A Road to kcbs cook out.

[Derek]

I've should have taken more photo's but I was busy as heck helping.
This is the smoker we saw when we were half way to the cook out.
This smoker was propane drivien!

Setting Up the tent's ( took a break and snapped this.

Me & my bro finally got all 3 tents set up.

The Cooks Toast with the 17 year old HOOCH, And it was right before the pot luck dinner ( Dayam that stuff is addicting )

The pot luck dinner SPREAD.

Helped Jerry start his smoker.

&

It's WingTastic.

Throwing some Oak wood in the smokey Joe.

It's Wingtastic Time.

MOINK balls

Ah the actul event cooking. ( The Smoker I was using, Thank you Jerry )

Chicken All trimmed ( Thanks to Rich for teaching us the trimming techquec )

Chicken thighs pulled at 239*f

The turn in I made.

The Money Shot!

Jerry's Brisket.

Shanes Ribs ( Boy they were smoken ribs n TASTY.

 

[BBQchef33]

Sounds like u enjoyed yourself. one question.

Did you cook those thighs to 239? from the look of the sample, I'd say no.. u mean pit temp?

 

[Ron_L]

Thanks for the pictures, Derek! I bring my camera to every competition with the intent of taking lots of pictures. I always come home with just a handful :-D

Do you have a picture of your chicken box with the chicken in it?

Also, after every competition I ask myself three questions. I'd love to hear your answers to these questions...

1. Did you learn anything? (I like to learn something new each week if I can)
2. Did you take time to make new friends (I met some of my best friends through competitions. Folks like The Smokin' Scotsmen, for example.)
3. Did you have fun? (If it ever stops being fun, I'm staying home :-D)

To me, those are the truly important things.

 

[Derek]

Sounds like u enjoyed yourself. one question.

Did you cook those thighs to 239? from the look of the sample, I'd say no.. u mean pit temp?

Your right BBQchef, That was the chicken temp ( not pit temp at first )

We pulled them at 170*F they were done but very rubbery.

So we put them back on and for 45 minutes o an hour more, We checked it with a second thermo probe and it said 239*f so we pulled and got the turn in box ready.

And to answer your question Sir, Yes I loved it. Very nice people indeed! Except for one guy there he was a dick to everyone.

 

[Derek]

Thanks for the pictures, Derek! I bring my camera to every competition with the intent of taking lots of pictures. I always come home with just a handful :-D

Do you have a picture of your chicken box with the chicken in it?No I was too tired to deal with my iphone camera lol!

Also, after every competition I ask myself three questions. I'd love to hear your answers to these questions... ( No problem Ron glad you've asked them! )

1. Did you learn anything? (I like to learn something new each week if I can) I've learned I've made so many mistakes at home when I smoked, and a few in the comp.
2. Did you take time to make new friends (I met some of my best friends ( through competitions. Folks like The Smokin' Scotsmen, for example.) I did and I hoped I've made a few friends, I've met a lot of brethren and a few non forum people too
3. Did you have fun? (If it ever stops being fun, I'm staying home :-D) I hear what your saying Ron_L and I'm learning to be more respectful to people who helps you. ( Thank you guys for helping me and teasing people are not rude )

To me, those are the truly important things.

I agree with you Ron_L

 

[Derek]

Oh yes on a side NOTE, I've decided what smoker to finally get thanks to a gentleman & his wife for letting me really look at they're smoker.

I've decided to get a WSM 22.5 for brisket & butt. And now I'm associated member of the Great Lakes BBQ Association!

 

[Ron_L]

Oh yes on a side, I've decided what smoker to finally get thanks to a gentleman & his wife for letting me really look at they're smoker.

I've decided to get a WSM 22.5 for brisket & butt.

Good choice! You won't regret it. One of the best parts of going to competitions is getting to see all of the different smokers!

Are you planning on more competitions? We currently have a couple of Michigan comps on our schedule so maybe we will have a chance to meet. We're planning on coming to Grand Rapids and Silver Lake (Mears) so far.

BTW, if you do decide to cook more comps, I suggest taking a picture of your turn in boxes for two reasons...

