landarc
somebody shut me the fark up.
So, this past weekend, I made a rare appearance at a BBQ comp. I would do these more often, but, phyisically, they are very hard on me. I cooked with SirPorksaLot, who let me and The BBQ Grail join in this weekend on his Inaugural California BBQ competition. Anyways, here are the boxes and some comments of my own. Feel free to give feedback. John (Sir Porks) did all the rub and sauce creation for the brikset, butts and chicken with his son Jonathon, Larry (BBQ Grail) did the ribs. I did the boxes.
Here is the pork box. We did not do all that well, in large part, I over-cooked the butts. They were smaller than I like to work with, but, no excuses, I missed the timing. I thought the flavors and color were good. The story is 30 out of 36, we missed on this one.
The texture on the chicken was very good. We did not do so well with the glaze. But, the score refelcts that the taste must not have gone as well as one might have hoped. We were lower half with this.
Larry cooked these and there were problems, I believe the meat was just not great. I botched the cutting, just could not find 6 good bones, quite frankly. They were small and curved. Texture was good, but, flavor was lacking, not even pork flavor. Just bland. Largely this cook was meant to stick to Chris Lilly's technique, but, somehow it didn't come together. It still scired better than my pork box though.
Funny enough, out best category, 21 out of 36. That staining is clear and showed up in the box as well. Too bad, as the texture and flavor were pretty good. Actually, the texture was very good. Flavor was a toss up, as Larry and John's wife Jody felt it was bland. John thought it was perfect.i found it a little salty but, within acceptable range. Injected with FAB, I think the meat was better than the cook (again, me and John). Should not have done the burnt ends.
I do not know where we ended up with this score, I think the tri-tip came out with an excellent texture and color, the meat was cooked right (John did a good job). But, the presentation was mediocre, I should have cleaned the meat (honestly, I could care less at this point, no sleep makes Bobby a sloppier cook).
Aynways, I have loads of photos for a blog post that will probably not happen. It was a good competition for the reasons that I got to cook with some friends, reconnect with others, met a Brethren from Okalahoma, met Harry Soo and of course, Donna, who is a delgihtful person. I feel my cooking was just to rusty for being in a competition setting, I hate that I feel I didn't bring even a B game to help John.
Here is the pork box. We did not do all that well, in large part, I over-cooked the butts. They were smaller than I like to work with, but, no excuses, I missed the timing. I thought the flavors and color were good. The story is 30 out of 36, we missed on this one.
The texture on the chicken was very good. We did not do so well with the glaze. But, the score refelcts that the taste must not have gone as well as one might have hoped. We were lower half with this.
Larry cooked these and there were problems, I believe the meat was just not great. I botched the cutting, just could not find 6 good bones, quite frankly. They were small and curved. Texture was good, but, flavor was lacking, not even pork flavor. Just bland. Largely this cook was meant to stick to Chris Lilly's technique, but, somehow it didn't come together. It still scired better than my pork box though.
Funny enough, out best category, 21 out of 36. That staining is clear and showed up in the box as well. Too bad, as the texture and flavor were pretty good. Actually, the texture was very good. Flavor was a toss up, as Larry and John's wife Jody felt it was bland. John thought it was perfect.i found it a little salty but, within acceptable range. Injected with FAB, I think the meat was better than the cook (again, me and John). Should not have done the burnt ends.
I do not know where we ended up with this score, I think the tri-tip came out with an excellent texture and color, the meat was cooked right (John did a good job). But, the presentation was mediocre, I should have cleaned the meat (honestly, I could care less at this point, no sleep makes Bobby a sloppier cook).
Aynways, I have loads of photos for a blog post that will probably not happen. It was a good competition for the reasons that I got to cook with some friends, reconnect with others, met a Brethren from Okalahoma, met Harry Soo and of course, Donna, who is a delgihtful person. I feel my cooking was just to rusty for being in a competition setting, I hate that I feel I didn't bring even a B game to help John.
