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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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01-18-2019, 04:43 PM | #31 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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01-21-2019, 07:25 PM | #32 | |||
Knows what a fatty is.
Join Date: 01-03-19
Location: Seattle, WA
Name/Nickname : Derrick
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Thanks everyone for the advice and good vibes I'm not so much nervous as I am stressing about being fully prepared. I tend to be like this with anything I do, so I'm just used to it by now lol. Dry run this past weekend was a success. Still figuring out hold times with my Cambro. Its the newer version without gaskets on the door, doesn't seem to work as well as the older models. I'm doing some temperature rise testing tonight to see how long I can maintain temps in there. |
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Thanks from:---> |
01-21-2019, 09:15 PM | #33 |
Knows what a fatty is.
Join Date: 01-03-19
Location: Seattle, WA
Name/Nickname : Derrick
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Still practicing chicken. Getting better, but far from perfect
https://imgur.com/UE5SMgI |
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Thanks from:---> |
01-22-2019, 08:12 AM | #34 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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Interesting look, not same-o, same-o.
I would look forward to tasting them. Ed
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Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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01-22-2019, 09:24 AM | #35 |
is one Smokin' Farker
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
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Looking at that, I'd say on appearance you'd get a lot of 7s and some 8s. Uneven color, and sizing.
For eating, though, I'd certainly look forward to trying that.
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Meat Rushmore BBQ Team |
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01-22-2019, 11:39 AM | #36 |
Take a breath!
Join Date: 11-09-11
Location: Everett, WA
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Dry run this past weekend was a success. Still figuring out hold times with my Cambro. Its the newer version without gaskets on the door, doesn't seem to work as well as the older models. I'm doing some temperature rise testing tonight to see how long I can maintain temps in there.[/QUOTE]
You can pre-heat your Cambro by taking boiling water and pouring it into a steel hotel pan, then sliding it carefully into the Cambro. When the meat is ready to go in, pull out the pan and dump the water out. |
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01-22-2019, 04:40 PM | #37 | |
Full Fledged Farker
Join Date: 08-05-17
Location: Blair, NE
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Traeger Texas Elite w/ Smoke Daddy controller and UDS w/ Smoke Daddy pellet hopper |
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01-22-2019, 07:16 PM | #38 | |
Knows what a fatty is.
Join Date: 01-03-19
Location: Seattle, WA
Name/Nickname : Derrick
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As far as sizing goes, where do you guys get your thighs? These were from Costco, and the sizes were all over the place. |
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01-22-2019, 07:26 PM | #39 | |
Full Fledged Farker
Join Date: 05-26-18
Location: Sturgis, SD
Name/Nickname : Bill
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I know this last comment may prick at some purists about judging rules. |
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01-22-2019, 07:28 PM | #40 |
Full Fledged Farker
Join Date: 05-26-18
Location: Sturgis, SD
Name/Nickname : Bill
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01-22-2019, 07:28 PM | #41 |
Knows what a fatty is.
Join Date: 01-03-19
Location: Seattle, WA
Name/Nickname : Derrick
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For the record, this was my second attempt at the traditional pillow style thighs. Cooked in mini loaf pan. I'm all open to suggestions!
Edit: they were quite tasty :) |
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01-22-2019, 07:35 PM | #42 |
Knows what a fatty is.
Join Date: 01-03-19
Location: Seattle, WA
Name/Nickname : Derrick
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This was my first attempt. Each piece has a different rub (I was experimenting) so thats why the colors are way off. I also only bought one package from Safeway, so that explains the size variances.
https://imgur.com/a/Irb89eL |
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01-23-2019, 07:34 AM | #43 | |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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That's a judge trending thought process. If a judge wants to score fair they should create a score between 2 and 9 based only on the rules and on how well the cook presented his idea of excellent BBQ. Ed
__________________
Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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01-23-2019, 07:43 AM | #44 | |
Full Fledged Farker
Join Date: 03-08-12
Location: Redding, CA
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[I]Dennis[/I] [B]California Grill Billies[/B] #InsaneCanPosse #GatewayDrums #GMG #GreenMountailGrills |
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01-23-2019, 10:15 AM | #45 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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From a cook's perspective, however, it is best to try to have as uniform a size as possible to have a better chance that all pieces are cooked the same. If I start with pieces of different sizes some will be done before the others and the result will be an inconsistent cook.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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