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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. |
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07-15-2007, 06:11 PM | #1 |
is One Chatty Farker
Join Date: 01-17-06
Location: Chillicothe, Ohio
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First Comp Under My Belt!
Well guys, I have my first comp completed and I am tired and happy.
The venue was very nice. It was pretty much like being in a city park with all the nice shade trees. My brother in law was my pit beeoch and he handled the job very well. I am quite positive that without his help I would have had some major problems getting everything done on time. I met some really nice people including Brothers Curt McAdams from Bucky McOinkums and Rick's Tropical Delight was there taking pics as you can see from the other thread. The hospitality of the hosting American Legion was top notch. It seemed like every hour or two someone from the post was stopping by checking to see if we needed ice or trash removal or anything else. I learned a TON of stuff. Thanks Brother Curt for the pointers and advice. It was much appreciated. I am calling my first comp a success because I worked up a plan of action and time line prior to the cook and with a minor tweak (thanks to Brother Curt) it worked. Everything came off the cooker when I wanted it to, I got everything turned in on time and I had no disqualifications and I didn't come in DAL (Dead A$$ Last) in the overall standings. I was really concerned about cooking on just one WSM but I am here to tell you that it CAN be done! My results were Pork- 10th place Brisket- 7th I tanked in chicken and ribs. All in all I had a great time and I learned a lot about doing a comp and I can't wait for my next one! Here are pics of my turn in boxes with the scores and my thoughts too. It's funny how you notice things in the pics that you didn't notice when you were making the box. Any advice is greatly appreciated. Chicken (DAL) App 577788 Taste 564435 Tend 464565 My thoughts- Too much lettuce and the parsley running between the pieces should either be all the way across or just at the intersections of the pieces or not at all. (the boxes were tiny so that is why I had to stair step the pieces) I thought the skin looked ok but when I got home I tasted the chicken and it was rubbery. Not just rubbery, I'm talking about Goodyear steel belted and reinforced with Kevlar TOUGH!! I couldn't even tear it with my fingers! I have NEVER seen chicken skin this tough and rubbery! No idea what I did wrong. The meat and sauce tasted good to me. Ribs (14th out of 16) App 778887 Taste 578476 Tend 758477 Too much lettuce in the back. Make ribs in the middle look like a solid slab with no meat showing. Pork App 678786 Taste 787777 Tend 878867 Too much lettuce. Sounding familiar yet? Brisket App 668877 Taste 878876 Tend 878767 Too much lettuce in front and back. I must have been secretly craving a salad is all I can think of!! Slices not evenly spaced. Next time insert probe AGAINST the grain ya big dummy!! I didn't see the holes till it was too late to slice more. Here is a link to the rest of the pics. Sorry about the out of focus ones. I had the BIL take them because I didn't have time to and he is kinda shaky with the camera. I knew you guys would give me the blues if I didn't have more pics!!
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[FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT] Great on chicken, burgers, brats, great on ribs too! Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL] [FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT] [FONT=Palatino Linotype][FONT=Garamond][COLOR=black]"Tilly"[/COLOR][/FONT] - Spicewine Single Axle[/FONT] [URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL] [/FONT] |
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07-15-2007, 06:24 PM | #2 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Z-
That is one of the best "post mortums" I have ever seen for a first comp. "All in all I had a great time and I learned a lot about doing a comp and I can't wait for my next one!" That is the key part of your whole post--welcome to the "Dark Side" Yeah, ya love lettuce! Other than that--keep on practicing and keep on competing! Proud of you! TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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07-15-2007, 06:37 PM | #3 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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The pork looks great ... too bad ya hid it. That said, I did the same thing too except my meat didn't look as good.
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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07-15-2007, 06:37 PM | #4 |
is One Chatty Farker
Join Date: 02-26-07
Location: ADA, MI
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Congrat's Z!!!!!!! Great Job, you must be beat tired but on cloud 9.
Again Congrat's!!!!!
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Theresa. Smokin' Scotsmen BBQ www.smokinscotsmen.com Geer Pit by Jambo FEC-100 WSM WEBER GENISES GAS GRILL CBJ Bacon & eggs - Hens are involved but pigs are commited. |
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07-15-2007, 06:53 PM | #5 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Congrats on getting through the first one! Now take what you learned and improve at the next one!
