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Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
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First year competing in Backyard.

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  • 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.

    First year competing in Backyard.

    Well, Minnesota in May is a little less than two weeks away. My wife, daughter, and I spent the day Saturday running a full mock competition in our driveway. We made our turn in times and I was happy with the current flavor profiles we have going on. I’m not 100% satisfied with the appearance of the chicken thighs yet, need to figure out a better sauce consistency. All in all, I feel ready to put my best foot forward. I’m looking forward to seeing how I stack up against the other competition and I’m ready to be humbled.

    I should add; this is possible because of the support and encouragement I've received from this site and some of it's members. Cheers!

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    Last edited by DoubleUpOrQuit; April 29, 2019, 11:05 AM.
  • klflowers
    Club Member
    • Sep 2015
    • 3117
    • Tennessee

    Looks pretty good from here.


  • BRic
    Club Member
    • Mar 2017
    • 370
    • Winnipeg Mb. Canada
    • Napoleon bbq
      ​​​​​​Broil King Keg
      ​​​​Hunsaker Smoker
      Pit Barrel Cooker
      Maverick ET-733 Wireless Thermometer
      ThermoPop Temp
      2 - ThermoWorks DOTs Temps
      UUNI infrared Thermometer gun
      LEM 1182 Meat Grinder
      Cabela`s Sausage Stuffer
      Grill Grates

      Red River Rumble BBQ and Grill
      Reserve Grand Champions Backyard
      2018 Morrris Manitoba

    The food looks awesome . doing a mock competition and getting the timing right is important . We have one in June . I would like to wish you and daughter good luck .


  • LA Pork Butt
    Charter Member
    • Dec 2014
    • 5285
    • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

    Good luck! You have a serious cooker.


  • mrteddyprincess
    Club Member
    • Sep 2018
    • 341

    Best wishes! Looking good!!!


  • RichieB
    Club Member
    • Apr 2018
    • 1352
    • Western Mass

    Nice results. Best of luck in the competition.


    • DoubleUpOrQuit
      DoubleUpOrQuit commented
      Editing a comment
      Thanks, I appreciate it.
  • jumbo7676
    Club Member
    • Jun 2018
    • 286
    • Centreville, VA
    • GMG Daniel Boone

      Weber Spirit E-310

      Weber Performer Premium 22"
      Slow 'N Sear 2.0
      Drip 'N Griddle Deluxe
      EasySpin Grate

      Weber Kettle Premium 22"

      Weber Smokey Mountain 14"

      Maverick XR-50

    If you really want to prep for competition, you need to practice in an unfamiliar setting. You should probably haul your gear out to Virginia and set up shop in my backyard and get cookin'. Turn in time is 6pm when I get home from work. My 20-month-old son can be a judge. It's easy to tell how much he likes what he is eating by tracking how much food ends up in his mouth before he starts trying to share with the dog.


    • DoubleUpOrQuit
      DoubleUpOrQuit commented
      Editing a comment
      Ha! I do like the way you think though. Cheers!
  • ofelles
    Club Member
    • Jun 2018
    • 1922
    • 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

    After Virginia head to California. My friends and I would be pleased to give you our biased opinions. No kids, no dog just self appointed experts.


    • DoubleUpOrQuit
      DoubleUpOrQuit commented
      Editing a comment
      I guess I could work that in on my way back to Minnesota. 👍🏻
  • CaptainMike
    Club Member
    • Nov 2015
    • 2416
    • The Great State of Jefferson
    • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
      Old school big'ol Traeger w/Pro controller (Big Tex)
      2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
      20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
      20 x 30 Santa Maria grill (Maria, duh)
      Bradley cabinet smoker (Pepper Gomez)
      36" Blackstone griddle (The Black Beauty)
      Thermoworks Smoke and Thermapen.

    It looks like you're as ready as you can get. You got bigger cajones than me for laying it out in a competition, I salute you, DUOQ, and good luck!


  • Backroadmeats
    Club Member
    • Dec 2018
    • 490
    • Central mn

    Looks like you Are as ready as your going to be.. the family and I are going to check it out .. I will try to stop by and see how ya did.. could I get a tour of the cooker and your set-up??


  • RonB
    Club Member
    • Apr 2016
    • 12554
    • Near Richmond VA
    • Weber Performer Deluxe
      Pizza insert
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      lots of probes.

    Good luck!


  • 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.

    Minnesota in May is now past and we officially have one competition under our belt; the experience was fantastic. We rolled into the event on Friday afternoon at 4PM, just in time to meet up with our assigned pro team for a one-on-one mentoring session; this was the first year the MN BBQ Society did something like this. We had an hour to hang out with them and ask any questions about bbq or the competition that we had. It was nice having an opportunity like this to help settle some jitters, plus it was nice knowing we had a place to turn during the competition if we needed anything or ran into an issue. I hope they continue to do something like this for future new backyard teams.

