That looks good.
I mean, it's not tofu...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.
My expectations are low.
I mean, it's not tofu...
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!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.
View attachment 128039
File photo--no photography allowed in the judging pavilion.
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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.
They double my payWait. You get paid to eat bbq? Is that by the bite or by the contest.
Sounds like the equivalent of an ATP in the BBQ world.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.
His advice is like scripture, e.g.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!
Congrats! I know that takes a good bit of time and effort!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.
Most of the time.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!