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Need some suggestions for a work event

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  • cdhickey
    Charter Member
    • Oct 2014
    • 13
    • St. John's, Newfoundland, Canada
    • My Gear:
      18.5" Weber Smokey Mountain
      22" Kettle + Smokenator
      Weber Genesis S330
      Thermapen, Maverick ET-733, iGrill

    Need some suggestions for a work event

    Hi folks,

    My office is hosting a BBQ competition later this month and I am one of the 5 or so cooks who will be participating. I use the term "competition" very loosely- the prizes will be bragging rights and its really just a few guys with smokers looking to share some BBQ love and feed our co-workers something better than hot dogs.

    Here are the details:
    - Turn-in time is on a Monday at noon
    - We are not competing on specific meats. It is pure “chef’s choice”, to be judged by 3 resident foodies
    - Each cook needs to provide enough food to give a reasonable portion to about 30 people
    - The only equipment provided will be a large gas grill for heating, as well as a few basic office appliances (microwave, kettle/hot water, no ovens). We can bring our own gear.
    - In talking with the other cooks, one is doing brisket and another will likely be doing pork butts, and a turkey from another.

    My initial thought was pork butt as well, but it might be nice to try something different and mix it up a bit. I did a trial run with a few chicken lollipops using drumsticks last night and was quite happy with the results, and the short cook time would let me smoke these onsite. However, I will be using a WSM 18.5 and I’m estimating my capacity (using both racks) at around 30-35 lollipops, so just barely enough. I also like the idea of combining this with a single rib and a cornbread muffin, but this would mean having to cook my ribs in advance and reheat onsite.

    Does anyone have any advice or suggestions to offer? I’m an avid backyard BBQ’er but have never competed before so this is new territory for me. What would be the best way to re-heat the ribs with limited gear- Grill and hope for the best? Vac seal and reheat in a slow cooker? Crutch the ribs when cooking and leave in the foil to finish on the grill on the day of the event?

    Thanks, guys!
  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 5036
    • Charlotte, NC
      • Slow 'N Sear Kamado (SnSK)
      • Lots of grills that work with Slow 'N Sear
      • LOTS of digital thermometers (my fav)
      • LOTS of accessories
      • Favorite Beer - Fat Tire
      • Favorite Bourbon - Woodford Reserve
      • Favorite White Wine - Cakebread Chardonnay
      • Favorite Red Wine - Yes, Please
      • President/Owner - SnS Grills

    #2
    If you are comfortable cooking it I'd do brisket. It's known to be more difficult to cook (hopefully this includes the judges) so the cook with the best brisket has a good shot of winning it all.

    Boneless short ribs would work too and you could fit a bunch in your WSM.

    Comment

    • cdhickey
      Charter Member
      • Oct 2014
      • 13
      • St. John's, Newfoundland, Canada
      • My Gear:
        18.5" Weber Smokey Mountain
        22" Kettle + Smokenator
        Weber Genesis S330
        Thermapen, Maverick ET-733, iGrill

      #3
      I'm definitely not comfortable enough with brisket. I have only done one so far, and it wasn't my best result. Maybe next year.

      I should also add that our judges are far from experienced. We don't exactly live in a BBQ hotspot and for many of the people in attendance this may be the first meal of "real" BBQ. I wouldn't count on the value of a good brisket earning me any extra points.

      I hadn't thought about beef ribs. That may have to go on my trial list for this weekend!

      Comment

      • David Parrish
        Founding Member - Pit Boss Emeritus
        • May 2014
        • 5036
        • Charlotte, NC
          • Slow 'N Sear Kamado (SnSK)
          • Lots of grills that work with Slow 'N Sear
          • LOTS of digital thermometers (my fav)
          • LOTS of accessories
          • Favorite Beer - Fat Tire
          • Favorite Bourbon - Woodford Reserve
          • Favorite White Wine - Cakebread Chardonnay
          • Favorite Red Wine - Yes, Please
          • President/Owner - SnS Grills

        #4
        Here's a recipe to try. Get boneless if you can find them: http://pitmaster.amazingribs.com/for...ess-short-ribs

        Comment

        • HC in SC
          Former Member
          • Nov 2014
          • 476
          • SC Lowcountry

          #5
          If you have the time to put into it maybe try pulled pork using the Amazing Ribs method. Maybe only do a couple of butts or a picnics if you don't have time to do whole shoulder. The Memphis Dust is your ace in the hole. The meat will be so tasty you don't even want to cover it up with sauce.

          Comment

          • jholmgren
            Founding Member
            • Aug 2014
            • 288
            • York, PA
            • -Jim

              *Kamado Joe "Classic Joe"*
              *Weber Spirit (for quick weeknight cooks)*
              *Cyber Q Wi-Fi temp controller for overnight cooks*
              *ThermaPen Instant* *Thermapen Chef Alarm* ...and pretty much any wheat beer!

            #6
            If you want to win a popular vote contest, make something (seriously - ANYTHING) that includes bacon. Bacon is the current hip and cool thing to add to every food known.
            I was at a party over the weekend where there was a pie competition. I make a killer 100% from-scratch pumpkin pie (make my own pumpkin glop, my own crust and even serve it with my own whipped cream) - seriously, it rocks. It lost to a chocolate pudding pie made with instant pudding, store bought crust and cool-whip - because someone sprinkled bacon bits on top of it. At least I'm not bitter or anything.
            Last edited by jholmgren; November 14th, 2014, 11:16 AM.

            Comment


            • Guy
              Guy commented
              Editing a comment
              Wow, I am not sure how I would react to losing to something like that. I do know that a lot of people these days do not appreciate good food or what it takes to get it. A lot of people also don't know how to cook. But you are right about bacon being the trend. Anyone can cook if they use enough bacon. I think you know yours was better and the work was worth it. How about bacon crumbs on pumpkin pie?? LOL

            • jholmgren
              jholmgren commented
              Editing a comment
              I was just a bit bitter according to my wife. I live in a neighborhood with a bunch of philistines! I don't mind losing to someone else who put in the effort, but that one hurt.
              Oh yeah - next year I'm putting bacon crumbles on the pumpkin pie... that'll fix 'em! :-)
          • cdd315
            Founding Member
            • Jul 2014
            • 360
            • Warman, Saskatchewan Canada
            • Curtis D

              BGE Large
              45 gal Imp. UDS
              Weber 22.5" Silver - for the lake
              Weber 22.5" OTG - 2014
              Centro Natural Gas - on it's last legs

              Couple Maverick ET-733's
              Thermapen
              ThermoPop
              BBQ Guru DigiQ II

              Beer - Original 16
              Bourbon - Bulleit
              Rye - Gibsons Sterling

            #7
            You could make some ABT's. I've done them a couple times and they've turned out great. They have bacon!! It's more of an appetizer probably, not a main dish.

            Comment


            • cdd315
              cdd315 commented
              Editing a comment
              Mmmmmmm bacon ..... Smarkley you were the one that reminded me of those ABT's.
              Last edited by cdd315; November 14th, 2014, 11:34 AM.

            • jholmgren
              jholmgren commented
              Editing a comment
              ...or try something using a bacon weave.

            • cdd315
              cdd315 commented
              Editing a comment
              Something using a bacon weave .. like a meatloaf!! Actually I always thought a turkey/pork mix for a meatloaf would be good. Put candied bacon around that. Wow that would be good stuff. You could do 3 of them for 35 people .. would that be enough? Nice suggestion @jholmgren for the weave.
          • Ernest
            Founding Member
            • Jul 2014
            • 3084
            • Dallas, Texas
            • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

            #8
            Smoked meatloaf

            Comment

            • Breadhead
              Banned Former Member
              • Jul 2014
              • 1

              #9
              Hmmm... How about Meathead's Steak House burgers? They have bacon! Your judges will be blown away. They will say they have never had a burger that tasted that good. Sometimes less is more.

              Comment

              • _John_
                Former Member
                • Jul 2014
                • 2454

                #10
                Since the judges are 'foodies' you are safe doing anything, if it were just co-workers you'd really have to do chicken. Personally I think a brisket done correctly beats any other meat done correctly. If you aren't comfortable with brisket, then I would do chicken, everybody loves chicken and those lollipops are something very unique. Pulled pork really comes down to whether they like your rub and sauce.

                Taking the bacon conversation from above, you can please a whole lot of palates with a bacon weave pork tenderloin. If you can get a good sauce with some bacon wrapped medallions it will be hard to beat.

                Comment

                • Huskee
                  Pit Boss/Manager
                  • May 2014
                  • 14036
                  • central MI, USA
                  • Follow me on Instagram, huskeesbarbecue

                    Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

                    Smokers / Grills
                    • Yoder loaded Wichita offset smoker
                    • PBC
                    • Grilla Silverbac pellet grill
                    • Slow 'N Sear Deluxe Kamado (SnSK)
                    • Dyna-Glo XL Premium dual chamber charcoal grill
                    • Weber 22" Original Kettle Premium (copper)
                    • Weber 26" Original Kettle Premium (black)
                    • Weber Jumbo Joe Gold (18.5")
                    • Weber Smokey Joe Silver (14.5")
                    • Brinkmann cabinet charcoal smoker (repurposed)

                    Thermometers
                    • (3) Maverick XR-50: 4-probe Wireless Thermometers
                    • (7) Maverick ET-732s
                    • (1) Maverick ET-735 Bluetooth (in box)
                    • (1) Smoke by ThermoWorks
                    • (1) Signals by ThermoWorks
                    • Thermapen MkII, orange
                    • ThermoPop, yellow
                    • ThermoWorks ChefAlarm
                    • Morpilot 6-probe wireless
                    • ThermoWorks Infrared IRK2
                    • ThermoWorks fridge & freezer therms as well

                    Accessories
                    • Instant Pot 6qt
                    • Anova Bluetooth SV
                    • Kitchen Aide mixer & meat grinder attachment
                    • Kindling Cracker King (XL)
                    • BBQ Dragon
                    • Weber full & half chimneys, Char-Broil Half Time chimney
                    • Weber grill topper
                    • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                    • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                    • Pittsburgh Digital Moisture Meter

                    Beverages
                    • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                    • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                    • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                    • Most favorite beer: The one in your fridge
                    • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                    • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                    • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                    About me
                    Real name: Aaron
                    Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                    Occupation:
                    • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                  #11
                  So brisket, pork butt, and turkey are already being done- you don't want/need duplicates (then someone gets their feelings hurt when yours is voted better).

                  My vote would be do either:

                  4 racks of ribs, plenty to give each of 30 people one bone with plenty for seconds or leftovers. Start cooking at 5am, they should be done around 9-11am. Depending on weather or your drive time, start a little earlier if you'd need to. Foil them tightly when done, NO liquid inside, and reheat on the gasser when you get there.

                  That, or I like the steakhouse burger idea. Have your digital thermometers ready, and take those puppies to NO HIGHER than 160. Use 80/20 or 75/25 burger, use light smoke, and prepare to have people gasping in amazement at how good a burger is supposed to taste! 99% of people make overcooked dry terrible hamburgers, you will impress if you do it right. Plus, ground beef is considerably cheaper than ribs.

                  Comment

                  • frijolefrito
                    Founding Member
                    • Jul 2014
                    • 302
                    • Right now Minot AFB ND
                    • !

                    #12
                    So I not do a couple things at once. First what I would do is I will think of an appetizer. Take for instance the jalapeno poppers with the spread. Split them in half and smoke those bad boys till they're soft. Since you're doing chicken maybe you can do wings with some sauces or dips. I love my pulled pork but if you can do ribs I would do that.

                    Comment

                    • cdhickey
                      Charter Member
                      • Oct 2014
                      • 13
                      • St. John's, Newfoundland, Canada
                      • My Gear:
                        18.5" Weber Smokey Mountain
                        22" Kettle + Smokenator
                        Weber Genesis S330
                        Thermapen, Maverick ET-733, iGrill

                      #13
                      Thanks to everyone for the tips and advice. Based on some of the feedback here, I went with chicken lollipops but removed the skin and wrapped them in bacon, and served with a maple bourbon glaze. The results were excellent! I took second place to a stunning pork belly, and even then it was quite close. Thanks all!

                      Comment


                      • CandySueQ
                        CandySueQ commented
                        Editing a comment
                        Yum!
                    • cdd315
                      Founding Member
                      • Jul 2014
                      • 360
                      • Warman, Saskatchewan Canada
                      • Curtis D

                        BGE Large
                        45 gal Imp. UDS
                        Weber 22.5" Silver - for the lake
                        Weber 22.5" OTG - 2014
                        Centro Natural Gas - on it's last legs

                        Couple Maverick ET-733's
                        Thermapen
                        ThermoPop
                        BBQ Guru DigiQ II

                        Beer - Original 16
                        Bourbon - Bulleit
                        Rye - Gibsons Sterling

                      #14
                      Originally posted by cdhickey View Post
                      Thanks to everyone for the tips and advice. Based on some of the feedback here, I went with chicken lollipops but removed the skin and wrapped them in bacon, and served with a maple bourbon glaze. The results were excellent! I took second place to a stunning pork belly, and even then it was quite close. Thanks all!
                      Congratulations!! I'm happy it turned out for you

                      Comment

                      • Huskee
                        Pit Boss/Manager
                        • May 2014
                        • 14036
                        • central MI, USA
                        • Follow me on Instagram, huskeesbarbecue

                          Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

                          Smokers / Grills
                          • Yoder loaded Wichita offset smoker
                          • PBC
                          • Grilla Silverbac pellet grill
                          • Slow 'N Sear Deluxe Kamado (SnSK)
                          • Dyna-Glo XL Premium dual chamber charcoal grill
                          • Weber 22" Original Kettle Premium (copper)
                          • Weber 26" Original Kettle Premium (black)
                          • Weber Jumbo Joe Gold (18.5")
                          • Weber Smokey Joe Silver (14.5")
                          • Brinkmann cabinet charcoal smoker (repurposed)

                          Thermometers
                          • (3) Maverick XR-50: 4-probe Wireless Thermometers
                          • (7) Maverick ET-732s
                          • (1) Maverick ET-735 Bluetooth (in box)
                          • (1) Smoke by ThermoWorks
                          • (1) Signals by ThermoWorks
                          • Thermapen MkII, orange
                          • ThermoPop, yellow
                          • ThermoWorks ChefAlarm
                          • Morpilot 6-probe wireless
                          • ThermoWorks Infrared IRK2
                          • ThermoWorks fridge & freezer therms as well

                          Accessories
                          • Instant Pot 6qt
                          • Anova Bluetooth SV
                          • Kitchen Aide mixer & meat grinder attachment
                          • Kindling Cracker King (XL)
                          • BBQ Dragon
                          • Weber full & half chimneys, Char-Broil Half Time chimney
                          • Weber grill topper
                          • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                          • Pittsburgh Digital Moisture Meter

                          Beverages
                          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                          • Most favorite beer: The one in your fridge
                          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                          About me
                          Real name: Aaron
                          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                          Occupation:
                          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                        #15
                        Good job cdhickey!

                        Comment

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                        Meat-Up in Memphis 2020

                        Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
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                        Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

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                        Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                        Click here to see our list of Gold Medal Gifts


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                        maverick PT55 thermometer

                        A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                        Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


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                        Click here to read our complete review


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                        The Pit Barrel Cooker May Be Too Easy

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                        Click here to read our detailed review and to order


                        PK 360 grill

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                        Click here to read our detailed review of the PK 360

                        Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


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                        fireboard bbq thermometer

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                        Click here to read our detailed review and to order