BBQ competitions

marvda1

went to a local bbq competition at a Knights of Columbus. any thoughts on these competitions? their idea and what i think is good bbq are two different animals. i like to use the smoke as a seasoning they use sugar and various spices. don't get me wrong i also use a rub and course ground black pepper but smoke is top dog and the sauce is not cooked in. boy is this an expensive hobby. they were also raffling off a large backyard smoker by jambo pits. i go to steal secrets:cheesygrin: and drink beer, one big saturday party.

here are some pictures.

marvda1

one more picture and for give for the bad pictures of the jambo pits smoker

.

Systems

marvda1 wrote: »

went to a local bbq competition at a Knights of Columbus. any thoughts on these competitions? their idea and what i think is good bbq are two different animals. i like to use the smoke as a seasoning they use sugar and various spices. don't get me wrong i also use a rub and course ground black pepper but smoke is top dog and the sauce is not cooked in. boy is this an expensive hobby. they were also raffling off a large backyard smoker by jambo pits.

here are some pictures.

I'll chime in.
Dry rub.
Do the actual "smoking" with white oak.
Then the last 30 minutes throw some "whiskey soaked" hickory on the coals, depending on how much meat you are smoking.
I've done it a few times:cheesygrin:, Its pretty good.
Prolly 25-30 years.

txcoastal1

BBQ has always been a debate East, West, South, & North like we debate cables...some like it wet some like it dry...on the east BBQ is pork, in TX, its both beef and pork....I like it smoked and dry season rub with sauce on the side

But I will BBQ how ever and wheneber I can get it

chumlie

Some damn nice rigs there. Way to spendy for a backyard hack like me. I like goin to the cookoffs too, but generally nobody gives up there secrets. I go for the food & beer also. Although you do get some great ideas for recipe's.

Systems

I like it smoked and dry season rub with sauce on the side

Yes sir!
Too much smoke is not your friend.
Its a "Orchestra" that you have to conduct.
Less beats more every time!
Hickory can be pretty damn tart/bitter, if you use too much of it.
Rule of thumb would be last 30 minutes.
Then you will know why you added it!:cheesygrin:

chumlie

You can hardly taste the hickory if ya use plenty of lighter fluid.

Systems

chumlie wrote: »

You can hardly taste the hickory if ya use plenty of lighter fluid.

LOL!:cheesygrin:
Skip the lighter fluid and use some 40 Creek!
Swear, you will thank me later!
Best I have ever used!

Systems

You think Crown is good?
Pffft!:rolleyes:

Try some 40 Creek!
It will SMOKE CROWN as far as taste and smoking meat!

I soak my smoke wood in whiskey for about 3 hours.
It does not take much.

marvda1

there were some guys from west texas that used mesquite, some used pecan/oak or just oak and then hickory. i am a hickory person.
here is the jambo pits backyard smoker $1775, this would bite into my speaker funds.
http://www.jambopits.com/directions.html

Systems

I use white oak to cook the meat and get some coals.
Then throw some whiskey soaked hickory on the oak coals around the last 30-45 minutes.

For sure once, but maybe twice misting it with apple juice (at least one good time).
On top of the dry rub.
Any sauces are on the side.

I think you would probably come back to my house, after tasting it.:cheesygrin:

marvda1

you could always air flight me some in i use charcoal with a couple of hickory logs and as a change up i use pecan. ribs, i try to follow the 3-2-1 method 3 hrs. smoked or to the color that you want, 2 hrs. wrapped in foil ( shorten as to not overcook (fall off the bone) and unwrap for 1 hr. on the smoker. if you want you can put sauce on then but i to prefer sauce on the side.
i'm a big chicken wheb it comes to brisket because i am always hungry when i cook and ruh the brisket off. it ends up tough so i went to pork butts and picnics. good stuff:biggrin:

Systems

marvda1 wrote: »

you could always air flight me some in i use charcoal with a couple of hickory logs and as a change up i use pecan. ribs, i try to follow the 3-2-1 method 3 hrs. smoked or to the color that you want, 2 hrs. wrapped in foil ( shorten as to not overcook (fall off the bone) and unwrap for 1 hr. on the smoker. if you want you can put sauce on then but i to prefer sauce on the side.
i'm a big chicken wheb it comes to brisket because i am always hungry when i cook and ruh the brisket off. it ends up tough so i went to pork butts and picnics. good stuff:biggrin:

You should try grilling the ribs first getting a decent brown, wrap in foil and then smoke them.
Pretty nice.:cheesygrin:
Takes about 1/3-1/2 of the time as smoking alone.
Just do everything as you do now.
Then as mentioned above.

chumlie

Never had 40 Creek. Crown's ok. But i prefer Bushmills Black Label. Hell, as long as you got Beer i'll come back.

