Welcome to Team Pig Daddy competed in Westmont's fourth annual Red, White, & Bar-B-Q contest on Memorial day weekend!!!!!
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Glen Ellyn Backyard BBQ places 19 out of 35 at Westmont's Red, White, & Bar-B-Q. This was our first competition and we learned a ton, met many good people and had a blast. Can't wait to do it again!
ReplyDeleteI thought I'd post my list of items needed to complete a "best ribs" contest as an amateur. Hopefully this will be helpful to anyone who is thinking of competing.
ReplyDeleteBBQ LIST
Directions
Schedule of Cooking Time
Watch
Sunglasses
$
Ribs
Slather
Rub
Moisturizer
Sauce/Glaze
Curly Parsley
(1) Peach Nectar
(3) Gallons of Water
Weber Kettle
Smoker
Oven Thermometer
(2) Propane
Charcoal Chimney
Plenty of Newspaper
Bricks
Lump Charcoal
Apple and Hickory Wood Chunks and Chips
Bowl to Soak Chips
(2) Pots
Liter Bottle
Spray Bottle
Sheet Pans
Tinfoil
Saran wrap
Baster Brush
Grill Scraper/Brush
(2) Coolers
Ice
Wipes
Lighter
Table
Chair
Tent
Knives
Spoons
Whisk
Large Spatula and Tongs
Umbrella
Bungee Cords
Garbage Bags
Paper Towel
Oil for grates
Pliers
Heat Gloves
Rubber Gloves
Ax
Sledge Hammer
Containers
Windex
Apron
Vice Grips
Duct Tape
String
Flyers
Cigars
Drinks Beer/Pop
Breakfast/Lunch
Thought I'd post my cooking times too. This is based on a 4-4:10 turn in time. This schedule accomodtaes 3 racks of pork loin back ribs weighing a total of 7.5lbs cooked on a Great Outdoors Smoky Mountain Series gas smoker.
ReplyDelete9:00 AM: soak wood chips and chunks
9:00 AM: apply slather and rib rub, wrap in plastic wrap and place in cooler
9:45 AM: start smoker and add water to water pan (must achieve consistent 245 degrees)
9:45 AM: add hickory and apple wood chunks to wood box
10:00 AM: take ribs out, let obtain room temperature
10:45 AM: start ribs bone side down
12:45 PM: spray, turn over (bone side up)
1:05 PM: spray
1:25 PM: spray
1:45: PM: remove ribs, apply moisturizer, wrap in foil and place back in smoker bone side up
2:15 PM: flip over
2:15 PM: start decorating box with curly parsley
2:50 PM: ignite 3/4 chimney with lump charcoal
3:00-3:15 PM: check ribs for tenderness
****Do not allow to cook in smoker beyond 3:15 PM ****
3:00 PM: dump charcoal in Weber (distribute evenly NO PILES)
3:15 PM: take out of foil and re-rub lightly
3:15 PM: place ribs on Weber above direct heat and start char both sides
3:25 PM: lightly apply glaze to bone side, turn over apply glaze to meat side.
3:30 PM: flip
3:35 PM: flip
3:40-3:50 PM: let ribs rest
3:50 PM: cut, place in box and deliver to judges
4:10 PM: IT’S OVER
congradulations
ReplyDelete-Porky Joes
Thanks Porky Joe!
ReplyDeleteIt was a real pleasure meeting you.
It was a good experience, learning and practicing under competition conditions, dealing with the surprises and changes and time pressure and variables. I think next time we need to learn to relax.
Also, we need to bring a very sharp filet knife. The one we had used made cutting perfect ribs quite difficult. Another thing we didn't account for was the way we had cut our ribs. We cut them with meat on both sides of the bone, not realizing that 6 ribs wouldn't fit across the box this way. LOL!
How'd you end up doing?
I came home with a good sunburn and knowledge to last a lifetime. I sat in on all the demonstrations but ended up leaving before the turn in and judging. I went for the experience to meet competitors and see how the equipement was set up.
ReplyDeleteIt was interesting because people kept thinking I was part of the event staff (LOL).
Now it is time for me to start practicig my ribs again.
-Porky Joes
Hey Porky Joes,
ReplyDeleteThat's cool. How were the demos? What kind did they have? Did you sample any of the vendors' ribs?
I'm curious where did you buy your canopy and what type is it? I saw some at Kmart was thinking of buying one.
ReplyDelete-Porky Joes