hey everyone,
Rob63 and myself competed in the Fine Swine competition in Mulberry, FL this past weekend! Thanks to Keith (JckDanls07) and Bill (SmokedApple) for coming over and supporting us!
This was the first time we competed in all 4 events (Brisket, Pork, Chicken, Ribs) and man is that a workout! Turn in times were 11am (chicken), Noon (ribs), 1pm (pork) and 2pm (brisket). So we started the smoker around midnight and put our butts on (we had 2 for vending) then 2 hours later put on our competition butt on. We wanted to try our hand at vending to recoup for gas and meat expenses. i was hesitant to try vending at a "backyard" competition because usually the amateur guys are stuck in a corner somewhere behind the pro's. So i didnt think anyone would be walking by and wanted to buy anything. Boy was i wrong! We were smack dab in the middle of the main street of this event! we learned that signage and trophies attract customers! haha something to note for next time!
Back to the competition....i was very surprised to see the competition in the Backyard competition because the people we were competing against had HUGE booths, trailers, trophies, lights and all of the other bells and whistles. We looked like Hobo's with our 2 small smokers HAHA!
Our Setup
And this is what most of our competitors looked like...
around 3am we finally had all buts on and a experimental rack of ribs robbie wanted to try a new recipe with. So we decided to head to my truck and avoid the swarm of mosquitoes and take a quick 1 hour nap. Came back and a few hours later the sun started coming up and the smoking was on!
Robbie (Rob63) setting up our site (Go Gators!)
A view down the main strip
Took the competition butt off around noon for a hour rest
Ribs came off at the same time and we put a glaze on and sliced!
One hour later we pulled the pork into 8 separate sections with a bedding of more finely shredded pork (we got some presentation tips the night before from a seasoned bet, so this was our attempt to match that
We got some shirts printed up for the cooking team
Some more of the main street and competition (i guess we need to invest in a blowup creature)
Wrapping up the butt (out of order) and who is in the back ground scoping out the smoker, Keith (JckDanls07). Sporting my apron that Smokin' Al's wife game me last year at the South Florida Gathering
Robbie smoked up some good ribs but got cold feet when it came to slicing so he asked me to step in and cut them up
Our attempt at vending...we have room for improvement here haha!
Myself (left), Robbie (Rob63, middle) and our friend Eliot who lives near by came out to support us!
Turned in the brisket and the last plate of the day at 2pm, big sigh of relief and threw back a few brews while waiting for the 5pm judging!
Results came in and we didnt get our names called...but we had a good and this was definitely our biggest test to date and we learned where we need to improve!
the biggest surprise of the day was our brisket, it came out and looked delicious! Very moist and we applied a nice glaze to it with the drippings and butter...special thanks to Mike Johnson and ChefJimmy J for this idea....it looked perfect and we turned it in. but the judges i guess disagreed and we got the lowest score out of 16 entries...very dis-heartening but just another area we need to improve
over all this was a great experience and for a young cook team that is looking to get more involved in this it taught us alot about what we need to do in the future to be where we want to be!
I think Rob63 and JckDanls07 have more images to post.
thanks for looking and reading :)
Rob63 and myself competed in the Fine Swine competition in Mulberry, FL this past weekend! Thanks to Keith (JckDanls07) and Bill (SmokedApple) for coming over and supporting us!
This was the first time we competed in all 4 events (Brisket, Pork, Chicken, Ribs) and man is that a workout! Turn in times were 11am (chicken), Noon (ribs), 1pm (pork) and 2pm (brisket). So we started the smoker around midnight and put our butts on (we had 2 for vending) then 2 hours later put on our competition butt on. We wanted to try our hand at vending to recoup for gas and meat expenses. i was hesitant to try vending at a "backyard" competition because usually the amateur guys are stuck in a corner somewhere behind the pro's. So i didnt think anyone would be walking by and wanted to buy anything. Boy was i wrong! We were smack dab in the middle of the main street of this event! we learned that signage and trophies attract customers! haha something to note for next time!
Back to the competition....i was very surprised to see the competition in the Backyard competition because the people we were competing against had HUGE booths, trailers, trophies, lights and all of the other bells and whistles. We looked like Hobo's with our 2 small smokers HAHA!
Our Setup
And this is what most of our competitors looked like...
around 3am we finally had all buts on and a experimental rack of ribs robbie wanted to try a new recipe with. So we decided to head to my truck and avoid the swarm of mosquitoes and take a quick 1 hour nap. Came back and a few hours later the sun started coming up and the smoking was on!
Robbie (Rob63) setting up our site (Go Gators!)
A view down the main strip
Took the competition butt off around noon for a hour rest
Ribs came off at the same time and we put a glaze on and sliced!
One hour later we pulled the pork into 8 separate sections with a bedding of more finely shredded pork (we got some presentation tips the night before from a seasoned bet, so this was our attempt to match that
We got some shirts printed up for the cooking team
Some more of the main street and competition (i guess we need to invest in a blowup creature)
Wrapping up the butt (out of order) and who is in the back ground scoping out the smoker, Keith (JckDanls07). Sporting my apron that Smokin' Al's wife game me last year at the South Florida Gathering
Robbie smoked up some good ribs but got cold feet when it came to slicing so he asked me to step in and cut them up
Our attempt at vending...we have room for improvement here haha!
Myself (left), Robbie (Rob63, middle) and our friend Eliot who lives near by came out to support us!
Turned in the brisket and the last plate of the day at 2pm, big sigh of relief and threw back a few brews while waiting for the 5pm judging!
Results came in and we didnt get our names called...but we had a good and this was definitely our biggest test to date and we learned where we need to improve!
the biggest surprise of the day was our brisket, it came out and looked delicious! Very moist and we applied a nice glaze to it with the drippings and butter...special thanks to Mike Johnson and ChefJimmy J for this idea....it looked perfect and we turned it in. but the judges i guess disagreed and we got the lowest score out of 16 entries...very dis-heartening but just another area we need to improve
over all this was a great experience and for a young cook team that is looking to get more involved in this it taught us alot about what we need to do in the future to be where we want to be!
I think Rob63 and JckDanls07 have more images to post.
thanks for looking and reading :)
