1st Comp Cook off this weekend

[thirdeye]

Brisket on at 10pm riding then the night @ 250°.
View attachment 645415
Beautiful night in the onion city with the temp at
66° and a low of 57° at 6am.
Gotta cook everything on the MBGF 1050 so planning some wiggle/resting time for the brisket make room for the others.

Keith, with the good weather. It's sitting at 34°F, but sunny, we should see a high of 60°.

Lookin good, thumbs up for the good weather.... it's currently 34°F, I'm guessing some cooks got fired up early today.

Oh, for the pork rule, they dropped the weight limit. So essentially you could cook all money muscles if you like. Shortens the cooking time and reduces the amount of waste.

 

[912smoker]

Lookin good, thumbs up for the good weather.... it's currently 34°F, I'm guessing some cooks got fired up early today.

Oh, for the pork rule, they dropped the weight limit. So essentially you could cook all money muscles if you like. Shortens the cooking time and reduces the amount of waste.

Should have done that for simplicity sake!

Brisket is very tender and giggling


Keith

 

[clifish]

Looks great Kieth and good luck. How the hell did you move the 1050 to the event? I barely want to roll the 800 around the patio.

 

[912smoker]

Looks great Kieth and good luck. How the hell did you move the 1050 to the event? I barely want to roll the 800 around the patio.

Ummm yes sir I had my son to help load and unload and it performed flawlessly.
I did try out my neighbor's WSM to finish the chicken. It was easy to use and set up to temp.





Didn't get a pick of the rib box

Keith

 

[tbern]

Man that looks so delicious!!

 

[clifish]

Looks like a pretty good cook all around, nice job!

 

[912smoker]

It was definitely a learning experience and have to long way to go if I plan to compete at that level!


Myron and his crew won 1st in Ribs and 9th in Brisket.
Out of 30 teams , we finished:
Chicken. 28
Ribs. 19
Pork. 21
Brisket. 29

So we managed to not finish last and have the judges comment cards for chicken and brisket to review. The ladies chopped the kale for the turn in box too fine was a common comment.

Thanks for the support and encouraging words !

Keith

 

[clifish]

It was definitely a learning experience and have to long way to go if I plan to compete at that level!
View attachment 645490

Myron and his crew won 1st in Ribs and 9th in Brisket.
Out of 30 teams , we finished:
Chicken. 28
Ribs. 19
Pork. 21
Brisket. 29

So we managed to not finish last and have the judges comment cards for chicken and brisket to review. The ladies chopped the kale for the turn in box too fine was a common comment.

Thanks for the support and encouraging words !

Keith

Good on you for trying...not sure I could do it! What the other teams cooking on, stick burners?

 

[tbern]

Great you gave it a try!! Hopefully it was a fun experience for you!

 

[Fueling Around]

Enjoyed following your thread
Reads that you have fun and want to try again.
I don't like kale and especially don't want it sticking to my meat.

 

[MJB05615]

Everything looks excellent Keith! Great work, and you got more experience and the comment cards. Plus you had fun with Family. That's a win in my book.

 

[DRKsmoking]

Looks and sounds like you had fun with it all Keith

Good for you guys , my stress level would be through the roof,
I really don't think I could do this

David

 

[Brokenhandle]

Congrats for trying Keith! Wouldn't be for me either but sounds like you had fun!

Ryan

 

[912smoker]

Good on you for trying...not sure I could do it! What the other teams cooking on, stick burners?

Cliff I saw a variety of smokers being used.
Pellet grills, cabinet style, WSM, Langs, Jambo and other stick burners. And a ton of the Gateway Drums.

Keith

 

[912smoker]

Great you gave it a try!! Hopefully it was a fun experience for you!

It was fun but very tiring. I think the main thing I learned was to stay home and cook for family and friends .

Keith

 

[912smoker]

Enjoyed following your thread
Reads that you have fun and want to try again.
I don't like kale and especially don't want it sticking to my meat.

Thanks and we did. My oldest son and 10 yo nephew stayed all night and stressed, laughed and made memories.

Keith

 

[SecondHandSmoker]

Keith, it all looked good from where I'm sitting. Heck of a great job to you and the team!

Stu

 

[912smoker]

Everything looks excellent Keith! Great work, and you got more experience and the comment cards. Plus you had fun with Family. That's a win in my book.

That's the real reason we started the team.
Family time. Everyone seems more committed when it's an "event" SIL in ATL (Chamblee) has been traveling for work like crazy and had to miss. Son here in town is a HVAC service tech and was on call due to reasons beyond his control and the same kind of issues with my BIL who is in Flight Safety with Gulfstream.
I agree it was still a win in the memory book!

Keith

 

[912smoker]

Looks and sounds like you had fun with it all Keith

Good for you guys , my stress level would be through the roof,
I really don't think I could do this

David

Oh yes sir David mine was too and I take pride in being calm but nothing went as it should have this time. I had the approval from the wife/CfO to purchase a UDS but no time to learn it. And buying chicken thighs at WM at 6am yesterday .
Had to apologize to my son ....who was being slow and methodical.....ummm like his dad....during the early morning hrs while prepping the bird parts.
If we decide to compete again I think we'll stay in the backyard division....or stay in my own backyard .

Keith

 

[912smoker]

Congrats for trying Keith! Wouldn't be for me either but sounds like you had fun!

Ryan

Well Ryan it was the secret Voodoo sauce again that got us the best score of the day! Blues Hog be darned . Those guys do it every weekend somewhere and I'll continue to do the same at home.

Keith