Well, our local Pirate Festival, www.ContrabandDays.com, which my dad help start 50+ years ago to promote hiss boat racing, holds a BBQ Contest. I entered last year, my first such effort. It's a 1 dayer, 7 am start, turnin chicken at noon, ribs at 1, boston butt at 2. I have 3 friends who are into the BBQ with me and they helped a ton.
We did a mixture of Simon & Garfunkel along with a rum from the West Coast Offence, the Dessert Dust or something like that, from Simply Marvelous. Cooked it on the Stick-Burner, chicken halves, and injected with Bird Booster from Butcher BBQ. It was good. And we got 2nd place!
On Ribs, we did a variant on Memphis Dust, with the Ancho and Chilpoltle Chili additive, and cooked them on the WSM's for 5.5 hours with Blue Bag Kingsford and Apple Chunks. My nephew made the rub, and his blending was a little less than mine, and the brown sugar was clumpy, and the rub did not stick as well as I prefer. We made some test ribs with some of the Simply Marvelous Rubs for us to try as well.
We glazed them at the end with Meathead s KC Style sauce, with a some tweeks that James likes. I wasn't used to cutting ribs with a sauce. I flip them meat side down to cut, and when I turned back over, they had rubless patches...which I hate! I was not happy with the ribs, they were not as spot on as I cook in the driveway almost every weekend. And I never glaze at home, but felt like it would help at the contest. I MEANT to practice glazing, but didn't. So it was disappointing for me to turn in my signature meat in a less than standard fashion.
Oh, what do I know, we took 1st Place in Ribs!
The Pulled Pork we injected with Apple Juice, because I thought I must have not ordered the Butcher pork injection...which I promptly found right after we finished the injection. We put the slightly modified memphis dust on the butt's. I cut the butt's in half to get them done in the short time frame. Heavy Rub. WSM, 275 ish, KBB and Apple Chunks, 6 hour cook. We wrapped them for 45 minutes or so at the end.
They were pretty. I cut slices from the Money Muscle, and they were tasty! I love MD Rub! We though this was our best meat. Which of course means we did not get a call on it, lol.
There was no Grand Champion calculation, but based on the calls, we were the top team in the small field. It was great!
We had all 3 cookers on my trailer, and a shade device set up, and tables, much more organized than my 2 prior competitions. Oh, and, of course, I was concerned about sunburn on my feet as I was in that tent...but I did not put any sunscreen on my face/neck, so I have a nice racing stripe from my apron on my neck, and a red face to go with it!
#SuperFun
We did a mixture of Simon & Garfunkel along with a rum from the West Coast Offence, the Dessert Dust or something like that, from Simply Marvelous. Cooked it on the Stick-Burner, chicken halves, and injected with Bird Booster from Butcher BBQ. It was good. And we got 2nd place!
On Ribs, we did a variant on Memphis Dust, with the Ancho and Chilpoltle Chili additive, and cooked them on the WSM's for 5.5 hours with Blue Bag Kingsford and Apple Chunks. My nephew made the rub, and his blending was a little less than mine, and the brown sugar was clumpy, and the rub did not stick as well as I prefer. We made some test ribs with some of the Simply Marvelous Rubs for us to try as well.
We glazed them at the end with Meathead s KC Style sauce, with a some tweeks that James likes. I wasn't used to cutting ribs with a sauce. I flip them meat side down to cut, and when I turned back over, they had rubless patches...which I hate! I was not happy with the ribs, they were not as spot on as I cook in the driveway almost every weekend. And I never glaze at home, but felt like it would help at the contest. I MEANT to practice glazing, but didn't. So it was disappointing for me to turn in my signature meat in a less than standard fashion.
Oh, what do I know, we took 1st Place in Ribs!
The Pulled Pork we injected with Apple Juice, because I thought I must have not ordered the Butcher pork injection...which I promptly found right after we finished the injection. We put the slightly modified memphis dust on the butt's. I cut the butt's in half to get them done in the short time frame. Heavy Rub. WSM, 275 ish, KBB and Apple Chunks, 6 hour cook. We wrapped them for 45 minutes or so at the end.
They were pretty. I cut slices from the Money Muscle, and they were tasty! I love MD Rub! We though this was our best meat. Which of course means we did not get a call on it, lol.
There was no Grand Champion calculation, but based on the calls, we were the top team in the small field. It was great!
We had all 3 cookers on my trailer, and a shade device set up, and tables, much more organized than my 2 prior competitions. Oh, and, of course, I was concerned about sunburn on my feet as I was in that tent...but I did not put any sunscreen on my face/neck, so I have a nice racing stripe from my apron on my neck, and a red face to go with it!
#SuperFun
Attached Files
) Thanks for the tips.
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