Let's Talk BBQ
General => General Discussion & Topics => Competition Related Information => Topic started by: BAM1 on August 12, 2016, 08:18:24 AM
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Arriving at a contest we’ll either be shown to a designated spot or we’ll pick the best spot we can. If Chris drives separate we’ll unload his truck and our tow vehicle and then park them outside the designate “cook arena”. We’ll then set up our canopy and get some stuff out of the trailer i.e. lawn chairs, coolers trash cans etc. so the meat inspector can come check our meat and my wife and Chris’s daughter Rachael can start setting out the things we need and getting the inside of the trailer organized for the day. We’ll also pull the drums off the trailer as we usually put them in front of the canopy. Number one, tons of people come by to ask about them, and number two, they block everyone from walking through our prep area.
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_2635.jpg) (http://s1089.photobucket.com/user/bam91966/media/IMG_2635.jpg.html)
At this time we usually have a little downtime so we’ll mill around talking to other teams we know and go to the cooks meeting. Obviously if we’re cooking our pork shoulders low and slow instead of in the drum we’ll get there earlier and get the Backwoods fired up and ready for the long cook. Once the cooks meeting is over Chris will trim the ribs and then help me handle the shoulders and brisket while I inject them both. I’ll then put the rubs on all meats and they’ll get wrapped back up and back into coolers while we fire up the drums. Now it’s just fire management and getting ready to put meat on. Meanwhile, Audrey and Rachel are working inside the trailer. Rachel will usually time her walk to turn in a couple of times and pick up our turn in boxes. Her and Audrey will work on building boxes, writing times down on the white board and be our time keepers for however many categories we’re cooking that day.
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_2317.jpg) (http://s1089.photobucket.com/user/bam91966/media/IMG_2317.jpg.html)
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_2561.jpg) (http://s1089.photobucket.com/user/bam91966/media/IMG_2561.jpg.html)
Obviously the meats have been put on the smokers at different times and I won’t say our exact methods but at some point all of our cuts are either wrapped or covered with tin foil at different intervals with some type of steaming ingredients and flavor enhancers. As turn in’s happen, first with chicken and then ribs they come out of foil, get finish sauced, and back on a smoker rack to set the glaze. At this time things are getting pretty fast and furious. The chicken goes into the first turn in box that the girls have built with garnish if it is a garnish contest and Rachel heads for turn in. The ribs come off and the brisket flat usually is ready to go in the CAMBRO so we quickly separate point and flat and Chris cuts the burnt ends and gets them back in the Drum. We do the rib cut and box and get the pork out to rest. Pick the pork and build its box, Rachel runs the box and then we slice the brisket and get it and the burnt ends in the box and we are turned in. This is all happening pretty fast and an hour and a half flies by.
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_2637.jpg) (http://s1089.photobucket.com/user/bam91966/media/IMG_2637.jpg.html)
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_2427_1.jpg) (http://s1089.photobucket.com/user/bam91966/media/IMG_2427_1.jpg.html)
After turn ins are finished we start shutting down smokers, dumping water pans, ash pans, and throwing away trash and policing our area while the girls do the utensil dishes and clean up our work stations inside the trailers. Obviously this is almost the perfect scenario and it almost never goes this smooth. You always forget something or don’t have enough of something. We try to be fairly well packed up before awards and then we go find out how we did for the day. and then We OUT.
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_2634.jpg) (http://s1089.photobucket.com/user/bam91966/media/IMG_2634.jpg.html)
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Good write up Bryan.
Glad to see Chris really does something time to time :D :D :D :D :D :D :D :D
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It is a lot of hard work......bet you have a little fun along the way ;) ;) ;D ;D ;D ;D
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Very cool post.
Thanks for sharing how the "operation" works.
Now you say you do your ribs in the smoker for how long and what temp? :P
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Bryan,
Very good write-up. Good luck on your future contests.
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Very cool post.
Thanks for sharing how the "operation" works.
Now you say you do your ribs in the smoker for how long and what temp? :P
Until there done 8) 8) 8) 8) 8) 8)
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Very cool. Thanks for sharing with us.
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Very cool. Thanks for sharing with us.
X2
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Very cool. Thanks for sharing with us.
X2
X3
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Very cool post.
Thanks for sharing how the "operation" works.
Now you say you do your ribs in the smoker for how long and what temp? :P
Until there done 8) 8) 8) 8) 8) 8)
Funny ;D...but I think the intent was to seek your advice - not to compete - but to get a better feel for how to do "completion style ribs" at home. SO - I will answer that for you ;):
muebe - You can cook ribs @20-275F depending on how you want to do them - and time allowed. Most comp. guys are now cooking at 275F - some even higher to compress the time in order to make their turn in time. Doneness is a feel. Usually the toothpick probing for tenderness - but not "like butter"..... And when you lift the ribs in the center with a pair of tongs - they will surface crack, and flex at between 30-45 degrees to the grill grate.
Over done ribs will bend further - and not have the decide texture and "bite" - that is - the idea is to have the meat done to the point that one bite onto, and with a gentle tug, the meat comes off the bone cleanly. Not too much pull - but not done tot eh point of being "meat mush". "Fall off the bone" ribs are NOT what competition style ribs are.
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Very cool post.
Thanks for sharing how the "operation" works.
