I am in my first comp next week and need some ideas. It is a smaller local comp with about 20 teams. There are 3 categories-ribs, butt and open-the open can be any dish as long as pork is the main ingredient. The organizer said last year some of the entries were chocolate covered bacon and pulled pork nachos. I am thinking about doing Chris Lilly's pork tenderloin/bacon pinwheels with mustard sauce. I would appreciate any ideas you guys have. You have to turn in 6 portions for the judging. I have learned a lot from this site and figured you guys could help me come up with something unique and delicious. Thanks,

Instead of the pinweels i would cook a whole loin and stuff it with anything that fits the comp flavour profile and after the rest cut it upp,i think the flavours/moist are better and the stuffing dont get away due to flipping and sutch.(go for a filling that will compliment the mustard sauce)

But then again i have never done any competition cook.

Or do one of those porchetta http://tvwbb.com/eve/forums/a/...80069052/m/918105755

http://tvwbb.com/eve/forums/a/...80069052/m/177108756

I bet it scores higer then chocolate covered bacon?

just my 2cents.

And Good Luck whatever you do

Sweet will win

Dont forget the smoak , most important !!!!
Most correctly done BBQ is slow smoaked over long peroids over low heat , judges like that smoak taste and they look for a well difined smoak ring.

quote:

Originally posted by Walter Eugene Brooker,Jr.:
Dont forget the smoak , most important !!!!
Most correctly done BBQ is slow smoaked over long peroids over low heat , judges like that smoak taste and they look for a well difined smoak ring.

It's my understanding that "smoak" taste will kill your scores in most competition. Go light on the smoke.

the "open" category at the last comp I did was won by a bacon explosion.

A good pork rib is tough to beat. If you have the time I would do ribs.

-Mike

Thanks for the tips guys. We are in the ribs and roast category, it's the open category I am looking for the tips for. I thought about a sausage fatty, but I wasn't sure that would win until the last post. I am going to mess around this weekend and see what I like best. Thanks for the input.

I would avoid loin at all costs for the same reasons comp cooks avoid chicken breast meat. To keep it moist, its got to be turned in pink and some judges might not approve.

I don't exactly remember the pinwheels but if they have bacon and a glaze, you may be good. You're going to want to hit all the pleasure buttons hard: sweet, salt, fat, umami.

oh, and avoid smoak.

Whats the time between the turn in and the food hits the judge´s table?