Double Nickles on the Deckle.

Foghorn · August 2015

SGH said:

The function and flow is identical. All are side fired, naturally aspirated, once through, direct to exhaust design. I was simply saying that he was cooking on a pit that he was very familiar with how it operated. All of his pits with the exception of the turntable he recently added run the same. I'm pretty sure he built the pit that he took to the comp. Had he been using a reverse flow or bottom fired unit, I would certainly agree that he handicapped himself. I was actually hoping that he would win. Aaron is one of the good guys.

That makes total sense. To be honest, when I posted that I wasn't sure if I was agreeing with you or disagreeing with you.

chrisc133 · August 2015

Jeremiah said:

Dyal_SC said:

Looks like that was last year's results. Man, competition must be fierce if he finished that low! I was thinking about organizing a team, but that scares me. Lol

@Dyal_SC I'll sign up. If nothing else I'll provide the beer. Seriously I'd love to dive in as well.

Maybe I'll see you guys out on the circuit. I'll be at the "beginner" judges table. I'm a South Carolina judge in training.

SGH · August 2015

chrisc133 said:
Maybe I'll see you guys out on the circuit. I'll be at the "beginner" judges table. I'm a South Carolina judge in training.

That's awesome brother^^^^^^^^^^^^^

Bustersdad · August 2015

I just took the Judge class today, looking forward to getting out to some of the events and learning about competitive bbq

SGH · August 2015

Bustersdad said:

I just took the Judge class today, looking forward to getting out to some of the events and learning about competitive bbq

Congratulations brother. Hope that you have a great time. It should be a blast for you.

HofstraJet · August 2015

SGH said:

Dyal_SC said:

I was thinking about organizing a team, but that scares me. Lol

Don't let it put you off. Comp food and restaurant food are two entirely different things. Ever tried Myrons comp brisket? It's not something that you want to sit down and fill up on and yet it consistently wins comps. If you haven't tried it, then take my word for it. On the other side of the coin, Aarons brisket is exactly what you want to sit down and fill up on rather it wins comps or not. Two different end goals my friend.

Reminds me of some wines. They show well and are highly rated because they stand out in a crowd when doing a tasting, but if you sit down to dinner with a whole bottle, you may not be able to get past the second glass.

Black_Badger · August 2015

Maybe I'll see you guys out on the circuit. I'll be at the "beginner" judges table. I'm a South Carolina judge in training.

Just to nip this in the bud, there should NEVER be a beginner judges table at any KCBS contest, the organizers/reps should make sure there's a good blend of experience at every table. On the west coast most contests accomplish this via a 'sort' that occurs right before each contest. Here in WI many organizers/reps have done the sort in advance and will have seating assigned. In general the most experienced judges will be at the same table as the least to minimize any 'experience bias' in the scoring.

Hope all you new CBJs enjoy your first contests, I think it's a blast.

Cheers -
B_B

mahenryak · August 2015

FYI and a little OT but I was curious about the inclusion of the phrase 'Double Nickle' in their name. I did a simple search and found the following reference:

deckle in Technology
/dek'l/ (From "dec-" and " nibble "; the original spelling seems to have been "decle") Two nickles; 10 bits. Reported among developers for Mattel's GI 1600 (the Intellivision games processor), a chip with 16-bit wide RAM but 10-bit wide ROM.

(dictionary.reference.com)

Maybe I've missed the boat on this one...

Bustersdad · August 2015

@Black_Badger, instructor told us that Beginners would be spread across all tables to spread us out

Black_Badger · August 2015

Bustersdad said:

@Black_Badger, instructor told us that Beginners would be spread across all tables to spread us out

Yep, that's what should happen. Most contests will try to get as even a distribution of experience as possible across all tables.

Thatgrimguy · August 2015

@sgh I can guarantee it's not a smoker from his restaurant. Having toured the facility it's par impossible to transport one. And it would destroy that days profit for the store.

While it may function exactly the same, it's much harder to cook in an unfamiliar environment than it is in your daily kitchen. Especially when all you do is cook bad ace brisket out of your daily kitchen. I have now done 3 comps, (obviously no pro, but I understand the challenges now). A parking lot is nothing like your kitchen, and no matter how familiar you are with the "style" cooker it's much harder in that environment. And even if he built it, every cooker has it's own quirks. You @sgh know that better than any of us on this site.

DoubleEgger · August 2015

mahenryak said:

FYI and a little OT but I was curious about the inclusion of the phrase 'Double Nickle' in their name. I did a simple search and found the following reference:

deckle in Technology
/dek'l/ (From "dec-" and " nibble "; the original spelling seems to have been "decle") Two nickles; 10 bits. Reported among developers for Mattel's GI 1600 (the Intellivision games processor), a chip with 16-bit wide RAM but 10-bit wide ROM.

(dictionary.reference.com)

Maybe I've missed the boat on this one...

The Deckle is a part of a brisket. I'm guessing that Double Nickel has to do with Wagyu A5 grade.

mahenryak · August 2015

Thanks @DoubleEgger. I knew what deckle was but had no idea about the Wagyu / marbling scale. This makes sense.

SMITTYtheSMOKER · August 2015

Gaining the information on just how many new vs experienced judges always helped know what we were dealing with inside the Judging tent. If you traveled to a contest that had just had a class and were over 50% new judges we cooked and seasoned accordingly.

SGH · August 2015

SMITTYtheSMOKER said:

Gaining the information on just how many new vs experienced judges always helped know what we were dealing with inside the Judging tent. If you traveled to a contest that had just had a class and were over 50% new judges we cooked and seasoned accordingly.

You have been around the block a time or two brother Smoker. You can always tell who has by the way they respond to certain scenarios. And yeah, you hit it right on the money.

SMITTYtheSMOKER · August 2015

Video of Aaron's first voyage into competition cooking. Link

johnkitchens · August 2015

Great thread. I am not too far away from Myron Mixon, and I have thought many times about taking his class. I honestly feel like I could learn more from many of you here on the forum. I just need a get together so I can learn.

SGH · August 2015

johnkitchens said:

I am not too far away from Myron Mixon, and I have thought many times about taking his class.

I can't speak from personal experience as to how good his cooking classes are. But with that said, if you decide to take one of his classes, be sure to chose one that includes him demonstrating how to prep a whole hog. I can tell you this, since I was big enough to walk I have been around and involved in breaking down meat. I have seen some folks that are truely great at it. I'm not to shabby myself. But when it comes to laying out a whole hog, Myron is about as good as you will ever see. Without question or doubt and by any measure, he is simply the king of prepping a whole hog. He has more tricks up his sleeve than a magician. Love him or hate him, he is as good as it gets at prepping whole hog. The speed at which he can split the ribs and not rupture the skin is beyond belief. Trust me on this one.

Double Nickles on the Deckle.

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