Just to recap, I don't have a lot of smoking experience. I do have a La Caja China and an AMPS smoker that I plan on using in an upcoming amateur at our Air Force base.
The general rules are as follows:
We must cook 2 briskets and 2 bone in pork shoulders.
We must cook 1 (dry) and 1 (wet) for both the brisket and pork.
Wet will consist of some sort of BBQ sauce.
We get the meat at 6pm and must serve by 11 am the following morning. Everything must remain in the cooking area.
Now since cooking times are relatively fast with the La Caja that should leave me some time for overnight preps (i.e. brine, marinating, etc). Most everyone else will be forced to start cooking soon after receiving their product. I don't have as much experience with the AMPS so I am still on the fence with using it. The La Caja will be the cooker though.
What I am looking for are tips, tricks, recipes, etc. Anything you would like to share I am very open to any and all assistance. Presentation is not a factor. Each tasting portion will only fill one single, tiny egg compartment within an egg carton. So picture 8 contestants sharing one egg carton.
On the line is a big green egg and bragging rights of course. I've already had a buddy claiming to have already won the competition so it's game on.
After the judging we will have to provide the remaining meat for a fund raiser. We must provide enough sauce for all the meat (wet and dry) if the customer desires.
Thanks,
John
The general rules are as follows:
We must cook 2 briskets and 2 bone in pork shoulders.
We must cook 1 (dry) and 1 (wet) for both the brisket and pork.
Wet will consist of some sort of BBQ sauce.
We get the meat at 6pm and must serve by 11 am the following morning. Everything must remain in the cooking area.
Now since cooking times are relatively fast with the La Caja that should leave me some time for overnight preps (i.e. brine, marinating, etc). Most everyone else will be forced to start cooking soon after receiving their product. I don't have as much experience with the AMPS so I am still on the fence with using it. The La Caja will be the cooker though.
What I am looking for are tips, tricks, recipes, etc. Anything you would like to share I am very open to any and all assistance. Presentation is not a factor. Each tasting portion will only fill one single, tiny egg compartment within an egg carton. So picture 8 contestants sharing one egg carton.
On the line is a big green egg and bragging rights of course. I've already had a buddy claiming to have already won the competition so it's game on.
After the judging we will have to provide the remaining meat for a fund raiser. We must provide enough sauce for all the meat (wet and dry) if the customer desires.
Thanks,
John
