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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-14-2011, 01:00 PM | #1 |
Found some matches.
Join Date: 05-08-11
Location: Henderson, NV
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First Competition
Hello Everyone! I am new to this site and new to the whole idea of low and slow cooking. I am entering an amateur rib contest next week at the Smoke on the Water in Las Vegas. I have been watching a lot of youtube and experimenting all week but would really love some advice on the best way to approach this.
Any advice you can offer on type of wood, rubs, sauces, 3-2-1 method etc would be greatly appreciated!!! Cheers!! Last edited by BobBrisket; 05-14-2011 at 02:29 PM.. |
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05-14-2011, 01:15 PM | #2 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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I would highly recommend using this method at about 275*. It's
always worked very well for me at comps. For smoke I recommend a 2/3 to 1/3 combination of cherry and hickory, respectively. For sauce, you really can't go wrong with Head Country original with a little honey and a few splashes of Tiger Sauce added. I hope this helps, John Last edited by PatioDaddio; 05-14-2011 at 05:21 PM.. |
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05-14-2011, 01:27 PM | #3 |
is one Smokin' Farker
Join Date: 03-02-10
Location: Lunenburg, MA
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Watch that '2' in the 3-2-1. Lots of info here. Just crawl around a bit.
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Pork Butt and Chicken Legs (semi-retired) |
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05-14-2011, 02:20 PM | #4 |
Found some matches.
Join Date: 05-08-11
Location: Henderson, NV
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Thanks Guys! I really appreciate the tips!!! Everyone else feel free to chime in! I must say I really enjoy this whole BBQ experiment thing but for some reason my Guinness seems to be disappearing from the fridge faster than usual!!
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Thanks from:---> |
05-14-2011, 02:36 PM | #5 |
Full Fledged Farker
Join Date: 08-12-10
Location: Gray Summit, Missouri
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Rule #1 HAVE FUN, Rule #2 RELAX and do what you know. My first comp just went in not wanting to finish last. But remember rule #1 have fun. Rule #3 follow John advice the PaddioDaddio knows his stuff.
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Weber Platinum, Jenn Air Gas, 3 UDS, Char Broil Big Easy,Super Fast Black Thermapen, Member SLBS, |
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Thanks from:---> |
05-14-2011, 03:33 PM | #6 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
I've certainly learned a lot about what not to do. There's a "Competition BBQ 101" series linked in the right sidebar of my blog, and I think I've posted it here as well. You might find them helpful. John |
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Thanks from:---> |
05-14-2011, 04:34 PM | #7 |
Full Fledged Farker
Join Date: 01-23-10
Location: North Richland Hills Texas
Name/Nickname : Ozzy
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Thanks for posting that video, I'm trying that tomorrow!
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Ozzy |
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Thanks from:---> |
Tags |
bbq, BBQ Competition, cooking, Low and Slow 101, ribs, rookie |
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