|
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. |
|
Thread Tools |
07-27-2005, 09:58 PM | #16 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
|
Rubbing meat at competition
Forgive me, guys for asking a lot of questions but I'll have more more than likely as I go along towards Sept. 30.
Anyway, it just occured to me that since you cannot put any spices, etc. on your meat until after it has been checked by the competition meat inspector, obviously, it can't sit 12-24 hours with rub on it like I usually do. Are there any special things you would do prior to cooking differently than you would at home so that you can still get the benefit of having good flavor? Also, I have never done it but I read somewhere that a guy put mustard/rub on for several hours then put a second coat of mustard/rub on right before he put it into the smoke so that bark turns out better. Is this something any of you competition cooks do? Just curious... Thanks for sharing!
__________________
KCBS Member #14287
|
|
07-27-2005, 10:12 PM | #17 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
|
Jeff,
No problem--good question. Normally, meat inspection is in the early AM (8 to 11 or so), so you can still get 8-12 hours of good time in the rub. Plenty of time. As to a second coat--your call. I often add some rub (normally sprinked on) just prior to cooking. Sometimes I don't if it is not handy or I am lazy. Personal preference as far as I know. Can't hurt. You picked a "biggie" to start with--obviously the fun factor will be your reward. Good Luck and keep the quesions coming--no problemo TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
|
07-27-2005, 11:49 PM | #18 |
is one Smokin' Farker
Join Date: 07-07-04
Location: Federal Way WA
|
Competing puts everyone on a level playing field when it comes to handling product. If it 8 to 12 hours is all you have you learn to adjust.
__________________
Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles |
|
07-28-2005, 03:30 AM | #19 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
|
AR the first time out of the box! Good luck Jeff.
__________________
"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
|
07-28-2005, 06:38 AM | #20 | |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
|
Quote:
You know, it is a big'un to start out on and yes, the fun factor will be a good reward (along with the fact that you tell anyone around KC you're cooking in the Royal and they're instantly impressed! LOL!) but after reading NewsDay from New York and seeing them talk about lightning being able to strike anyone, who knows? If I just happen to pull my best efforts out of the smoker... Thanks for the answers, guys...
__________________
KCBS Member #14287
|
|
|
07-28-2005, 07:02 AM | #21 |
Got Wood.
Join Date: 07-21-05
Location: Florida
|
Keep in mind that many people set up very early. The later you get there the more difficult it may be to set up, especially if you have a big rig. Just a thought. Do yourseld the favor, take the day off.
|
|
07-28-2005, 07:58 AM | #22 |
Babbling Farker
Join Date: 09-13-04
Location: Columbia Missouri
|
We always try to get our meat checked in ASAP. We get there early and concentrate on the Brisket and Pork butt. The Chicken and Ribs don't go on untill the next day anyway and can get the benefit of an overnight seasoning.
I have tried the Mustard thing and although it looks and sounds like it would just be nasty, it actually wasn't too bad! I choose not to do this method in competition.
__________________
The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef |
|
07-28-2005, 08:21 AM | #23 | |
is One Chatty Farker
Join Date: 05-02-05
Location: Grain Valley, MO
|
RE: Re: RE: Competition Sausage Question...
Quote:
At the Great Bend contest we turned in smoked Johnsonville Bratts in Head Country BBQ sauce - took 4th out of 40+ teams. |
|
|
07-28-2005, 10:46 AM | #24 |
Babbling Farker
Join Date: 07-10-04
Location: Los Angeles, CA
|
Good Luck Jeff. On your first competition
__________________
Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people. |
|
07-28-2005, 12:25 PM | #25 |
Babbling Farker
Join Date: 09-13-04
Location: Columbia Missouri
|
Don't forget that you have the MOFO MOJO working for you!!
__________________
The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef |
|
07-28-2005, 02:03 PM | #26 |
is One Chatty Farker
Join Date: 06-28-04
Location: Phoenix, AZ
|
Good Luck Jeff,kick some Butt.Don't forget to take pics.Are you flying the "Brethren" Colors?
__________________
Mr Smoker BBQ Arizona Chapter BBQ Brethren-----AZBarbeque Hall of Fame, North American Outdoors Grill,Charbroil Red, #7 Custom Red Kamado, Bandera |
|
07-28-2005, 03:01 PM | #27 |
Knows what a fatty is.
Join Date: 06-22-05
Location: Dallas Texas
|
Jeff, see if Neal will lend you his rib crown for good luck......No wait, he lost that to some kid! Sorry Neil it was too easy! Good luck Jeff, we look forward to the pics.
__________________
YLBILL NB,Weber Kettle,Viking Gas Grill,Klose BYC It is what it is! |
|
07-28-2005, 04:57 PM | #28 |
is one Smokin' Farker
Join Date: 07-22-04
Location: Hallsville, MO
|
Go get em Jeff!
Good luck! Who is going to cook with you?
__________________
BellyBro Belly Brothers BBQ Team 2007, 2008 and 2010 Best BBQ Team in Boone County, MOFO Country. Pull Behind Grill and Spicewine Smoker. Weber Silver Kettle Mega Margarita Machine |
|
07-28-2005, 06:32 PM | #29 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
|
Thanks guys... in response to several questions in one post:
Neil: Sure! Why not go big, right? Afterall, I'm a Brethren! And we rock! Jay: Yep, I'm kinda countin' on that! The MOJO will live at the Royal! (Can I use Sweet Heat? :D ) MrSmoker: Yes, I'll be ordering my Brethren Banner from Phil within the next week! I wouldn't cook without it, guaranteed! Bill: I didn't know Neil lost the crown... and to a kid?!? Neil? What gives? Belly: Thanks! I'm going to have my wife help me and I have a guy from one of our Reece & Nichols offices who smokes and is really into it. I gave him this link and he has visited. I'll have him hooked by the evening of October 1! I've got a call in to my step-brother who also has a smoker and it working hard to reach brisket nervana. I'm also wondering if any of you MOFOs who won't be cooking in the Royal are planning to be up here and available for a one-time gig away from your regular team... I got nothin' fancy... BSKD, hopefully a WSM and the guy I'm cooking with from our office has something he got from Smoke n' Fire in south Overland Park. Not sure the brand.... And my camper has four soft walls and a vinyl floor (i.e. a tent) but if anyone is interested, let me know. Scott has some things going on where he isn't able to commit the time and I fully understand so unless he finds the time to come down, we won't be cooking together for the Royal. I'd welcome some contest-experienced help.
__________________
KCBS Member #14287
|
|
07-28-2005, 06:34 PM | #30 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
|
RE: Re: RE: Competition Sausage Question...
Sounds good, Wayne... are you doing the Royal this year?
__________________
KCBS Member #14287
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
American Royal Questions | bearnakedbbq | Competition BBQ | 38 | 08-21-2011 10:15 AM |
I have some Royal questions. | Gerrit_Boys | Competition BBQ | 7 | 06-23-2011 09:53 AM |
American Royal Open questions | monty3777 | Competition BBQ | 29 | 04-06-2010 07:04 AM |
American Royal Questions | Papa Chubby | Competition BBQ | 4 | 08-26-2008 08:06 AM |
|
|