FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


22nd place in first competition (pig pics)

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion
View previous topic :: View next topic  
Author Message
I_use_the_force



Joined: 10 Oct 2012
Posts: 19

PostPosted: Mon Oct 15 12 2:40 am    Post subject: 22nd place in first competition (pig pics) Reply with quote

...out of 57 teams Very Happy

Not great, but not terrible...I'm proud of my first solo effort Smile

Now for the eye candy Very Happy

Meet...the "Sultans of Swine"
http://sphotos-b.xx.fbcdn.net/hphotos-ash4/292708_10100596440615578_2079578013_n.jpg
My wife did all the decorating...and IMNSHO, knocked it out of the park. How we didn't get first for best booth...I'll never know!

Meet...the "Grill of Power"
http://sphotos-b.xx.fbcdn.net/hphotos-prn1/155189_547882822083_2129066246_n.jpg
The vision kamado grill. I can't say enough about this grill and highly recommend it. There was a bge right next to us so I did a direct comparison. The vision has a bigger cooking surface. The walls looked pretty even. Vision had more accessories OTB, was half the price ($640), and better option (IMO) to dial in air flow. Using a dolly, it wasn't hard to get around, and easy to transport with my little harbor frieght 5x8 trailer ($220).

The most amazing part about the grill was maintaining temperature and fuel usage. UN-Friggin-Believeable! Start smoking at 11:30pm. Dialed it in to 210-220, and checked the dials every so often. Went to bed at 210 at 4:30am, woke up at 9am...temp was 175. The only reason it dropped was because I closed the air flow too much Sad Opened the vents back up and in less than 10 min...we were at 240. So cooled off the grill with a little water on the coals. Did I mention that it was fairly windy, and 40 degrees outside the night before? Shocked

I filled up the firebox once, and never filled it again with lump charcoal. The ash tray at the bottom was PERFECT for using as a smoke tray. I could pull the wood...give it some water, add more chips, and very easily control the smoke without having to go around the meat. Speaking of meat...

Meet the meat!
http://sphotos-b.xx.fbcdn.net/hphotos-ash3/550860_547884543633_50212912_n.jpg
I was pleased with how it turned out. Final temps were both @190-192 internal.

and finally...the presentation!
http://sphotos-b.xx.fbcdn.net/hphotos-ash4/427911_10100596479637378_119956859_n.jpg
We came up a little short here. I think we needed some more bark, and some better cuts...we really didn't show off the nice smoke ring we had. Still we got 9,9,10,10 on presentation, so can't complain too much.

...we can't forget "Bacon!" Our pet pig Very Happy
http://sphotos-b.xx.fbcdn.net/hphotos-snc7/311112_547882837053_1463714600_n.jpg

...and Myron was there!
http://sphotos-a.xx.fbcdn.net/hphotos-ash3/540794_547882956813_839643322_n.jpg

A few things that we need to improve upon:

A) I'm not sure how to keep the Q hot. When we hand pulled it...it was so hot you couldn't touch it for long. By the time the box was ready...it was cold (wind probably didn't help).

B) Need to learn about the different cuts on the butt. Did a little research on finding the 'money muscle' and 'under the knife', but wasn't sure what we were using was coming from those sections. Part of it was just adrenaline with turn in bearing down on us. We'll definitely have to practice that on future butts.

C) We had to water the coals a few times to keep the grill from overheating. It worked, but I'm pretty sure it could crack the ceramic...so something we'll definitely need to do better next time.

D) I need to begin working on my own sauces and rubs. We just used a simple mccormick rub, and a buddy's sauce (because it's amazing)...it's a thinner, vinegar based sauce...but has about 5 different flavors that hit you all at once...truly the best sauce i've ever had. Hints of heat from habaneros...sweet...tangy. AMAZING sacue. I'd like to make my own...and need to figure out what the basics are so I can start tweaking my own recipe Smile

E) I think our bark was lacking on our butts (still flavor got 9,9,10,10). Wasn't as flavorful as I was hoping for. Need to develop a better rub for certain, and more of it.

F) By the numbers. Grill temp regulation was good, but not great. Also need to learn more about the perfect temperature to finish it at. We scored 9,9,10,10 on tenderness after finishing at 190-192 internal. The only reason I think we didn't get 10s across the board is probably pull from of the wrong sections from the cut...because I was afraid we'd over cooked it because of how moist/slippery it was.


Overall...I'm hooked. It was a great time. I'll have to come up with a list of things to bring out there next year, but the wife and I really did enjoy ourselves. Our next goal is top 10 in butts, and top half in ribs. Cheers!

Jeff, Sultans of Swine
Back to top
View user's profile Send private message
SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Mon Oct 15 12 4:31 am    Post subject: Reply with quote

Looks like you had a great time.

Please read PMPNLT650pxOTLS!
_________________
Here's a change Robert.

I still work here!
Back to top
View user's profile Send private message Send e-mail
Chef
BBQ Pro


Joined: 13 Apr 2010
Posts: 855
Location: Lytle, Texas

PostPosted: Mon Oct 15 12 10:58 am    Post subject: Reply with quote

finished in the top half nothing wrong with that. looks like a great time. congradulations
_________________
Many assorted small pits and one huge RF and now two Viper Red BBQ Vaults from Pitmaker mounted on a 26' food trailer.
http://texasstylecuisine.com
https://www.youtube.com/channel/UCWqNUDaH4Yd7RJgeSXE9LhA
Back to top
View user's profile Send private message Visit poster's website
I_use_the_force



Joined: 10 Oct 2012
Posts: 19

PostPosted: Mon Oct 15 12 11:50 pm    Post subject: Reply with quote

Thanks! I'm happy with the top half and beating 35 other teams...now..if I can just beat the other 21 Very Happy
Back to top
View user's profile Send private message
Toga
BBQ Super Pro


Joined: 06 Aug 2008
Posts: 2736
Location: Southern Michigan

PostPosted: Wed Oct 17 12 1:07 am    Post subject: Reply with quote

Not bad for your maiden voyage. You used the force Laughing
_________________
"if you cant cook it in bacon grease it ain't worth eating"

UDS
ECB x2
Gasser
Back to top
View user's profile Send private message
Skidder
BBQ Super Pro


Joined: 10 Feb 2008
Posts: 1720

PostPosted: Wed Oct 17 12 2:36 am    Post subject: Reply with quote

Ok I'm going for it know one else has. Balance and present a cleaner box. Yours has out of balance big chunks on the left and smaller on the right and what looks like stains and stuff on the plastic. I think you did well but could have scored better on presentation. Congrats and hope ya had fun cause thats the most important thing.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group