The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 08-08-2012, 08:14 PM   #1
sdbbq1234
is one Smokin' Farker

 
sdbbq1234's Avatar
 
Join Date: 02-11-10
Location: Northern VA
Downloads: 1
Uploads: 0
Default Trail run for our first comp

Ok so, the wife and me did our trial run cooking for a comp last Sunday.

First off, for all those who do this and make it look easy, MY HATS OFF TO YOU!!!!

I gotta say, I thought that doing a trail run would be easy. For the most part, we had all our cooking times & temps down and thought it would be easy.

Don’t know what went wrong. I think I looked like 3 monkeys trying to screw a football. Wifey said I was over thinking everything. Time lines went to heck in a hand-bag, stuff was cotton-mouth dry, etc, etc, etc.....

And, making the boxes??? WTF??!!! Not as easy as we thought…..

We (I) got more work to do for the comps coming up.

Anyways, here are some pics. Any and all feedback is welcome. Brisket was dry as a bone! Pork, again, dry! Ribs, terrible in my opinion. Chicken not bad.













Also, what the heck is with the white bone ends on these ribs? Any ideas or thought? I bought these pre-cut. BTW, never, NEVER EVER buy St. Louis ribs. Always, cut your own. Just my thoughts.



wallace
__________________
- Life Is Good, But BBQ Is Better!
- BWS - Fat Boy
- WSM 22.5
- A bunch on other outdoor cooking stuff.
- KCBS CBJ# 58657
- MABA Member

"Take luck!"
sdbbq1234 is offline   Reply With Quote


Unread 08-08-2012, 08:44 PM   #2
johnlewis469
Is lookin for wood to cook with.
 
Join Date: 09-23-09
Location: Denver, CO
Downloads: 0
Uploads: 0
Default

Hey, where did you get that wire rack? What's it called? I always see these in comp cooking pics, but have never seen one in the stores...
johnlewis469 is offline   Reply With Quote


Unread 08-08-2012, 08:49 PM   #3
johnlewis469
Is lookin for wood to cook with.
 
Join Date: 09-23-09
Location: Denver, CO
Downloads: 0
Uploads: 0
Default

Ps, maybe try cooking to tenderness at a higher temp, so you get there without dehydrating your meat before it's done. First three look pretty dried out and overcooked, maybe some sauce before they hit the box would help
johnlewis469 is offline   Reply With Quote


Unread 08-08-2012, 09:15 PM   #4
fnbish
Babbling Farker

 
fnbish's Avatar
 
Join Date: 01-10-11
Location: Lawrenceville, GA
Downloads: 0
Uploads: 0
Default

Could you maybe just give a little more info on cooking time/temps and what temps you pulled the brisket/butts off? Might help us to give tips and info on why it was dry.

That being said I think all of your box arrangements are really good. Yes they look dry, but just how the meat is arranged is nice. I would say try and build the parsley boxes up a little. I use roughly chopped up lettuce as a base then put parsley on top of that.

Your pork need sauce of some kind. Even if dry it can help give back some moisture and help with appearance. Your ribs look good, but look like they need sauce. The chicken is sitting down a little in the parsley. Try and get it on top. Watch how you sauce the chicken it is a uneven in places.
__________________
-Jason
Shirley Fabrication Offset Awesome Pit
22.5 WSM
Backwoods G2 Party & G2 Chubby
Big Green Egg XL
Weber 18.5 Kettle
"Tenacious Q" Competition Team
Follow Tenacious Q on Facebook!!
KCBS CBJ
fnbish is offline   Reply With Quote


Unread 08-08-2012, 09:31 PM   #5
JeffR
Full Fledged Farker
 
JeffR's Avatar
 
Join Date: 06-20-12
Location: Waconia, MN
Downloads: 0
Uploads: 0
Default

The color on the chicken balls looks good. I haven't bought into muffin pan chicken yet, but they look good. 9 by me

I like the pork arrangement too. Perhaps a pile of burnt ends instead of just six. But you look like you are off to a good start
JeffR is offline   Reply With Quote


Unread 08-08-2012, 09:48 PM   #6
porkingINpublic
is one Smokin' Farker
 
Join Date: 09-30-11
Location: Beebe, ar
Downloads: 0
Uploads: 0
Default

I'd say put a prettier piece of the money muscle up front...

