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 07-08-2008, 09:26 AM   #1
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default Help me tell my team that this is over cooked!

Please help us!!!!!! This is way to mushy looking, right?????

Last edited by Jacked UP BBQ; 02-20-2013 at 02:58 PM..
Jacked UP BBQ is offline   Reply With Quote


Unread 07-08-2008, 09:29 AM   #2
Arlin_MacRae
Moderator

 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Downloads: 1
Uploads: 0
Default

I'm not a competitor, but man that DOES look mushy...
__________________
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote


Unread 07-08-2008, 09:39 AM   #3
Sledneck
Time Out
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

A little bit more time in the cooker and you would have pork pudding
Sledneck is offline   Reply With Quote


Unread 07-08-2008, 09:42 AM   #4
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 12
Uploads: 4
Default

^^^^^^^
what he said.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 07-08-2008, 09:46 AM   #5
Dale P
is One Chatty Farker
 
Dale P's Avatar
 
Join Date: 12-28-06
Location: Porkbutt Ky
Downloads: 0
Uploads: 0
Default

Are you gonna be at Kettering? If so that pork is perfect!

Ok I am just kidding. To answer the question without my usual sarcasm that I tend to over do many times, the pork looks over cooked to me. You are not the first guy to have this happen to them. It happens to most everyone from time to time. I must ask, was that a pre brined butt?
__________________
Spicewine Turbo 2007 model

Perry Brothers & Sons Bar-B-Q

Last edited by Dale P; 07-08-2008 at 09:58 AM.. Reason: incomplete
Dale P is offline   Reply With Quote


Unread 07-08-2008, 09:51 AM   #6
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Sledneck View Post
A little bit more time in the cooker and you would have pork pudding
Yum!!!!

__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 07-08-2008, 09:58 AM   #7
Big Mike
is one Smokin' Farker
 
Big Mike's Avatar
 
Join Date: 10-12-07
Location: Dayton Ohio
Downloads: 0
Uploads: 0
Default

Juuuust a bit overcooked.
__________________
ROLL TIDE!!!!

Big Mike
Eagle River Barbecue
Stumps Platinum 5 Trailer
Chargriller Duo Grill
Members Mark 8 Burner Gasser
Big Mike is online now   Reply With Quote


Unread 07-08-2008, 10:06 AM   #8
pigpen269
Full Fledged Farker
 
pigpen269's Avatar
 
Join Date: 09-13-07
Location: Sugar Creek, MO
Downloads: 0
Uploads: 0
Default

Just tell them you want to try something different at the next comp. If it does better in the scoring than that should be enugh to persuade them to change.
__________________
Large Spicewine
Bandera
Green UDS (UGD)
Blue UDS (UBD)
Homemade 18"/36" Grillzilla
Lang 60, (RIP)
Home Built Trailer (500gallon Oil drum).(RIP)
pigpen269 is offline   Reply With Quote


Unread 07-08-2008, 10:09 AM   #9
Jeff_in_KC
somebody shut me the fark up.
 
Jeff_in_KC's Avatar
 
Join Date: 01-04-05
Location: Pleasant Hill, MO
Downloads: 0
Uploads: 0
Default

If you ever compete in the midwest, that's cooked just perfect! If not, you might consider a few hours less cooking time! Wow! Pork pudding is NOT appetizing.
__________________
KCBS Member #14287
Jeff_in_KC is offline   Reply With Quote


Unread 07-08-2008, 10:10 AM   #10
Sledneck
Time Out
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

You cant always go by internal temp but what was it? If you had used a blue thermapen none of this would of happened
Sledneck is offline   Reply With Quote


Unread 07-08-2008, 10:22 AM   #11
Bentley
Babbling Farker
 
Bentley's Avatar
 
Join Date: 03-14-07
Location: Culpeper, Virginia
Downloads: 0
Uploads: 0
Default

I was gonna say it will be impossible to tell from a picture...Like usual, I was wrong!
__________________
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."
Bentley is offline   Reply With Quote


Unread 07-08-2008, 10:32 AM   #12
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

I agree, a little over done....
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Unread 07-08-2008, 10:33 AM   #13
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by pigpen269 View Post
Just tell them you want to try something different at the next comp. If it does better in the scoring than that should be enugh to persuade them to change.
All you should have to do is tell them Sled said it looked like Pork Pudding. That should be enough to get themt o change.
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 07-08-2008, 11:05 AM   #14
KC_Bobby
Babbling Farker
 
KC_Bobby's Avatar
 
Join Date: 05-03-07
Location: Gardner KS
Downloads: 0
Uploads: 0
Default

Is that for a pork pie filling?

So what internal temp is your team cooking too?
How long is it being held?
And are going straight from the smoker to the the cooler to hold, or do you do something between the holding tank to stop the cook process and use the holding tank to just hold?

Last year, my first year of competing, I used to go straight from the cooker to putting the butts in a small cheap collapable cooler that went inside an Igloo that was lined with a big blanket. While it would keep a butt warm for days, it probably cooked another 10 degrees as the internal heat had nowhere to go.

I'm now cooking to the same temp, but now let the butt sit for a few minutes before going into an empty Igloo to hold. In two comps so far this year we have a 1st and an 8th in pork compared to no calls last year.
__________________
Boondoggle BBQ
Country Smokers 450
Weber Smokey Mountain 18"
Proud KCBS Member & Certified Judge

KC_Bobby is offline   Reply With Quote


Unread 07-08-2008, 11:08 AM   #15
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

That's meat?
__________________
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
Bigmista is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cooked for a Football Team BigButzBBQ Q-talk 13 08-04-2011 06:21 PM
Look what I cooked landarc Q-talk 29 07-15-2011 12:57 PM
I cooked! I cooked! landarc Q-talk 40 11-09-2010 08:14 PM
Cooked for the tailgate tonight and while I was at it I cooked some ribs too bobaftt Q-talk 10 11-05-2010 08:22 PM
Almost everything I've cooked jpw23 Q-talk 19 09-01-2007 06:24 PM

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 09:40 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