Pitfaced BBQ @ the 2019 Bedford Blues and BBQ Festival/Competition

Figured I'd just put everything in this thread instead of cluttering the smoking thread.

Big event this year again. 80+ teams, I think, including a lot of really big operations.

We usually have a few bright spots every year, even if we don't put an entire cook together.

Cooking in 5 events over 3 days.

Today is a steak cook off with the the SCA, then a People's Choice featuring sausage.

Tomorrow is IBCA pro BBQ event followed by an open category People's Choice. We're cooking about 600 pork belly burnt ends for that.

Sunday is the KCBS pro BBQ event.

Prepped brisket last night. Two wagyu and two prime briskets.

 

Hope you and the boys do well, if nothing else have an awesome time.

 

Did a bunch of setup this morning and was about to snag a pic, but got word that a storm was coming in, so we tore a lot of it down.

Neighbor's canopy blew down and flew in to ours and broke it. Not happy.



Using this to relax.

 

Tradition for the crew.

 

I think they did it on purpose to mess you guys up. Take out the competition.

 

Steak turn in. Temped at 132*. Goal for this event is medium.



Reverse seared with unicorn and butter finish!

 

Looks great

 

Good luck, that’s a tough contest!

 

When will they announce the results

 

Steak cook off results in about 5 minutes.

If we finished top 10, we'll know. If we didn't, we won't receive any results, so anywhere from 11th to 70th.

SCA is stupid.

 

10-4 let us know good luck

 

Well?

 

No winners tonight. Not sure where we finished. Bummed. You cook two steaks and turn in one. The one we didn't turn in was outstanding and I'm sure the one we did turn in was better.

 

Question: temp was 132f but turn in is supposed to be medium? Isn't medium right at 140f or a bit more? I've been cooking steaks to 138-140 and consider them on the high side of medium rare.
Anyway, that steak looks righteous.

 

They did away with the total field score sheet? I haven’t cooked one since the inception but that was one of the best parts Brett had going. Good luck tomorrow.

 

Maybe. I pull at 120* and sear at home. Gets to about 125* and carries over a few.

Figured pulling at 132* and adding a few degrees on carryover would put us in range.

Yeah. Turns out they did. We had just left initially.

72/79. Ouch. We're clearly not anywhere in the ballpark of what they're looking for. I've had bad cooks, but this felt like a good one. Might be pulling too early? Maybe need to tie it up to keep it in a uniform shape? Maybe go straight salt and pepper?

Oh well, not too concerned about it. I never cook steaks at home to medium and I don't like the grill marks - I char all over.

Briskets injected and rubbed. Chicken getting treatment now. IBCA event tomorrow, followed by People's Choice.

Excited for that!

 

Been there, it’s a tough game. In general, always over trim and tie. Better to turn in a smaller perfectly clean steak. Other than that, for reverse sear, pull temp is about perfect if you finished at grill temp 400+ and went straight to the box. Go get em in the morning!

 

I've been pulling at 130 on a thick steak , rest tented while I get the cast iron smoking hot, sear to 138-140. Still not pink in the middle so still not medium in looks. High side of medium rare is the spot for me, and I finally got my wife to go for it too.
I like a full char too, wife like the stripes. I'm working on it.

 

Best of luck with the rest of the cooks, show them what On Point! is!

 

Good luck today with the briskets and chicken. Love that wagyu brisket!