ブタ
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 10-13-2012, 08:13 PM   #1
ButchB
Full Fledged Farker
 
ButchB's Avatar
 
Join Date: 02-11-12
Location: Rockingham, NC
Downloads: 0
Uploads: 0
Default Just got home from first competition...

All I can say is wow! It was ALOT more work than what I was expecting. I prepped in advance pretty much everything I could think of and i was still running around wide open trying to get it all done. I had a blast and can't wait to do the next one. I had a few issues but feel like next time around I can get them straightened out pretty easy.

My chicken turned good. When I was trimming I was having a hard time finding matching sizes and good skin, and only ended up taking 8 thighs with me. I turned in the best 6 and got 2nd in chicken.

Pork I was a little worried about because it wouldn't get through the stall. It was taking forever and I ended up pulling it off the smoker 30 mins before turn in, no rest hardly at all. The pork actually turned out awesome and I got first in pork.

My ribs were horrible. I was fighting rising temps and got the dreaded "jerky" top layer on my ribs, out of 3 racks I couldn't find any with straight bones or similar size, and they were tough. I would have never thought I would have a problem with ribs since I cook them pretty often and they always turn out good.

My brisket turned out awesome, but was done 5 hours early, lol. I cooked the brisket on my akorn and didn't realize it was gonna cook it so fast. I didn't check temps until it probed tender, but a 14 lb brisket in 11 hours seems fast. It probed like butter so i pulled it, temp was 199 in the flat and 206 in the point. Only thing i could think of to do was lower temp in akorn to 200, wrap it and let it sit in akorn til turn in time. Well, it dried out badly and was more or less falling apart. I tried to salvage it but it still tasted more like roast.

It was alot of fun. I met alot of nice people, and i'm ready for the next one!

Heres a couple pics
Attached Images
File Type: jpg 105_1141.jpg (70.9 KB, 308 views)
File Type: jpg 105_1142.jpg (61.7 KB, 309 views)
File Type: jpg 105_1144.jpg (79.2 KB, 308 views)
__________________
Backwoods Party, Rec Tec Pellet grill- https://www.facebook.com/ThePitQue
ButchB is offline   Reply With Quote


Unread 10-13-2012, 08:20 PM   #2
GMDGeek
is one Smokin' Farker

 
GMDGeek's Avatar
 
Join Date: 10-10-12
Location: Wylie, TX
Downloads: 0
Uploads: 0
Default

Good looking boxes ... thank you for sharing your experience. Looking forward to my 1st competition middle of next year. Well done and gratz on placement!
__________________
Bib Up and Dive In!
http://divepigs.blogspot.com/
GMDGeek is offline   Reply With Quote


Unread 10-13-2012, 08:29 PM   #3
Teamfour
is Blowin Smoke!

 
Teamfour's Avatar
 
Join Date: 07-13-12
Location: Sterling, VA
Downloads: 0
Uploads: 0
Default

Congrats! Nice boxes. Why didn't you rest the brisket in a cambro or cooler?


Sent from my iPhone using Tapatalk
__________________
BWS Party |UDS|Great Outdoors Propane Vertical|Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
KCBS CBJ
MABA Member
Teamfour is offline   Reply With Quote


Unread 10-13-2012, 08:29 PM   #4
Podge
is One Chatty Farker
 
Join Date: 09-25-06
Location: Elk Creek, Ky.
Downloads: 0
Uploads: 0
Default

For a first-timer, you did really well!!
Podge is online now   Reply With Quote


Unread 10-13-2012, 08:33 PM   #5
ButchB
Full Fledged Farker
 
ButchB's Avatar
 
Join Date: 02-11-12
Location: Rockingham, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Teamfour View Post
Congrats! Nice boxes. Why didn't you rest the brisket in a cambro or cooler?


Sent from my iPhone using Tapatalk
Thanks, any other time i would have stuck it in a cooler but i remembered reading a thread on here about franklin holding his in a 200 degree oven and i was trying to replicate that. This was only the 3rd brisket i ever cooked so i wasn't expecting much but next time if it gets done early i will def just cooler it instead of trying stuff like that.
__________________
Backwoods Party, Rec Tec Pellet grill- https://www.facebook.com/ThePitQue
ButchB is offline   Reply With Quote


Unread 10-13-2012, 08:43 PM   #6
Mexi "Q" Tioner
Full Fledged Farker
 
Mexi "Q" Tioner's Avatar
 
Join Date: 07-19-12
Location: San Jose, CA
Downloads: 0
Uploads: 0
Default

Congrats and good looking chicken box!
__________________
Los Mexi"Q"tioners BBQ Team
Mexi "Q" Tioner is offline   Reply With Quote


