Over the weekend we had a small BBQ competition at my boat club. Started out we were going to have 6-7 competitors from amongst the club members. Friday nite, the comp almost got cancelled because we were down to three competitors. Discussion with the event chair convinced him to go with it as we took so much trouble bringing down our own cookers. The other two guys were simply cooking in Weber Kettles, I had brought my CG w/SFB, my Brinkmann Gourmet and my Brinkmann Smoking grill. (Both with mods). I will submit pictures that are on our club website, and more of my own later.
The comp was for ribs and chicken. The meats were going to be supplied by the club as part of your entry fee, $30 each for the ribs and chicken, $50 if you entered both categories. We got our ribs the night before, but no chicken until Saturday morning. Was supposed to be thighs, but they couldn't find any at that late notice, so they gave us each two whole chickens and told us to do whatever you wanted and turn in whatever you wanted.
Long story short, I used a Sweet and Spicy rub from Williams-Sonoma for the ribs, Mostly brown sugar, salt, paprika and crushed red pepper. Very good, with a bit of a kick. On the chicken, magic dust with an injection of Creole Butter. The chickens were on the scrawny side, so I turned in the leg and thigh combination. I am not sure if I have final pics of the chicken I submitted but I will try to show my entry. We also smoked up some wings and ABT's for the crowd to sample.
Chicken wings, those on the left have a Buttermilk Ranch rub, on the right is Magic Dust
My ribs on the bottom, ABT's on top.
That is the best picture I have right now of the chicken entry. My wife on the left, our friend Darlene on the right. My hand in the middle.
Putting out the ABT's. Don't worry, I'm only grabbing them by the toothpicks!
That's the best pic I have of the ribs. They were delicious. Little shots of Margaritas in the little cups.
Part of my setup. I brought the CG/SFB, you can see one of the bullet smokers in the background with another along side of it. I did the chicken in the bullets as I could get higher temps.
OK, bottom line on how I finished. Like I said, there were only three of us, but I got 1st place for the chicken, 2nd place for the ribs and Overall the chicken was good enough to put me over the top for Grand Champion. Let's not get too excited, there were only three of us, but it sure felt good to get the recognition.
It was a lot of work, a lot of sweat, but it sure was a lot of fun. There was so much trash talk, I thought we were on the roundball court. I have to look at the pics on my own camera and upload more pics of the food.
Thanks for looking.
The comp was for ribs and chicken. The meats were going to be supplied by the club as part of your entry fee, $30 each for the ribs and chicken, $50 if you entered both categories. We got our ribs the night before, but no chicken until Saturday morning. Was supposed to be thighs, but they couldn't find any at that late notice, so they gave us each two whole chickens and told us to do whatever you wanted and turn in whatever you wanted.
Long story short, I used a Sweet and Spicy rub from Williams-Sonoma for the ribs, Mostly brown sugar, salt, paprika and crushed red pepper. Very good, with a bit of a kick. On the chicken, magic dust with an injection of Creole Butter. The chickens were on the scrawny side, so I turned in the leg and thigh combination. I am not sure if I have final pics of the chicken I submitted but I will try to show my entry. We also smoked up some wings and ABT's for the crowd to sample.
Chicken wings, those on the left have a Buttermilk Ranch rub, on the right is Magic Dust
My ribs on the bottom, ABT's on top.
That is the best picture I have right now of the chicken entry. My wife on the left, our friend Darlene on the right. My hand in the middle.
Putting out the ABT's. Don't worry, I'm only grabbing them by the toothpicks!
That's the best pic I have of the ribs. They were delicious. Little shots of Margaritas in the little cups.
Part of my setup. I brought the CG/SFB, you can see one of the bullet smokers in the background with another along side of it. I did the chicken in the bullets as I could get higher temps.
OK, bottom line on how I finished. Like I said, there were only three of us, but I got 1st place for the chicken, 2nd place for the ribs and Overall the chicken was good enough to put me over the top for Grand Champion. Let's not get too excited, there were only three of us, but it sure felt good to get the recognition.
It was a lot of work, a lot of sweat, but it sure was a lot of fun. There was so much trash talk, I thought we were on the roundball court. I have to look at the pics on my own camera and upload more pics of the food.
Thanks for looking.
