The Art of BBQ learning experience continues -
Another BBQology – doing whatever you want in the people’s choice competition that has to do with food. The more food the better the results.
Wednesday, July 16, 2008
Tuesday, July 15, 2008
BBQ Competition Check List
I saved a PDF version of this checklist and put a link on the left side of this page under helpful links for a BBQ rookie.
BBQ Competition Check List
This is our competition checklist, I have used it for the last few comps we did which were the Art of BBQ and Bixby BBQ & Blues festival. Feel free to customize this to your needs.
I need to organize this or you can for yourself. I have enough stuff to keep these items in storage boxes so that they are always packed and ready to go when I need them. You may want to customize for yourself and your particular needs. For instance if you take medications, you probably want to list those near the top of the list. I would categorize these so that you know where things are located. At my house since I keep everything in a similar spot, for example the welding gloves and plastic gloves are kept together in my storage box. Does that make sense?
For those that may just be starting out and reading this, you will take way too much stuff to your first competition. After that you will begin leaving the items you don't really need behind. Just remember you are essentially creating a mobile kitchen and cook area.
Competition Supply list
smoker
hickory wood
pecan wood
charcoal - natural lump cowboy brand from Lowes, best value from Reasors, royal Oak from Walmart
fire starter chimney & log
lighter
welding gloves
plastic gloves
cutting boards 3
knife set
cooking utensils
paper towels
coolers for food
coolers for drinks
channel lock pliers
tool kit
food for dinner/breakfast
clorox
soap/hand sanitizer
fire extinguisher
2 tables (at least) with extensions
2 ezups with sides
chairs
trash can w/ bags
extension cords
decorative lights??
aprons
trays to hold food
meat thermometers
big lights
whiteboard
clock
spray bottle of water
water jugs
3 tubs for cleaning - can use alumninum pans
I need to organize this or you can for yourself. I have enough stuff to keep these items in storage boxes so that they are always packed and ready to go when I need them. You may want to customize for yourself and your particular needs. For instance if you take medications, you probably want to list those near the top of the list. I would categorize these so that you know where things are located. At my house since I keep everything in a similar spot, for example the welding gloves and plastic gloves are kept together in my storage box. Does that make sense?
For those that may just be starting out and reading this, you will take way too much stuff to your first competition. After that you will begin leaving the items you don't really need behind. Just remember you are essentially creating a mobile kitchen and cook area.
Competition Supply list
smoker
hickory wood
pecan wood
charcoal - natural lump cowboy brand from Lowes, best value from Reasors, royal Oak from Walmart
fire starter chimney & log
lighter
welding gloves
plastic gloves
cutting boards 3
knife set
cooking utensils
paper towels
coolers for food
coolers for drinks
channel lock pliers
tool kit
food for dinner/breakfast
clorox
soap/hand sanitizer
fire extinguisher
2 tables (at least) with extensions
2 ezups with sides
chairs
trash can w/ bags
extension cords
decorative lights??
aprons
trays to hold food
meat thermometers
big lights
whiteboard
clock
spray bottle of water
water jugs
3 tubs for cleaning - can use alumninum pans
art of bbq
I will post the same timeline for the Art of BBQ competition as soon as I have time to type it. I have it scribbled on the back of a piece of paper. My hand writing looks like that of a Dr. It will take a few days to sort through the Art of BBQ notes and organize them into something understandable for someone other than myself.
Monday, July 14, 2008
actual competition time line
Actual timeline of what happened at the Bixby BBQ & Blues Festival:
11:00
1:30 unloaded and semi set up
2:00 lunch at Sonic down the street
3:00 finish setting up and settle in
4:00 start thinking I forgot something
5:00 Dad leaves to pick up items
6:00 dad arrives back, finish putting on additional temp guages
6:15 light charcoal for hamburgers
6:20 light smoker for cleaning
6:30 find out cooks meeting is moved from 8 to 6:30
7:30 return from meeting and find no one has cooked hamburgers
8:00 burgers finished
8:15 start rubbin'
9:00 put briskets on & send everyone home
9:30 pork shoulder on
11:00 rub ribs seal
11:30 marinate chicken & seal
12:00 get blow up mattress out & ready for bed
12:30 bed, temp at 260
1:15 up for smoker check
2:15 up for smoker check
3:15 up for smoker check, temp @ 200 (air temp began cooling off
4:15 up for smoker check
5:15 up for smoker check
6:15 oh hell why not just stay up. Temp 175
6:15 brisket temp 156, moved closer to firebox, ribs out of cooler
6:20 ribs on, chicken out of cooler
7:00 chicken on
