Well back home from long 2 days in Lee's Summit, MO. It was certainly an education. From how we cooked and the scores we got to the people around us:evil: Team next to us partied hard till 0430 this morning so between there shenanigans and the famous train that went by it seemed every couple minutes was a long no sleep night.
We took 47th out of 68 teams. Was hoping for the top half. Chicken which I figured would be my worse turn in took 21st. Ribs took 45th (next time use my own rub and sauce) looking back should not have switched things up at a comp. Brisket took 33rd and my biggest surprise and what I am so confused and unhappy about is pork took 66th:sad: So many people have commented on my pork butt when I have cooked it privately. Even traded some meat with some team and they all stated it was really good. Got 3 6's, 2 7's and 1 9 for taste so I have no idea.
But had a great time, met was great guys and learned several things. Biggest one is cooking in the backyard is nothing compared to comp cooking. Time to get ready for next one in August in Excelsior Springs, MO
We took 47th out of 68 teams. Was hoping for the top half. Chicken which I figured would be my worse turn in took 21st. Ribs took 45th (next time use my own rub and sauce) looking back should not have switched things up at a comp. Brisket took 33rd and my biggest surprise and what I am so confused and unhappy about is pork took 66th:sad: So many people have commented on my pork butt when I have cooked it privately. Even traded some meat with some team and they all stated it was really good. Got 3 6's, 2 7's and 1 9 for taste so I have no idea.
But had a great time, met was great guys and learned several things. Biggest one is cooking in the backyard is nothing compared to comp cooking. Time to get ready for next one in August in Excelsior Springs, MO