Rusty Kettle
Babbling Farker
Is it a class secret?
Nope. :becky:
Is it a class secret?
Thank you guys so much for the useful advice. I have another quick question. Besides all the BBQ association sites and KCBS - is there any other place to look to find out about more "backyard" type comps? I would really prefer to do one of those types first. I dont want to go one too intense and be over our heads. The one that was coming up this weekend was a more backyard type but I just dont think we can be ready that soon!
your welcome.Thanks! Was trying to find something for the weekend of May 25-26 in NC TN KY SC areas close to us we are in the tip of VA on the TN lines.
Pay a bigger entrance fee.how do you go pro vs amateur?
how do you go pro vs amateur?
how do you go pro vs amateur?
Matt - what brine can you suggest? Did he go a butter bath?
Hey guys thanks so much for the info. I think we may skip this weekends comp. I dont think we are quite ready. I have a question on the pork timing. We pull our butts at about 195 and rest, we find after the rest they are way over 200. Should we maybe be pulling them sooner? We did a test cook this weekend and did 2 butts. We trim and isolate the money muscle and the money muscle was done WAY too soon. I am thinking we should quit trimming and isolating it so much?
I think we need to dial in a few things - especially chicken and maybe hit up another comp the next or following weekend.
Honestly, I'd do it anyways. You may not be ready, but you can go out, have a good time, and honestly, you'll learn some important lessons that can't easily be typed on a message board. Lots of little things that you'll only know after you do one.
Interesting thread. I don't compete so this might be a stupid question but does anybody completely separate the money muscle before cooking? is that allowed in the rules?
You just opened a can of worms and you didn't even know! Unless your just very sneaky
Now I'm real interested!!