Chili Competition at work

YankeeBBQ · 04-03-2008, 01:33 PM

I'm entered in Chili Competition at work today and I'm more nervous about this than i think I was at the Jack. I think it must be the lack of booze, somebody get me a drink would ya ?

Podge · 04-03-2008, 01:49 PM

Quote:

Originally Posted by YankeeBBQ

I'm entered in Chili Competition at work today and I'm more nervous about this than i think I was at the Jack. I think it must be the lack of booze, somebody get me a drink would ya ?

I'd say part of the nervousness comes from the fact that you're scared to win it, and you'll look like a chump, being a pro. BBQ competitor...

let us know how it went ! Good Luck !

Jorge · 04-03-2008, 01:52 PM

You should do fine, as long as you stuck to the Yankee Code. Good Luck!

YankeeBBQ · 04-03-2008, 01:56 PM

Quote:

Originally Posted by Jorge

You should do fine, as long as you stuck to the Yankee Code. Good Luck!

Oh I did. I took somebody else's recipe and screwed with it until it's unrecognizable.

Scottie · 04-03-2008, 02:11 PM

Did you do it CASi or Texas style? Or are beans allowed? I prefer with kidney beans...

YankeeBBQ · 04-03-2008, 02:20 PM

Quote:

Originally Posted by Scottie

Did you do it CASi or Texas style? Or are beans allowed? I prefer with kidney beans...

I may be a dumb Yankee but even I know Chili don't have beans !!

Scottie · 04-03-2008, 02:23 PM

I would lose then...

Transformer BBQ · 04-03-2008, 02:24 PM

Is it difficult to get the needle into the tiny cubes of meat?

YankeeBBQ · 04-03-2008, 02:27 PM

Quote:

Originally Posted by Transformer BBQ

Is it difficult to get the needle into the tiny cubes of meat?

I have a tumbler remember ?

ique · 04-03-2008, 02:54 PM

Its a well know fact that chili made from leftover competition brisket dominates work chili contests

Neal · 04-03-2008, 05:52 PM

Quote:

Originally Posted by ique

Its a well know fact that chili made from leftover competition brisket dominates work chili contests

I'll second that! Brisket chili rules!

Funniest part about our work contest was that the big boss (as in my boss's boss's boss) was bragging for a week about how good his wife's chili is..."She has never lost a contest" he said. Man...that stuff was just awful. At first I thought he has making fun of it with all of his talk and that it was gag...but he ate three bowls of that garbage and I'm not sure he used a spoon! I won the contest and he finished last (out of 8 or 9). They decided not to release the results to his legion of minions for fear of a coup I suppose, but I wore my .25 Ribbon around the office like a jack-ass for the rest of the day. Fealt good!

YankeeBBQ · 04-04-2008, 08:18 AM

Ah well I didn't place in the top two not sure where I finished. I'll get em next year.

lunchlady · 04-04-2008, 08:54 AM

Quote:

Originally Posted by Transformer BBQ

Is it difficult to get the needle into the tiny cubes of meat?

... now that was the funniest thing I've heard in a LONG time...

Jorge · 04-04-2008, 08:55 AM

Quote:

Originally Posted by YankeeBBQ

Ah well I didn't place in the top two not sure where I finished. I'll get em next year.

Listen to Scottie, and add beans next year.

Black Cat BBQ · 04-04-2008, 10:21 AM

CASI is Texas Style or Texas Red. No beans just meat and smooth gravy. Actually chili grind is the way to go with CASI, cubes have been out for awhile. Some people do still compete with cut but you will more than likely see grind winning.

I have tried brisket in my chili and it doesn't hold up well, not enough fat content. The meat breaks down to bb sized pellets and dries out. Chili spices are abosbed and break down because of the fat, they are not water soluble. I use an 80/20 grind with more fat run through the grinder. I always ask for chuck shoulder or roll at the butcher.

For any open comp I would definitely throw in beans, diced onions, tomato, etc. Not many people are that familiar with competition Red.

Sorry for the disertation on chili, that is where my competition cooking began and now I "maybe" finally ready for the next step. Comp Q.

04-03-2008, 01:33 PM	#1
YankeeBBQ is One Chatty Farker Join Date: 02-07-06 Location: boston ma Downloads: 0 Uploads: 0	Chili Competition at work I'm entered in Chili Competition at work today and I'm more nervous about this than i think I was at the Jack. I think it must be the lack of booze, somebody get me a drink would ya ? __________________ Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh.

04-03-2008, 01:52 PM	#3
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	You should do fine, as long as you stuck to the Yankee Code. Good Luck! __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa BOOGITY, BOOGITY, BOOGITY!!! Recipient of a Huggies box! Shut up, and cook!!!!

04-03-2008, 02:11 PM	#5
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	Did you do it CASi or Texas style? Or are beans allowed? I prefer with kidney beans... __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

04-03-2008, 02:23 PM	#7
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	I would lose then... __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

04-03-2008, 02:24 PM	#8
Transformer BBQ is one Smokin' Farker Join Date: 06-27-07 Location: Canton, MA Downloads: 0 Uploads: 0	Is it difficult to get the needle into the tiny cubes of meat? __________________ Brendan B. NEBS, KCBS CBJ www.BBQNewEngland.com Transformer BBQ FEC 100, Lang 60M, Jamie Geer Backyard Viking Professional Gasser

04-03-2008, 02:54 PM	#10
ique is One Chatty Farker Join Date: 12-14-05 Location: New England Downloads: 0 Uploads: 0	Its a well know fact that chili made from leftover competition brisket dominates work chili contests

04-04-2008, 08:18 AM	#12
YankeeBBQ is One Chatty Farker Join Date: 02-07-06 Location: boston ma Downloads: 0 Uploads: 0	Ah well I didn't place in the top two not sure where I finished. I'll get em next year. __________________ Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh.

04-04-2008, 10:21 AM	#15
Black Cat BBQ On the road to being a farker Join Date: 04-03-08 Location: Severna Park, MD Downloads: 0 Uploads: 0	CASI is Texas Style or Texas Red. No beans just meat and smooth gravy. Actually chili grind is the way to go with CASI, cubes have been out for awhile. Some people do still compete with cut but you will more than likely see grind winning. I have tried brisket in my chili and it doesn't hold up well, not enough fat content. The meat breaks down to bb sized pellets and dries out. Chili spices are abosbed and break down because of the fat, they are not water soluble. I use an 80/20 grind with more fat run through the grinder. I always ask for chuck shoulder or roll at the butcher. For any open comp I would definitely throw in beans, diced onions, tomato, etc. Not many people are that familiar with competition Red. Sorry for the disertation on chili, that is where my competition cooking began and now I "maybe" finally ready for the next step. Comp Q.

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