1st State BBQ Bash - The Adventure Continues

[BKYDBBQ]

Over the weekend my parents and I traveled to Milford, De. to compete in the 1st State BBQ Bash. Thanks to the Nor'easter the weather was not the best, what's a little rain and wind. By Sunday my cook area was like a swamp, not fun but made it work.

This was my first KCBS (Kansas City Barbecue Society) sanctioned contest. This was a two day competition and I competed in the Backyard Division cooking Ribs and Chicken.

The results: Saturday finished 2nd in Ribs and 7th Overall. Sunday finished 1st in Ribs and 7th Overall. The 1st place in Ribs also got me an invite to the KCBS World Invitational BBQ Contest next year.

ETA: the PBC and PBX did an excellent job.

I met alot of great people over the weekend.

Next up for BKYDBBQ is the The MoCo Smoke Show on October 17th in Wheaton, Md.

Day 1 Chicken and Ribs







Day 2




The Cook-site



The end result

[Purc]

The turn ins look awesome! Congrats.

[Draznnl]

Congratulations on the ribs wins. First place, wooo, way to go!
I’m sure it was hard to have fun cooking in those conditions. But it sounds like you made the most of it.

[TomfromtheSoo]

Awesome! Congratulations on success.

[barelfly]

Congrats to you my friend! With your posts recently on comps, I looked to see what New Mexico has for this, as I think it would be fun just to watch and see what these are like. I’ve never attended one, but there isn’t much here for this.

So….i’ll live vicariously through your journey as you start to rack up these trophies!

thanks again for sharing the photos as you go through this! Very cool to see!

[dpearce]

Congrats on the wins! Like others have already said, your turn-ins look like the winners they are!

[Troutman]

Good looking turn-ins. Keep up the good work!!

[Hulagn1971]

Congratulations, your boxes look great! 1st and 2nd place on ribs is certainly impressive for sure.

[mcook2201]

Mighty fine looking chix & ribs..the trophies are awesome too, very original. Congrats Chris

[Ace]

Outstanding! Great job!

[captainlee]

Great job!!!!😁

[randy.56]

You did very well for the first time. Rain and wind do not help.

[Kascon11]

Congrats. Having never been to a competition, (only watched them on TV), Is there feed back of any kind? That chicken looks amazing. I tend to lean the most from honest criticism. Your write ups are fun to read. Thanks for bringing us along on your journey.

[BKYDBBQ]

I did get some comments back. I scored well on appearance but day 2 comments were too dry and day 1 the comments were too peppery.

[Kascon11]

So we all know the PBC is a rib machine. I have struggled with chicken on my PBC and basically have given up cooking chicken on it. Since my wife does not like smoke flavor, I cook her chicken in the air fryer now. Did you find the chicken dry? So is your plan to keep trying the PBC or find a different cooker? Would using a sausage hanger or basket for the thighs and finish on the grate work?

[BKYDBBQ]

Kascon11 I did receive comments from the judges that the chicken was dry, even though it was cooked in a butter bath...

[Andrrr]

Hell yeah man, congrats! It looks like you could have had a mud wrestling comp in that spot afterwards.

[BKYDBBQ]

The team next to me and I were definitely in the mud...we were calling it the swamp.

[TripleB]

Great job. Congrats

Do you scrap the fat off the chicken skin?

Did you get any comment cards?

[BKYDBBQ]

TripleB I scrape off the larger bits of the fat and the jiccard the skins. I did get a few comment cards. Day 2 the main comment was Dry and day 1 the comments they were too peppery.

[TripleB]

BKYDBBQ Presentation is easy to meet since a Judge is really looking for disqualification factors. Of couse if it is a hot mess in the box, you'll get graded down. Tenderness is fairly easy to meet. Taste is the tough one. It is hard under KCBS rules to define taste for judges. Too peppery for one judge might be perfect to another.

[TripleB]

BKYDBBQ Oh and here is a competition trick. Instead of using the thigh skin, replace it with breast skin. Breast skin is thinner and easier to "bite through".