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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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Old 08-23-2004, 09:57 AM   #16
racer_81
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Attaboy Jim......
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Old 08-23-2004, 10:40 AM   #17
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Use guys are getting out of me league. Great Job.
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Old 08-23-2004, 10:51 AM   #18
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Congrats Jim! Looking forward to meeting you at the Royal.
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Old 08-23-2004, 11:02 AM   #19
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Well after some sleep life seems better.
I will be at the American Royal on Oct 1 and 2nd and as I said have a 50/50 shot at going to the Jack.

Cooking with Chris Lilly has been a real eye opener, taking pork cooking to new level. Chris is a perfectionist and a pleasure to watch work. I have some of the injection and mop he uses so I will be attempting to reproduce it, I know the basics of them. Cooking on Klose using logs was going to put more smoke on the meat than Chris wanted so he covered the meat with cheese cloth soaked in his pork mop (a vinegar based mop) to protect the meat but still allowing the meat to cook without foiling it. He cooked whole shoulder because cooking pieces that size helpes keep the whole piece moist.
The weather was a big factor at 3am we had a rain storm came through dumping 2 1/2" in a 1/2 hour. It sucked the heat out of the pit and it cook cold for the rest of the cook. There are ways of making the best of a bad situation and I now have more ideas on saving a turn-in.
Chris is an artist when comes to putting together a turn-in box, a crowd watched him putting together the pork turn in, when he finished the crowd clapped and cheered. I have never seen anything like it.

DrBBQ is injecting brisket with a product called Fab B you can get from The Ingredient Store, I have 5 pounds headed my way. It keeps the moisture level up and increases the beef flavor a bunch. He injects every couple of inches and then applies a heavy covering of rub., it is cooked fat side down and doesn't apply any rub on that side. He cooks to 190º internal and then foils and holds in a dry cooler for a minimum of 2 hours likes 4 better.
I will go over more as I process it all.
Phil would be great to have you there.
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Old 08-23-2004, 06:20 PM   #20
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Great job! Great tips! Great to have you as a brother!

Cheesecloth, who'd a thunk it?
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Old 08-25-2004, 02:30 PM   #21
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The Ames Company (www.theingredientstore.com) doesn't mess around. I ordered a pound each of FAB B and FAB P this morning and already have the UPS confimation and scheduled delivery date!

Maybe I can give it a try the weekend after Labor Day -- I'll be at the FL BBQ Association Annual meeting/Fun Cook/Judging class on Labor Day!! That'll give me a couple of added cooks before Tim and I launch out on October 1-2 in the Mulberry Fine Swine at the Pit competition!

Jim, thanks for passing this along -- I'll report my experience with the FAB B in a couple of weekends.
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Old 08-26-2004, 08:03 AM   #22
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I have to have one of those Pig Black Boards they have on their homepage! Heh, I never heard of any of those products being used? Are these injections or marinades really that good, or are you using them for the first time?
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Old 08-26-2004, 08:19 AM   #23
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Here is some pictures that DrBBQ has on hia site
http://www.drbbq.com/seattle%20pics.htm

Big Belly I have used products for sausage making in the past but the
Fab B is new to me also, the results have been great. I know it is being used by a few cooks and they have been very on the competitive circut.
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Old 08-26-2004, 08:58 AM   #24
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hey!!! Nice HAT!!!
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Old 08-26-2004, 09:20 AM   #25
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BigBelly,
One of the things that I took away from Dr. BBQ's class that I attended last April was the use of Fab B. Jim is right on with the way Dr. BBQ showed us how to cook brisket.
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Old 08-26-2004, 09:38 AM   #26
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Quote:
hey!!! Nice HAT!!!
Yep Very nice hat.
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Old 08-26-2004, 05:45 PM   #27
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Jim,

Did you cook anything with Dr. BBQ's Bonesmokers rub?

I thought I had read on another forum that this rub is the way to go in competitions.
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Old 08-26-2004, 08:57 PM   #28
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M Kick - Have Bonesmokers on hand most of he time I like it a lot. Good brisket and Butt rub but I use it differently than most other commercial rubs, I rub and hit the meat with extra Turbinado.
My rib and chicken rub is my own recipe, have it commercial mixed, they can mix it cheaper than I can, I buy it in 25 pound lots.
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Old 08-27-2004, 03:25 AM   #29
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Cheesecloth, who'd a thunk it?[/quote]

Been using a cheesecloth soaked in butter and white wine on turkey for a couple a years now. Never thought about using it on anything else. Thinking outside the box mod.
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