A barbecue adventure, the saga unfolds.

Judging starts in about 20 minutes. Only 58 teams this year, pretty sure there were 70+ last year.

And I found the setup my team should get.
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Wow, I suspect I would be sorely disappointed upon opening the package.
 
I think they came out with ketchup flavored potato chips that I wanted to try but haven't seen them anywhere.
 
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I may have to give a BREP on this Kingsford charcoal with hickory. I normally like unadulterated charcoal but I had a coupon and it was the only thing I could use it on at the time.
 
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I can't tell a difference tastewise in the hickory infused charcoal, but I did notice that it was more smoky throughout the grilling period. But I did do a teriyaki marinade, which will negate a lot of the smoke taste. It came out pretty good. The flank steak was perfectly, exactly the way I like it. I left the chicken on longer to ensure it was cooked. I think it turned out okay. If not, I'm sure I'll hear about it.
 
IMG_5776.jpegIMG_5777.jpegWell that was good. I used a dry rub and could taste the smoky flavor this time. Flank steak again perfectly to my liking. The chicken was of course cooked through.
 
Today’s cook goes in the category of…experimentation?

Boneless pork butts were on sale and for some weird reason the butcher took a prime flat and cubed it up and advertised it as brisket for burnt ends. Sigh.

I usually don’t bother with a boneless pork but, but on sale and a wife that loves pulled pork resulted in that making it to the basket. I took pity on the cow that devoted it’s life to a prime lifestyle only to be hacked up by the butcher and took those, too. Only because they were marked down as the sell by date was today though.

The butt got a mustard bath then some Holy Smoke and brown sugar, while the ends rolled around in Hard Core Carnivore. I figure low low low is the only chance those brisket-lets have at turning out half decent, so the smoker is set to 200. We’ll see how this turns out.

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My expectations are low.
 
TCABM said:
Today’s cook goes in the category of…experimentation?

Boneless pork butts were on sale and for some weird reason the butcher took a prime flat and cubed it up and advertised it as brisket for burnt ends. Sigh.

I usually don’t bother with a boneless pork but, but on sale and a wife that loves pulled pork resulted in that making it to the basket. I took pity on the cow that devoted it’s life to a prime lifestyle only to be hacked up by the butcher and took those, too. Only because they were marked down as the sell by date was today though.

The butt got a mustard bath then some Holy Smoke and brown sugar, while the ends rolled around in Hard Core Carnivore. I figure low low low is the only chance those brisket-lets have at turning out half decent, so the smoker is set to 200. We’ll see how this turns out.

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My expectations are low.
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I mean, it's not tofu...
 
Sac Arrow said:
I mean, it's not tofu...
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So far the end cubes are a pain in the a$$ because they don’t cook evenly. Some of the smaller ones have been picked as an app; the pig is still on the smoker, but it’s close at 189*

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I got to judge my first KCBS competition this weekend at the NJ KnoQ-Out BBQ competition in Blairstown. https://campgroundbbq.com/nj-knoqout

NJ is on the outer fringe of BBQ culture in the US, but the Team of the Year points chase brings top competitors all the way out here. We had 50 teams registered Saturday, almost 40 on Sunday, a mix of Masters Division (turning in chicken, pork ribs, pork shoulder, and brisket) and Backyard Division, judged to the same standards but cooking only chicken and ribs (no overnight cooking required). Teams have to hit a narrow turn-in window every 30 minutes, chicken first, then ribs, pork, and brisket, followed by the Backyard division chicken, then ribs.

So, for 3 hours, the judges are getting 6 portions of meat every 30 minutes. Even judging based on one bite (the norm, though a second bite is allowed if needed), it’s a lot of meat.

BUT, at this level of competition, it’s really good. The best was extraordinary, and even the worst was just…ordinary. There wasn’t a bad bite during the entire competition, at least at the tables where I was judging. It’s double-blind judging, so I’ll never know whose entries I judged, but I did get to eat some of the best BBQ I’ve ever had.

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File photo--no photography allowed in the judging pavilion.


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GaryM said:
I got to judge my first KCBS competition this weekend at the NJ KnoQ-Out BBQ competition in Blairstown. https://campgroundbbq.com/nj-knoqout

NJ is on the outer fringe of BBQ culture in the US, but the Team of the Year points chase brings top competitors all the way out here. We had 50 teams registered Saturday, almost 40 on Sunday, a mix of Masters Division (turning in chicken, pork ribs, pork shoulder, and brisket) and Backyard Division, judged to the same standards but cooking only chicken and ribs (no overnight cooking required). Teams have to hit a narrow turn-in window every 30 minutes, chicken first, then ribs, pork, and brisket, followed by the Backyard division chicken, then ribs.

So, for 3 hours, the judges are getting 6 portions of meat every 30 minutes. Even judging based on one bite (the norm, though a second bite is allowed if needed), it’s a lot of meat.

