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aawa
07-21-2014, 10:08 PM
Well Saturday was the big practice cook for Sublime Smoke! We had it at my house and setup in my neighbors and mine driveway. We measured out 25x25 and it was more than enough to get everything to fit. One thing I did though was keep the pits on the flatter part of the drive way as opposed to cooking by the canopies because of the slant.

http://i.imgur.com/PIRLnn4.jpg

The cookers we are going to bring to the comp are my Sublime Smoke UDS, Jamaicamon (Matt) WSM, and one of my performers. The extra performer was there to cook breakfast, as well as an extra cooker because we cooked extra meat to serve everybody. We got the pits started at 5am, then setup camp.
https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xpf1/t1.0-9/10389655_10152543684826223_1393553465288315951_n.j pg

Some beauty shots that my buddy Rob took with his DSLR. Some of them you can catch the thin blue coming out of the cookers. Yes I have a problem and require Marty Leach handles on all my cookers!
http://i.imgur.com/TNm9mHQ.jpg
http://i.imgur.com/ED6uS3x.jpg
http://i.imgur.com/vL0Xo4d.jpg
http://i.imgur.com/Ef3NjCe.jpg

My UDS thermo showing 250, but center grate is at 305.
http://i.imgur.com/Kp5wiAS.jpg

My lovely welders glove showing thier wear.
http://i.imgur.com/rp3awJd.jpg

Fuel was KBB and Kroger Lump (Royal Oak Lump) and Pecan wood. I kicked the other wood I had in my garage and stuff Matt brought over. (Hickory, Cherry, and Grape) along with the ash can which will be important for the comp.
http://i.imgur.com/ZwTpOdx.jpg

Rubs and other herbs/spices. Some of them are place holders, till I find other containers for the rubs other than a plastic bag.
http://i.imgur.com/xANcEz0.jpg

Going over with Kyle and Matt, how I trim up spare ribs to St. Louis cut. All the other meats were trimmed the night before by Matt and I, to save time. I am going to be trimming all the meats prior to the comp so that we can ensure we are not rushed and make good clean cuts.

1st - knock it down to a KC Cut by taking off the breast bone.
http://i.imgur.com/hlHc1z9.jpg
http://i.imgur.com/q1CI2Kj.jpg

2nd - Find the longest bone in the rack, and make the cut from that bone straight across.
http://i.imgur.com/u9UtQ4u.jpg

3rd - Turn rack around and bring the cut down. Make sure the cut is straight and the rack is rectangular.
http://i.imgur.com/y3BO8QN.jpg

4th - Trim the tail to square it up. Then trim any excess fat.
http://i.imgur.com/PmjjINv.jpg

5th - Peel the membrane off.
http://i.imgur.com/xyzr9qU.jpg

6th - Throw it in the pan until all the rest of the ribs are trimmed.
http://i.imgur.com/pW6ysfj.jpg

Shots of the 2 briskets, 2 out of 4 pork butts, and 2 out of 4 racks of ribs before before wrapping, and pans of chicken getting the squeeze butter treatment before the cooler (drum sticks were just for eating, will be doing just thighs in the comp)
http://i.imgur.com/sfc6ntz.jpg
http://i.imgur.com/2D6mLYN.jpg
http://i.imgur.com/IbYHBMT.jpg
http://i.imgur.com/hOi8Khd.jpg

The team gabbing during some down time. I'm on the left, Matt (Jamaicamon) in the middle and Kyle on the right.
http://i.imgur.com/d0thFFB.jpg

Other shots of us pretending to do work. How can we consider this work, it was fun!
http://i.imgur.com/zWmsbYy.jpg
http://i.imgur.com/3Fio8ki.jpg
http://i.imgur.com/hDRX5Gu.jpg
http://i.imgur.com/LKkzN8y.jpg
http://i.imgur.com/zwWZfNb.jpg

Chewing the fat with the neighbors. Even when the rain came down for 30mins!
http://i.imgur.com/yBbfxPi.jpg
http://i.imgur.com/wb147ku.jpg
http://i.imgur.com/T1qR0kn.jpg

Some gratuitous food porn shots.
http://i.imgur.com/m4F2zKu.jpg
http://i.imgur.com/6lPdiWe.jpg
http://i.imgur.com/TY8zAg0.jpg
http://i.imgur.com/MphkO7F.jpg
http://i.imgur.com/5d7IaFi.jpg
http://i.imgur.com/1RBq1Pw.jpg
http://i.imgur.com/jH5dF0t.jpg
http://i.imgur.com/fAqE7Me.jpg
http://i.imgur.com/gXNNck0.jpg
http://i.imgur.com/NQk3hXZ.jpg

And the practice turn in boxes we built. I know we need to work on presentation a little bit more, but this was the first time I ever did this, so I would place and then move and it ended up being a mess.

