Food Smokers and Smoking Tips/Tricks/Techniques

It's equal parts tough and fun. You have to really check your pride at the gate, because there is a narrow window for what the judges are looking for* and no matter how many friends and family members have told you that your BBQ is the best ever, the judges have a different criteria and your serving window is only 10 minutes wide. You have to be ready to be humbled!

I do still encourage folks try at least one competition.

*We've only done KCBS events, so I can only speak on that judging criteria. It's somewhat nuanced and the tight turn-in window makes it really interesting. There is no "brisket will be ready between 6 and 7" like at home .

 

No, I kid. We wouldn't step on their toes in any fashion. I would like to try it, though, if it's that good! Might draw some inspiration for something down the road!

 

If you please 1000 "common folk" before you please one 'judge" - ask yourself:
"How many judges pay to eat our product?"

'Grats on competing -I don't really care that you're a "competition winner" - keep working your craft. You'll catch on or fade away. Based on response here, you're working the wrong market

EDIT:
Went back and you are "UDS Types" Event snobbery - blind taste test, no viewing rigs, etc - That's what it means to be a champ. Walk down and fawk 'em all, the judges be judging before they get to bone to the tooth...not on the taste of the meats brought to them.
Even then its subjective, "I like a sweet sauce..."
Same kind of whine bags want Carolina Sauce while visiting Memphis...

 

Trust me, not an ounce of discouragement in our team . We get to go to one event a year and we do it because it is fun. We're disappointed that we didn't get our best effort in the box, but that's part of the game.

We'll keep at it, but even if competition never becomes an area we put a lot of energy in to, don't expect Pitfaced BBQ to fade away anytime soon .

 

so I can expect a fedex package soon??

 

From people I've talked to, comps are kinda bs anyway. Just a neat little ribbon you get, not much to do with reality. Keep on keeping on chief, we need you!

 

I got out of the truck, unpacked at home, then walked in the kitchen and my phone jiggled. Checked it and it was a new order for rub . I think you got it backwards, I need YOU.

I won't take anything away from the teams that routinely win, but there is lots that is a crapshoot. Those teams make excellent food AND have the game figured out. I was talking to Richard Fergola, the head cook for Fergolicious BBQ, after turn in, but before awards. I asked him how the cook went and if he was happy with what they turned in. He said, "Yeah, it's fine. It's the same thing we turn in for every competition." It was an odd statement. On the one hand, to have a winning recipe/method that you can repeat over and over and over again is a neat thing and necessary for the big guys like them. On the other hand, it felt like all of the fun, adventure, and joy of BBQ had been sucked right off the bone. It's a very mechanical process for them. Same meats, from the same vendors (lucky bastards get free waygu brisket), with the same rub, with the same trim, cooked the exact same way, every single time. I like what all of us in this thread do much more. Trying new stuff, posting successes and failures, getting those cheap briskets on sale and making magic happen with them, etc. We'll keep competing, but the backyard cooks making badass BBQ week in and week out that are rightfully proud of their stuff to the point they want to share it with everyone via pictures are where we reside and it is exactly where we want to be. We're just three dudes cooking with powder coated trash cans in our backyard . We just also happen to be crazy enough to spend money once a year to get humbled by some anonymous judges .

I forgot to mention this story. While I was unpacking, my wife got back home with the kids. They visited during the weekend, but I was mostly away from them for 3 days. Both the 1 year old and the 4 year old gave me hugs, which felt great. My oldest then held out her hands and said "Daddy, I have something for you." I put out a hand and she put this quarter in it. She said, "I got you a coin because you're so good at BBQ!". All the feels, man. All the feels. Doubt I'll ever win an award topping that one.

 

PBC for the win

 

Going to need to mount that smoker-cam in the snorkel.

The watchful eye!

 

Comps are tricky. They will hurt your Butt. Tons of time,money, and energy for one event. After two days of prep, building boxes, babysitting cookers, and no sleep. You can't wait for judging. Get the results, and you team over all 33rd out of 45? Makes your butt really really hurt. We would allways do well in people's choice and anything but. When it came to the main four. We would get crushed. We all know any swing dick with four hours and fifty bucks can become judge. 5 judges give you scores of 8.8-9.8. The sixth gives you a 7.9. That 7.9 will drop you 8-10 spots. Oh well, it's all about the process and fun. Keep digging you will end up with some hardware.

 

The no boil mac n cheese I did last night turned out fantastic and I normally do beans rather than mac and cheese. Will do this again down the road. Maybe not with bacon burnt ends on top dropping so much fat on them although that wasn't so bad either.



Slid a bit when I drained the grease out from the bacon LOL. Had some when it was done and didn't have room for any of the bacon burnt ends by the time the honey, brown sugar and butter braise was done.



So threw some covered in the oven this morning for half an hour for breakfast. Now I'm ready for a nap already.



I could and likely will repeat for lunch and supper it is that good.

 

It can be tricky from what I have read and feel I got lucky. It took 2.5 hours at 240* seems to be a fine line between not done and overcooked. Any longer and it would have gone too far. Stirred 3 times during the cook and it was very smokey. What I did was this:

2 1/2 cups of uncooked elbow noodles
3/4 stick butter
12 ounces yellow cheddar cheese, shred a brick it melts better and less oil
4 oz. Velveeta cheese to make it creamier
2 cup heavy cream
3 cups whole milk
1/4 tsp garlic powder
1/4 tsp onion powder
salt and pepper
bacon ends cut small

Good luck and hope it works for you!

 

I think the gift your daughter gave you is better than you could win at any competition. Even the big ones where it's a good payday. This one was from her heart and shows that you and you wife WIN at being parents.

Someone should do comps where ONLY backyard cooks can compete. Once you're a pro with huge sponsors and such you can no longer compete. I would rather have something like that then as you said about the response you got where the comp is mechanical. All of them are fun but I like things that are different. I want to go to one of the roadkill cooking comps just because it's one of those off the beat and path type things.

 

Agree on both points

 

Thanks, man. Means a lot.

They had a backyard division last year that was held on a Friday before the main event on Sunday. The stipulation was basically that you had to cook on a smoker available off the shelf or a UDS. No real custom rigs.

We took third in chicken, first in ribs, and first place overall

 

That's cool congrats on those wins. I would like to see an entire series of these. Bring out the real good cooks. Robotic is not something that's great to me, I want to see different things, taste different flavors and so on.

 

I love those PBCs. Great company, too. Family owned business started by a Navy vet, run out of Kentucky, and they donate a lot to charity. They deserve every good thing that comes their way.

For those unfamiliar:
https://www.pitbarrelcooker.com/about-us/the-company/

Holy crap! Pics weren't showing up on the work computer. Good looking ribs and damn good looking truck!

I love your sense of adventure with cooking. Yet another great looking dish that I wish I had in my repertoire.

 

I need more rub. But mail going into the city is so backed up. Amazon's delivery date is set for the 14th if I ordered this last Saturday.

 

@bvbull200 Get working on Drone deliveries for @greeneggsnspam man is in need of some rub.