We came, we cooked, we got our butt kicked

My two sons and I did our first comp this weekend. It was an IBCS event at Lake Darbonne, La.

I learned a lot at this event. Not the least of which is that there is some deep pockets out there competing and obviously some damn good cooks:!: The top 15 places were announced and we didn't place. We were upset about it, but after looking at the pics of our turn in boxes I see why(flakes of cut meat on the ribs, spots of rubs on the brisket, etc). Remember this was IBCS and NO garnish or sauce of any kind was allowed in the boxes.

Another thing I learned is that an old fart like myself doesn't do well any more with sleep deprivation and "sleeping" on a cot.:roll:


So here goes guys, be gentle with me, I'm still sore from yesterdays judging

Our little site set up.


Some of the competition’s site’s

so anyway we fired up the little bullet and started some pig candy

also did some stuffed jalepenos but they were gone so fast no pic got taken. This is our breakfast pic yesterday morning. Smoked biscuits and armadillo egg (or stuffed fatty)

Our first turn in was at 11 AM for ½ chicken "fully jointed" which I thought meant cut at the joint. Nope!!! Sent back to replace with chicken that was uncut at joint! In the confusion we didn’t get pic. Next turn in was at 12:30 for ribs. Got that pic.

Next turn in was pulled pork at 2:00 pm. Not chopped, not shredded, not sliced. Pulled to the sized of a girls little finger and enough to fill the bottom of the tray only.

and the final turn in was brisket at 3:30PM. Seven slices large enough to fill the container cut between 1/4 and 3/8" thick.

and a pic of us after the final turn in and waiting on the results.


The boys are already planning for another event to exact revenge on the Texas teams that took most every spot:twisted:

oli said:

Well I see a few things.
1 they should not have let you turn the ribs in, in that direction they need to be parallel to the hinge...I'm sure Lynn made you change it.
2 the brisket slices should have been kicked out with the ends trimmed off. ( considered a way to mark a tray)
3 "flakes of cut meat on the ribs, spots of rubs" that has no affect on the judging, you are dealing with the general public, so taste and tenderness are probably 90% of the score, remember they are using a plastic knife and fork to sample, and that brisket does not look tender enough for that if they have to work for it the scores go down.
4 you were cooking against some of the best cooks around

sorry to be to the point, but that is how you learn.

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1. The ribs were turned before turning in.
2. Actually she showed my brisket box to the person turning in behind me and told them to go make there box look like mine. It may not look tender, but you pick it up in the middle and it will fall apart.
3. I am not offended by you being to the point. If I was worried about that I wouldn't have posted it at all.:-D Like I said, it was my first time and I am here to learn.

Dustaway said:

I'm with Oli and Surprised that Lynn would allow the brisket to be turned in like that. they have always in the past told us in the cooks meeting the the ends cannot be trimmed from the brisket and that if they are to long for the box you are to wrap them around in the box. most people trim the brisket to fit the box before they put it on the pit :-D

anyway glad you had a good time and don't give up

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That sounds like a good idea. I'll try that next time. Appreciate the tip:-D