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Monday, May 24, 2010

Westmont's Red, White, & Bar-B-Q

Team Pig Daddy competed in Westmont's fourth annual Red, White, & Bar-B-Q contest on Memorial day weekend!!!!!

8 comments:

  1. 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!

    ReplyDelete
  2. I 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.

    BBQ 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

    ReplyDelete
  3. 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.


    9:00 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

    ReplyDelete
  4. congradulations

    -Porky Joes

    ReplyDelete
  5. Thanks Porky Joe!

    It 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?

    ReplyDelete
  6. 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.

    It 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

    ReplyDelete
  7. Hey Porky Joes,

    That's cool. How were the demos? What kind did they have? Did you sample any of the vendors' ribs?

    ReplyDelete
  8. I'm curious where did you buy your canopy and what type is it? I saw some at Kmart was thinking of buying one.

    -Porky Joes

    ReplyDelete


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