alright.
Since it's a one-day competition, pre-rubbed ribs are allowed. I figure arrive at 7:30 AM, hopefully have meat inspected by 8, 5 hour cook and thirty minutes of room/rest.
I'm making sure to bring extra rub, sauce on squirt bottles, ribs in a small ice cooler (1 rack for six people), two chairs, a table, the cooker (ECB), plenty of charcoal (Kingsford Blue), wood chunks (cherry, apple, and white oak), fire extinguisher (hopefully from this century), beverages (non-alcoholic of course), tin foil, general purpose tray, munchies/lunch *gasp*... what else?
thanks for helping out a newbie