BUT, at this level of competition, it’s really good. The best was extraordinary, and even the worst was just…ordinary. There wasn’t a bad bite during the entire competition, at least at the tables where I was judging. It’s double-blind judging, so I’ll never know whose entries I judged, but I did get to eat some of the best BBQ I’ve ever had.

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File photo--no photography allowed in the judging pavilion.


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That looks good. I couldn't be a judge. I just like to chow down too much.
 
GaryM said:
I got to judge my first KCBS competition this weekend at the NJ KnoQ-Out BBQ competition in Blairstown. https://campgroundbbq.com/nj-knoqout

NJ is on the outer fringe of BBQ culture in the US, but the Team of the Year points chase brings top competitors all the way out here. We had 50 teams registered Saturday, almost 40 on Sunday, a mix of Masters Division (turning in chicken, pork ribs, pork shoulder, and brisket) and Backyard Division, judged to the same standards but cooking only chicken and ribs (no overnight cooking required). Teams have to hit a narrow turn-in window every 30 minutes, chicken first, then ribs, pork, and brisket, followed by the Backyard division chicken, then ribs.

So, for 3 hours, the judges are getting 6 portions of meat every 30 minutes. Even judging based on one bite (the norm, though a second bite is allowed if needed), it’s a lot of meat.

BUT, at this level of competition, it’s really good. The best was extraordinary, and even the worst was just…ordinary. There wasn’t a bad bite during the entire competition, at least at the tables where I was judging. It’s double-blind judging, so I’ll never know whose entries I judged, but I did get to eat some of the best BBQ I’ve ever had.

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File photo--no photography allowed in the judging pavilion.


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Awesome!

Now you’ve seen how contest cooking is so different from your basic backyard adventures.

I’ve already done 2 this season, I have 3-4 more on the schedule, and plan to do another 2 or 3 when they open for sign ups. I’m going to try to do the Royal this year, it’s the big boy, 600+ teams, sign up starts in May.

My next event is mid-May when I help cook at a charity fundraiser.
 
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I'm now a KCBS Master CBJ (certified BBQ judge), so now the dollars will start rolling in.

I'll probably get that sweet new name tag, chicks dig it.
 
Matthew said:
I'm now a KCBS Master CBJ (certified BBQ judge), so now the dollars will start rolling in.

I'll probably get that sweet new name tag, chicks dig it.
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Wait. You get paid to eat bbq? Is that by the bite or by the contest.
 
Matthew said:
From what I’ve seen: I now am authorized to get a sweet new name tag, buy a shirt with my name embroidered on it, and gain 85 pounds.
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Sounds like the equivalent of an ATP in the BBQ world.
 
Mahneuvers said:
I could tell from your posts you are quite knowledgeable. It's great you are so willing to share your knowledge. That's uncommon. I had a relative who used to complete and he wouldn't tell me a thing!
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His advice is like scripture, e.g.

"That water pan is generally just to act as a heat buffer between the coals and the meat. Any humidity it adds is a bonus, I guess. You'll find out that anything around the edges of the cooking grates will get done much faster than what's in the center because of extra heat that travels up and around the water pan."

Matthew #8:136151
 
Matthew said:
I'm now a KCBS Master CBJ (certified BBQ judge), so now the dollars will start rolling in.

I'll probably get that sweet new name tag, chicks dig it.
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Congrats! I know that takes a good bit of time and effort!

But based on my very limited experience judging, you get to eat some great BBQ!
 
GaryM said:
Congrats! I know that takes a good bit of time and effort!

But based on my very limited experience judging, you get to eat some great BBQ!
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Most of the time.

I judged on a day it was so cold the ink in my pen froze. Another time the ground was so soggy from rain my chair sank in the mud.

Of course I cooked in those conditions, and worse, too.

Good times.

Oh, yeah, pork butts are $1.49 at the local grocery store. Approx $30 for a two-pack of ten pounders. I passed on that today, but I might go back tomorrow. Supposed to get t-storms all weekend, though.
 
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Costco neighbor Don brought over filet mignon. I cut one piece in half width wise so the Other Person could have medium. Charcoal lights 4:00 PDT.
 
I cooked my first Tri tip yesterday! It's impossible to find in the northeast, but I'd won a gift certificate from Porter Road Meats in a BBQ contest, and that was one of the things I'd ordered.

I dry brined with kosher salt for 2.5 hours, added Montreal Seasoning for the rub, then smoked it at 225F on the WSM using hickory chunks for the smoke. It took less than an hour to hit 120 internal, at which time I transferred it to a hot grill to sear. Along the way, I made a batch of bacon-wrapped sausage appetizers, with a brown sugar glaze to finish. I also prepared an au jus to serve with the meat, by putting a pan containing beef broth, and cut up carrots, red onion, jalapeño, hatch chili, and garlic underneath the Tri tip while it cooked. It caught the meat juices during the cook, then I strained out all of the veggie bits to serve.
I didn't take a lot of pics, but I've added one of the appetizers ready to go on the smoker, the Tri tip and apps on the top rack shortly into the cook, some of the finished appetizers, and the only picture I got of the finished Tri tip...the only slice that was left after dinner.





