Hey All,
Haven't been posting much because I have been busy with work and life as well as prepping for my first ever competition. My friend and I will be cooking as the Pequa Porkers in tomorrow's Grilling at the Beach Competition at Tanner Park in Copiague, NY.
Seemed like a great competition to try for our first go because its free, its only a half a day long, and it is close to home.
There are three very flexible categories:
Chicken
Beef
Dessert
Only rules are that all of them have to be cooked on some kind of grill or smoker, all heat sources are allowed (charcoal, wood, gas, pellets, electric, etc. We have been encouraged to be creative meaning it's not necessary to put only sauced and seasoned meat in the turn in boxes. You can wrap or stuff the proteins any way your heart desires.
We will be cooking a Smoked NY Strip Roast on the PBC with some hickory for our beef entry with a compound butter (That is still under debate...during our test runs everyone loved the beef the best without any compound butter, we tried a few). For chicken we will be cooking a bacon wrapped jalapeno and cheddar stuffed chicken thigh on the Weber 26 inch kettle with some apple wood. And finally for dessert we will be making a Maple Bacon Bourbon Pecan Pie Cookie Bar on the Weber 26.
We are getting excited because we have no expectations but know we are going to have a great time. Our only cause for worry right now is the set up. We wish we could get there early but they are only allowing us in the park at 7:30 and meat inspection is at 8:00. Ideally we would love to start cooking at 8 but half hour is going to be tight for unloading and setting up. The turn in times are as follows:
Chicken: 11:30
Beef: 12:15
Dessert: 1:00
There will be a 15 minute buffer allowed at each turn in whether early or late which is nice. The food presented to the judges within that half hour bracket will be tasted and scored as soon as possible. We appreciate this format because it timing will be difficult for us since its our first time.
Tonight is finishing last minute prep and packing all our equipment into my buddy's van . I'll try to get some pics as we go unless we are just too overwhelmed to do so.
Looking forward to sharing my experience with you all.
-Chris
Haven't been posting much because I have been busy with work and life as well as prepping for my first ever competition. My friend and I will be cooking as the Pequa Porkers in tomorrow's Grilling at the Beach Competition at Tanner Park in Copiague, NY.
Seemed like a great competition to try for our first go because its free, its only a half a day long, and it is close to home.
There are three very flexible categories:
Chicken
Beef
Dessert
Only rules are that all of them have to be cooked on some kind of grill or smoker, all heat sources are allowed (charcoal, wood, gas, pellets, electric, etc. We have been encouraged to be creative meaning it's not necessary to put only sauced and seasoned meat in the turn in boxes. You can wrap or stuff the proteins any way your heart desires.
We will be cooking a Smoked NY Strip Roast on the PBC with some hickory for our beef entry with a compound butter (That is still under debate...during our test runs everyone loved the beef the best without any compound butter, we tried a few). For chicken we will be cooking a bacon wrapped jalapeno and cheddar stuffed chicken thigh on the Weber 26 inch kettle with some apple wood. And finally for dessert we will be making a Maple Bacon Bourbon Pecan Pie Cookie Bar on the Weber 26.
We are getting excited because we have no expectations but know we are going to have a great time. Our only cause for worry right now is the set up. We wish we could get there early but they are only allowing us in the park at 7:30 and meat inspection is at 8:00. Ideally we would love to start cooking at 8 but half hour is going to be tight for unloading and setting up. The turn in times are as follows:
Chicken: 11:30
Beef: 12:15
Dessert: 1:00
There will be a 15 minute buffer allowed at each turn in whether early or late which is nice. The food presented to the judges within that half hour bracket will be tasted and scored as soon as possible. We appreciate this format because it timing will be difficult for us since its our first time.
Tonight is finishing last minute prep and packing all our equipment into my buddy's van . I'll try to get some pics as we go unless we are just too overwhelmed to do so.
Looking forward to sharing my experience with you all.
-Chris