Sauce ur burnt ends maybe...

And what everyone else said
__________________
Green Mountain Grill Jim Bowie, UDS, junior traeger [B]BLACK[/B] Thermapen
porkingINpublic is offline   Reply With Quote


Unread 08-08-2012, 09:49 PM   #7
eggzlot
Full Fledged Farker

 
Join Date: 03-08-11
Location: Northern NJ
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by johnlewis469 View Post
Hey, where did you get that wire rack? What's it called? I always see these in comp cooking pics, but have never seen one in the stores...
http://www.mrbarbq.com/toppers/non-s...-topper-detail

You can get them usually on Amazon. I use them all the time, fits the bottom of a full size pan perfectly, handles down, to keep your meat out of the juices.
eggzlot is offline   Reply With Quote


Unread 08-09-2012, 05:04 AM   #8
New Pal Frank
Full Fledged Farker

 
New Pal Frank's Avatar
 
Join Date: 08-04-10
Location: New Palestine IN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by johnlewis469 View Post
Hey, where did you get that wire rack? What's it called? I always see these in comp cooking pics, but have never seen one in the stores...

Wifey gets ours a Wally World where the baking pans are.
I think they are called cooling racks. The fit in a full size sheet pan.
I use them to put my chicken on when they come out of the cooker sauced. Also use them when applying rub.
Attached Images
File Type: jpg Chicken.jpg (72.9 KB, 113 views)
__________________
Backwoods Competitor, Backwoods Chubby,UDS, Weber OT Gold
KCBS MCBJ
Super Fast Super Accurate Blue Thermapen, Mavrick 732
Husband & Wife Team (so far)

Hug Hogs Competition BBQ Team
New Palestine IN
New Pal Frank is offline   Reply With Quote


Unread 08-09-2012, 07:06 AM   #9
Ford
is Blowin Smoke!
 
Ford's Avatar
 
Join Date: 04-14-07
Location: Lakeland Florida
Downloads: 0
Uploads: 0
Default

Put the burnt ends at the back. That way the slices display better leaning up more.

Fill the box! 8 - 10 slices of brisket. With chicken that small 9 pieces would fit.

Try beef stock mixed with sauce to hydrate the brisket. Dip each slice before putting in box. Pulled pork, toss with a little juice from pulling. Put butts in foil pan to pull and catch all the juice. If wrapping while cooking use some of that liquid after defating. Try spritzing in the box with water, salt and sugar solution or a water honey mix.

Last piece af advice, practice, practice, practice.
__________________
Ford
Retired competition cook. BBQ mentor.
Ford is offline   Reply With Quote


Unread 08-09-2012, 07:16 AM   #10
rksylves
Full Fledged Farker
 
Join Date: 07-28-09
Location: Melbourne, Florida
Downloads: 0
Uploads: 0
Default

Try cooking up some comp meat and then use it to practice box building. Don't worry about whether it gets cold or dry as you're not gonna eat it anyway. Build a box, critique it, then pull it apart and fix what you didn't like. Critique it again, re-build it again.

Hard to learn how to build boxes when you only actually do it once, during a competition, with virtually no chance to fix things that don't look right.

Russ
__________________
Lead Cook 'Second Star BBQ' using a Big Orange 'Prince', 22 OTG, SJS FBA & KCBS CBJ
rksylves is offline   Reply With Quote


Unread 08-09-2012, 05:05 PM   #11
johnlewis469
Is lookin for wood to cook with.
 
