Looks pretty close to perfect to me Candy!
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Did some ribs on a drum smoker last weekend. For some reason the ribs never got any color during the cook. I used a little honey base with smoking guns sweet heat as a rub. I've done this combo multiple times and never had this issue. I wonder if maybe my drum was too moist. The ribs on the bottom rack got a little color, but the ones on the top got virtually no color at all. had to heavily sauce them to get a good color. Has anyone else ever had this issue? Some of the blandest ribs i've made yet. First picture is the ribs before they went on the grill and the 2nd is the finished product in the box.2 Photos
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Competition Pitmaster & Moderator
- Jul 2014
- 2031
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Backyard Jambo, T1000 Woodmaster, MAK 2 star, 14" & 22" WSM, 2x 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Ranger, RecTeq Bullseye, GMG Davy Crockett; Original Grilla and others I'm not remembering!
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Very nice, Congrats CandySueQ! Do you always inject your Brisket?
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I have a problem injecting SRF gold! The brisket above is a Creekstone prime. I am not a good injector operator though. I've gone back to cooking more reasonably priced beef (our Walmart has some beautiful IBP Choice) and I do inject. Just bought a "power injector" from Butcher BBQ and I hope it will arrive before Friday.
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Competition Pitmaster & Moderator
- Jul 2014
- 2031
-
Backyard Jambo, T1000 Woodmaster, MAK 2 star, 14" & 22" WSM, 2x 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Ranger, RecTeq Bullseye, GMG Davy Crockett; Original Grilla and others I'm not remembering!
Boxes from Smokin' on the Prairie at Mack's Prairie Wings in Stuttgart, AR April 30th.
6th overall
These bombed! 23 out of 26 teams
1st place pork!
12th place brisket
10th place overall -- my first top 10 finish this year!
This contest had brutal weather -- wind gusts to 40 mph and 6+ inches of rain before it was over. I'm under a canopy and cooking with wood. Decided I won't be cooking again until the RV is back...
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I'll try and help revive this thread. Headed into my first KCBS competition in 2 weeks, so I'm trying to sponge up as much info as I can. My first competition ever of any type was a little over a month ago in PA. It was more of a backyard style comp with simplified rules and categories: chicken, ribs and open (whatever you want to make) Here are my turn ins.
I took 1st in both Chicken and Open in a field of about 10 teams! I think I went a touch spicy on my ribs which I think is where I might have been dinged. My open entry was home-cured maple pepper bacon formed into bacon bowls and filled with elote (Mexican street corn) All feedback appreciated!
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