    Friday night I learned my family and I are not tent campers. As we were setting up I noticed there was only one other tent in sight. It appeared all the other backyard teams arriving on Friday night were planning on sleeping someplace other than at the event. My first thought was, "man, they are going to miss out on all the evenings festivities". Well, turns out they were the smart ones in this story. Early May in Minnesota can still be pretty cold. Long story short, I ended up giving my sleeping bag to my wife so she could double bag. I just stayed up and wandered around the event grounds and watch the cookers come to life at various times throughout the night. I haven't been that cold in a long time. I think it was around 2:30 in the morning I found myself making hotel reservations for our next competition.

    Saturday, the day of competition started out chilly but once the sun came up things started getting better. The air was filled with bird songs and barbecue smells. Our cook of ribs and chicken started around 8AM, with turn in times of 1:25 and 2:25. Going into this competition our only solid goal was to make our turn in times. Beyond that, I didn't really have any idea what to expect as far as being competitive with our product. I was just cooking what I thought was making good eating bbq. I'm happy to say that we did make both of our turn ins without any issues. In our minds, this was already a successful comp. Once everything was turned in we started cleaning up the site and getting everything packed up; we had an hour and a half before the awards were announced.

    The icing on the cake for us came at the awards presentation. We did not get any awards but we were fortunate enough to get a 12th in chicken, 8th in Ribs, and 7th overall. This was out of a field of 37 backyard teams. We are blown away to say the least. I was just hoping we wouldn't be dead last.

    All in all this was an awesome experience and we're looking forward to another event in a couple weeks. Our next event is a whole different kind of beast. We'll be cooking the usual ribs and chicken but we're also expected to cook 25lbs. of pork loin to hand out to the public as well as cook a 'surprise category' for judging. I'm a little nervous about this one...


    • Hugh
      Hugh commented
      Editing a comment
      Really enjoyed this whole post. Thanks for sharing.

    • DoubleUpOrQuit
      DoubleUpOrQuit commented
      Editing a comment

    • AverageJoe
      AverageJoe commented
      Editing a comment
      Outstanding. Congrats on your placement.
  • HawkerXP
    Club Member
    • Jul 2016
    • 5332
    • Northern Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
      Dot and Chef Alarm with probes
      Slo n Sear
      Cold beer

    Don't throw that tent out yet! You'll need it when you come on down to a VA, MD, DC meat up! Mudkat Congrats on the great time!
    Last edited by HawkerXP; May 15, 2019, 08:12 AM.


    • Black99vette
      Club Member
      • Jun 2016
      • 378
      • Aurora, IL

      • Smokers & Grills
        • Weber Original Kettle Premium 26"
        • Weber 22" Performer Deluxe
        • Weber 22"
        • Weber Smokey Mountain 18.5
        • Weber Smokey Joe
        • Char-Broil Promo H2O Smoker
        • Cal Flame P Series P4
        • Coleman Road Trip Grill (Tailgating)

        • No name brand
        • A wireless unit - not sure of the brand

        • Slow 'N Sear
        • Drip 'N Griddle Pan
        • Bar-B-Que PartyQ
        • Weber Rapid-Fire Chimney
        • Smokenator

        • Beer: Sam Adams, Heineken
        • Other: Tequila, Margarita

        • Grilling / Smoking & Cooking
        • Work Working
        • Home Improvement / DIY

        About Me
        Real Name: Wayne
        Location: Aurora, IL

        • Software Engineer Manager - Home Automation, Security / Access Control & Video Systems

      Great job! Food looks great! I'd love to give it a try sometime.


    • Huskee
      Pit Boss
      • May 2014
      • 14899
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

        Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

        Smokers / Grills
        • Yoder loaded Wichita offset smoker
        • PBC
        • Grilla Silverbac pellet grill
        • Slow 'N Sear Deluxe Kamado (SnSK)
        • Dyna-Glo XL Premium dual chamber charcoal grill
        • Weber 22" Original Kettle Premium (copper)
        • Weber 26" Original Kettle Premium (black)
        • Weber Jumbo Joe Gold (18.5")
        • Weber Smokey Joe Silver (14.5")
        • Brinkmann cabinet charcoal smoker (repurposed)

        • (3) Maverick XR-50: 4-probe Wireless Thermometers
        • (7) Maverick ET-732s
        • (1) Maverick ET-735 Bluetooth (in box)
        • (1) Smoke by ThermoWorks
        • (1) Signals by ThermoWorks
        • Thermapen MkII, orange
        • ThermoPop, yellow
        • ThermoWorks ChefAlarm
        • Morpilot 6-probe wireless
        • ThermoWorks Infrared IRK2
        • ThermoWorks fridge & freezer therms as well

        • Instant Pot 6qt
        • Anova Bluetooth SV
        • Kitchen Aide mixer & meat grinder attachment
        • Kindling Cracker King (XL)
        • BBQ Dragon
        • Weber full & half chimneys, Char-Broil Half Time chimney
        • Weber grill topper
        • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
        • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
        • Pittsburgh Digital Moisture Meter

        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
        • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
        • Most favorite beer: The one in your fridge
        • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
        • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
        • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

        About me
        Real name: Aaron
        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

      Tour de America....central MI would welcome summa dat fine looking BBQ! But seriously, congrats, 7/37 is definitely something to be proud of!




    Meat-Up in Memphis 2021

    Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
    Click here for details. (https://amazingribs.com/memphis)
    See more
    See less
    Meat-Up in Memphis

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