Sledneck
Full Fledged Farker
Decided to do a little run for my first kcbs event. Did some chicken and it came out so good that we ate it all before taking any pics. Still have 2 butts on and 2 racks
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Practice run
- Thread starter Sledneck
- Start date
Lookin' good Steve.
I really like the color on that top butt right now :lol:
TIM
I really like the color on that top butt right now :lol:
TIM
thunter
is Blowin Smoke!
Looking mighty mighty tasty! I wish I could give it a taste test too! 
nmayeux
Babbling Farker
Looks good! Keep taking pics so we can see how things progress!
Sledneck
Full Fledged Farker
Ribs are done butts are still at 180
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Sledneck
Full Fledged Farker
The_Kapn said:
The top butt has dizzy pig on it the one on the bottom is injected(my first time ever injecting) with my own rub
MilitantSquatter
Moderator
Looking good Steve.... I guess the Smokemaster pickup is treating you well..
Looking very good Steve.
Sledneck
Full Fledged Farker
MilitantSquatter said:
Not exactly, i finished the ribs on the wsm. I never had an offset and i dont have any wood so i have been using lump. It sucks! I have to get some lumber over here it needs attention every 45 to 60 min. My WSM on the other hand cooked today for 12 hours straight at 225 with no temp change at all on one load. The smokemaster is nice in that it has a large cooking surface and easily accesible. I gotta get used to it
The ribs came out great. The butt that was injected sucked! It was mushy and tasted like crap. The other one with no injection and dizzy pig rub was good, i would of liked it better with my own rub though. I didnt thinh the dizzy pig had much flavor. I know its probably gonna hurt me in competitions to cook to my taste but i dont care. They dont like it to bad
B
BrooklynQ
Guest
Looks real good steve, but as a judge - the ribs look very dark.
Sledneck
Full Fledged Farker
The pics are from my camera phone they are that dark in person but they are dark. Its my sauce. why would that matter in comp?
B
BrooklynQ
Guest
Apppearence my friend. They could be interupted as burnt. Hard to tell from the picture.
K
kcquer
Guest
My camera darkens the appearance of my Q too. Still appearance (feeding the eye) is a HUGE step toward convincing a judge that it's going to taste good before they have that bite.
http://www.bbq-brethren.com/forum/showthread.php?t=12937&highlight=perfect
Have a look at the 180 ribs from the '03 Royal.
http://www.bbq-brethren.com/forum/showthread.php?t=12937&highlight=perfect
Have a look at the 180 ribs from the '03 Royal.
Sledneck
Full Fledged Farker
BrooklynQ said:
their is not a single spec of black on them, screw the judges what do they know, wait....im a judge.
djmarko
Full Fledged Farker
Steve, unless you plan on serving the pictures to the judges I wouldn't worry about it.
If your smoker is like my Lang you will still have to put a stick or two an hour to keep up the temperatures. It's a labor of love or the price we pay for low and slow.
Whether judging or just recreational eating--I see two different kinds of "black" bark/crust.
Hard to describe, but one is just "cooked" and has a shine and just appears, well, black. No big deal.
The other black looks like charcoal--YUCKY- and does appear to be burnt.
Other than judging-I peel off the YUCKY appearing stuff and give it a try. The "other" type of black coating- I just eat it all, no problem.
While judging, I eat it as presented and score it accordingly.
If it is the YUCKY looking version, it will not earn top scores for presentation.
Taste is taste and I score as it falls there.
Cooking, both for comp and recreational, I try to stay away from black bark/crust. Not always possible, but a fun attempt and gives me a goal.
No big deal to me.
Probably confusing, but not my first time at that :lol:
TIM
Hard to describe, but one is just "cooked" and has a shine and just appears, well, black. No big deal.
The other black looks like charcoal--YUCKY- and does appear to be burnt.
Other than judging-I peel off the YUCKY appearing stuff and give it a try. The "other" type of black coating- I just eat it all, no problem.
While judging, I eat it as presented and score it accordingly.
If it is the YUCKY looking version, it will not earn top scores for presentation.
Taste is taste and I score as it falls there.
Cooking, both for comp and recreational, I try to stay away from black bark/crust. Not always possible, but a fun attempt and gives me a goal.
No big deal to me.
Probably confusing, but not my first time at that :lol:
TIM
MilitantSquatter
Moderator
Sled,
Sorry you were not so pleased with the results.. go with the gut and use the flavors you like best. If it's you're own rub even better.
I sent you a PM with a wood source I located in Nassau County but have not used yet as I still have a lot of wood from Prianti Farms in Dix Hills where Phil recommended some of us LIFO's go...
You may get a little extra help by picking up a few firebricks to put in the bottom of the cooking chamber to help retain some heat. I bought some at Jetmore in Wantagh for $20. 4 bricks per box. About 4" x 2" x 9". I then saw them for $17 as the Ace True Value in Bellmore. Same brand.
Sorry you were not so pleased with the results.. go with the gut and use the flavors you like best. If it's you're own rub even better.
I sent you a PM with a wood source I located in Nassau County but have not used yet as I still have a lot of wood from Prianti Farms in Dix Hills where Phil recommended some of us LIFO's go...
You may get a little extra help by picking up a few firebricks to put in the bottom of the cooking chamber to help retain some heat. I bought some at Jetmore in Wantagh for $20. 4 bricks per box. About 4" x 2" x 9". I then saw them for $17 as the Ace True Value in Bellmore. Same brand.
Sledneck
Full Fledged Farker
rbsnwngs said:
Im not going to grill kings to place in the comp, i am going to see if i can out drink you :biggrin: :biggrin:
