Mt. Vernon King City showdown

Smokin Diablo · 06-10-2007, 12:09 PM

What's smokin Brethren, I am recoupin from the King City BBQ and music festival held in Mt. Vernon, Il this past weekend. This was only our third competition and we finished 15th out of 47 so we are thrilled. I have never posted pix before to the site so I hope I have it right. Thought I would ask for some feed back on our turn in boxes. We finished 10th chicken, 11th ribs, but not so good in pork and brisket.

DeanC · 06-10-2007, 12:36 PM

Congrats on your finish, thats awesome. It might be the picture, but those brisket slices look THICK. How was the tenderness?

Smokin Diablo · 06-10-2007, 02:10 PM

scored all 8's from 2 judges, 5's from 2 and a 6 and 7 from the other two.

n-2-que · 06-10-2007, 06:20 PM

looks good are the 2 ribs upfront double boned or singles? they looks huge brisket does look pretty thick. usually about a pencil thickness for brisket

*scratch an sniff mod

Smokin Diablo · 06-11-2007, 06:12 PM

All the ribs were double bones. We think we need to cut it down to singles. I guess we need some brisket cut n practice too. Thanks for the feedback.

Bigmista · 06-11-2007, 06:27 PM

From an eater's standpoint...YUM!

From what I gather that judges look for...

Brisket slices look dry and thick. Might be the picture but comparing the sauce on the top to the actual meat, it looks dry.

Too much sauce on the chicken. Try thinning it out with some apple juice or melted butter and put them back in the heat before you put them in the box so the sauce will carmelize. (Not burn!!)

Pork looks nice but I would put more in the box. Also be careful with big hunks of bark. Looks real nice but could be dry on the inside. Be sure to sample some first.

I would go with single bones on the ribs. The judges are only going to take one or two bites of each rib. Make it easy as possible on them. If they decide to pull them apart to test for tenderness and one of the bones just slips out, they might think it's overcooked. Don't give them anything else to think about. You just want them to pick up the rib and bite.

Smokin Diablo · 06-11-2007, 09:44 PM

Good stuff Bigmista, thanks for the feedback. We need all the help we can get. We really enjoy competing and working on the turn in's, as well as the companionship over a few cold beverages. Practice is the best part.

tony76248 · 06-12-2007, 07:21 AM

It's kind of hard to tell with the quality of the pictures.

I agree with the statements about the brisket looking too thick. Pencil thickness is the general rule of thumb. I think you got real lucky with the chicken because it doesn't have a nice appearance with the lumpy looking glaze/sauce. Can't comment on the ribs due to the quality of the picture.

The pulled pork looks to be lost in the garnish and it appears to be real skimpy proportionate to the garnish. The garnish actually looks real simple in a good way on all the other turn-ins.

Being that I compete IBCA it is hard for me to comment on garnish turn-ins, but that is my feedback.

Smokin Diablo · 06-12-2007, 04:18 PM

Thanks Grilla, appreciate the comments.

slat · 06-12-2007, 09:13 PM

Is your team name the same as your user name? I didn't know any other Brethren teams were gonna be there. I stopped by Ulcer Acres after judging. Always nice to spend a little time talking with a brother.

Ulcer Acres · 06-12-2007, 09:23 PM

And always glad to have one stop by.

06-10-2007, 12:36 PM	#2
DeanC Full Fledged Farker Join Date: 07-23-05 Location: Kansas City, Missouri Downloads: 0 Uploads: 0	Congrats on your finish, thats awesome. It might be the picture, but those brisket slices look THICK. How was the tenderness? __________________ FEC 100--Sold and sorely missed. Snail Drum 3 WSM's 2 Weber Kettles Eating and sleeping are the only activities that should be allowed to interrupt a man's enjoyment of his cigar---Mark Twain www.odmp.org

06-10-2007, 02:10 PM	#3
Smokin Diablo Knows what a fatty is. Join Date: 10-17-06 Location: Decatur, Illinois Downloads: 0 Uploads: 0	scored all 8's from 2 judges, 5's from 2 and a 6 and 7 from the other two. __________________ Large Homemade Offset on a Trailer Brinkman WS CBJ #21680 Gentleman Jack and a $10.00 cigar

06-10-2007, 06:20 PM	#4
n-2-que is one Smokin' Farker Join Date: 11-08-06 Location: Iowa City, IA Downloads: 0 Uploads: 0	looks good are the 2 ribs upfront double boned or singles? they looks huge brisket does look pretty thick. usually about a pencil thickness for brisket scratch an sniff mod __________________ Cook* Brisket Bill - Cook - KCBS Judge Dianne- Go Getter - KCBS Judge Cooker CookShack- Fec100 BGE - Extra Large with Table Weber- 22 inch Kettle ______________ www.n2que.com

06-11-2007, 06:12 PM	#5
Smokin Diablo Knows what a fatty is. Join Date: 10-17-06 Location: Decatur, Illinois Downloads: 0 Uploads: 0	All the ribs were double bones. We think we need to cut it down to singles. I guess we need some brisket cut n practice too. Thanks for the feedback. __________________ Large Homemade Offset on a Trailer Brinkman WS CBJ #21680 Gentleman Jack and a $10.00 cigar

06-11-2007, 06:27 PM	#6
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	From an eater's standpoint...YUM! From what I gather that judges look for... Brisket slices look dry and thick. Might be the picture but comparing the sauce on the top to the actual meat, it looks dry. Too much sauce on the chicken. Try thinning it out with some apple juice or melted butter and put them back in the heat before you put them in the box so the sauce will carmelize. (Not burn!!) Pork looks nice but I would put more in the box. Also be careful with big hunks of bark. Looks real nice but could be dry on the inside. Be sure to sample some first. I would go with single bones on the ribs. The judges are only going to take one or two bites of each rib. Make it easy as possible on them. If they decide to pull them apart to test for tenderness and one of the bones just slips out, they might think it's overcooked. Don't give them anything else to think about. You just want them to pick up the rib and bite. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

06-11-2007, 09:44 PM	#7
Smokin Diablo Knows what a fatty is. Join Date: 10-17-06 Location: Decatur, Illinois Downloads: 0 Uploads: 0	Good stuff Bigmista, thanks for the feedback. We need all the help we can get. We really enjoy competing and working on the turn in's, as well as the companionship over a few cold beverages. Practice is the best part. __________________ Large Homemade Offset on a Trailer Brinkman WS CBJ #21680 Gentleman Jack and a $10.00 cigar

06-12-2007, 07:21 AM	#8
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX Downloads: 0 Uploads: 0	It's kind of hard to tell with the quality of the pictures. I agree with the statements about the brisket looking too thick. Pencil thickness is the general rule of thumb. I think you got real lucky with the chicken because it doesn't have a nice appearance with the lumpy looking glaze/sauce. Can't comment on the ribs due to the quality of the picture. The pulled pork looks to be lost in the garnish and it appears to be real skimpy proportionate to the garnish. The garnish actually looks real simple in a good way on all the other turn-ins. Being that I compete IBCA it is hard for me to comment on garnish turn-ins, but that is my feedback. __________________ "Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ!

06-12-2007, 04:18 PM	#9
Smokin Diablo Knows what a fatty is. Join Date: 10-17-06 Location: Decatur, Illinois Downloads: 0 Uploads: 0	Thanks Grilla, appreciate the comments. __________________ Large Homemade Offset on a Trailer Brinkman WS CBJ #21680 Gentleman Jack and a $10.00 cigar

06-12-2007, 09:13 PM	#10
slat is Blowin Smoke! Join Date: 10-10-03 Location: Marble Hill, Missouri Downloads: 0 Uploads: 0	Is your team name the same as your user name? I didn't know any other Brethren teams were gonna be there. I stopped by Ulcer Acres after judging. Always nice to spend a little time talking with a brother. __________________ Cell 573-979-2426 Proud member of the MOFO chapter. Bandera Turkey Fryer Rusting and corroding Gas Grill

06-12-2007, 09:23 PM	#11
Ulcer Acres Full Fledged Farker Join Date: 09-20-05 Location: Jacksonville,IL Downloads: 0 Uploads: 0	And always glad to have one stop by. __________________ Randy Twyford Twyford BBQ & Catering Ole Hickory CTO Backwoods Fatboy Large Big Green Egg www.twyfordbbq.com

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