1. Sometimes little things that can affect your appearance score will show up better in a picture. We always take a quick shot of the box and then fix a couple of things based on the picture.
2. You can look at them later when you have more time and can learn a lot. If we get unusual appearance scores (one brisket box we got 999955 in appearance!) you can go back and either see what those last two judges saw, or you have photographic evidence that they must have been blind :becky:. Being serious, it is good to go back and look again to see what you can improve. You can also post the boxes here for critique if you want to. Not everyone feels comfortable doing this.

 

[MilitantSquatter]

congrats derek..

sounds like you had a good time and learned in the process. Not much more you can ask for.

 

[Derek]

Good choice! You won't regret it. One of the best parts of going to competitions is getting to see all of the different smokers!

Are you planning on more competitions? I am, I got the bug pretty bad Ron.

We currently have a couple of Michigan comps on our schedule so maybe we will have a chance to meet. We're planning on coming to Grand Rapids and Silver Lake (Mears) so far. ( I will be doing the kingsford comp here soon and I may be able to meet you at one of the comps. )

BTW, if you do decide to cook more comps, I suggest taking a picture of your turn in boxes for two reasons... ( I know I apologize for not taking the photo od the whole box, I was too tired )

1. Sometimes little things that can affect your appearance score will show up better in a picture. We always take a quick shot of the box and then fix a couple of things based on the picture. ( I will post them as soon as possible )
2. You can look at them later when you have more time and can learn a lot. If we get unusual appearance scores (one brisket box we got 999955 in appearance!) you can go back and either see what those last two judges saw, or you have photographic evidence that they must have been blind :becky:. Being serious, it is good to go back and look again to see what you can improve. You can also post the boxes here for critique if you want to. Not everyone feels comfortable doing this.

Very cool, I will do that from now on. And Ron I got more respect now for all the people on the forum & and people in general. I'm stoked for the next comp.

 

[Frank Sacco]

239*.... Ouch!!! Did you atleast get bite through skin?

Did you get a chance to meet "The Bull"? Any pics of the grand affair?

 

[Derek]

239*.... Ouch!!! Did you atleast get bite through skin?

Did you get a chance to meet "The Bull"? Any pics of the grand affair?

I did get a chance to meet him right before the award's ceremony, And hes a very nice guy. We chatted about 10 minutes.

I hope to see him and the others soon.

By the way 239*f was good though it was FARKING juicer then our juicy lucies.

 

[Ron_L]

I forgot about Kingsford! We're signed up for that one too!

 

[Derek]

I forgot about Kingsford! We're signed up for that one too!

Then I will see you there Ron.

with a wsm.

 

[Frank Sacco]

I did get a chance to meet him right before the award's ceremony, And hes a very nice guy. We chatted about 10 minutes.

I hope to see him and the others soon.

By the way 239*f was good though it was FARKING juicer then our juicy lucies.

What's a Juicy Lucy?

 

[drbbq]

So how did the chicken place?

 

[MilitantSquatter]

What's a Juicy Lucy?

get with the program Sacco.

juicy lucy's are the best homemade burgers in Traverse City, MI made by Derek.

http://www.bbq-brethren.com/forum/showthread.php?t=81967&highlight=juicy+lucy

 

[Ron_L]

So how did the chicken place?

Good point, Ray! Does anyone have the results? I know that it was a fun cook, but someone had to be keeping track :becky: So far I've heard that Bubba took first place in brisket and Rich Parker took second in chicken.

 

[Rich Parker]

Walt and Theresa from the Smokin Scotsmen will be posting the results soon.

This was a great event and was ran extremely well. The potluck dinner was enough to feed a small country.

 

[The_Kapn]

Sounds like a great time!

Glad you enjoyed it.

TIM

 

[Frank Sacco]

get with the program Sacco.

juicy lucy's are the best homemade burgers in Traverse City, MI made by Derek.

http://www.bbq-brethren.com/forum/showthread.php?t=81967&highlight=juicy+lucy

Thanks Mr Squatter... I had absolutely no clue! :becky:

That's the mother load of all burgers in MI! Great work Derek