Systems

chumlie wrote: »

Never had 40 Creek. Crown's ok. But i prefer Bushmills Black Label. Hell, as long as you got Beer i'll come back.

I haven't had a beer in 6 weeks.
I'm more of "Blended" type person.:cheesygrin:

Systems

chumlie wrote: »

Never had 40 Creek. Crown's ok. But i prefer Bushmills Black Label. Hell, as long as you got Beer i'll come back.

Anything beats "lighter fluid".:cheesygrin:

chumlie

Been a good three days for me. You tellin me you don't like that lighter fluid taste. Took me years to convince my brother to get a charcoal starter and now he uses gas ( yuk )

Systems

i use charcoal with a couple of hickory logs and as a change up i use pecan.

The best pecan would be the shells.
Shell them, soak them, and use the shells.
Beats the hell out of the wood itself.

chumlie

pepster wrote: »

The best pecan would be the shells.
Shell them, soak them, and use the shells.
Beats the hell out of the wood itself.

Good idea. Never thought of that. Afraid they would burn to quick ( even soaked )

Systems

When I cook burgers, I use gas.
Soak some wood (any kind), for 1 hour first, wrap in foil, poke some holes in the foil.
Throw it on under your "grill rack" directly on the burner, then cook something on the grill, I think you may change your mind Chumlie.

Take some green peppers, onions, and butter or olive oil, make a foil "boat", with a small hole on top, and throw that on the grill with you meat.
No matter what meat, I do it with everything.
I have been in the woods and made a foil "boat" with potatoes, ham, and cheese" and freakin felt like a rock star.
You can steam on a smoker or grill with a "foil boat", and make some mighty good vittles!

chumlie

I use the foil trick when i camp. Make poor mans stew, everyone loves it. Burger, onions, peppers, mushrooms, taters, and anything else laying around.

Systems

chumlie wrote: »

Good idea. Never thought of that. Afraid they would burn to quick ( even soaked )

It does not take very long to impart the flavor of the wood onto meat.
Alot less than most people figure.

IMHO, that is the biggest mistake most people make when smoking meat.
Too long, with too much smoke.
Doesn't take near as much as most people think to get the actual "taste" of the wood.

Systems

chumlie wrote: »

I use the foil trick when i camp. Make poor mans stew, everyone loves it. Burger, onions, peppers, mushrooms, taters, and anything else laying around.

Damn, that sounds good, never tried it.
I am going to have to try that!:cheesygrin:

Systems

i am always hungry when i cook and ruh the brisket off. it ends up tough so i went to pork

.
From the start, you should get a spray bottle, and keep your Brisket moist throughout the "cooking" process, by spraying it with what ever you like.
Spray every 30-45 minutes throughout the cooking process.
When you think it is done, give it 30 more minutes.
When it is done, wrap it in foil and let is set for 20 minutes.

I should be on my way to your house by then!:cheesygrin:

tonyb

Hot damn Pep, Pm me your addy brother, and what time the ribs will be done.

The old Foil boat....use it for alot of things from fish to veggies, even french toast on the grill.

For French Toast you need a thicker sliced heavier bread for the grill. After coating it in your favorite batter, toss it on the grill. Make a fairly large foil boat, I put strawberries chopped up and any other fruit like a blueberry, whatever else you like. Zest one orange, then add the juice of that orange, add a good amount of honey to the boat and seal it up. Toss in the corner of the grill so as not to burn. Flip that French toast so both sides are to your likeing, take off and plate it, take your foil boat and open it up and pour over the top. Garnish with some powdered sugar or whipped cream or both.

Being grillin' season is apon us, maybe a best Rib recipe thread is in order. Steaks, chops, burgers....don't get me going on food again. Ya think I would weigh 400 lbs the way I talk, but I'm a skinney old **** with a good metabolism.

marvda1

take a look at the bbq pit boys on you tube, they haven't missed a bbq.

Ern Dog

All this talk of BBQ is making me hungry. It's time for me to break out my grill and have my first cook-out for the season. It's been too cold and wet for me to grill up until now.

Gatecrasher

I travel a lot for work and love BBQ and sample it from all around the country. I was in North Carolina a couple weeks ago, then went to South Carolina, and ended up in Chicago last week. I love it all but my all-time favorite is Memphis-style. Kansas City, St. Louis, and New Orleans are all right there too though!

I've been to quite a few BBQ competitions over the years including Memphis in May. Haven't been to one in a few years now though.

Now you guys got me hankerin' for some ribs or pulled pork!!

Sherardp

I smoked some good BBQ chicken this weekend, smoked for the 1st two hrs and let it go without wood for the last 3 hrs. It was amazing and tender. I usually make my own dry rub and serve sauce on the side.

marvda1

went to another competition, here's pics.