For the boxes, the judges get a very short time to see you box before they have to record an appearance score. Don't make it hard to see the meat through the garnish, and keep the garnish inside of the box. The lettuce spilling out of the box looks sloppy. Even though it is a meat competition, things like that catch a judges eye. the meat looks great in general. You hit it on the head with the ribs. Make then look like pone slab. The pieces on the end are OK, but the ones in the middle are a little sloppy. For the chicken, cook extra thighs and hand select ones that match in size and shape and the box will look better.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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07-15-2007, 07:09 PM | #6 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Congratulations on an excellent showing, first time or not.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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07-15-2007, 07:21 PM | #7 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Congrats on a solid first outing...
The ribs and chicken may not have scored well, but they look good enough to eat for my liking !!
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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07-15-2007, 07:28 PM | #8 |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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Welcome to the club! Presentation looked good, I think the judge that gave you a 5 in the chicken presentation is a Richard, but there seems to be a few at every event, no matter what state you are in. You will get better scores down the road! Keep coming back!
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Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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07-15-2007, 08:55 PM | #9 |
is Blowin Smoke!
Join Date: 10-10-03
Location: Marble Hill, Missouri
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Congrats on your first one.
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Cell 573-979-2426 Proud member of the MOFO chapter. Bandera Turkey Fryer Rusting and corroding Gas Grill |
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07-15-2007, 11:44 PM | #10 |
is one Smokin' Farker
Join Date: 10-21-06
Location: Odessa WEST TEXAS
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Congrat's bro !! Looks like all went well.....All food looks great!
Wish me the same, on the 20-21st for my first!! I did my first practice run the other day....not so great.....brisket sucked and ribs were over done......I think I know the problem and I'll so another run this week just to make sure......
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[B]John,[/B] [B][B]Texas Legend -Ok, At least I used to own it !![/B][/B] [B][B]SmokeMaster [/B] [/B][B]Lyfe Tyme off set trailer[/B] [B]55 gal drum/Texas Hibachi [/B] [B]55 gal drum/ offset smoker[/B] [B][I][U]Jesus Loves Barbecue[/U][/I][/B] |
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07-16-2007, 05:25 AM | #11 |
On the road to being a farker
Join Date: 01-17-07
Location: Mobile, Alabama
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Man,
Looked a hell of a lot better than our first competition! Looked great to me! Congrats!
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Bill Napper. Team Cook "JoeJo's BBQ" Custom offset stickburner Gas assisted cabinet smoker (400 lb. capacity!) 55 gal. drum smokers galore! (All custom built) |
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07-16-2007, 06:08 AM | #12 |
is One Chatty Farker
Join Date: 08-24-06
Location: Kokomo,Indiana
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Congrats on the First Comp. Brother!! Now relax and Keep on Keepin On !!
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Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!! |
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07-16-2007, 07:26 AM | #13 |
is One Chatty Farker
Join Date: 01-17-06
Location: Chillicothe, Ohio
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Thanks guys!!
I used alot of the advice I recieved from the Brethren and Sisters (Keri)too. It really helped in the logistics and planning out the timeline. Good Luck on your first comp tumpedover! I know this is REALLY hard to do, but try to relax and have fun. One thing I learned that would have cut my work in half is to prep all your meat before the comp and vac pack it. Everything I had was still in cryovac and store packaging. Trim the spares and remove the membrane (if you are so inclined), trim the packers and if you are doing flats remove the point, trim up your chicken and I remove the fat cap from my butt. That is one of the biggest things I learned about saving time and work. (Thanks Brother Curt!!) In KCBS you are allowed to do this. You can do everything except season the meat.
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[FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT] Great on chicken, burgers, brats, great on ribs too! Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL] [FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT] [FONT=Palatino Linotype][FONT=Garamond][COLOR=black]"Tilly"[/COLOR][/FONT] - Spicewine Single Axle[/FONT] [URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL] [/FONT] |
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07-16-2007, 09:56 AM | #14 |
Babbling Farker
Join Date: 06-15-06
Location: Middletown, DE
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You seemed to have learned the most important lesson. HAVE FUN. Keep up the good work and learn from your experience. Congrats, WTG!
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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 |
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07-16-2007, 11:09 AM | #15 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Z, you had a great showing... congrats on your first comp. The judging was erratic, but that was expected. Overall, they did a great job with their first comp. It's nice having 2 teams put on the show, as they're going to concentrate on the cooks being happy.
Next year, I expect this to be much bigger and with CBJs, not that having CBJs guarantees consistency. :) They have plenty of room there, and the site is as nice as I've seen. It's great being among shade trees the whole time... We had a great spot. In September, there will be a comp in Cincy... sign up if there's still room!
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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