Post by groundhog66 on Mar 11, 2014 9:57:25 GMT 10
I'm sure many of you don't know, but I am an avid BBQ'er. I love the process, and cook at home quite often. What I've never done, was compete in an actual KCBS comp. Comp cooking is much different than cooking at home, it is far more stressful IMO. If you're not familiar with how it works, HERE is a link. I didn't want to do any overnight cooking, so I decided to cook just chicken & ribs. There were many teams who compete a lot, so my expectations were to just make a respectable showing, and learn in the process.
Chicken is a pain in the ass, the whole prepping process is tedious. Pull the skin off, trim all thighs to the proper size, making sure they are uniform. Scrape all the fat off the underside of the skin, this is part of getting the skin to be "bite through" when finished. Here is my entry, I think it turned out pretty well. Out of the 14 teams entered, I placed 5th in the chicken category.
Next up, was ribs. When I started prepping the ribs, my expectations were lowered, they just weren't great racks. As opposed to chicken, I used the same flavor profile, and cooking method as I do at home. I have always gotten great feedback on my ribs, so I gave it a go. Here are the ribs after trimmed, and rubbed.
They turned out better than expected, and I was able to put 9 bones in the box. You need to put a minimum of 6 in the box, and I suppose you get scored higher on appearance when you can fill it. Here is my turn in box for the ribs...
Out of the 14 teams entered, I ended up with this...
I really had a great time, and learned quite a bit. Looking forward to next year!
Chicken is a pain in the ass, the whole prepping process is tedious. Pull the skin off, trim all thighs to the proper size, making sure they are uniform. Scrape all the fat off the underside of the skin, this is part of getting the skin to be "bite through" when finished. Here is my entry, I think it turned out pretty well. Out of the 14 teams entered, I placed 5th in the chicken category.
Next up, was ribs. When I started prepping the ribs, my expectations were lowered, they just weren't great racks. As opposed to chicken, I used the same flavor profile, and cooking method as I do at home. I have always gotten great feedback on my ribs, so I gave it a go. Here are the ribs after trimmed, and rubbed.
They turned out better than expected, and I was able to put 9 bones in the box. You need to put a minimum of 6 in the box, and I suppose you get scored higher on appearance when you can fill it. Here is my turn in box for the ribs...
Out of the 14 teams entered, I ended up with this...
I really had a great time, and learned quite a bit. Looking forward to next year!
The presentation is fantastic
