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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. |
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11-19-2008, 05:37 PM | #1 |
On the road to being a farker
Join Date: 05-08-07
Location: Springfied, VA
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Competition Pork
We've done the other 3 so I figure it's just a matter of time before some one starts a pork thread so I'll start.
Hello my name is Tom and my Butt stinks! I really need a 12 step program. I'm not sure what the judges are looking for. Here's what I do: I inject with Chris Lilly's injection about 4 - 6 hrs before it goes on. Rub just before it hits the smoker. Cook @ 230 ish to 165-170 foil, continue until the bone pulls free. Cooler for a couple hours & turn in lightly sauced thumb sized chunks from the monkey muscle. My scores have been all over. I've thought about and tried adding slices - cook to about 170 sliced the monkey muscle. Is that a good idea? Any help is appreciated - thanks |
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11-19-2008, 05:41 PM | #2 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Do you have any pics of your typical turn ins? What type of sauce are you using?
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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11-19-2008, 06:24 PM | #3 | |
On the road to being a farker
Join Date: 04-03-08
Location: Severna Park, MD
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11-19-2008, 06:25 PM | #4 |
is Blowin Smoke!
Join Date: 05-31-07
Location: Shippensburg PA
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Tom, I inject with Butchers blend and juice, rub and wrap in plastic about 6 hours prior to hitting the cooker. I cook till 170 then foil add some more juice and rest in a cooler. I have been slicing the money muscle and adding some pulled. I was probably in the bottom 1/3rd in BelAir with this box.
Sal |
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11-19-2008, 06:28 PM | #5 |
On the road to being a farker
Join Date: 05-08-07
Location: Springfied, VA
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Here's a box. I've used a couple different sauces. Tenn. Red, Blues Hog, Slabs. Is there a sauce you would recomend?
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11-19-2008, 06:37 PM | #6 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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11-19-2008, 07:07 PM | #7 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Tom - How are you're presentation scores compared to taste/tenderness ?
From the looks of the box, I think you're on the right track. I'd suggest considering the following 1) Don't leave the bottom right bare - Either center the slices and align more evenly or re-position elsewhere 2) Lightly sauce with Tenn Red or a thinned out traditional sauce w/ juice Make the pork glisten 3) Chunks presentation is decent but get rid of some of those strands and make sure you have a consistent look of interal meat to bark showing (I think a 2:1 ratio works best. Strategically position each piece like a puzzle - Angle some, lay some vertically, diagonally etc. It gives the box character and prevents it from looking like it was just plopped in there.
__________________
XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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11-19-2008, 07:40 PM | #8 | |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Warning that this is going to be a shameless plug, but... Try Plowboy's Yardbird Rub or Slab's pork rub with those sauces. They both pair well. Presentation looks good in general. Nothing wrong with it.
__________________
Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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11-19-2008, 07:47 PM | #9 | |
is One Chatty Farker
Join Date: 06-21-07
Location: Overland Park, KS
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I think the box looks okay but I'd certainly follow Vinny's advice. Unless you've somehow figured out how to get great pieces from all over the butt or are using multiple butts for your selection, I'd suggest you limit your pulled pieces to the best 6-8 chunks from a butt. We sometimes go through 2 butts just to find 6 or 7 chunks good enough for the box. Every piece that we put into the box is hand selected to be uber tender, juicy, and has bark on it. We'll only pull from a couple of muscles around the bone and the money muscle. The rest is saved for scraps. If your tenderness scores from a table are all over the scale, it may be because some judges are getting dry or tough pulled pieces.
__________________
Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle, |
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11-19-2008, 07:47 PM | #10 | |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Looks to me like you are very close to getting some high scores.
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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11-19-2008, 07:57 PM | #11 | |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Ding, ding, ding! But what do I know...
__________________
Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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11-19-2008, 08:37 PM | #12 |
is one Smokin' Farker
Join Date: 07-03-07
Location: Chandler,OK
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PHP Code:
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11-19-2008, 08:52 PM | #13 | |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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__________________
[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis |
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11-19-2008, 09:35 PM | #14 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I always did terrible with pork, the best I ever did in a larger comp was 13th, we used hen and hog, with some blues hog and juice to thin it out. We got the sauce to a boil, dipped the pork and strained it to get the extra sauce off. Tasted good and looked like we hit it with some high gloss poly!
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11-20-2008, 05:47 AM | #15 |
On the road to being a farker
Join Date: 05-08-07
Location: Springfied, VA
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