SS454
Well-known member
- Joined
- Aug 31, 2009
- Location
- Lindsbor...
Hey all, I was wondering if my fellow brethren would offer some advice. We cooked the When Pigs Fly comp in McPherson, KS this weekend and overall we sucked! Instead of taking a step forward we took 2 steps back.
Our pork and ribs totally bombed, ribs 29th out of 33 and pork 32. The last comp we did we were middle of the pack on these two meats, I believe 13 in pork and ribs got 26th out of 32 even though we only put 6 ribs in the box and 2 were hanging together by a piece of bark (1's appearence).
The one cardinal rule we broke was we switched rubs from our old reliable to a commercial and the bark on the pork was like leather even after foiling for a couple hours. And we cooked the pork on our new GMG Whole Hog instead of the tucker cooker. Appearence and taste had several 6's and 7's. Texture was okay. We submitted pulled, lightly sauced and chunks dipped in sauce. The sauce was our rasberry chipotle that we have done decent with in the past, diluted with rasberry/cranberry juice.
The ribs we also used the new rub otherwise I cooked them identical to how I have in the past. The judges hated the taste (2-6's and 2-7's!), where we got all 8's and 9's last time.
Lesson we learned - don't try new things at Comps!!!
Got our first call in Chicken (8th) though after being right on the line for quite awhile.
Here are pictures of our turn-ins, let me know what you think. I didn't think the pork looked great but was it 6 worthy? ray:
We are cooking the Garden City, KS comp in a month and we would like to take a step forward from this one.
Pictures are Pork, Ribs, Chicken (guess how it's prepped?), Brisket. Cell phone pics, sorry:doh:
Our pork and ribs totally bombed, ribs 29th out of 33 and pork 32. The last comp we did we were middle of the pack on these two meats, I believe 13 in pork and ribs got 26th out of 32 even though we only put 6 ribs in the box and 2 were hanging together by a piece of bark (1's appearence).
The one cardinal rule we broke was we switched rubs from our old reliable to a commercial and the bark on the pork was like leather even after foiling for a couple hours. And we cooked the pork on our new GMG Whole Hog instead of the tucker cooker. Appearence and taste had several 6's and 7's. Texture was okay. We submitted pulled, lightly sauced and chunks dipped in sauce. The sauce was our rasberry chipotle that we have done decent with in the past, diluted with rasberry/cranberry juice.
The ribs we also used the new rub otherwise I cooked them identical to how I have in the past. The judges hated the taste (2-6's and 2-7's!), where we got all 8's and 9's last time.
Lesson we learned - don't try new things at Comps!!!
Got our first call in Chicken (8th) though after being right on the line for quite awhile.
Here are pictures of our turn-ins, let me know what you think. I didn't think the pork looked great but was it 6 worthy? ray:
We are cooking the Garden City, KS comp in a month and we would like to take a step forward from this one.
Pictures are Pork, Ribs, Chicken (guess how it's prepped?), Brisket. Cell phone pics, sorry:doh: