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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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Thanks Amazing Ribs for Helping Me Get Into Business School!

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  • OneCharmingPig
    Former Member
    • Sep 2014
    • 24
    • SE Michigan

    Thanks Amazing Ribs for Helping Me Get Into Business School!

    Just want to thank this site and this forum for helping me get into business school. I stumbled across this site out of curiosity, and after doing so, the knowledge and tips I received grew this curiosity into an interest, then a hobby, and now it is a true passion. When the application asked me to write an essay about what I was most proud of, I immediately knew what to say. Although I'm more of a backyard guy rather than competition, I wrote about my first BBQ competition two summers ago (400 words, my first draft was over 700! Probably could've written a novel.). And during my interview, the lady asked me about this, and we spent maybe 6 minutes out of 30 talking about this and BBQ and smoking in general. I think she could see how authentic my excitement was, and I know this helped me get in. Below is what I wrote.

    The judges had deliberated and the verdict was in. My team, Pigs with Attitude, took 14th place out of 50 competitors, including a 9th place finish in chicken wings, in our first ever BBQ contest, which graded teams on taste, tenderness, and presentation of ribs and wings. This is one of my proudest moments because although the competition was a one-day event, to me, it didn’t begin on that day, and the lessons of patience and persistence I learned will always be with me.

    Diligence and attention to detail are paramount in the art of BBQ. Countless variables exist, and producing a winning recipe can be a painstaking process requiring incessant practice. Concocting a spice and sauce recipe for the ribs is central to success, and finding the temperature that produces the best tenderness and crispiness for wings is just as vital. Cooking meat too hot can dry it out, and wrapping ribs in tin foil for too long can make them mushy. Likewise, our entry box needed the perfect amount of lettuce and parsley so the meat would jump out at the judges once the box was opened. The ribs needed to be cut uniformly, and the sauce had to shine, but not overwhelm. Defining all these variables took innumerable trials and was sometimes extremely frustrating. To be prepared for the judges, we needed every seemingly monotonous detail accounted for. Thankfully, our team camaraderie kept the sessions lively with each person noticing different areas in which we could improve, and working as a team made the process enjoyable overall.

    On the day of the competition, no one but us controlled the execution. We arrived with the simplest equipment, and we appeared to be the most inexperienced there (we were the only team without a tent!). But after all the practice we put in, this did not stop us from performing well.

    I am most proud of this performance because of its tremendous influence on me. Patience is needed, as it’s more important to find the best solution rather than the quickest. Attention to detail ensures protection against ostensibly miniscule mishaps that could potentially hugely affect a reputation. And finally through this experience, I learned that results don’t come from the latest gadgets or from one’s background or past accomplishments, but taking team members’ suggestions to tweak a product or process, persistence, and the desire to continuously improve ultimately determine what you and your team put on the plate.
    Last edited by OneCharmingPig; January 22, 2016, 08:29 AM.
  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 5049
    • Charlotte, NC

    #2
    Congratulations! Nice job translating your competition experience into a team oriented contest that required planning, teamwork during execution, ability to perform under pressure, and qualitative measurements of success. All things business schools look for!

    Comment

    • Skip
      Founding Member
      • Jul 2014
      • 3707
      • Blue Earth, Minnesota
      • LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

      #3
      Congratulations. Great to read of your positive experience and positive attitude!

      Comment

      • Meathead
        Administrator
        • May 2014
        • 1464
        • Chicago area
        • Remember, no rules in the bedroom or kitchen
          Meathead

        #4
        What a great story and what an honor that you think we played a small role. Best of luck in school and now here's a tip on that subject: The most important way to succeed is to hire great people and that is also the hardest part of business. All the rest is chaff.

        Comment


        • OneCharmingPig
          OneCharmingPig commented
          Editing a comment
          Thanks for the advice Meathead

        • Spinaker
          Spinaker commented
          Editing a comment
          very solid advice
      • richinlbrg
        Founding Member
        • Jul 2014
        • 1901
        • Leesburg, VA. (Northern, VA)
        • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

        #5
        Congratulations, @one harming pig !!
        Job well done, and some great life/business lessons, that many just never learn!!
        CONGRATULATIONS to you, and the team you assembled!

        Comment

        • _John_
          Former Member
          • Jul 2014
          • 2447

          #6
          Awesome, running a smoker is good for school too, people love the food and if you are up all night anyway, might as well read a book!

          Comment

          • fuzzydaddy
            Charter Member
            • Nov 2014
            • 4973
            • Winchester TN
            • Hardware
              Blackstone 36” Griddle.
              Slow 'N Sear Deluxe Kamado & Kettle Grill.
              Slow 'N Sear (1.0, Deluxe, 2.0).
              DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
              Weber Chimney Starters (regular and compact).
              Joule, Instant Accu Slim.
              GrillGrates.
              Maverick XR-50 [my favorite].
              ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

              Consumables / Favorites
              KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
              Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
              SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
              MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

            #7
            Congratulations OneCharmingPig. Great essay and I enjoyed reading it. You will do very well in life.

            Comment

            • HorseDoctor
              Charter Member
              • Sep 2014
              • 1147
              • Central Iowa

              #8
              Well done young feller, well done! You will do well, both in the world and in the "pit"! Congrats!

              Comment

              • DWCowles
                Founding Member
                • Jul 2014
                • 9702
                • Smiths Grove, Ky
                • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                #9
                Congrats

                Comment

                • OneCharmingPig
                  Former Member
                  • Sep 2014
                  • 24
                  • SE Michigan

                  #10
                  Thanks everyone

                  Comment

                  • Spinaker
                    Moderator
                    • Nov 2014
                    • 10987
                    • Land of Tonka
                    • John "J R"
                      Instagram: JRBowlsby
                      Smokin' Hound Que
                      Minnesota/ United States of America

                      ********************************************
                      Assistants
                      Dexter (Beagle mix)
                      Kinnick (American Foxhound)
                      ************************

                      Grills/Smokers/Fryers
                      Big Green Egg (Large) X3
                      Blackstone 36" Outdoor Griddle 4-Burner

                      Karubeque C-60
                      Kamado Joe Jr. (Black)
                      Lodge L410 Hibachi
                      Pit Barrel Cooker
                      Pit Barrel Cooker 2.0
                      R&V Works FF2-R-ST 4-Gallon Fryer

                      Weber Spirit Gasser
                      ******************.
                      Thermometers
                      FireBoard (Base Package)
                      Thermoworks ThermaPen (Red)
                      Thermoworks MK4 (Orange)
                      **************

                      Accessories
                      Big Green Egg Plate Setter
                      Benzomatic TS4000 Torch X 2
                      Benzomatic TS800 High Temp Torch X 2

                      Bayou Classic 44 qt Stainless Stock Pot
                      Bayou Classic 35K BTU Burner

                      Digi Q DX2 (Medium Pit Viper Fan)
                      Dragon VT 2-23 C Torch
                      Eggspander Kit X2
                      Field Skillet No. 8,10,12

                      Finex Cat Iron Line
                      FireBoard Drive
                      Lots and Lots of Griswold Cast Iron
                      Grill Grates
                      Joule Water Circulator
                      KBQ Fire Grate

                      Kick Ash Basket (KAB) X4
                      Lots of Lodge Cast Iron
                      Husky 6 Drawer BBQ Equipment Cabinet
                      Large Vortex
                      Marlin 1894 .44 Magnum
                      Marquette Castings No. 13 (First Run)
                      Smithey No. 12
                      Smokeware Chimney Cap X 3
                      Stargazer No.10, 12
                      Tool Wizard BBQ Tongs
                      Univex Duro 10" Meat Slicer
                      ********************************
                      Fuel
                      FOGO Priemium Lump Charcoal
                      Kingsford Blue and White
                      Rockwood Lump Charcoal
                      Apple, Cherry & Oak Log splits for the C-60
                      **************************

                      Cutlery
                      Buck 119 Special
                      Cuda 7' Fillet Knife

                      Dexter 12" Brisket Sword
                      Global
                      Shun
                      Wusthof
                      *******
                      Next Major Purchase
                      Lone Star Grillz 24 X 48 Offset

                    #11
                    Congrats! great essay!

                    Comment

                    • Danjohnston949
                      Former Member
                      • Dec 2014
                      • 4418
                      • 1410 9th. St. N, Fargo ND

                      #12
                      OneCharmingPig, Just What Spin Said as well as the Others! Eat Well and Prosper! From Fargo ND, Dan

                      Comment

                      Announcement

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                      2021 Meat-Up In Memphis Canceled

                      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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                      Spotlight

                      These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

                      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                      Use Our Links To Help Keep Us Alive

                      A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder's fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here's a link that takes you to a page on Amazon that has some of our favorite tools and toys:

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                      Grilla Pellet Smoker proves good things come in small packages

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                      Delta by Nuke,
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                      Genesis II E-335
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                      grill grates
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                      masterbuilt gas smoker
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                      Grilla pellet smoker
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