In a "rookie" bbq competition next weekend...

egginNthefreeworld

Would love to hear some KNOCK DOWN GREAT rib, butt, and chicken recipes and cooking techniques, we are competing in all 3. The butt is going to be tough, due to mine usually takes about 12 hours, so any GOOD ways to expedite cooking a butt? Lay your best on me for all 3! Was planning on taking 2 XL eggs down there ( I have an great way to transport them) and do 2 butts on one and chicken and ribs on the other, is this smart? Or would I be ok just taking one XL egg down to the competition? We will only have about a 10 x 10 space. Again, I am a rookie but my team and I CAN compete Thanks in advance! Keeponeggin! 

Chubbs

Higher heat and foil once bark is set will speed up. 

tarheelmatt

Assuming you've cooked these proteins before?  Are those methods not good?  

Speed up a butt by bumping temp unless you want to foil.  

I'd do a dry brine on the chicken.  

Legume

2 eggs = two temperatures.  Bring 'em both if it's easy enough.

Thatgrimguy

I've been competing now for only a year. So I'm no pro. But in my 7 comps I have never not gotten below top 10 for Butts and I have been running above top 5 in the last 4 comps.

I start with a spin on Alton Brown brine of Molasses and pickling salt. I use 1 cup molasses and 1 pound of pickling salt to 1 gallon of water and some ice.  Brine the butt for 12 hours. Then pull it out the brine and inject with the best quality apple juice you can find. I use Martenelli with pulp. I inject using the needs with holes in the side so some of that pulp will get stuck in the meat.

I rub with my own homemade, but I have had success with many great butt rubs. I even got a 5th place call with Bad Byrons when I first started.

They can only judge what you turn in, so if you aren't confident in your Money Muscle trimming skills, DON'T turn it in!  I trim all the excess meat and fat away from the tubes and money muscle then separate them at about 175 (I find my money muscle usually around this temp when I seperate based on feel and looks)  I cook one butt basically just to get the tubes and money muscle and cook another butt just for the bark and pulled. I steal nearly all the bark off the two butts for my turn in box.



HOw much time do you have, how is the contest organized. I could probably write a 5 page dissertation right now.

onedbguru

Guess he doesn't want to say where it is so no one here shows up with another BGE.

egginNthefreeworld

Ok, we are getting near. Do need some more advice if you guys don't mind...

Presentation? Any tips on the presentations w/ butt, chicken (we can NOT turn in a whole checking, I am doing spatchcock), and ribs? This is my partners and my first competition. Thanks again for all the advice.

egginNthefreeworld

Thatgrimguy said:

I've been competing now for only a year. So I'm no pro. But in my 7 comps I have never not gotten below top 10 for Butts and I have been running above top 5 in the last 4 comps.

I start with a spin on Alton Brown brine of Molasses and pickling salt. I use 1 cup molasses and 1 pound of pickling salt to 1 gallon of water and some ice.  Brine the butt for 12 hours. Then pull it out the brine and inject with the best quality apple juice you can find. I use Martenelli with pulp. I inject using the needs with holes in the side so some of that pulp will get stuck in the meat.

I rub with my own homemade, but I have had success with many great butt rubs. I even got a 5th place call with Bad Byrons when I first started.

They can only judge what you turn in, so if you aren't confident in your Money Muscle trimming skills, DON'T turn it in!  I trim all the excess meat and fat away from the tubes and money muscle then separate them at about 175 (I find my money muscle usually around this temp when I seperate based on feel and looks)  I cook one butt basically just to get the tubes and money muscle and cook another butt just for the bark and pulled. I steal nearly all the bark off the two butts for my turn in box.



HOw much time do you have, how is the contest organized. I could probably write a 5 page dissertation right now.

Great info. We can start cooking Friday night, turn in is Saturday starting @ 12:30 w/ butts, 1 ribs, & 1:30 chicken

NPHuskerFL

egginNthefreeworld said:

Ok, we are getting near. Do need some more advice if you guys don't mind...

Presentation? Any tips on the presentations w/ butt, chicken (we can NOT turn in a whole checking, I am doing spatchcock), and ribs? This is my partners and my first competition. Thanks again for all the advice.

Presentation. Note: I've never entered into a Q competition. 
Keep your clamshell turn ins uniform on maybe a bed of crisp romaine or other lettuce (don't just slap it in a box).  Uniformity. 

SmokeyPitt

egginNthefreeworld said:

Ok, we are getting near. Do need some more advice if you guys don't mind...

Presentation? Any tips on the presentations w/ butt, chicken (we can NOT turn in a whole checking, I am doing spatchcock), and ribs? This is my partners and my first competition. Thanks again for all the advice.

I don't compete at all...just watch on tv...but don't most people turn in thighs for chicken?   I am not sure I would want to do a spatch chicken because it is difficult to carve into parts and keep it looking pretty.  Maybe your carving skills are better than mine but I think it would be less stressful to cook chicken parts. 

I think I would consider turning in thighs and some lolli-pops made from the wings.  It would make for a cool presentation and give you white and dark meat.  

Brisket_Fanatic

As a KCBS judge, like @NPHuskerFL said uniformity is key. Same color, size and shape on all. Make it neat and clean so it looks like you put some effort into presentation. Remember we eat with our eyes first.

badinfluence

Most do turn in thighs for chicken but you can turn in breasts, legs, or wings. Most competitions require you to have your meat inspected before hand so brine is pretty much out of the question except for chicken as it only rakes a hour to cook.

Thatgrimguy

You can usually get meat inspection done as early as 9 or 10am Friday morning.  Is this a KCBS?

egginNthefreeworld

Have no idea of what KCBS is? They do not inspect the meat.

SmokeyPitt

egginNthefreeworld said:

Have no idea of what KCBS is? They do not inspect the meat.

http://www.kcbs.us/about.php

It is an organization that (among other things) has a common set of rules, format, judging criteria for BBQ comps.