Carnivorous Endeavors BBQ
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- Joined
- Oct 13, 2010
- Location
- Carencro...
Well Brethren, I've killed two birds with my first KCBS stone. In our (fiancee and I) first KCBS competition at Sam's Club in Baton Rouge, La, we got our first call with 7th place chicken and my first DAL with Pork Butt.
It was a tough competition (no running water, had to bucket water to the site, no electricity for the first few hours in 90F+ heat in a tent on concrete...etc). I went in knowing that i had really poor ribs (ordered 4 racks from a competition meat monger and got 3 racks with awesome shiners right in the middle so i used local mixed matched ribs)and mediocre pork butts. I even ordered a waygu brisket...it turned up about .75" on one side of the flat & about 2.5" on the other. Once trimmed the 15 lbs turned to less than 9lbs with a decent fat cap left on so I had to go with a backup choice brisket. Can you believe the waygu vendor told me that it probably froze that way and would likely "Reshape" once thawed....wow.
Anyway, even with all the issues, We had a great time at the contest. Met some good people and great teams, Team Enoserve, Buttrub.com, Habitual Smokers, Pop's Blazin Smokers, Chix Swine Bovine (very friendly team who offered to help us setup and feed us pastalaya...wish we could have spent time talking with them but was worn out from the comp in tents at 100F inside.).
That Call was awesome but the DAL took all the call's wind out of my sail. Thought i had an awesome looking pork butt turn-in and thought the piece i tasted was good. Turns out i was pulling from two butts and i apparently loaded a box with flavorless undercooked pork. What a blow to the pride when i saw that DAL!!
Here are the pic's (we did clean up the boxes of sauce spots, wayward meat strings and garnish after the pics were taken) and scores.
Chicken (7th) 999 977 998 998 988 887
Ribs (20th) 876 987 879 988 878 998
Pork (DAL:doh 877 888 966 766 978 967
Brisket (11th) 988 988 988 776 988 988 (probably should have left out the burnt ends)
Suggestions are welcome...especially a good pork butt recipe...:becky:
It was a tough competition (no running water, had to bucket water to the site, no electricity for the first few hours in 90F+ heat in a tent on concrete...etc). I went in knowing that i had really poor ribs (ordered 4 racks from a competition meat monger and got 3 racks with awesome shiners right in the middle so i used local mixed matched ribs)and mediocre pork butts. I even ordered a waygu brisket...it turned up about .75" on one side of the flat & about 2.5" on the other. Once trimmed the 15 lbs turned to less than 9lbs with a decent fat cap left on so I had to go with a backup choice brisket. Can you believe the waygu vendor told me that it probably froze that way and would likely "Reshape" once thawed....wow.
Anyway, even with all the issues, We had a great time at the contest. Met some good people and great teams, Team Enoserve, Buttrub.com, Habitual Smokers, Pop's Blazin Smokers, Chix Swine Bovine (very friendly team who offered to help us setup and feed us pastalaya...wish we could have spent time talking with them but was worn out from the comp in tents at 100F inside.).
That Call was awesome but the DAL took all the call's wind out of my sail. Thought i had an awesome looking pork butt turn-in and thought the piece i tasted was good. Turns out i was pulling from two butts and i apparently loaded a box with flavorless undercooked pork. What a blow to the pride when i saw that DAL!!
Here are the pic's (we did clean up the boxes of sauce spots, wayward meat strings and garnish after the pics were taken) and scores.
Chicken (7th) 999 977 998 998 988 887
Ribs (20th) 876 987 879 988 878 998
Pork (DAL:doh 877 888 966 766 978 967
Brisket (11th) 988 988 988 776 988 988 (probably should have left out the burnt ends)
Suggestions are welcome...especially a good pork butt recipe...:becky: