It was the Amatuer Applewood Smokeoff at Mann's Orchard in Metuen Ma. there where 12 teams. But one was a pro/caterer and bbq team dont know how he got in but he crushed every one took first in every category and took home the the Traguer Texan.mgp, congrats on the showing. What was the competition event you did? How many teams.
What size are these clamshells? Everything seems really crowded.
I believe they where 9X9 they where tapered quite abit the bottoms maybe 8X8
It was the Amatuer Applewood Smokeoff at Mann's Orchard in Metuen Ma. there where 12 teams. But one was a pro/caterer and bbq team dont know how he got in but he crushed every one took first in every category and took home the the Traguer Texan.
What size are these clamshells? Everything seems really crowded.
Well hello Smelly Pits! Nice looking boxes you have there and congrats on your placings. I was there too as Meat and Three and the pro team was Transformer BBQ, business partners with I Smell Smoke. Heavy hitters for sure.
I do need to correct you on one point though. They did not get first in all categories. The brisket, surprisingly enough, was mine.
your boxes look good. but my notes would be...
more uniform chicken. it also looks dark(mine always did too, until i just changed it)
ribs do look nice, but i don't see much pullback. were they tender enough?
pork looks excellent, but i'd lay out the pulled, and put the MM on top, instead of garnishing it with the pulled.
brisket looks very well done(i had to stuff mine in there too last year, them boxes are small)but posibbly a thinner slice. they look a touch thick(when i get this right i'll let you know how to do it!)
but damn, you put 11 amatuer competitors against transformers? FORGET IT...
overall though, you did some really nice cooking. congrats and good luck in the next one.
btw, did they serve the midnight lemoncello?
and did you have FUN!!!???
Same here on the chicken CallMeThree I cooked 28 and those where my six smallest ones. We kind of struggle with the brisket haven't had the perfect one yet... any advise on them would be great!! after all you guys did put him in his place with your brisket!!!Best of luck with the rest of your season!!Hello Mr. Pits -- I am the other half of Meat and Three that attended. Well done on the boxes. I think they look great. Your total score was really, really close to ours and even closer to Divine Swine. It was virtually a dead heat for places 2 through 4. Personally, I'd give extra points (if possible) for using the drums. I think that is way cool.
For everyone -- this was a "no garnish" competition, and it wasn't under KCBS rules/criteria. "Independent" is how I would put it. I think we struggled with the boxes a little. It was near impossible to place anything in the box without getting sauce smears that couldn't be cleaned up.
Box size -- the organizers did call these "9 inch boxes", and they were 9x9 at the top, tapering to 8x8 or less. It is a really tiny box. Not much "dome area" with the lid. It was difficult to work with these boxes. We had to shift from larger chicken thighs to smaller ones because of the box size. Luckily, we'd done several, and could pick and choose thighs.
Hope to see you around -- I thought this weekend was fun. As Smokin' D (not to be confused with the team called "Smokin' Ds", who came in last) said, we'll be at Old Orchard Beach and the Harvard Fall Festival.