sdbbq1234
is Blowin Smoke!
- Joined
- Feb 11, 2010
- Location
- Northern VA
Ok so, the wife and me did our trial run cooking for a comp last Sunday.
First off, for all those who do this and make it look easy, MY HATS OFF TO YOU!!!!
I gotta say, I thought that doing a trail run would be easy. For the most part, we had all our cooking times & temps down and thought it would be easy.
Don’t know what went wrong. I think I looked like 3 monkeys trying to screw a football. Wifey said I was over thinking everything. Time lines went to heck in a hand-bag, stuff was cotton-mouth dry, etc, etc, etc.....
And, making the boxes??? WTF??!!! Not as easy as we thought…..
We (I) got more work to do for the comps coming up.
Anyways, here are some pics. Any and all feedback is welcome. Brisket was dry as a bone! Pork, again, dry! Ribs, terrible in my opinion. Chicken not bad.
Also, what the heck is with the white bone ends on these ribs? Any ideas or thought? I bought these pre-cut. BTW, never, NEVER EVER buy St. Louis ribs. Always, cut your own. Just my thoughts.
wallace
First off, for all those who do this and make it look easy, MY HATS OFF TO YOU!!!!
I gotta say, I thought that doing a trail run would be easy. For the most part, we had all our cooking times & temps down and thought it would be easy.
Don’t know what went wrong. I think I looked like 3 monkeys trying to screw a football. Wifey said I was over thinking everything. Time lines went to heck in a hand-bag, stuff was cotton-mouth dry, etc, etc, etc.....
And, making the boxes??? WTF??!!! Not as easy as we thought…..
We (I) got more work to do for the comps coming up.
Anyways, here are some pics. Any and all feedback is welcome. Brisket was dry as a bone! Pork, again, dry! Ribs, terrible in my opinion. Chicken not bad.
Also, what the heck is with the white bone ends on these ribs? Any ideas or thought? I bought these pre-cut. BTW, never, NEVER EVER buy St. Louis ribs. Always, cut your own. Just my thoughts.
wallace