Chicken Box - I was pretty happy with the way the chicken appearance was.
http://i.imgur.com/Acc2ZXe.jpg

Pork box - Chopped, pulled, and Money Muscle. I was pretty happy with this box.
http://i.imgur.com/hzi9sks.jpg

Rib Box - I touched the one on the bottom left. They were a little too saucy I think and the rubs could of been organize better and placed better.
http://i.imgur.com/p2j5Gq0.jpg

Brisket Box - i should of stopped with just the flat slices. But I wanted to see how the point cubes would fit in there. I also think we went too heavy with the sauce.
http://i.imgur.com/BH8nskQ.jpg
http://i.imgur.com/LT1C81R.jpg

A very happy and drunk Matt
http://i.imgur.com/MHIQMXQ.jpg

And a very happy doge.
http://i.imgur.com/kufWBwL.jpg

Overall the neighbors, co-workers, and friends that came enjoyed everything. They top 2 sauces everybody loved were the 50/50 Blues Hog/Blues hog Reg and Plowboys Sweet 180.

I was very happy with the practice run. My timeline was spot on. I think we put out great bbq for the taste and tenderness criteria. This was probably the best brisket and ribs that I have ever cooked. We need to tighten up the appearance but we made sure we were able to get the boxes built within 20 minutes, so that gives us a 5-8min window of error. And we were able to list out stuff that we didn't think about what we needed to bring with us. It wasn't a perfect run, but it put us on the right path.

I am looking forward to August 22nd!

Thanks for looking at this ridiculously long thread.

aawa
07-21-2014, 10:14 PM
P.S. Please give brutal and honest critiques on appearance of the boxes. It is greatly appreciated to know what I can improve upon with it.

c farmer
07-21-2014, 10:16 PM
I know nothing about comps but that meat all looks good to me.

Have fun and good luck.

deguerre
07-21-2014, 10:18 PM
Oooooooo Weeeeeeeeee,Son!!!

aawa
07-21-2014, 10:27 PM
I know nothing about comps but that meat all looks good to me.

Have fun and good luck.

I am definitely going to have fun! I am happiest whenever I am able to cook. Even though it was a long day 430am-130am, and then a long day of sunday clean up, I had so much fun!

Oooooooo Weeeeeeeeee,Son!!!

Ya heard!!!!!

Happy Hapgood
07-21-2014, 10:37 PM
P.S. Please give brutal and honest critiques on appearance of the boxes. It is greatly appreciated to know what I can improve upon with it.

OK, You asked for it...



















































































































































































































































This is the best post I've ever seen on The BBQ Brethren! Great food, cook, Friends and Yes. Comp Quality IMHO! Rock On Guys! :thumb::thumb::thumb:

ShencoSmoke
07-21-2014, 10:37 PM
Looks great, from what I have seen from other first time teams (including me 3 years ago), you are WAY ahead of the curve. You are correct about the amount of sauce, and I would avoid "forming" your chopped (I have seen dq's with mounds, even though it's legal) but other than that go get you a trophy. I know must comp guys will tell you not to expect much first time out, I think I that's BS. Work hard (which you have clearly done) and go out there and try to end up on top. You can do it.

pjtexas1
07-21-2014, 10:41 PM
Everything looks great to me.
I don't do comps but you asked for honesty so here goes...
Ribs were not sliced evenly. May matter or may not but if the idea is perfection then that minor detail may help.
Brisket looked over-sauced but you already called that one. Again, I think you did a great job. I can't even dream about turning out food that looks that good. Good luck on your first comp. It looks like your a seasoned pro.

ssv3
07-21-2014, 10:49 PM
^^^^+1

You're a winner in my book man. No need to compete. All of it is killer.

aawa
07-21-2014, 10:58 PM
OK, You asked for it...



