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So my team had their first contest this weekend.  We ended up 13 out of 41 in a very strong field.  The results ere fairly consistent, top 15 in pork (I'm from pork country) and middle of the pack chicken and brisket.   What do you think? See more on...

The brisket tasted delicious.  I usually don't put burnt ends in the box if the flat is right.  I feel like the hurt more often than they help.  Burnt ends are such a matter of taste. 

My team and I are preparing for the Naptown Bar Bay Q comp in a few weeks and did a shake down cook yesterday.  Up at 4:30, brisket on at 5:30 and one long long day of cookin'.   You can check out the full gallery on facebook here...

4 pounds.  Not huge, but good for a few friends and left overs for sandwiches the next day.  Pretty tasty, though I'd add some fat on the top to keep things tender.  

Actually that's the first brisket I've ever smoked.  I'm from southern VA; we only do pork down there.  This beef stuff is pretty good though.

Very nice.  That looks tasty.

So I decided to try a practice brisket with some members of my team on Saturday.  The local grocer had only flats, no full packers.  The whole cook took about 6 hours, with a long stall at 155 F.  The results were satisfactory if not outstanding.  A lack of fat cap and the smaller size of the 4...

So I gave it a try.  The results were very nice.  

Only 12 folks over?  Surely you know a few more folks. Thanks for your thoughts.  The seafood portion is mandatory and the organizer provides the food (2 lbs of who knows what).  The people's choice contest is judged by folks who paid for VIP access along side the seafood contest.  My thought...

Nice looking!  Those are some meaty baby backs.

Thanks for your thoughts! It's a faux sous vide.  Has a similar result without bags or water or anything.  There is a similar recipe from Modernist Cuisine: The Art and Science of Cooking (my girlfriend collects fancy cookbooks).  Cooking from frozen makes the meat evenly cooked throughout...

So my next contest has a people's choice event.  The teams can cook whatever they like.  This contest is in addition to a mandatory seafood contest on Friday night.  My thought is to faux sous vide some filet mignon and serve as filet on toast.  The process is to start with a frozen solid filet...

Thanks for the warm welcome!  I look forward to getting to know you all.

Thanks!  I used a slightly modified 3-2-1 (less than 2 in the foil and almost no liquid, just honey and rub).  They came out really well.  I think they barked up nicely and they tasted very good.  Just using store bought rub for now, but working on something a little more original.  I always...

Hi, I'm ontos from DC.  I cook on an ECB.  Grew up in southern VA; really dig on the NC pulled pork with vinegar sauces but trying to learn to love the KC style for the judges.  I'm the head cook for Late Empire BBQ.  You guys have been a great help so far and I look forward to learning more...

My team and I smoked some spares and a chuck roast in preparation for our first contest.  Would love to know what you think of the Q-view. Thanks for looking.