Join Date: 09-23-09
Location: Denver, CO
Downloads: 0
Uploads: 0
Default

Hey, thanks for the info Eggzlot!
johnlewis469 is offline   Reply With Quote


Unread 08-09-2012, 07:34 PM   #12
sdbbq1234
is one Smokin' Farker

 
sdbbq1234's Avatar
 
Join Date: 02-11-10
Location: Northern VA
Downloads: 1
Uploads: 0
Default

Thanks for all the feedback; very good! Please, keep the comments coming. Heaven knows I need all the help I can get!.

As far as temps go, I was trying to cook at 325 or there about. Normally, I cook at 225-250. But then my cooking times are a lot longer.

5:00am - Took brisket and pork out of fridge.
5:30am - Fire started.
7:00am - Put brisket and butt on.
Temp in smoker 333 on hot side, and 322 on cooler side.
Butt directly on grate.
Brisket in aluminum pan.
9:20am – Put chicken in brine.
9:45 – Put butt in pan with apple juice; covered with foil; temp of butt was 153.
9:45am – Brisket temp was 165, but almost no bark; left in pan uncovered.
11:00am – Foiled brisket; a little more bark, but not much. (Didn’t write temp down)
1:00pm – Brisket off; internal temp 205; wrapped in blanket.
1:10pm – Ribs go on; Temp in smoker was 280.
1:40pm Chicken went on.
Intermission – Started raining like crazy at about 3:00pm
3:00pm – Cut point end off brisket.
3:20pm – Re-wrapped flat end of brisket in pan and blanket.
3:20pm – Put point back on smoker, no pan; on grate.
NOTE: Rain had cooled smoker to 253.
3:30pm – Took butt off; internal temp was 200.
3:30pm – Foiled ribs with apple juice in bottom of pan.
4:20pm – Took chicken off as temps were about 176-180; dunked in glaze.
4:50pm – Took ribs and chicken off.
6:30pm – Cut up point for burnt ends; put back in pan with au jus.
6:45pm – Started pulling but.

I struggled with the smoker temps; not sure why as this is not a normal problem.

Rest is history.

Yeah, I was all over the map on the cooking times and temps.

Lessons learned:
Don’t let the fire get to low before adding wood. (Never had this problem in the past.)
Use blanket on smoker to help keep heat in. (Bone-head I am.)
Cooked everything too long; we did not use our instinct along with temp gauge; tried to use temp gauge alone. (What the heck was I doing??)
Pay attention to what the hell was going on!!!!
Learn to build boxes better; spend more time with them!!!!!
Fill the boxes! Wifey was afraid that we would have too much in there and the pieces would get sauce on the side.

All the things we (I) did wrong I should have known better. I think it was the fact that I was trying to do everything just right.

We actually dipped the brisket in au jus; that’s how dry it was.

Wifey said, I need to cook like I normally do and not over analyze this stuff. This time, she was right.

Going to try again next weekend. Gotta get ready for the virgin-break-in comp!

Again, my hats off to you guys who make this look easy!!!

wallace
__________________
- Life Is Good, But BBQ Is Better!
- BWS - Fat Boy
- WSM 22.5
- A bunch on other outdoor cooking stuff.
- KCBS CBJ# 58657
- MABA Member

"Take luck!"
sdbbq1234 is offline   Reply With Quote


Unread 08-09-2012, 07:59 PM   #13
sdbbq1234
is one Smokin' Farker

 
sdbbq1234's Avatar
 
Join Date: 02-11-10
Location: Northern VA
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by johnlewis469 View Post
Hey, where did you get that wire rack? What's it called? I always see these in comp cooking pics, but have never seen one in the stores...

Got the racks from Myron Mixon / JOS.

wallace
__________________
- Life Is Good, But BBQ Is Better!
- BWS - Fat Boy
- WSM 22.5
- A bunch on other outdoor cooking stuff.
- KCBS CBJ# 58657
- MABA Member

"Take luck!"
sdbbq1234 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:29 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts