I am putting this thread under ribs, because well I love ribs. So if this belongs somewhere else let me know.
Ok my friend and I did the Dark Horse Brewing Company BBQ Competition. (Pro Division) 1st time in the pro division
There were 30 pros and 40 amateurs.
Please post responses, tweaks or just general info, cause I am going to be doing more in the future and any knowledge is great.
Me in the black hoodie, and my teammate Seth.
Panoramic view.
After we turned in our boxes, we went back and looked at some of the pictures that were taken, and yes we seen faults in our turn in boxes, in the briskets box they were not the same size but still a damn fine brisket for first time in pro, in the rib boxes I have one piece slightly larger than the other ones, and I couple of blemishes on my ribs, that I wish I could of fixed now that I see them, and they are on a slight angle, again first time in the pro division.
Thanks for looking and any info, tweaks, or opinions please post.
Ok my friend and I did the Dark Horse Brewing Company BBQ Competition. (Pro Division) 1st time in the pro division
There were 30 pros and 40 amateurs.
Please post responses, tweaks or just general info, cause I am going to be doing more in the future and any knowledge is great.
Me in the black hoodie, and my teammate Seth.
Panoramic view.
After we turned in our boxes, we went back and looked at some of the pictures that were taken, and yes we seen faults in our turn in boxes, in the briskets box they were not the same size but still a damn fine brisket for first time in pro, in the rib boxes I have one piece slightly larger than the other ones, and I couple of blemishes on my ribs, that I wish I could of fixed now that I see them, and they are on a slight angle, again first time in the pro division.
Thanks for looking and any info, tweaks, or opinions please post.