Now you say you do your ribs in the smoker for how long and what temp? :P
Until there done 8) 8) 8) 8) 8) 8)
Funny ;D...but I think the intent was to seek your advice - not to compete - but to get a better feel for how to do "completion style ribs" at home. SO - I will answer that for you ;):
muse - You can cook ribs @20-275F depending on how you want to do them - and time allowed. Most comp. guys are now cooking at 275F - some even higher to compress the time in order to make their turn in time. Doneness is a feel. Usually the toothpick probing for tenderness - but not "like butter"..... And when you lift the ribs in the center with a pair of tongs - they will surface crack, and flex at between 30-45 degrees to the grill grate.
Over done ribs will bend further - and not have the decide texture and "bite" - that is - the idea is to have the meat done to the point that one bite onto, and with a gentle tug, the meat comes off the bone cleanly. Not too much pull - but not done tot eh point of being "meat mush". "Fall off the bone" ribs are NOT what competition style ribs are.
Nobody needs to side with Muebe. He gives as good as he gets.
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Another great installment 8)
We like our ribs fall off the bone..................but I do not soak my wood in water anymore ;)
There is still hope for The Smoke
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Another great installment 8)
We like our ribs fall off the bone..................but I do not soak my wood in water anymore ;)
There is still hope for The Smoke
Now if we can get your off that horse urine, and convince you that there are other real beers..... :D :D :D
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Tim there have always been two kinds of beer. Budweiser and Bud Light ;) ;)
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Tim there have always been two kinds of beer. Budweiser and Bud Light ;) ;)
Kimmie will agree with you on that :D :D :D
She is ready for another round of Beer Pong ;)
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Another great installment 8)
We like our ribs fall off the bone..................but I do not soak my wood in water anymore ;)
There is still hope for The Smoke
Now if we can get your off that horse urine, and convince you that there are other real beers..... :D :D :D
Ouch ;D My Mothers side of the family lived in Golden Colorado and worked at Coors through the 50's and 60's. Mom had all kinds of neat glass and plate sets and other goodies they would bring to her from the factory. House was full of memorabilia and of course Pops had plenty of Colorado Kool-Aid in the fridge. When we would go up to my Uncles in the National Angeles Forest to get fire-wood for winter. My cousins would have a stash of coors propped up by rocks in cool running streams. We would sneak over and lay by the banks sipping our cold coors while listening to the Stones blaring from little cabins that hippies lived in.
Yup, love my Rocky Mountain Spring Water :) it was a major part of my youth and brings me fond memories.........
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Tim there have always been two kinds of beer. Budweiser and Bud Light ;) ;)
Kimmie will agree with you on that :D :D :D
She is ready for another round of Beer Pong ;)
For real beer.......
http://www.schlenkerla.de/rauchbier/sorten/sortene.html
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Tim there have always been two kinds of beer. Budweiser and Bud Light ;) ;)
Kimmie will agree with you on that :D :D :D
She is ready for another round of Beer Pong ;)
For real beer.......
http://www.schlenkerla.de/rauchbier/sorten/sortene.html
No way Gods green earth would she drink any of those. They are to dark and don't say "Bud Light" ;) ;) ;) ;)
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Tim there have always been two kinds of beer. Budweiser and Bud Light ;) ;)
We GOTTA get you guys out more.... :D :D :D :D
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Tim there have always been two kinds of beer. Budweiser and Bud Light ;) ;)
(http://m.quickmeme.com/img/6a/6a922e389bf3a8a7fbe0f7de0132cf44ba12506442726b88d9cafe5573d9cb4c.jpg)
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Hey Tommy after we got back from Georgia that spring I built us our own BP table so one of these years you and Kimmy get up to Iowa we'll bust it out
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_0827.jpg) (http://s1089.photobucket.com/user/bam91966/media/IMG_0827.jpg.html)
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Hey Tommy after we got back from Georgia that spring I built us our own BP table so one of these years you and Kimmy get up to Iowa we'll bust it out
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_0827.jpg) (http://s1089.photobucket.com/user/bam91966/media/IMG_0827.jpg.html)
OH I love IT!! Except it should be crimson and white :D :D :D :D :D :D Roll Tide ;) ;) ;) ;) ;) ;) ;)
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Very cool post.
Thanks for sharing how the "operation" works.
Now you say you do your ribs in the smoker for how long and what temp? :P
Until there done 8) 8) 8) 8) 8) 8)
Tim are you making ribs or doing yoga. I don't know about lifting, bending, cracking in the middle, 30 45%. 8) 8) 8)
Funny ;D...but I think the intent was to seek your advice - not to compete - but to get a better feel for how to do "completion style ribs" at home. SO - I will answer that for you ;):
muebe - You can cook ribs @20-275F depending on how you want to do them - and time allowed. Most comp. guys are now cooking at 275F - some even higher to compress the time in order to make their turn in time. Doneness is a feel. Usually the toothpick probing for tenderness - but not "like butter"..... And when you lift the ribs in the center with a pair of tongs - they will surface crack, and flex at between 30-45 degrees to the grill grate.
Over done ribs will bend further - and not have the decide texture and "bite" - that is - the idea is to have the meat done to the point that one bite onto, and with a gentle tug, the meat comes off the bone cleanly. Not too much pull - but not done tot eh point of being "meat mush". "Fall off the bone" ribs are NOT what competition style ribs are.