Unread 10-13-2012, 08:45 PM   #7
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Nice job! Did you do a full test cook? We learn something at just about every competition.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 10-13-2012, 08:58 PM   #8
Leatherheadiowa
Full Fledged Farker

 
Leatherheadiowa's Avatar
 
Join Date: 10-12-11
Location: Grimes, Iowa
Downloads: 0
Uploads: 0
Default

Great work! I am proud to see a first time cook go out and make the best of it and come away with good results. It appears you were able to pinpoint some places for improvement and know what your strengths are.
Sounds like you are on the road to success!
__________________
BJ Hoffman
Honeybadger BBQ
Pair of XL Big Green Eggs-Blown via Digi-Q
WSM 18.5 blown with an IQ110
Orion Cooker
*FORMER SMOKER HOARDER*, NOW A HOARDER AGAIN!

Proud member of the Iowa Barbeque Society & Rocky Mountain BBQ Association
Leatherheadiowa is offline   Reply With Quote


Unread 10-14-2012, 01:38 AM   #9
befree1231
Is lookin for wood to cook with.
 
Join Date: 05-25-12
Location: VA
Downloads: 0
Uploads: 0
Default

Congrats! Nice work for your first comp! You really do learn something every time (at least for the 3 that I've done) I've found the biggest thing that helped is taking notes on all the random things you hadn't thought about, most of which aren't cooking related. Placement of all your equipment, thinking about sunrise and having to work with the sun in your eyes, things like that. Keep up the good work!
__________________
- Ben (Team Country Funk)
befree1231 is offline   Reply With Quote


Unread 10-14-2012, 05:06 AM   #10
HickoryJ
Knows what a fatty is.
 
Join Date: 09-19-12
Location: Dunkirk, Ohio
Downloads: 0
Uploads: 0
Default

congrats man. looks good
__________________
WSM 18.5, Pitmaster IQ 110, Brinkmann Smoke'N Pit Pro, CG Charcoal Grill
HickoryJ is offline   Reply With Quote


Unread 10-14-2012, 07:33 AM   #11
Market Hunter
On the road to being a farker
 
Join Date: 05-09-09
Location: Clayton, NC
Downloads: 0
Uploads: 0
Default

Awesome job! And congrats on your new addiction as well!
__________________
Redneck Scientific Competition BBQ Team
Market Hunter is offline   Reply With Quote


Unread 10-14-2012, 07:35 AM   #12
Pig Headed
Babbling Farker
 
Pig Headed's Avatar
 
Join Date: 06-15-06
Location: Middletown, DE
Downloads: 0
Uploads: 0
Default

WTG on a very good cook and a great 1st comp. You're now officially hooked and you just have to live with it. Congrats.
__________________
Ron

Pigheaded BBQ Team
www.pigheadedbbq.com
KCBS CBJ

Stumps Stretch (Raquel) Eagles Green.
1 -22" Weber WSM, 1 - 18"Weber WSM's
2 - 22" kettles
6x12 Haulmark Trailer
Pig Headed is offline   Reply With Quote


Unread 10-14-2012, 08:36 AM   #13
ButchB
Full Fledged Farker
 
ButchB's Avatar
 
Join Date: 02-11-12
Location: Rockingham, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Ron_L View Post
Nice job! Did you do a full test cook? We learn something at just about every competition.
Thanks guys, yeah i did a test cook. Where I ran into a problem was the brisket i cooked in my test cook was a choice 9 lb'er, but the one i got for the comp was a 14 lb angus. The 9 lb'er took about an hour per pound before it was done, but the 14 lb'er cooked in about 35 mins/lb. Thats what through me off.
__________________
Backwoods Party, Rec Tec Pellet grill- https://www.facebook.com/ThePitQue
ButchB is offline   Reply With Quote


Unread 10-14-2012, 11:37 AM   #14
sweetheatbbq
On the road to being a farker
 
Join Date: 05-21-12
Location: St. Louis MO
Downloads: 0
Uploads: 0
Default

The pic of the boxes look awesome! Great job!
sweetheatbbq is offline   Reply With Quote


Unread 10-14-2012, 03:53 PM   #15
Vendinguy
Knows what a fatty is.
 
Vendinguy's Avatar
 
Join Date: 10-31-11
Location: Clayton, NC
Downloads: 0
Uploads: 0
Default

Awesome job for first time out. You should be proud. Sounds like you learned a lot and the competition should be looking out for you next time.
BTW What event did you cook?
__________________
UDS, Weber Performer, Pig Cooker
Vendinguy 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 03:46 PM.


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