Jacksonville Backyard BBQ championships

[Hail2Michigan]

Is this weekend, 4/27. I'm doing my best impression of Johnny Triggs ribs which are dang good. If anyone is in the area its at Everbank field. However I will be doing Pork shoulders as well for competition quality what is considered over cooked does it pull to easy? Should I do sliced or chuck I know they look for smoke ring and bark but last couple times i have tried its not turning out the way i wanted.

back of shirt.jpg

[jw177]

Thanks for the heads up. I live in Jax, gonna try to make it there

[dwfisk]

I'm down here in between Gainesville and Ocala, but I'm heading up to Charelston Sunday, will the event still be going on around lunchtime?

[Hail2Michigan]

Originally Posted by dwfisk

I'm down here in between Gainesville and Ocala, but I'm heading up to Charelston Sunday, will the event still be going on around lunchtime?

Yes, It opens to the public at noon till 5

[dwfisk]

I'm cooking for my son's graduation party Saturday but assuming everything goes as planned (ha, ha) we want to get on the road for Charleston about 10:00, so we will try to stop by for lunch. I assume I just look for the tee shirt in your OP?

I don't do comps but here is my $0.02. I usually trim any really thick fat and try to get it down to about 1/4 inch max before a yellow mustard slather and rub, but that's just me. To pull pork you want it up to +200*; 185* to slice. I prefer pulled (or chunked up like Bono's) so I usually shoot for the higher temp. Are you sure you are doing whole shoulders - a 12-15 pound shoulder can easily take 24 hours at 225*-250*. Butts are a little easier - they cook quicker and have a built in doness tester, when the blade bone wants to come out it's done. Couple of tricks for bark/smoke ring: cook with hardwood if you can and put the meat on right out of the fridge/cooler (you don't want to let pork sit out at room temp anyhow). I find the starting with chilled meat sets the rub and improved the bark/smoke ring and you can't beat resl hardwood for taste.

Good Luck!

[Hail2Michigan]

Originally Posted by dwfisk

I'm cooking for my son's graduation party Saturday but assuming everything goes as planned (ha, ha) we want to get on the road for Charleston about 10:00, so we will try to stop by for lunch. I assume I just look for the tee shirt in your OP?

I don't do comps but here is my $0.02. I usually trim any really thick fat and try to get it down to about 1/4 inch max before a yellow mustard slather and rub, but that's just me. To pull pork you want it up to +200*; 185* to slice. I prefer pulled (or chunked up like Bono's) so I usually shoot for the higher temp. Are you sure you are doing whole shoulders - a 12-15 pound shoulder can easily take 24 hours at 225*-250*. Butts are a little easier - they cook quicker and have a built in doness tester, when the blade bone wants to come out it's done. Couple of tricks for bark/smoke ring: cook with hardwood if you can and put the meat on right out of the fridge/cooler (you don't want to let pork sit out at room temp anyhow). I find the starting with chilled meat sets the rub and improved the bark/smoke ring and you can't beat resl hardwood for taste.

Good Luck!

Yea look for the shirts and our banner. Kids 12 and under get in for free (throwing that out there) Thanks for the info, My presentation is lacking just trying to get ideas. Taste always scores high. So we shall see. #GOBLUE

[Nutz4bbq]

dwfisk said,

"chunked up like Bono's"

Love me some Bonos bbq... I go there everytime I'm in jax!!

[dwfisk]

Yea, about the only franchise/chain BBQ that I'll patronize anymore. They are a small NE Florida, SE Georgia chain that I think stsrted on Atlantic Blvd in Jax; Tallahassee is about as far west as I've seen one if it is still there anymore.

Originally Posted by Nutz4bbq

dwfisk said,

"chunked up like Bono's"

Love me some Bonos bbq... I go there everytime I'm in jax!!

[Hail2Michigan]

Originally Posted by dwfisk

Yea, about the only franchise/chain BBQ that I'll patronize anymore. They are a small NE Florida, SE Georgia chain that I think stsrted on Atlantic Blvd in Jax; Tallahassee is about as far west as I've seen one if it is still there anymore.

The original is on atlantic, the old man is still there too. But that particular one is the best one in jax, the other branches have gone downhill FWIW.

[ddweatherholtz]

Originally Posted by Nutz4bbq

dwfisk said,

"chunked up like Bono's"

Love me some Bonos bbq... I go there everytime I'm in jax!!

I miss Bono's and Crackers!

[Callahan-que]

Originally Posted by Hail2Michigan

The original is on atlantic, the old man is still there too. But that particular one is the best one in jax, the other branches have gone downhill FWIW.

I thought the orignal was on Beach blvd?
I haven't been there in awhile but the one on Lane and Ramona used to be pretty good.

[gibb5128]

Im gonna try to make it there to get some good Q.
I'll look for the T shirt.

[jw177]

The original location is on Beach Boulevard, and it's still open.

[gibb5128]

Originally Posted by Hail2Michigan

Is this weekend, 4/27. I'm doing my best impression of Johnny Triggs ribs which are dang good. If anyone is in the area its at Everbank field. However I will be doing Pork shoulders as well for competition quality what is considered over cooked does it pull to easy? Should I do sliced or chuck I know they look for smoke ring and bark but last couple times i have tried its not turning out the way i wanted.

Attachment 78726

It was great meet you there.
Both the Ribs and the pork was exceptional.
You got my vote!

[Hail2Michigan]

We placed 4th in chicken 7th in pork 12th in ribs, in the middle is DT Tyson Alu Alu with the Jacksonville Jaguars!