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First year competing in Backyard.

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  • FireMan
    Charter Member
    • Jul 2015
    • 7620
    • Bottom of Winnebago

    #16
    Great team name! Sounds like ya had a lotta fun! Good lookin practice food. 🕶

    Comment

  • jfmorris
    Club Member
    • Nov 2017
    • 2948
    • Huntsville, Alabama
    • Jim Morris

      Cookers
      • Camp Chef FTG900 Flat Top Grill (2020)
      • Weber Genesis II E-410 w/ GrillGrates (2019)
      • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
      • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
      • King Kooker 94/90TKD 105K/60K dual burner patio stove
      • Lodge L8D03 5 quart dutch oven
      • Lodge L10SK3 12" skillet
      • Anova
      Thermometers
      • Thermoworks Smoke w/ Wifi Gateway
      • Thermoworks Dot
      • Thermoworks Thermapen Classic
      • Thermoworks RT600C
      Beverages
      • Whatever I brewed and have on tap!

    #17
    Congratulations on what sounds to me like a successful first competition!

    Comment


    • DoubleUpOrQuit
      DoubleUpOrQuit commented
      Editing a comment
      Thanks jfmorris. It was, and we’re looking very forward to the next one.
  • Mr. Bones
    Birthday Hat Master
    • Sep 2016
    • 9157
    • Kansas Territory
    • Grills / Smokers
      *********************************************

      Kingsford 24" grill (Free) 'Billy'
      Brinkmann Smoke n Grill
      Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
      Weber 18" Kettle ($30 CL) 'Lil' Feller'
      Weber Smokey Joe ($25 CL) 'Lil' Brother'
      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
      Weber 22.5 OTS DO Code Black ($15 CL)
      Weber 22.5 OTS E Code Black ($20 CL
      Weber 22.5 OTS EE Code Black ($20 CL

      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
      Weber "H" Code 18.5" WSM '86 ($75 CL)
      Weber " " Code 18.5" WSM

      Weber 26.75, $199 NFM clearance !!!
      Weber SJS AH 'Lil' Brother'
      Weber SJS AT 'Lil' Sister'
      Weber SJS DE Code (FREE) 'Lil' Helper'
      Weber SJG M Code 'Lil Traveller'
      Weber SJS AH Code 'Kermit'
      (Lime Green)
      Horizon 20" Classic, w/baffle/tuning plate (FREE)
      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



      Thermometers:
      *********************************************
      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
      Maverick ET-732, (Black)
      Thermopops, (Red, Yellow, Green)
      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
      Blue ThermaPen Mk4
      Orange Thermapen Mk4
      Pink Thermapen Mk4
      ThermoWorks IR-GUN-S
      ThermoWorks Smoke
      ThermoWorks Open Box Smoke
      4 Pro Series cable extensions
      Smoke Gateway

      Accessories:
      *********************************************
      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
      BBQ Vortex, 2 Hovergrills, Top Deck
      Warming shelf
      MyWeigh KD-8000Kitchen Scale
      Backyard Grill marinade injector
      Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
      Bear Paws
      Meat Rakes
      BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



      Cookware:
      Probably a ton of cast iron, mostly very old...still cookin'
      G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
      '60's Revere Ware (Mom's), + others found elsewhere
      60's CorningWare 10-cup percolator (Mom's) Daily driver
      50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
      Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
      Tramontina 6.5 qt Dutch Oven

      Cutlery, etc.:
      Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
      Dexter 12" slicing knife, 6" Sani-Safe boning knife
      Smith's Tri-Hone Natural Arkansas Knife Sharpening System
      Multiple steels, from all over the planet
      Crock sticks
      Diamond stones, various
      Lansky Sharpening System

      Tableware
      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
      Dinner: Guests: Washington Forge, Town and Country
      Fancy / Formal: Family silverware

    #18
    Congrats, yall! Sounds / looks like ya done jus fine!

    Many Thanks fer includin us along, on yer journey; I'm enjoyin it Very Much, an lookin forward to th next installment!

    Comment

  • Skip
    Founding Member
    • Jul 2014
    • 3243
    • Blue Earth, Minnesota
    • MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

    #19
    Congratulations DoubleUpOrQuit ! Great showing on your first competition! Thanks for posting--sounds fun!

