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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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09-21-2020, 06:52 AM
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#1 |
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Full Fledged Farker
Join Date: 02-20-19
Location: Plant city
Name/Nickname : Jason
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Practice Comp cook at house
We ran a FULL practice run at house over weekend with new trailer set up. Gearing up for our last comp of the dreaded 2020 season. Currently holding 1st place in overall points lead for BY team of the year. So we gone try our best close out with that ! Cook went very well overall super happy with chicken. Ribs got lil dark on this , still head scratching on that one. Pork ehhh thats are worst meat needs work , Brisket was nice one we ended up just tad over done due to past brisket have been tight so we over shot trying to avoid tight. But all in all judges gave us all perfect scores
   .Last edited by Smokin Dawg77; 03-23-2021 at 07:07 AM.. |
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09-21-2020, 07:27 AM
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#2 |
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Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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Well I see why your doing #1 work in back yard. you would do well in Pro Series also!
I would encourage you to take your "true burnt ends" further into saucey tenderness and sprinkle them around the perimeter of your slices. I have never called what's presented nowadays anything but "square ends". You have the real deal sir. Good. 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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09-21-2020, 08:04 AM
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#3 |
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Full Fledged Farker
Join Date: 02-20-19
Location: Plant city
Name/Nickname : Jason
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Thank you sir , no burnt ends in pic , that was just trimmed sides of brisket , why was "lil over" side crumbled a lilttle when we sliced to size to fit box.
The burnt ends turned out lil salty another head scratcher ..... |
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09-21-2020, 09:01 AM
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#4 |
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is one Smokin' Farker
Join Date: 05-19-14
Location: Somerset, KY
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nice looking food......how do you like using the WSM's?
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[B]Sugarbaby BBQ [/B] Somerset, KY Myron Mixon MMS-48 Gateway 55G Drum |
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09-21-2020, 09:13 AM
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#5 |
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is one Smokin' Farker
Join Date: 03-22-20
Location: Pembroke,MA
Name/Nickname : Don
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Nice set up !
You sure do your diligence |
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09-21-2020, 09:44 AM
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#6 |
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somebody shut me the fark up.
   
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I see you guys are still kickin' it!! In two weeks it's end of the season here. 6 or 7 of the comps I was going to judge cancelled, and my last one is a double header in October. So far it's still a go, but the county is reporting more COVID cases than any month so far. They say the full KCBS protocol will be followed.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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09-21-2020, 10:02 AM
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#7 | |
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Full Fledged Farker
Join Date: 02-20-19
Location: Plant city
Name/Nickname : Jason
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09-21-2020, 10:05 AM
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#8 | |
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Full Fledged Farker
Join Date: 02-20-19
Location: Plant city
Name/Nickname : Jason
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09-21-2020, 10:06 AM
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#9 | |
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Full Fledged Farker
Join Date: 02-20-19
Location: Plant city
Name/Nickname : Jason
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09-21-2020, 12:13 PM
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#10 |
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is one Smokin' Farker
Join Date: 09-06-19
Location: DFW
Name/Nickname : ROBERT
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It all looks awesome. I can see how this would be a lot of fun!
What's the strategy with the brisket? Doesn't look like there's any fat cap on it and more mahogany vs blackish. Is that by design? (Just curious, no experience with any of the comp stuff)
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Camp Chef griddle, Anova, BGE, LSG |
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09-21-2020, 01:08 PM
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#11 |
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Full Fledged Farker
Join Date: 02-20-19
Location: Plant city
Name/Nickname : Jason
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On the pic w/ tin foil , and 1 on the cutting board , there is a 1/4" ish of fat cap on the bottom side to protect while cooking. Once a slice gets deemed box worthy you trim that fat even more off down to just a hint left in the box pics.
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09-21-2020, 01:28 PM
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#12 |
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Full Fledged Farker
Join Date: 12-11-13
Location: Williamston SC
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Great looking boxes!!!
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Jay- "Adventures In Smoke" Competition Team, Offset Stick Burner, UDS |
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09-21-2020, 01:39 PM
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#13 |
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Babbling Farker
 Join Date: 03-06-10
Location: kentucky
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Looks good
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Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's |
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09-21-2020, 02:46 PM
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#14 |
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somebody shut me the fark up.
 
Join Date: 07-16-16
Location: Johns Creek, Ga.
Name/Nickname : Ron
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Nice looking cooks, but I never got confirmation of my judge application. Maybe next go 'round.
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Ron Join us for the South East Bash in Lebanon, Tn. May 4, 2024 (https://docs.google.com/spreadsheets...usp=drivesdk)] Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
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09-22-2020, 05:26 AM
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Full Fledged Farker
Join Date: 02-20-19
Location: Plant city
Name/Nickname : Jason
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