This is the best post I've ever seen on The BBQ Brethren! Great food, cook, Friends and Yes. Comp Quality IMHO! Rock On Guys! :thumb::thumb::thumb:

Thank you so much. It was a great day. Great pratice, great food, and most of all, spending time with great friends.

Looks great, from what I have seen from other first time teams (including me 3 years ago), you are WAY ahead of the curve. You are correct about the amount of sauce, and I would avoid "forming" your chopped (I have seen dq's with mounds, even though it's legal) but other than that go get you a trophy. I know must comp guys will tell you not to expect much first time out, I think I that's BS. Work hard (which you have clearly done) and go out there and try to end up on top. You can do it.

Thanks for the info. That was one thing we were talking about for the chopped. When I formed the mound and put it in, myself and my teammates said it looks like it came out of an ice cream scooper. I will have to work on a way to present it so it looks better and more natural.

I am also not expecting to win, but the team is working hard and practicing each weekend so we put our best foot forward. A side of me wants to place high in each category and turn heads, and have the seasoned teams to ask, who the heck is Sublime Smoke. I know though that it is all about execution on game day, and the experienced teams have their processes down, where we lack that and makes it that much more of a challenge. I still will always strive to do my best, but I will never be upset where I finish in the standings.

P.S. Are you doing the competition in Hampton, VA at the VACarShow.com? That is where Sublime Smoke is making our debut!

Everything looks great to me.
I don't do comps but you asked for honesty so here goes...
Ribs were not sliced evenly. May matter or may not but if the idea is perfection then that minor detail may help.
Brisket looked over-sauced but you already called that one. Again, I think you did a great job. I can't even dream about turning out food that looks that good. Good luck on your first comp. It looks like your a seasoned pro.

Thanks for the kind words. When doing the box building, I felt super rushed as I wasn't sure what 20 minutes felt like. I think that sense of urgency spread into Kyle when we were box building, which upped the intensity, and then magnified into me, and over and over, that we rushed entirely way to much. The practice made me realize that there is plenty of time, so slow down, take deliberate actions, and do it right. I think if I am able to calm myself down, my calm energy will spread to my teammates and we will do much better. I am actually going to do a couple of timed builds each weekend, when I practice my cooking technique. I have a stop watch with time and going to try to get it done in 20-25 minutes. Also at work, when I am focused on working on something, I am setting my 25minute timer. This allows me to know what 25 minutes feels like when I'm under some stress, so I get a better feel of internal timing.

aawa
07-21-2014, 11:02 PM
^^^^+1

You're a winner in my book man. No need to compete. All of it is killer.

Thanks! I actually didn't care if I competed or not. My co-worker actually asked me every day for the better part of a month to do the comp with him. When I make a commitment in anything, I try to make sure I give it my 100%, that way when I'm done, I'm 100% satisfied with my work. And so I am channeling all of my energy and focus on this. Even if we finish DAL, I can walk away with my head held high and proud of what we did.

thunter
07-21-2014, 11:05 PM
Everything looks fantastic! Very nice turn in boxes. :-D

ssv3
07-21-2014, 11:07 PM
I say you gave it 110% and you guys are off to great start. Great thread.

ShencoSmoke
07-21-2014, 11:19 PM
I won't be at that comp, next one for me is Harrisonburg, va. I've been catering and vending most weekends to pay for my comp habit.

Couple thoughts for you. First, one thing I learned from a top national team that helped me the most was that what you do in the last few minutes before turn in can be more important than what you did the previous 24 hours. The top teams in the country are experts at adjusting at the last minute if needed, or maybe more importantly they avoid making stupid last minute mistakes (adding too much salt, trying something new and untested, etc.). Things will go sideways at some point, when they do stay calm and do the best you can to get thing back on track.

As far as the uneven ribs, that is always an issue for us. We are on a tight budget so we only cook 3 racks and they are usually not all perfect racks with straight bones. If the bones are angled you are forced to cut at angles to maintain even meat on both sides. You can sometimes hide angled cut ribs in the back row if needed.

aawa
07-21-2014, 11:23 PM
I won't be at that comp, next one for me is Harrisonburg, va. I've been catering and vending most weekends to pay for my comp habit.