    Comment

  • Brewmaster
    Charter Member
    • Oct 2014
    • 585
    • Santa Rosa, CA

    #20
    Great write up and congrats on the showing, what height did you raise your table to?

    Comment


    • DoubleUpOrQuit
      DoubleUpOrQuit commented
      Editing a comment
      Thanks Brewmaster. The tables are at counter height now, just about 36”.

    • Brewmaster
      Brewmaster commented
      Editing a comment
      Thanks
  • DoubleUpOrQuit
    Club Member
    • Dec 2017
    • 341
    • Minneapolis, MN
    • Old Country offset smoker, 22” Weber Kettle, 4 burner gas. Oak logs, Royal Oak Lump, Kingsford Briqs, Gas.

    #21
    Greetings fellow BBQ’ers. We took part in the backyard competition at Smokin’ In Steele in Owatonna, MN last weekend. There were 20 backyard teams this time around. There were a couple of lessons to be learned over the weekend; 1. Don’t always trust the posted time online for setup. Email someone to specifically ask what time you can show up. The information online stated the set up was to start at 6:30AM. Me being the person I am I had us at the park and ready to go by 6:15AM. Guess what? That wasn’t early enough for any of the really good spots. There were at least a dozen or more teams already completely set up by this time. 2. Don’t underestimate the amount of time it takes to cook chicken wings. Wings were a surprise category on Saturday for all the backyard teams. Not a big deal....as long as you put them on the cooker at the right time. I got busy with other turn ins and ended up putting them on about 20 minutes later than I should have. We ended up missing the turn in for the wings which ended up killing our score for the weekend overall. 3. When you think you have enough paper towels packed, you don’t. Pack more.

    All this being said, we had a great time and the event was a blast. There was live blues music all weekend, a classic car show, a ton of people, and what turned out to be great weather.

    Results:
    4th in chicken
    9th in ribs
    9th in pork loin
    D.A.L. in wings (missed turn in)
    Last place in overall standings (missed wing turn in)

    We have a few days to rest before we’re off to a competition near Milwaukee, WI on the 9th. Wish us luck, Cheers!

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    Comment

    • DoubleUpOrQuit
      Club Member
      • Dec 2017
      • 341
      • Minneapolis, MN
      • Old Country offset smoker, 22” Weber Kettle, 4 burner gas. Oak logs, Royal Oak Lump, Kingsford Briqs, Gas.

      #22
      Hi All, it’s been a few weeks since my last entry here. We’ve completed in two more competitions and I’m happy to report we haven’t set anything on fire that shouldn’t be on fire, haven’t missed a turn in, and continue to learn something new every day.

      Three weeks ago we participated in the Lake Country BBQ Cook off in Okauchee, WI. This was our first event with our new trailer in tow and it was the first time we’ve cooked 6 hours away from home on a Sunday. The day started out with a little rain, but eventually cleared up and turned into a very nice afternoon. There were 22 backyard teams at this event giving it their all. We finished the afternoon with 5th place ribs and 9th place Chicken. This put us 4th overall for the competition.

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      Yesterday, we competed in the Bring’n Home The Bacon competition in West Salem, WI. This event was outstanding. The location, the organization, the weather, etc... It was a great weekend. The event was held at Neshonoc Lakeside Camp Resort. Our campsite was just across the road overlooking Neshonoc Lake. There were 61 total Pro and Backyard teams taking part in the competition. There was a Kids Q and SCA cook off Friday night as well as the normal competition activities on Saturday. Out of the 24 backyard teams we were fortunate enough to place 8th in ribs, 15th in chicken, and 12th overall. The highlight of the weekend was when our daughter won 1st place in her age group for cooking pork loin in the Kids Q Friday night. She did amazing. And yes, she was very quick to point out she was the one bringing home a trophy.

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      Comment

      • randy56
        Club Member
        • Aug 2017
        • 431
        • Newburgh In

        #23
        You must be so proud of her. Good write up and pictures.

        Comment

      • Skip
        Founding Member
        • Jul 2014
        • 3243
        • Blue Earth, Minnesota
        • MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

        #24
        Great job. Great Family effort!

