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  1. #1
    Join Date
    Jun 2009
    Location
    Charlotte NC
    Posts
    516

    Default Our first comp..

    Well the smoker is "cleaned up", and packed with everything i can stuff in it that doesn't need to be kept cold (or clean for that matter..ha). gotta get the tool box of sharp stuff and the totes with the little things still.. but want to be ready to load the truck before i goto work today. that way tomorrow night is doing nothing except actually loading. our load in time for the comp is 930. just gotta swing by work on the way in and load up with ice.

    Cooking for my pops' home owners annual meeting on saturday. so wanna get out there as early as i can to get hot. get his butts out of the way. I was going to cook his last night but thought i'd rather just wait. i do have to get all the meat inspected tho. but thats okay...rather do that and not have any "issues" with cooking there for something else.

    We are doing the anything butt.. doing a fatty. stuffing it with bacon, cheese, green onions and little hawg sauce.. gonna try and weave the outside bacon. never done it.. but how hard could it be??

    also trying a new techique for our ribs. i did get extra. so one batch will be our reg.. and the other the new method. see which one we like the hour before turn in.

    Can you tell i like to cook under pressure..? no need to test stuff!!! ha

    ANd i did finally get a new camera so there will be pics-a-plenty next week. well time to get moving i guess.. later folks..
    "BoB" a leaky Offset Stickburner
    Backwoods G2 Party and G2 Chubby
    UDS

  2. #2
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Good luck, Spence!
    I know you'll do fine.
    Make sure you tell us how your new method for the ribs work out for you.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  3. #3
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Good luck and have fun.

    How ever much beer you packed, stop and get more.
    FBJ

  4. #4
    Join Date
    Jun 2009
    Location
    Charlotte NC
    Posts
    516

    Default

    Quote Originally Posted by Joneser View Post
    Good luck, Spence!
    I know you'll do fine.
    Make sure you tell us how your new method for the ribs work out for you.
    I'll do one better.. I'll tell ya what it is... its not mine anyway.. its "borrowed" from a champ ribber... (gotta love lots of beer and while BS'n..)

    start your ribs normal.. after 2 hours, take them outta the smoker. on a piece of foil put about a half pound or more of brown sugar. top that with squeeze margarine (parkey etc...). set the ribs on that. meat down on the sugar. wrap em up and flip um meat up.. back in the smoker.. 2 more hours. then unwrap and finish as normal.

    Now... these will obviously be sweet.. apparently judges like sweet. But the best part is the glaze you'll have. think candy apple in appearance. it isnt hard or candy-ish. but gives you a killer sheen. all your spices will show up. and your sauce with still be soaked up into the meat a little just as it normally would..

    "But i dont' care for sweet ribs.."..

    his answer.. "You cooking for you or the judges? I work 22 weeks a year and make over 100k doing this... trust me.."

    'nu f said...
    "BoB" a leaky Offset Stickburner
    Backwoods G2 Party and G2 Chubby
    UDS

  5. #5
    Join Date
    Jun 2009
    Location
    Charlotte NC
    Posts
    516

    Default

    shhhh..don't tell anyone.. it's a secret... =)
    "BoB" a leaky Offset Stickburner
    Backwoods G2 Party and G2 Chubby
    UDS

  6. #6
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Good luck, Spence! Your "secret" is safe with us.
    Rob - TX Sandman
    Plank Owner, TQJ

  7. #7
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Good luck can't wait to see the pic's
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  8. #8
    Join Date
    Jul 2009
    Location
    Cumming, GA
    Posts
    37

    Default

    Good luck up there, Umpa!

    I, too, am curious to see how that brown sugar works out...
    55 gal UDS - now complete!
    Weber One Touch Silver 22.5
    Weber Genesis Silver B Gasser
    Bayou Classic Fryer
    Various Lodge CI

    "I'm not fat, I'm festively plump..."


  9. #9
    Join Date
    Jun 2009
    Location
    Charlotte NC
    Posts
    516

    Default

    well.. made it thru the weekend on 3 hours sleep...no burns...slight hangover...broken pigs (the wifes site decorating ideas gone bad...)...

    ran the smoker for 28 straight hours.. ended up making an unnecessary trip to get more wood. didn't even use a stick of the oh crap stuff..

    friday we set up and got started on the pops' butts for his HOA on saturday.. set up the fatties for anything butt, cooks meeting. turnin for AB was at 7:00.. they had a sysco meat truck out there and had a pricing issue.. 8 racks of ribs for $16... teamed up eith a buddy of mine that owns a bbq joint.. he was gonna buy whatever was left on the truck. last i herad/saw, about 12 cases of ribs, 20ish cases of shoulders and butt.. all for like $300-400, just to get it off the truck.. sweet..

    we did ribs and butts for the backyard grillers. dont know where we placed yet, other than something under 1st, 2nd and 3rd..

    i know think that my butt rub is to much for the ribs. too bold of a spice mix for the little meats. i almost sugared up a batch of our sauce as we were tasting a rack before we did the turn ins. forgot to take pics of the ribs.. dagnabit.

    pork was real good....

    the boxes were the PC not foam/or paper.. didn't come clean if your goofed on the box. but everyone had that issue..

    i'll have result tomorrow..
    pics will be up on tuesday at the latest..

    good times.. goal was the build the smoker and enter this comp for this year. so did that. my comp goal was not to be last and would be nice to be in the top 20. so we'll see. i wont be last.. some scary stuff out there.
    well time to unload the truck and goto work..
    "BoB" a leaky Offset Stickburner
    Backwoods G2 Party and G2 Chubby
    UDS

  10. #10
    Join Date
    Aug 2009
    Location
    25 miles SE from Raleigh NC
    Posts
    150

    Default

    Wow what a deal on the meat,sounds like you had a learning experience at the comp.I think you will do just fine, good luck on any future comps
    chargriller
    phoenix ss gas
    home made gas pig cooker
    weber
    2 uds

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