7:20 forgot to put rub on chicken
7:30 rub chicken, wrap pork & brisket @ 169
7:40 get peoples choice tables ready
7:50 brisket temp 174
9:00 prep turn in boxes, wrap ribs
10:30 peoples choice briskets off & in cooler
11:15 slice peoples choice
11:20 start service peoples choice
11:45 chicken off
11:55 fix chicken turn in box
12:03 turn in chicken box
12:15 take ribs off, brisket off & into cooler
12:20 slice ribs
12:25 box & turn in
12:30 pulling pork (way too early)
12:40 should have pulled pork
12:50 box
12:55 turn in box
1:00 get a drink
1:15 get brisket out of cooler
1:25 slice & box
1:30 turn in
1:45 break down site
3:00 awards
4:00 headed home
4:10 start unloading at home
6:00 finally showered
11:00
1:30 unloaded and semi set up
2:00 lunch at Sonic down the street
3:00 finish setting up and settle in
4:00 start thinking I forgot something
5:00 Dad leaves to pick up items
6:00 dad arrives back, finish putting on additional temp guages
6:15 light charcoal for hamburgers
6:20 light smoker for cleaning
6:30 find out cooks meeting is moved from 8 to 6:30
7:30 return from meeting and find no one has cooked hamburgers
8:00 burgers finished
8:15 start rubbin'
9:00 put briskets on & send everyone home
9:30 pork shoulder on
11:00 rub ribs seal
11:30 marinate chicken & seal
12:00 get blow up mattress out & ready for bed
12:30 bed, temp at 260
1:15 up for smoker check
2:15 up for smoker check
3:15 up for smoker check, temp @ 200 (air temp began cooling off
4:15 up for smoker check
5:15 up for smoker check
6:15 oh hell why not just stay up. Temp 175
6:15 brisket temp 156, moved closer to firebox, ribs out of cooler
6:20 ribs on, chicken out of cooler
7:00 chicken on
7:20 forgot to put rub on chicken
7:30 rub chicken, wrap pork & brisket @ 169
7:40 get peoples choice tables ready
7:50 brisket temp 174
9:00 prep turn in boxes, wrap ribs
10:30 peoples choice briskets off & in cooler
11:15 slice peoples choice
11:20 start service peoples choice
11:45 chicken off
11:55 fix chicken turn in box
12:03 turn in chicken box
12:15 take ribs off, brisket off & into cooler
12:20 slice ribs
12:25 box & turn in
12:30 pulling pork (way too early)
12:40 should have pulled pork
12:50 box
12:55 turn in box
1:00 get a drink
1:15 get brisket out of cooler
1:25 slice & box
1:30 turn in
1:45 break down site
3:00 awards
4:00 headed home
4:10 start unloading at home
6:00 finally showered
Competition timeline
Planned timeline for the BBQ & Blues Festival in Bixby, Ok 2008
Bixby 2008
2:00 PM prep meat
3:00 PM
4:00 PM
5:00 PM
6:00 PM light grill
7:00 PM dinner
8:00 PM cooks meeting
9:00 PM light smoker
10:00 PM all brisket & butt on
11:00 PM
12:00 AM
1:00 AM
2:00 AM
3:00 AM
4:00 AM
5:00 AM
6:00 AM ribs on
7:00 AM chicken on
8:00 AM fix turn in boxes
9:00 AM wrap ribs
10:00 AM sauce chicken in pans
11:00 AM sauce ribs
11:30 AM peoples choice starts
11:45 AM chicken off
12:00 PM Chicken turn in & ribs off
12:30 PM rib turn in & pull butt
1:00 PM Butt turn in & slice brisket
1:30 PM brisket turn in
Bixby 2008
2:00 PM prep meat
3:00 PM
4:00 PM
5:00 PM
6:00 PM light grill
7:00 PM dinner
8:00 PM cooks meeting
9:00 PM light smoker
10:00 PM all brisket & butt on
11:00 PM
12:00 AM
1:00 AM
2:00 AM
3:00 AM
4:00 AM
5:00 AM
6:00 AM ribs on
7:00 AM chicken on
8:00 AM fix turn in boxes
9:00 AM wrap ribs
10:00 AM sauce chicken in pans
11:00 AM sauce ribs
11:30 AM peoples choice starts
11:45 AM chicken off
12:00 PM Chicken turn in & ribs off
12:30 PM rib turn in & pull butt
1:00 PM Butt turn in & slice brisket
1:30 PM brisket turn in
BBQology
BBQology - the art of smoking food for long periods of time a low temperatures, usually for several hours around 225-250 degrees. Otherwise know as slow & low.
BarBQueology
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| From Art of BBQ 2008 |
Take a look at the smoke ring on the brisket from the Art of BBQ this past weekend. Looks better than any I have ever done. The smoke ring and the brisket turned out better than I could ever imagine. This picture of the smoke ring is from our turn in box. This should be taught in BBQology!
Sunday, July 13, 2008
ethics question
I do have to write about this b/c it makes me a bit upset.
some friends came out to see us, and asked if we were buying peoples choice taster kits for people? I said no why? They then proceeded to tell me that one team bought theirs for them. I dont think that is right and they should have been dq'd. I was too busy at the time to tell any contest reps but the more I think about it the more it really ticks me off, especially when you find out how well they did in the peoples choice comp.
some friends came out to see us, and asked if we were buying peoples choice taster kits for people? I said no why? They then proceeded to tell me that one team bought theirs for them. I dont think that is right and they should have been dq'd. I was too busy at the time to tell any contest reps but the more I think about it the more it really ticks me off, especially when you find out how well they did in the peoples choice comp.
