My 1st Competition starts tomorrow

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mike johnson

Master of the Pit
Original poster
OTBS Member
Mar 9, 2012
1,051
59
Lacey, WA.
 I am entering my first competition. It is the South Sound BBQ Festival here in Washington State.  I will be cooking Brisket, BabyBacks, Chicken thighs,  Seafood and the open category (smoked meatloaf). I will be using my MES40 and propane Smoker Vault. I will be posting pictures throughout the event so keep an eye out for one stressed out smoker and the guy using it ;)
 
Wow Mike, your gonna be a busy guy but you'll rock that comp ! Good luck to ya man ! Thumbs Up
 
Best of luck! Looking forward to the results and post about your experience!
 
Good luck, Mike!  Ribs look good.

That's cool that they're letting you use an electric. The couple that I've checked into up here won't.
 
As many of you know, today was my first ever BBQ Competition. I would like to start off with a BIG thank you, to my lovely wife for telling me that I should enter this and pushing me when I wasnt sure about entering.Today with her help and support, I am glad to announce that I placed in 4 of the 5 categories.in Chicken I came in 3rd place. In Brisket I came in 3rd place. In BabyBack Ribs I came in 1st place and in Seafood I came in 1st place. Because of this I am now the 2015 BackYard Joe GRAND CHAMPION.
first.gif
 I have many pictures that I will put up here, but for tonight its a shower and bed.
 
A big GRATS to you... As said above... all the comps I have done.. no electrics or propane allowed... but anyways.. I'm glad your wife pushed ya too... I'm sure you will be making a trip to the E-room to see what that bite is on your leg as you have now been bitten by the "Comp Bug" ...



:first:
 
better yet.. let me line em up for ya ...

Ribs- :first:

Seafood - :first:

Chicken - :third:

Brisket - :third:




Overall - :congratulation_graphics_2:
 

This is my brisket entry. I love the smoke ring[emoji]128527[/emoji] I got in my electric smoker. That was very simple and I'm sure I will use it again. I will also raise the brisket higher so it doesn't look like it's sinking next time too.
 
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