Couple thoughts for you. First, one thing I learned from a top national team that helped me the most was that what you do in the last few minutes before turn in can be more important than what you did the previous 24 hours. The top teams in the country are experts at adjusting at the last minute if needed, or maybe more importantly they avoid making stupid last minute mistakes (adding too much salt, trying something new and untested, etc.). Things will go sideways at some point, when they do stay calm and do the best you can to get thing back on track.

As far as the uneven ribs, that is always an issue for us. We are on a tight budget so we only cook 3 racks and they are usually not all perfect racks with straight bones. If the bones are angled you are forced to cut at angles to maintain even meat on both sides. You can sometimes hide angled cut ribs in the back row if needed.

Thanks for the advice and the great tips! I will definitely take that into account. I was very happy with the way the ribs cooked, but unhappy about the appearance. I think I am going to pick up a rack or two this weekend and practice those. The more I look at that picture to determine what I could do better, the more I want to practice.

ShencoSmoke
07-21-2014, 11:28 PM
Thanks for the advice and the great tips! I will definitely take that into account. I was very happy with the way the ribs cooked, but unhappy about the appearance. I think I am going to pick up a rack or two this weekend and practice those. The more I look at that picture to determine what I could do better, the more I want to practice.

I we have good racks we do well, if we have lousy racks we do not so well, simple as that. If you are buying 3 rack cryo's and can afford it buy 6 racks and only take the best 3 to the comp. freeze the other 3 for home use.

aawa
07-22-2014, 07:18 AM
I we have good racks we do well, if we have lousy racks we do not so well, simple as that. If you are buying 3 rack cryo's and can afford it buy 6 racks and only take the best 3 to the comp. freeze the other 3 for home use.

That is a great idea. I'll let my teammates know if they get any racks and they have straight bones to save them for the comp.

SpartaChris
07-22-2014, 07:45 AM
I tried to check it out, but all but one of your images is broken. Did you move them by chance?

aawa
07-22-2014, 08:12 AM
I tried to check it out, but all but one of your images is broken. Did you move them by chance?

I didn't move them. I have them hosted on imgur. If you are trying to look at them from work, your work might have that site blocked.

thesemicullen
07-22-2014, 08:42 AM
That pork box is immaculate. You might even say ... sublime :mrgreen:

Seriously though, I loved the pork box. You would not be in any trouble with a formed mound like that anywhere around here.

The ribs look to be a little heavy on sauce and maybe a bit off-kilter, but they're still an easy 8 from me. Chicken also looks great, another 8/9. Brisket looks great with and w/out the chunks, but I think your slices look so good by themselves, I would have presented them w/out - 9s all day on that box.

headbanger
07-22-2014, 08:49 AM
Man, I really need to find a neighbor like you! Everything looks awesome! :thumb:

Roadharley2
07-22-2014, 08:50 AM
Great Post. I'm also a newbie looking at doing a comp. this fall. Your post sure raises the bar for my expectations.

aawa
07-22-2014, 10:12 AM
That pork box is immaculate. You might even say ... sublime :mrgreen:

Seriously though, I loved the pork box. You would not be in any trouble with a formed mound like that anywhere around here.

The ribs look to be a little heavy on sauce and maybe a bit off-kilter, but they're still an easy 8 from me. Chicken also looks great, another 8/9. Brisket looks great with and w/out the chunks, but I think your slices look so good by themselves, I would have presented them w/out - 9s all day on that box.

Thanks for the feed back. I'm trying to find pictures where you get the whole box from overhead and going to post them on BBQcritic so I can get more feed back.

Man, I really need to find a neighbor like you! Everything looks awesome! :thumb:

You don't need a neighbor like me, you need to be that neighbor! :)


Great Post. I'm also a newbie looking at doing a comp. this fall. Your post sure raises the bar for my expectations.

I have personally watched countless hours of youtube videos on trimimng meats, building boxes, and what to bring to your comps. Daryl Mast has some really good videos out where he followed Sin City Smokers at the Jack one year. I figured lot of theory watching and hten lots of practice. I have been practicing chicken thighs each weekend for over a month!

legendaryhog
07-22-2014, 10:14 AM
Looking good guys. Especially chicken box. Looks are only one category of judging though, so even if some of your boxes don't look "perfect" (whatever that is), you could get great scores taste and tenderness (I assume this is a KCBS event???). Appearance is the lowest weighted score: Appearance - .5600, Taste – 2.2972, Tenderness - 1.1428. That brisket flat looked really nice.

