My Son and a couple others are doing amatuer competition next month.
Second time for us. Didnt do anygood last time as We had no clue.
Going all 4 categories. http://bbqrally.com/
Been trying to get bite thru skin on thighs is a bitch.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Thanks for the tip.
At check day before meat has to be in original packaging. We will have coolers and ice so could prep night before.
Still practicing
crispy skin is tough when smoking, bite through skin can be achieved by taking skin off putting it upside down on cutting board and with a very sharp boning knife or filet knife, something a little flexible and cut fat off the skin. trim chicken to the size and shape you want and put skin back on, if you use toothpicks to hold it on PLEASE count them don't accidently leave one in foreign object not good 😎😎😎
245-255 for 5 hours till meat 165 then wrapped , pulled at at195ish. smoker temp was around 280 another 2 hours.
After reading some say pull at 180 to 190.
Money muscle was too tender, as rest of butt was great.
I did two at the same time and the other could not cut just fell apart.
you can isolate the money muscle but it has to stay attached until cooked, according to KCBS I believe that is 160 or 165 than cut it off wrap it and put in your cooler, that is also like you did wrap cook pork butt until 203 205, put it in cooler to rest. When ready for turn in heat money muscle in some ajus from pork butt drippings glaze it or what ever your going to do and see if that works out a little better for you
Cooked 7 racks spare ribs on the 4th July for practice.
Different rub combos and sauces,marked 4with tooth picks but lost track of what We were doing. All were tasty and neighbors very happy. Adult beverage s to blame.
Big news for me , finally got bite thru skin on chicken thighs.
Trimmed, little skin scraping,jaccard meat tenderizing and meat glue skin on.
A lot of work but results good.
So, you trim the skin to be the same size as the thigh, take it off, scrape the fat off it, then glue it back on to cook? Any salting or oil? I seriously doubt that I will ever cook a competition, but I aim for the crazy crispy, potato chip level skin on my thighs anyhow. Love to make sure I understand the process you went with.
I really like crispy skin. My wife says I have chicken addiction.
I dont think Ill be doing this for backyard cooks.
Although I also injected with Butcher bbq chicken injection which was a first, it was mighty tender and good.
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