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GaryM said:
I cooked my first Tri tip yesterday! It's impossible to find in the northeast, but I'd won a gift certificate from Porter Road Meats in a BBQ contest, and that was one of the things I'd ordered.

I dry brined with kosher salt for 2.5 hours, added Montreal Seasoning for the rub, then smoked it at 225F on the WSM using hickory chunks for the smoke. It took less than an hour to hit 120 internal, at which time I transferred it to a hot grill to sear. Along the way, I made a batch of bacon-wrapped sausage appetizers, with a brown sugar glaze to finish. I also prepared an au jus to serve with the meat, by putting a pan containing beef broth, and cut up carrots, red onion, jalapeño, hatch chili, and garlic underneath the Tri tip while it cooked. It caught the meat juices during the cook, then I strained out all of the veggie bits to serve.
I didn't take a lot of pics, but I've added one of the appetizers ready to go on the smoker, the Tri tip and apps on the top rack shortly into the cook, some of the finished appetizers, and the only picture I got of the finished Tri tip...the only slice that was left after dinner.





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Good call on not leaving it in the smoker for too long. Medium rare is ideal, and anything past dries it out. Too many local BBQ joints overcook (oversmoke) their tri tip. I normally just grill it covered on the Weber. I don't think I would mess with smoking it personally unless I was already doing some ribs or pork butt in the smoker anyway.
 
Sac Arrow said:
Good call on not leaving it in the smoker for too long. Medium rare is ideal, and anything past dries it out. Too many local BBQ joints overcook (oversmoke) their tri tip. I normally just grill it covered on the Weber. I don't think I would mess with smoking it personally unless I was already doing some ribs or pork butt in the smoker anyway.
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Some things are better grilled, and I think tri tip is one of those things. I like the med rare inside and the crusty sear on the outside.
 
Normally I’ll start a butt between 6p to 12a depending on size and when the meal is. Today I felt like trying a smoked meatloaf which I’ve never done or had.

Put a butt on the lower grate of my WSM and meatloaf on top at 2pm. Ate meatloaf at 5:30p, butt went on top crate after dinner.

The butt is small enough where I’m gonna have to remove it at 4am. Shoulda thought that thru better, lol. Wrap and into a cooler, start coffee early, and should be good to go for lunch tomorrow.
 
NealRomeoGolf said:
I can't Q like you guys. …
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Sure you can and that actually looks tasty. Steaks are no different than any other meat; find the temp for the doneness you like.
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Using an internal temp probe, choose your method, low/slow or hot/fast. I like mine Medium Rare, so I take ‘em to 120* in the smoker on a low temp, the sear them for about 30-45 seconds per side for a ~1” thick steak on a super hot grill. That takes them up to about 125*, where I pull them and they finish cooking during the 5mins or so rest before chowing down.

Others like a super hot fire and flipping them every 30 seconds. Too much work for me, but same deal. Flip ‘em until you get to 5* below your target temp then pull and rest.

Taste wise, I like a simple olive oil drizzle with salt, pepper, and minced garlic. Montreal steak is a good dry rub to start from, but I find it too salty and we always have garlic on hand. Fresh rosemary is a good twist, too.
 
TCABM said:
Sure you can and that actually looks tasty. Steaks are no different than any other meat; find the temp for the doneness you like.
c062c188c8fd34144089a9bd17f2bb43.jpg


Using an internal temp probe, choose your method, low/slow or hot/fast. I like mine Medium Rare, so I take ‘em to 120* in the smoker on a low temp, the sear them for about 30-45 seconds per side for a ~1” thick steak on a super hot grill. That takes them up to about 125*, where I pull them and they finish cooking during the 5mins or so rest before chowing down.

Others like a super hot fire and flipping them every 30 seconds. Too much work for me, but same deal. Flip ‘em until you get to 5* below your target temp then pull and rest.

Taste wise, I like a simple olive oil drizzle with salt, pepper, and minced garlic. Montreal steak is a good dry rub to start from, but I find it too salty and we always have garlic on hand. Fresh rosemary is a good twist, too.
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It looked good but cooked it too long. My wife likes medium well and this went full well. I don't have a thermometer to keep in it while it cooks. I have to time it and I let time get away from me on the first side.
 
I just signed up to judge another contest, the American Royal Open, in Nov. It’s the biggest bbq contest in the world.

The Invitational is the day before. I signed up for that, but there’s probably very little chance I get selected since they grandfather in last year’s judges. I’m only going to do one of the contests, I can’t do both the same weekend.

I’m in a slow spot now. I’m cooking ribs on Sunday for a charity event but my next judging isn’t until August when they are about every other weekend until Nov. If I get selected for all of them (I’m on a waiting list for one, and another couple might get cancelled) I’ll have 9 more by the end of the year.
 
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