One suggestion, and I don't know how many teams do this, but it is always nice to throw in an extra portion (extra rib or thigh) for the person who oversees the table of six judges that will get your box so they can get a taste for volunteering their time.

aawa
07-22-2014, 10:21 AM
Looking good guys. Especially chicken box. Looks are only one category of judging though, so even if some of your boxes don't look "perfect" (whatever that is), you could get great scores taste and tenderness (I assume this is a KCBS event???). Appearance is the lowest weighted score: Appearance - .5600, Taste – 2.2972, Tenderness - 1.1428. That brisket flat looked really nice.

One suggestion, and I don't know how many teams do this, but it is always nice to throw in an extra portion (extra rib or thigh) for the person who oversees the table of six judges that will get your box so they can get a taste for volunteering their time.

I knew that appearance is the lowest weighted. I worked hard on the taste and tenderness, but I also want to get as many points for the appearance. This cook went really well for taste/tenderness of all 4 categories. I can honestly say that the brisket and ribs were probably some of the best I have cooked to date. Chicken and pork were very good also, I think I can improve it, but I was happy with it. I have been practicing every weekend working on my cooking process to try to get my taste and tenderness on point.

Ron_L
07-22-2014, 11:21 AM
That looks like a great time, and it sounds like you got out of it what you needed in terms of extra stuff, missing items, timeline, etc.


Now, for the boxes. First, I wish you had pictures of all of the boxes from the angle that a judge would look at them at the table. It looks like the chicken and ribs are from that angle.

I like to give my opinion on pictures of boxes in two parts...

1. Table score. At the table I would get 10 seconds or so to look at it.
2. Picking nits score :-D I can stare at the picture and pick it apart :rolleyes:

Chicken
Table Score - 8
Nit Picking - The color looks a little orange and the sauce looks too heavy. It's also a little blotchy. Finally, the pieces are not very uniform. Uniform pieces make the box look better but also help the chicken cook evenly across pieces.

Ribs
Table score - 7 or 8
Nit picking - The sauce looks too heavy and uneven. The cuts are not even and the pieces are not placed in the box very neatly. There is a chunk of something on the left hand rob in the top row that should be removed.

Pork - Table score - 8
Nit picking - Sauce looks a little heavy. The slices look good but I'm not seeing them at the same angle as I would at the table so it's hard to tell. The tubes could use some clean up, get rid of loose pieces of met, mostly. The bowl shaped dome of pulled pork doesn't look good to me. It's not appetizing. You would be better off with a neat, but freeform pile of pork IMHO.

Brisket
Table score - 8 or 9 (depends on the face of the slices)
Nit picking - It's hard because of the angle, but I'm thinking an 8 because the little I can see of the first slice looks like the sauce is blotchy and there are bits of stuff on there, and the slices are not arranged uniformly. Also, the slices look thicker than "normal". Typically a slice should be the thickness of a pencil. Finally, around here, brisket is typically presented without sauce, or with very little sauce. I'm not sure what scores well in your area.

The box with the cubes looks good, but the same comments above apply.

Overall, the garnish is uneven and there is some yellow parsley in there. It's not supposed to be scored, but it takes away from the overall perception of the box.

aawa
07-22-2014, 01:08 PM
That looks like a great time, and it sounds like you got out of it what you needed in terms of extra stuff, missing items, timeline, etc.


Now, for the boxes. First, I wish you had pictures of all of the boxes from the angle that a judge would look at them at the table. It looks like the chicken and ribs are from that angle.

I like to give my opinion on pictures of boxes in two parts...

1. Table score. At the table I would get 10 seconds or so to look at it.
2. Picking nits score :-D I can stare at the picture and pick it apart :rolleyes:

Chicken
Table Score - 8
Nit Picking - The color looks a little orange and the sauce looks too heavy. It's also a little blotchy. Finally, the pieces are not very uniform. Uniform pieces make the box look better but also help the chicken cook evenly across pieces.

