birgey
Knows what a fatty is.
- Joined
- Nov 5, 2012
- Location
- glasgow,KY
Brethren and Sisters,
The International BBQ Festival in Owensboro,KY is coming up in May. There is a "Backyard Competition", and the categories are beef,pork,and chicken. Entry fee is only $50 (I need to find out if that's for EACH category, or just a flat entry fee). Anyway, I am seriously considering entering it, and it would be my first competition. I've gotten a name (Pa's Posse BBQ Team. Named after my dad).
I've got a couple of questions for you all...
Any tips,ideas, suggestions? Any pointers since it would be my first?
Also....cook time begins at 7am, with judging at 2pm. Not a lot of time, but it IS A "backyard " type event. I'm thinking about doing some whole chickens and pulling/shredding them. For beef, a local grocery store sells small beef briskets (real small...like 4 inches wide 6 inches long and 2-3 inches "tall"). I could do some of those for the beef category, or maybe a smoked meatloaf or smoke a few chucks? And for pork, I think I can get some racks of ribs done in that amount of time. Thoughts?
Thanks in advance!
The International BBQ Festival in Owensboro,KY is coming up in May. There is a "Backyard Competition", and the categories are beef,pork,and chicken. Entry fee is only $50 (I need to find out if that's for EACH category, or just a flat entry fee). Anyway, I am seriously considering entering it, and it would be my first competition. I've gotten a name (Pa's Posse BBQ Team. Named after my dad).
I've got a couple of questions for you all...
Any tips,ideas, suggestions? Any pointers since it would be my first?
Also....cook time begins at 7am, with judging at 2pm. Not a lot of time, but it IS A "backyard " type event. I'm thinking about doing some whole chickens and pulling/shredding them. For beef, a local grocery store sells small beef briskets (real small...like 4 inches wide 6 inches long and 2-3 inches "tall"). I could do some of those for the beef category, or maybe a smoked meatloaf or smoke a few chucks? And for pork, I think I can get some racks of ribs done in that amount of time. Thoughts?
Thanks in advance!