You go man! What is the turn in? Pork ribs, chicken, pulled pork and brisket? Any special additions like dessert, hamburgers for the kids or tri-tip? Here's a tip, don't spend a lot of time on the presentation. What I mean is competitors take a lot of time to make sure their turn in looks perfect. From the parsley mat to the brush strokes on the meat. Nothing is worse for a judge to get cold food. Cuts your score by quite a bit. Make sure you turn it in warm as possible and don't turn it in too early.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I didn't look close enough to catch that. Looks like the brewing company sponsoring the cook-off is right across the street from a church and cemetery. Actually, it almost looks like a large driveway rather than a street.
Carolyn It was almost more of a graveled alley, and where I was parked created a challenge for alot of people that were trying to enter the parking lot from the alley.
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
Γ’β¬βΉΓ’β¬βΉΓ’β¬βΉMany other tools of the trade.
Here is the full update not that I have had some time to sleep and recover.
Traveled to Northern Neck Brewing Co. in Montross Va. to compete in the 1st Annual Best of the Northern Neck BBQ Cook-Off.
There were two other teams competing Preacher Dave;s BBQ, a former KCBS competitor and current BBQ food truck owner and Bushins BBQ, a current KCBS Backyard Competitor.
Teams had the option to compete in KCBS styled competitions of Ribs, Pork, Chicken Brisket and also a People's Choice (pulled pork). I opted to only compete in Ribs, Chicken and People's Choice the other competed in all of the meats.
Dad and I arrived Friday afternoon and got setup. After dinner I got the ribs chicken and butts prepped.
The butts went on the PBC, three butts on a PBC it tight fit, around 10pm. Cooked the butts overnight, they were finally done a little after nine. Longest cook I have done on the PBC.
Saturday morning got the ribs and chicken seasoned up. Ribs were cooked on the PBX, that is rib cooking machine. Chicken went on the PBC after a fuel reload. I was nervous about the chicken since they were going on the pit later than I usually put them on.
Everything came out awesome. The first rack of ribs I sliced into and I knew they were the ones, even my dad could tell just from the way they looked when sliced. The other racks came out good as well.
Chicken went smooth and came out pretty tasty. I still need to improve my Chicken trimming skills.
So far the two parts of comp BBQ that really sucks is trimming chicken and garnishing the turn-in box, but both will get better with practice.
The final results, BKYDBBQ won first in Ribs and Chicken so I consider that a good weekend.
I learned a lot and got to meet and talk BBQ with some other great pitmasters.
This was a great chance to practice my comp skills before entering my first KCBS competition.
Now time reset and reload for next weekend's First State BBQ Bash in Milford, De. This is a two day KCBS competition.
Now for what everyone has been waiting for, the pictures.
The rack on top are the ones that were used for the turn-in box.
Congrats man! Some nice looking boxes there! I can't remember where I saw this, probably on the old "Pitmasters" show, but I recall someone used scissors to trim up their chicken after some initial knife work.
I'll be honest those ribs in that first pic look pretty charred on the bottom side. But obviously the other ribs must have been great because you kicked butt and beat out two other experienced KCBS competitors! Strong work, man! You got it goin' on!
realdocBBQ yes, they were the last rack to come off and be sliced and were a little more charred. They were also the ones with the shortest bones, I knew going in they probably weren't going to make the box. The pic with all three racks, they are the ones on the bottom.
Seriously, congratulations, buddy! That's got to feel pretty good, to validate all your hard work like that in the first comp! I've been told so many times I needed to compete, and have been tempted in some of our local comps, but I just don't have the patience or desire to put the effort into that kind of presentation. It feels like it's more about the looks than anything else, and I'm just not that worried about it. So I wouldn't do well. lol
realdocBBQ if you have a comp fairly close to you give it a shot.
If you know someone that competes ask if you can tag along with them to a comp and you can see firsthand what it is all about. That is what I did. If you don't know someone go to a comp, walk around after turn-ins and chat with some of the pitmasters. If you get to know one maybe you can tag along in the future.
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
Outstanding!
Our local farmers' mkt requires weights on canopy legs; I believe 24 pounds each.
How do. these comps work re the meats? Do you provide your own, or buy theirs, or it is covered by the entry fee?
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