Ribs
Table score - 7 or 8
Nit picking - The sauce looks too heavy and uneven. The cuts are not even and the pieces are not placed in the box very neatly. There is a chunk of something on the left hand rob in the top row that should be removed.

Pork - Table score - 8
Nit picking - Sauce looks a little heavy. The slices look good but I'm not seeing them at the same angle as I would at the table so it's hard to tell. The tubes could use some clean up, get rid of loose pieces of met, mostly. The bowl shaped dome of pulled pork doesn't look good to me. It's not appetizing. You would be better off with a neat, but freeform pile of pork IMHO.

Brisket
Table score - 8 or 9 (depends on the face of the slices)
Nit picking - It's hard because of the angle, but I'm thinking an 8 because the little I can see of the first slice looks like the sauce is blotchy and there are bits of stuff on there, and the slices are not arranged uniformly. Also, the slices look thicker than "normal". Typically a slice should be the thickness of a pencil. Finally, around here, brisket is typically presented without sauce, or with very little sauce. I'm not sure what scores well in your area.

The box with the cubes looks good, but the same comments above apply.

Overall, the garnish is uneven and there is some yellow parsley in there. It's not supposed to be scored, but it takes away from the overall perception of the box.

Thanks for the insight! It helps a ton on what to look for when doing the box up. As for the parsley, I knew the discoloration was going to be mentioned. We just ran out of parsley and I know to buy more! I do know I have to work on having it sit and not get crushed down when putting the meat on it. I tried using leaf lettuce cut into medallion shapes, but that didn't work to well, this weekend I am going to try something else to help with the appearance.

I was hoping to have better full on pictures of the boxes, but my buddy had to move around etc and got them from different angles. My teammate has pictures and I asked for him to send them. Once I get them I will update them to this thread, as well as post them onto bbqcritic to get more input from others.

1buckie
07-22-2014, 01:34 PM
good show !!!!

Your ribs, in particular look way better than a practice of just awhile ago.....

"take deliberate actions"........from the time you pull out of the driveway to head to the event........SET your intention......maybe take a short few minutes of silence with your mates to do this......it will help later when the crazy rush points start to happen, just remind each other that you are calm, cool, collected & have SET your intention to do your best............

"This allows me to know what 25 minutes feels like when I'm under some stress, so I get a better feel of internal timing."


excellent idea.......................

You're on to everything that makes a difference, or someone has pointed it out already......the "internals"....clock, calmness, etc. are all I had to add..............

USMC
07-22-2014, 01:39 PM
All looked great from here!

Not sure if it helps, but that UDS thermo you thought was at 250 was actually at 275.

Great looking practice cook!

Uncle JJ
07-22-2014, 01:58 PM
aawa,
Congrats on getting into the competition game! You've been really kind to give me advice along the way. Man, I think that is one heck of a practice cook! Seems to me that saucing and boxing are the only areas you need to improve. That brisket looks perfect. I predict you'll be getting some calls in August! Wish I could be there to share in the festivities. Good luck, brother!

Ron_L
07-22-2014, 02:13 PM
Thanks for the insight! It helps a ton on what to look for when doing the box up. As for the parsley, I knew the discoloration was going to be mentioned. We just ran out of parsley and I know to buy more! I do know I have to work on having it sit and not get crushed down when putting the meat on it. I tried using leaf lettuce cut into medallion shapes, but that didn't work to well, this weekend I am going to try something else to help with the appearance.



We buy more parsley than we need just so that we have enough of a similar color for each box. If you get stuck with off color parsley, put it under the meat and keep the good stuff for the part of the box that shows.

One note... Be careful cutting medallions out of leaf lettuce. If the medallions include the lettuce core, that is illegal garnish. Only leaves can be used.

12) Garnish is optional. If used, it is limited to chopped, sliced, shredded or whole leaves of fresh green lettuce, curly parsley, flat leaf parsley and/or cilantro. Kale, endive, red tipped lettuce, lettuce cores and other vegetation are prohibited. “Illegal” garnish shall receive a score of one (1) on Appearance.

druss2001
07-22-2014, 02:16 PM
I'm not judge nor a competitor, just a backyard smoker but from what I have read/seen on the bbq critic website, a suggestion mentioned for ribs was to keep the 'fingernails', where the meat pulled back from the end of the bone, down in the box. This will help with the appearance. With them up, the eye is attracted to them and may take away from the appearance.

