BBQ Pit Masters Tonight

[reichl]

I thought it was really funny when a random drunk person would yell out in the background "Slap Yo Daddy!" I also thought it was kind of wierd that the young guy would turn in food using Triggs recipes exactly.

 

[tn_bbq]

There was plenty of drama. Folks oversleeping and scrambling. LeAnne's boyfriend referring to her as a queen (might have even said drama queen). Freak outs about overcooking and undercooking. Logistics, truck wrecks, etc.

In all, pretty good stuff and really ought to energize amateurs (like me) to enter some more contests because EVERYBODY has adversities when trying to get their name called.

I almost blew snot when Myron referred to the countless # of rookie judges not as "judges" but as "eaters" So true. LMAO. ROTFLMAO

 

[triplebq]

I thought this show was one of the better they have shown ...

 

[rio_grande]

I fell asleep at some point. I was pretty drowsey durring most of it but I woke up this morning thinking Myron ain't so bad but disliking the chick?? Course I wasn't too thrilled with her before.

What I saw was better..

 

[Dutch]

^^^What Tennessee said!!

I don't mean to hijack Ron's thread ~I used to do competitive Dutch Oven cooking and I know it's is nowhere near as hard as BBQ comps, but the turn in pressure is still there. At typical cook-off for me would run like this:

Arrive around 8:00-8:30 am. Stake out 10X10 cooking area while paying attention to where the shade will be in the afternoon.
Set up prep tables, cooking tables, kitchen area to include 3-station washing area and a hand washing station.
Set up propane burner for charcoal starting and heating of hot water. Set up Pop-up for shade and/or rain protection.
Find a Field Judge to check meat temps and d.o's. Help first timers get set up.
Pay homage/give crap to the winners of the last competition. Keep hydrated, remember to breath and have a good time.

12:00-12:30 pm: Cooks meeting, introduction of the Field judges and Cook-off judges. Turn-in times and turn in order discussed. Other items such as locations of restrooms, first aid stations and refreshments stands gone over and any questions are answered.

1:00 pm: Cooking begins-for me this is when I started my bread while my partner fired up the briquettes and began prepping the meat.

2:00 pm: Bread rising and meat is cooking away. "Clean as you go" going on. Get ready to work on the dessert.

2:30 pm: Shape bread dough into loaves or rolls,

3:00 pm: Get bread and dessert cooking, prep garnish for meat dish.

4:00 pm: Turn meat dish in, begin final clean up.

4:30 pm: Turn bread dish in, continue with clean up.

5:00 pm: Turn dessert in, finish with clean up.

6:00 pm: Winners announced and prized awarded.

During the cooking portion, you will get spectators and other cooks asking what you’re doing, how you do it and why. Field judges will make the rounds of all the competitors and ask the same questions while they check you and your area out for cleanliness and general order and see if you are following safe food handling. If food samples are to be given out, plan on being visited by the County Health Inspectors and have your Food Handler’s Permit accessible.

 

[bbqhead]

the young guy turned in entry's he had learned from johnny trigg because his own recipes were terrible . he went to trigg and asked him how to cook bbq, at least he paid attention!!!