Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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 |
03-22-2012, 11:56 AM | #1 |
is one Smokin' Farker
Join Date: 06-27-10
Location: Louisville, KY
Name/Nickname : Drew
|
MBN Garnish Questions
What is allowed inside the cooker for presentation and what isn't?
How do people keep the garnish from wilting in a warm cooker? Does it get replaced in between rounds of judging?
__________________
www.ilovemeat.com |
|
03-22-2012, 12:11 PM | #2 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
|
As a judge, I cannot think of anything that isn't allowed. I mean, you'd want to keep it clean and in the vein of fruit/vegetables, but other than that, I cannot think of anything. I'll have a few pics of mine and others below (I'm both a judge and a competitor [when I can]).
As a competitor, I brought the temps DOWN on the smoker before putting the garnish in there. I also kept the garnish moisturized by spritzing it with water a time or two... Bubba Grills Ribs pic: Yazoo's Delta Q's Hog pic: Lake Dogs' for Ribs and Shoulders pic:
__________________
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 |
|
03-22-2012, 12:17 PM | #3 | |
is one Smokin' Farker
Join Date: 09-23-09
Location: Buffalo NY
|
Quote:
You turn the cooker off, put meat in a cambro, ventilate, and garnish. OR you place all your garnish on a removeable tray Nope same garish
__________________
[B][COLOR="DeepSkyBlue"]KCBS, MBN, and MIM CBJ. KCBS, MBN, NEBS, and MIM cook[/COLOR][/B] Stumps OS223, Stumps GF223, Grilla Pellet Cooker, RectTec680, Traeger Tex, HM Offset Barrel, 18.5 and 22 inch WSM, UDS, Orion, 2 Weber Kettles...and a couple turkey fryers "We're a drinking team...with a BBQ problem" Want to join the team for Memphis in May? [url]http://www.toosaucedtopork.com[/url] |
|
|
03-22-2012, 12:24 PM | #4 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
|
^^^ I said I cant think of anything, and I was thinking of garnish... No other meats in there!!! Keep it to vegetables, fruit, and you'll do great.
__________________
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 |
|
03-22-2012, 12:28 PM | #5 |
is one Smokin' Farker
Join Date: 06-27-10
Location: Louisville, KY
Name/Nickname : Drew
|
Do many teams cook more than one hog? It seems like that by the time you build a blind box, and have the first three judges come by, your hog would be looking rough during finals if you were lucky enough to be chosen.
__________________
www.ilovemeat.com |
|
03-22-2012, 12:33 PM | #6 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
|
Almost all cook just the 1 hog. I'm sure someone, somewhere has cooked more, but I've only seen 1. I dont/haven't done one in MBN, but I've judged on-site hog many times. There's definitely an art to keeping the hog looking good and not shredded to pieces. I've also seen some rough looking hogs too... :-)
__________________
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 |
|
03-22-2012, 01:49 PM | #7 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
|
Man, I just wouldn't have the energy for such dog & pony stuff (or cash).
Qudos to you that do. Ed
__________________
Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
|
03-22-2012, 01:56 PM | #8 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
|
Quote:
I love it. My main co-cook likes KCBS better because it's less work and he really likes eating the left-over brisket... I love MBN because it's just so darned HARD (to do it really well).
__________________
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 |
|
|
03-22-2012, 02:02 PM | #9 |
Got Wood.
Join Date: 03-02-11
Location: Henderson, KY
|
I think most folks pull the meat for their blind boxes and the judges from the backside of the hog. That way the side you present is nice and clean looking
__________________
Jason Perry-A1 Tax Service Cooking Crew |
|
Thread Tools | |
|
|