Everything else was amazing to look at. You definitely are on the right track to getting a 'call'.

Dave

Moose
07-22-2014, 03:06 PM
Holy farkamole, what a great set of mouth-watering pics and blow by blow! I don't do comps, but it sure looks like you're on your way!

THoey1963
07-22-2014, 03:08 PM
I am a comp rookie, but it all looks great to me...

jamaicamon
07-22-2014, 04:17 PM
I wasn't that drunk... Lol:oops:
Anyway...Awa was true BBQ leader throughout the whole dry run (12hrs), he had the time line down. The brisket was so good,I tasted a slight pot roast flavor so we might not wrap so early next time. The ribs were the best I ever had..candy ribs! Chicken had a nice pecan smoke and was delicious. GOOD JOB AWA! Thanks for all your hard work to make this competition possible. 30 days to go...

Thanks everyone for the kind words and feedback. Ron good lookin out on the leaf medallions rule!

Smoke®
07-22-2014, 04:33 PM
Good luck in your adventure and my hat's off to you guys!! Those are some fine looking vittles!!!

HarrynVegas
07-22-2014, 04:33 PM
I've always enjoyed your posts, but this was epic. Your friends and neighbors are lucky to have you. I don't know fark about comps, but you look like you are off to a great start. Good luck to the team.

smokainmuskoka
07-22-2014, 04:52 PM
Great post!!

I can live vicariously through you all, and take comfort in the fact that I'm not the only farker here with greeeeezy welding gloves.

KBird
07-22-2014, 05:00 PM
One thing that will help alot is to build your boxes the night before when you have extra time so that you aren't doing them when you're stressed. Just build them, put a damp paper towel over the greens, and then keep them in a cooler until you are ready for them. It eliminates a lot of stress.

aawa
07-22-2014, 06:59 PM
good show !!!!

Your ribs, in particular look way better than a practice of just awhile ago.....

"take deliberate actions"........from the time you pull out of the driveway to head to the event........SET your intention......maybe take a short few minutes of silence with your mates to do this......it will help later when the crazy rush points start to happen, just remind each other that you are calm, cool, collected & have SET your intention to do your best............

"This allows me to know what 25 minutes feels like when I'm under some stress, so I get a better feel of internal timing."


excellent idea.......................

You're on to everything that makes a difference, or someone has pointed it out already......the "internals"....clock, calmness, etc. are all I had to add..............

Thanks! Years of athletics and competing growing up, I know if the mechanics are right, it is usually pressure that leads to the errors. And I know that the best way to deal with pressure is to keep a calm head.

All looked great from here!

Not sure if it helps, but that UDS thermo you thought was at 250 was actually at 275.

Great looking practice cook!

I was super tired when I posted lol. But I knew the UDS thermo was off, while the grate temperature was correct.

aawa,
Congrats on getting into the competition game! You've been really kind to give me advice along the way. Man, I think that is one heck of a practice cook! Seems to me that saucing and boxing are the only areas you need to improve. That brisket looks perfect. I predict you'll be getting some calls in August! Wish I could be there to share in the festivities. Good luck, brother!

Thanks! I will always try to help out anybody on the brethren with cooking advice. This is where I learned to cook bbq 3 years ago. I stumbled upon this place trying to find the most cost effective way to see if I want to pursue the hobby of bbq, since there were no good bbq places around town. The members here were inviting and helpful. PWA, JMSetzler, and a few others gave me guidance. I am just paying it forward.

aawa
07-22-2014, 07:04 PM
Great post!!

I can live vicariously through you all, and take comfort in the fact that I'm not the only farker here with greeeeezy welding gloves.

I'm pretty sure that everybody on this forum has greezy welding gloves lol. First time I got grease on them I was all worried about it, and scrubbed it off. Then i realized that grease is a biproduct of bbq, and it is to be embraced (if you couldn't also tell by my bbq shirt!

One thing that will help alot is to build your boxes the night before when you have extra time so that you aren't doing them when you're stressed. Just build them, put a damp paper towel over the greens, and then keep them in a cooler until you are ready for them. It eliminates a lot of stress.

