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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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09-21-2009, 01:56 PM | #1 |
Full Fledged Farker
Join Date: 08-07-09
Location: Surry NH
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First Contest and I made it out alive (with pics)
We just finished our first contest this past weekend at the Harvard Fall Festival. This past weekend was amazing the weather was great, well except for Sat night when it 34*. The people were amazing, friendly helpfull and WICKED FUN. I have never had so much fun getting my but handed to me.
I want to thank everyone who helped us out this weekend and offered advice. Everyone was great It was a very humbling experiance to see what truly good BBQ should be. wicked different than the back yard stuff. lol When we went our goal was to turn everything in on time and not come in last place... well everything got turned in and we were 39th out of 40 over all.. so not DAL. heres a few pics of the party eeerrrrrr I mean contest. Just got there and nothing fell out on the way. Man i need a trailer.... All Set up Best way to make friends... Beer and TP My wife and co-cook is on the left. They ran out of tp this year and we just happened to have some.... It got very cold on Sat. "NAAAWWW I dont need a jacket" says I as we left the house. My wife on the other hand was prepared. Sarah turning out lettuce into a near putting green. Our Turn in boxes First off I forgot my time table at home so it was a disaster. We did horrable in chicken and ribs, came in last on those. My CHicken was frightening. as one judge said on the comment card. "DEAD COOKING CAUSTIC CHICKEN" I spit the bite I took out and said a prayer that i didnt kill anyone with it..... not sure what went wrong there it was always good before.. oh well My ribs came off the smoker about 3 1/2 hours earlyer than i wanted and almost over cooked I Wasn't thinking when i put them on and went my my offset time not my UDS time and poof dry ribs. i think they tasted great but not after 4 hours in foil in a cooler. oh well Brisket we hit 37th place woohooo it was prob my third best brisket ever. It was also my third brisket ever so Im sure it will move down on the scale. I only had one rack on the UDS and the two briskets choked them so it didnt have the correct air flow never went above 170 and it was turn in time so we pulled and sliced them bumma . Now my pork butt it was by far the worst i ever cooked the bark was almost like burnt charcoal and the meat , although cooked right tasted wierd to me. But i plated it with what i could find out of the two butts i cooked and the few peices of bark i could find that were edable and skipped the sauce because it would have taken to long and we got 19TH place That i am vaery happy about. Next time less "stuff" more prepping oh and alot more beer and bourbon! oh this is what i am most proud of and it was my wifes idea and work that made it happen. LETTUCE fairways. instead of PARSELY putting greens |
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09-21-2009, 02:05 PM | #2 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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The lettuce is amazing. I'm guessing about 2 -3 bunches perbox. A quick knife chop and done. I am going to try one tonight or tomorrow. If it works what a time saver. Looks like the chicken compressed it but the others look great.
Suggestion - more trimming on those thighs and maybe a little more honey in the sauce for that nice shine. Overall however a good first try. The cooking will come it just takes practice and repetition in the comp mode. And take it from me, for most of us more beer and bourbon does not help scores. Makes for a better party and in Troy's case a week ago at Silver Lake more Crown did still end up with a GC.
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Ford Retired competition cook. BBQ mentor. |
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09-21-2009, 02:16 PM | #3 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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I'm glad you enjoyed it, and yes, anything but DAL is a success. I'm certain you now
know tons and tons more than you did this time last Thursday! Your wife is to be commended; A+ on the lettuce fairways! Curious, exactly how did she cut and place those (inquiring minds). To me they look darned near as good as the putting green parsley pics, but probably less expensive and less time (always good).
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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09-21-2009, 02:16 PM | #4 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Oh, yes, forgot, you hit the #1 and #2 supplies, right after the meat itself, and that's
in order: 1 Toilet Paper 2 Beer
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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09-21-2009, 02:35 PM | #5 |
is One Chatty Farker
Join Date: 06-11-08
Location: Ames, Iowa
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Brilliant idea on the lettuce fairways! They look great! Congrats on surviving your first comp!
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Big T'z Q Cru Championship BBQ Team CBJ #50801 6 WSM's 2 Weber Kettles FEC100 2 Backwoods Fatboy 2 Not-so-Ugly Drum Smokers from Gateway BBQ Store [URL="http://s674.photobucket.com/albums/vv102/Ryannewstrom/Jambo%20--%20The%20Orange%20Monster/"]Jambo -- The Orange Monster[/URL] [URL="http://www.bigtzbbq.com/#!__main/links"]www.bigtzbbq.com[/URL] Join our [URL="http://www.facebook.com/home.php?ref=logo#/group.php?gid=101606657515&ref=ts"]facebook group[/URL] |
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09-21-2009, 02:45 PM | #6 |
is one Smokin' Farker
Join Date: 07-31-07
Location: Boston, NY
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Thanks for sharing the pics Tweedle! Looks like you guys had a great time. Love the "Lettuce Fairways!"
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Mike C. Competitive Cook-Contest Organizer-Promoter of Smoke and Fire Boston Hills BBQ Fest www.bostonhillsbbqfest.com PROUD to support Great Lakes BBQ Supply - www.greatlakesbbqsupply.com |
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09-21-2009, 02:52 PM | #7 |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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I am digging those lettuce boxes too. If she is so inclined we'd love to get a play by play on that box construction.
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Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
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09-21-2009, 03:10 PM | #8 |
Found some matches.
Join Date: 07-06-09
Location: Centennial,CO
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At least you try. It looks great.
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09-21-2009, 03:24 PM | #9 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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More kudos from here on the fairways! Way to innovate!
You got it all there, you got it all set up and broke down, you didn't kill each other and you had fun -- that sounds like a veryfine outing in my book. So, when are you going to go do it again?
__________________
. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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09-21-2009, 04:13 PM | #10 |
Full Fledged Farker
Join Date: 08-07-09
Location: Surry NH
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Lettuce Fairways
Thanks a bunch for the compliments on the boxes It was her idea because we had only practiced the putting greens She just signed up for the Brethren so when we get the two accounts same computer thing straightened out she will have to tell you how she did them. It took her about 3 1/2 hours to do all 4 boxes and 4-5 head per box. I would descrivbe it but i was busy burning ribs and chicken at the time so i'm not really sure. But She will let ya'll know soon.
p.s. I wish we knew what everyone else did this past weekend as it was prob different for most people than there norm. |
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09-21-2009, 04:42 PM | #11 | |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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Quote:
The curly leaf boxes look nice, although the chicken sort of makes it all disappear, doesn't it? I would make sure your knives are sharp, the rib trimming is very uneven. Be careful with the beer and bourbon. May make for a good time, but your food will suffer, unless you're one of those teams that has it "locked in" on auto-pilot. Hey, you got it all turned in, and you had a good time! That's the most important thing!...good job!
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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09-21-2009, 06:14 PM | #12 |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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Glad you had fun! I saved the lettuce putting green pic for future reference, you never know when there may be another ban on parsley.....
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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09-21-2009, 06:32 PM | #13 | ||
Full Fledged Farker
Join Date: 08-07-09
Location: Surry NH
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Quote:
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09-21-2009, 06:38 PM | #14 |
is One Chatty Farker
Join Date: 09-23-08
Location: York, PA
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Someone should have a clinic on lettuce prep! That was amazing looking.
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Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head |
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09-22-2009, 03:29 AM | #15 |
is One Chatty Farker
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
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I have honestly never seen a lettuce box that looked that good. Great job....your wife should be commended on them.
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Crash - HIBarbeque.com |
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