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

Nice work on the PC! Go get them today!

 

Giddy Up offence!

They got people’s choice sewn up. Wouldn’t take much to turn the masses to convince the judges.
Maybe another couple butts.

It’s all the wifi. Too much interference.

 

Well done @bvbull200 and crew!

 

Good job on the People Choice snag and good luck today!

 

KCBS turn in boxes.

Chicken turned out really good. First time we've had decent timing and pulled at a good temp close to turn in time.



I personally think the ribs are a little undercooked, but Trent took the lead and was happy with them. Only needed two racks to get these bones.



Pork was a struggle. Like mentioned, the one we bought to cook ended up being rotten. We were only planning to use the second one that was given to us for some extra tubes or money muscle.

We had to make due with one shoulder. It tasted good, but isn't terribly pretty. Not sure how the money muscle held up. We didn't clean this off very well, either. The glaze was delicious.



Brisket was a trip. I missed my alarm, so the brisket went on an hour and a half late. I had the smokers set to run at a lower temp, so I struggled to quickly bring them up for hot 'n fast. Shifted from smoker to smoker for a bit, wrapped a little early, powered through the stall, and managed a 2.5 hour rest. I only wish I would have vented a little more before resting and burped the Cambro a few more times. The brisket was a little hot during slicing. That said, it was still excellent! Very tender. We'll see how the taste lands with these judges.

 

Hang in there Bryan, yall are doing good.

 

So lesson next time is bring extra meat? Seems to be a lot of rotten pork lately that people are getting. Odd.

 

I'm happy with how today went, all things considered. My biggest responsibility was brisket and it turned out really damn tender. I hope that translated to the table. Proud of the team. That win yesterday was some serious validation for our operation.

Resting now and doing a little clean up. Will load the trailer up soon, then go to awards to see how we did.

I can't wait until next year. This new rig is going to make things so much nicer and easier. I'm putting together a travel kit that won't get touched at home. Quick unload and load with a badass trailer and pit? It's gonna be great.

It's a fine line. We started out cooking A LOT of meat, hoping that something would turn out perfect. You end up spending a lot of money and make mistakes overthinking which brisket will be the 'best' one. One year, I did just that, turned in a crappy brisket, got back to the tent and the next one up was damn near perfect.

Now, I cook two briskets, but really only focus on one of them. The other is just disaster relief if something goes horribly wrong.

The goal with the pork was to focus on one, then harvest some extra tubes or money muscle from the backup. I guess rancid pork is considered a disaster, but I would have liked an opportunity to create my own disaster.

 

What I was thinking is take 1 extra of most things then if you slice open a vac bag and it’s rotten you can quickly grab another. You don’t use them then you have extra for the next party.

Nice work on everything. Food looks good to my untrained non anal retentive eyes.

 

Pre trim at home, takes all the guesswork out, at least for IBCA is doesn’t have to be in original packaging, just unseasoned. 1 brisket, 2 racks, and 3 chicken halves was my standard for 2/9/9 boxes.

 

Congrats!

 

@Bigdaddy4760 beans....

 

We got beat the hell up on the main categories. Not sure what we missed other than with pork. Had good scores from some judges in all categories along with some WTF scores. Not great, but we're riding high anyways.

Will recap more later.

First place beans, baby!

 

Thanks for letting us share this experience with ya!

 

Chicken, ribs, and brisket for both events were trimmed at home ahead of time. Pork is a quick and easy prep, so we didn't worry about it. I suppose we'll do it next time.

It took us three years before we realized we could trim at home. This is the first year we've really taken advantage of that fact, though. Makes the evenings WAY less stressful.