That was the plan also. We built it during the downtime of the practice run, so just in case we have to do it, we can fit it in the schedule. I plan on doing a lot outside of the competition to save time during the competition (ie trimming meat, mixing injections, general prep work) because time is the enemy!

We buy more parsley than we need just so that we have enough of a similar color for each box. If you get stuck with off color parsley, put it under the meat and keep the good stuff for the part of the box that shows.

One note... Be careful cutting medallions out of leaf lettuce. If the medallions include the lettuce core, that is illegal garnish. Only leaves can be used.

Very good looking out for us on the medallions. I didn't know about that, and will definitely have to watch out for it.

I'm not judge nor a competitor, just a backyard smoker but from what I have read/seen on the bbq critic website, a suggestion mentioned for ribs was to keep the 'fingernails', where the meat pulled back from the end of the bone, down in the box. This will help with the appearance. With them up, the eye is attracted to them and may take away from the appearance.

Everything else was amazing to look at. You definitely are on the right track to getting a 'call'.

Dave

Great advice on the finger nails. That was one point I was trying to decide on. I'll definitely have to go with bones down on a weekend practice cook to see how it looks.

Holy farkamole, what a great set of mouth-watering pics and blow by blow! I don't do comps, but it sure looks like you're on your way!

Thanks Moose! I am lucky to have a friend that has a good camera and likes to take pictures lol. I'm hoping he is free competition day, so he can come up take some pictures and eat some bbq.

Diesel Dave
07-22-2014, 07:07 PM
Looks really great Ren!! :thumb:

You're going to do real good my friend.

aawa
07-22-2014, 07:08 PM
I am a comp rookie, but it all looks great to me...

Thanks THoey! I'm a comp rookie also :D

I wasn't that drunk... Lol:oops:
Anyway...Awa was true BBQ leader throughout the whole dry run (12hrs), he had the time line down. The brisket was so good,I tasted a slight pot roast flavor so we might not wrap so early next time. The ribs were the best I ever had..candy ribs! Chicken had a nice pecan smoke and was delicious. GOOD JOB AWA! Thanks for all your hard work to make this competition possible. 30 days to go...

Thanks everyone for the kind words and feedback. Ron good lookin out on the leaf medallions rule!

If you weren't drunk, then none of us on the forums likes bbq! And thanks for bullying me into this competition hahahaha. I have enjoyed the practice times that I need to do preparing for it. The whole process leading up to it has been a blast.

Good luck in your adventure and my hat's off to you guys!! Those are some fine looking vittles!!!

Thanks Smoke!

I've always enjoyed your posts, but this was epic. Your friends and neighbors are lucky to have you. I don't know fark about comps, but you look like you are off to a great start. Good luck to the team.

I'm lucky to have my friends and neighbors. My friends always have my back and my neighbors are great and always have my back as well. This passion of mine is just something I'm able to share with them, as a way to say thanks to them for being in my life.

aawa
07-22-2014, 07:09 PM
Looks really great Ren!! :thumb:

You're going to do real good my friend.

Thanks Dave! Oh after this competition, I figured out something that I want to send you, so in September or October I'm going to hit you up for your address!

Diesel Dave
07-22-2014, 07:13 PM
OOOHHHHHH YAYYYY


damn now I gotta wait................:bored:


:laugh:


Best of luck my friend

Wornslick
07-22-2014, 07:24 PM
Not into the comp thing but I am into BBQ and yours looks great. Thanks for the pics and good luck to you guys in the future. :thumb:

unixadm
07-22-2014, 07:56 PM
Nicely done. Looks like a great time, great effort and a great result. Go kick some ass.

pjayt
07-22-2014, 08:13 PM
Looks like a great time and a great cook thanks for all the pron !!!!!!! awesome !!!!

aawa
07-23-2014, 07:22 AM
Not into the comp thing but I am into BBQ and yours looks great. Thanks for the pics and good luck to you guys in the future. :thumb:

Doesn't matter if you are into comps or not as long as you are into the obession known as BBQ! Thanks for the kind words.

Nicely done. Looks like a great time, great effort and a great result. Go kick some ass.

It was definitely a fun time. Thanks for the well wishes.

Looks like a great time and a great cook thanks for all the pron !!!!!!! awesome !!!!

It was a great time all around. I'm glad I could share the pictures with the brethren.