Hello amazingribs community!
First, excuse my english in advance. I am french speaking and my writing in another language might be hasardeous sometimes.
I came around amazingribs.com recently as I was reaserching info about competition ribs recipes and technics.
A group of friend and I have competed in a local backyard BBQ competition last july... and won! The prize was a 22 inch Weber charcoal grill (featuring with me on my upside down profile pix - don't know how I manage to do that reverse thing), and an entry to another competition september 14.
We already know that we will have to cook ribs, chicken wings, an apple dessert and some mystery meat (we don't know yet if it's only the meat or if there is going to be some ingredients with it).
Since our wings in the first competition won 1st prize, we are gonna keep that recipe for the second competition (yes, we are that bold). I think we are on the right path with the ribs (thanks to all of the contributors here) and are working hard to find THE apple recipe to be cook on a charcoal grill. Any advice you might have for us about that mystery meat are welcome.
The competition consist of 10 or 11 teams of 4 persons each, the organisers provides all the same grills, chimneys, hardwood charcoal and meat to all the teams. Then you have to present your cooking to 5 judges in a precise period of time. It's friendly to the point that they help you start your fire if you need to...
I don't have any pix of the first competition, but you would be surprise to see what our burgers looks like when we got them off the grill (anybody knows about the Maillard reaction? Well we do now).
The hardest part seems to be getting along with all the team members when it's time to choose wich recipe to go with. It take a good amount of letting go. Still working on that part.
I will keep you informed on how we will do on septembre 14. Keeping my fingers crossed (wich explain all the typos you will find in my post).
Bonne journée à tous!
First, excuse my english in advance. I am french speaking and my writing in another language might be hasardeous sometimes.
I came around amazingribs.com recently as I was reaserching info about competition ribs recipes and technics.
A group of friend and I have competed in a local backyard BBQ competition last july... and won! The prize was a 22 inch Weber charcoal grill (featuring with me on my upside down profile pix - don't know how I manage to do that reverse thing), and an entry to another competition september 14.
We already know that we will have to cook ribs, chicken wings, an apple dessert and some mystery meat (we don't know yet if it's only the meat or if there is going to be some ingredients with it).
Since our wings in the first competition won 1st prize, we are gonna keep that recipe for the second competition (yes, we are that bold). I think we are on the right path with the ribs (thanks to all of the contributors here) and are working hard to find THE apple recipe to be cook on a charcoal grill. Any advice you might have for us about that mystery meat are welcome.
The competition consist of 10 or 11 teams of 4 persons each, the organisers provides all the same grills, chimneys, hardwood charcoal and meat to all the teams. Then you have to present your cooking to 5 judges in a precise period of time. It's friendly to the point that they help you start your fire if you need to...
I don't have any pix of the first competition, but you would be surprise to see what our burgers looks like when we got them off the grill (anybody knows about the Maillard reaction? Well we do now).
The hardest part seems to be getting along with all the team members when it's time to choose wich recipe to go with. It take a good amount of letting go. Still working on that part.
I will keep you informed on how we will do on septembre 14. Keeping my fingers crossed (wich explain all the typos you will find in my post).
Bonne journée à tous!
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