Tried something new on ribs, we've done them twice now. Both times we really like the way they turned out. So, this year we will most likely go with this new recipe and see how they place. We've been practicing with St Louis cut ribs, because the baby backs are just getting too big. Babybacks are now weighing in at 3-4 lbs a rack. Also have done a couple of practices on chicken, may do one more practice on chicken before King's Mtn next month.
A couple of updates. We are doing a practice cook today. Cooking a prime black angus brisket. Also have updated the website with a Google plus icon so you can follow us on Google Plus.
I finally have updated the blog with the final contests for 2013. I back dated them so to keep the time frame in order. We will and have been practicing on some new things to try this year. A cooking class is in the future to see if we can make any improvements in any areas. There are a couple contest already on the schedule as well
This was the first year for us at Cumming GA. The facilities are nice, located at the fairgrounds. The cooks bag was great, which actually was a cooler and a bag of lump charcoal along with some other stuff. There were 79 teams this year, with some of the top teams in the country competing. Like Shelby the competition was stiff or maybe more so. The scoring was close in that 5, 6 or 7 teams were on a thousand of a point difference.
The Shelby contest was held at the city park again this year. Friday lunch this year was wraps from FATZ. Shelby has always been a tough contest, but competition was really stiff this year. First time in a long time we didn't manage to do decent.
Rocky Mount was another great contest! The lunch provided to the teams on Friday never disappoints. Then there is the Cheesecake Factory cheesecake each team gets. This year, they were filming for a new TV show called BBQ Kings, so you will see familiar faces from the Pitmaster series.
We managed to improve this year by getting 4 calls, and finally a couple of those glass flames!
We placed 9th in chicken, 14th in ribs, 2nd in pork, 6th in brisket. We finished 3rd overall with Reserve edging us out by 1 point and Grand by 2 points.
The Salisbury contest was another great one. We had unexpected rain on Friday night. One of the breakers on one of the main generators blew and we had some power problems for a short time.
We managed a 6th place in pork, and finished 21st overall.
We went to Greer on August 24th to judge. I think there were a lot of new teams competing from the looks of the boxes at our table. The boxes were just a little on the messy side. There definitely was room for improvement on the presentations, yet judges still scored them a 9. A 9 should not need any improvements, and a judge does the team a disservice to score an entry that way. The team will not know they need to work on improvements if they are getting 9s. Also, no comment cards were available, and these teams really needed comments. All in all it was the most disappointing contest I have judged. Our table only had 2 or 3 entries that were good, the rest not good. And no comment cards when they would have been really helpful.
No cooking going on. Finally received conformation back from Maggie Valley, and we didn't get in before they were full.. Looks like our next event will be judging next month in Greer. Stay tuned.
We will be cooking on Labor day Monday Sept 2nd. So place your order now to make sure your Labor Day meal is ready.