        Comment

      • DoubleUpOrQuit
        Club Member
        • Dec 2017
        • 341
        • Minneapolis, MN
        • Old Country offset smoker, 22” Weber Kettle, 4 burner gas. Oak logs, Royal Oak Lump, Kingsford Briqs, Gas.

        #25
        Hi everyone, it’s been a long time since I’ve posted an update to our adventures this summer. Since my last post on 6/23 we have cooked three more competitions. Our first four meat competition, it was held in Deer River, MN. I would like to report we made all our turn ins and came away with some really good experiences. There were 16 teams at this comp and it was a mixture of backyard and pro teams. We ended up the day with a call for 3rd place brisket, 6th ribs, 9th pork, and 15th chicken. These scores placed us 10th overall. Now....the chicken score, I feel like I need to explain what happened here. This particular contest we were required to purchase our meat from the contest organizer. They gave us each 6 very small whole chickens. I was afraid to use just the thighs because they were soooooooo small. Because of this I chose to try shredded chicken instead. This turned out to be a terrible idea. The judges did NOT appreciate the shredded chicken. So, I had to chalk this one up to a good learning experience. Overall, we were really happy with the scores being it was the first time we had to cook all four meats.
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        On 8/3 we participated in a backyard competition at B-Dale club in Roseville, MN. This was a 21 team event where we cooked the usual chicken and ribs. Learning my lesson about shredded chicken, I went back to preparing thighs this time around. We finished the afternoon with 3rd place ribs, 6th chicken, and 1st place overall for the comp. It was awesome. I had to sort the final results a few times to make sure I was reading them correctly. A great afternoon for sure.

        A side note about this particular competition. With the exception of the Deer River comp a few weeks earlier, nearly all of the judges we’ve seen this year have been KCBS judges. The B-Dale event was not exception, in that all of the judges were KCBS. The cool part about this competition, in my opinion, was that 14 of the judges used were Master judges. This really made us feel good about our cook that day. Made us feel like maybe, just maybe, we were starting to do something right with this whole bbq thing. But at the same time I’m not foolish enough to think our string of luck can’t change with the wind. Which brings me to our most recent competition last weekend.
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        This last weekend we set up our site at the Boomer Backyard BBQ Cookoff in Canton, MN. There were 11 teams at this event, but it was also a four meat event. This was also a mixture of backyard teams and a few pro teams, but mostly backyarders. This event I thought I was going to fix the few things the judges didn’t like about our ribs at the last contest. I decided at the last minute I was going to take the ribs off the cooker a little early, as to try and not get them too tender. Well, the difference in time amounted to about 2 degrees in doneness. This was enough to consider the ribs undercooked. Needless to say, my plan didn’t work out like I had hoped. But....all in all we had another very solid competition and left feeling pretty good. We had one call with 4th place brisket, 5th chicken, 6th pork, and 10th ribs. This landed us in 8th place overall.

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        Thanks everyone for reading along. We have two competitions left for this season, in September. Then it’ll be time to kick back and reflect on everything we’ve learned over the last few months and start making preparations for next spring. Cheers!



        Comment

      • klflowers
        Club Member
        • Sep 2015
        • 3128
        • Tennessee

        #26
        Nice job! Pretty soon we’ll see you on the comp shows on the tube and I will say hey, that family is AR related to me!

        Comment


        • DoubleUpOrQuit
          DoubleUpOrQuit commented
          Editing a comment
          Thanks, that would be something.
      • ofelles
        Club Member
        • Jun 2018
        • 1936
        • Brentwood CA
        • Yoder YS640 on Comp cart
          Klose 20x42 Charcoal Grill
          LSG Insulated Cabinet
          Jumbo Joe
          VacMaster Pro 380 sealer
          FireBoard and Pit Bull fan
          Thermoworks Signal
          Thermoworks Dot
          Thermopen Mk4

        #27
        So what do you do in your spare time? Very busy schedule. Congrats

        Comment


        • DoubleUpOrQuit
          DoubleUpOrQuit commented
          Editing a comment
          Thank you. It has been a lot of work, but we’ve had so much fun and met so many nice people it’s all been worth it.

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