The Art of BBQ
Well we just finished up the Art of BBQ in Tulsa, Ok. We had a great time. Our overall score was 7th out of 73 teams. The art of bbq was our 3rd competition. There was a great group of teams, many past winners as well as natioanlly known teams. I feel very fortunate to have placed 7th overall. I will post the Art of BBQ score sheets as soon as I have the PDF version.
Here is how the weekend started:
12:30 Arrive at the Art of BBQ located at 41st & Yale on the OU-Tulsa Lawn.
1:00 our RV arrives, we are shown to our spot which included a Mini Cooper right in the middle of our spot. Becuase of the rains on Wedneday and Thursday we were relocated to the asphalt instead of the lawn.
1:30 Art of BBQ staff is looking for the owner of the Mini Cooper
2:00 Art of BBQ staff is still looking for the owner of the Mini Cooper
2:30 Art of BBQ staff is still looking for the owner of the Mini Cooper
3:00 Art of BBQ staff is still looking for the owner of the Mini Cooper
3:30 a Dr. or Medical student finally mosies on over to the Mini Cooper, gets in, programs her GPS and finally after us helping her back the car out by stopping traffic, she leaves.
I have to say the Art of BBQ staff was great and very vigilant at trying to find the owner of the car. I guess some people think that big orange cones blocking parking spaces don't apply to them.
3:45 we begin backing the trailer in and setting up.
5:00 we are set up and ready to begin cook prep
5:05 decide it's so damn hot that we need a break and sit for a minute
5:20 we began some charcaol in the BBQ starter chimney for our grill - burgers were for dinner
6:00 dinner time - burgers
6:30 light the BBQ smoker - time to get serious
7:00 cooks meeting. My son attended with me and had horrid gas the entire time we were in there
7:30 back to BBQ site tend the fire - make sure team member have not been resting too much :)
8:00 start rubbing meat
9:00 brisket and butt on BBQ smoker
11:00 bed time
Keep fire going all night - wake up to the sound of the Maverik temperature alarm
5:00 am prep ribs
6:00 ribs on BBQ smoker
6:30 breakfast started
The rest is history.
After the awards ceremony Quincie decided to leave before the Champion and Grand Champion were named. Art of BBQ decided to name the top 10 in no particular order, Back Yard Pigs was called which was very unexpected. Quinicie decided to circle back and come join us. I think she was shocked. The top 10 started, after each was announced we just kept saying that means we are in the top 9, top 8, and then we heard our name, 7th place Back Yard Pigs! Very exciting to think we did that good in that field. I will post some pics in the next day or two.
Here is how the weekend started:
12:30 Arrive at the Art of BBQ located at 41st & Yale on the OU-Tulsa Lawn.
1:00 our RV arrives, we are shown to our spot which included a Mini Cooper right in the middle of our spot. Becuase of the rains on Wedneday and Thursday we were relocated to the asphalt instead of the lawn.
1:30 Art of BBQ staff is looking for the owner of the Mini Cooper
2:00 Art of BBQ staff is still looking for the owner of the Mini Cooper
2:30 Art of BBQ staff is still looking for the owner of the Mini Cooper
3:00 Art of BBQ staff is still looking for the owner of the Mini Cooper
3:30 a Dr. or Medical student finally mosies on over to the Mini Cooper, gets in, programs her GPS and finally after us helping her back the car out by stopping traffic, she leaves.
I have to say the Art of BBQ staff was great and very vigilant at trying to find the owner of the car. I guess some people think that big orange cones blocking parking spaces don't apply to them.
3:45 we begin backing the trailer in and setting up.
5:00 we are set up and ready to begin cook prep
5:05 decide it's so damn hot that we need a break and sit for a minute
5:20 we began some charcaol in the BBQ starter chimney for our grill - burgers were for dinner
6:00 dinner time - burgers
6:30 light the BBQ smoker - time to get serious
7:00 cooks meeting. My son attended with me and had horrid gas the entire time we were in there
7:30 back to BBQ site tend the fire - make sure team member have not been resting too much :)
8:00 start rubbing meat
9:00 brisket and butt on BBQ smoker
11:00 bed time
Keep fire going all night - wake up to the sound of the Maverik temperature alarm
5:00 am prep ribs
6:00 ribs on BBQ smoker
6:30 breakfast started
The rest is history.
After the awards ceremony Quincie decided to leave before the Champion and Grand Champion were named. Art of BBQ decided to name the top 10 in no particular order, Back Yard Pigs was called which was very unexpected. Quinicie decided to circle back and come join us. I think she was shocked. The top 10 started, after each was announced we just kept saying that means we are in the top 9, top 8, and then we heard our name, 7th place Back Yard Pigs! Very exciting to think we did that good in that field. I will post some pics in the next day or two.
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