G
Guest
Guest
Today I made a quick visit to our little competition. Some interesting comments.
"I don't use a rub"
"I don't inject"
I saw one of the pros (as seen on tv) inject like mad.
One competitor cooks shoulders very fast. He put them on the morning of a 3pm turn in.
RIBS: some cooked low in slow some cooked with direct heat only.
Saw some of the 'Original charcoal co." hardwood coal looked great. They were selling it for $2 / bag ,10lb?
Saw a rookie team who had to surrender-they didn't get their meat cooked. Cooked at 205* and did not get it finnished.
Watched a couple of judge onsite visits.
I wish I could have spent the day. You can learn a lot in an hour.
$50,000 trailers do not taste any better than $200 cookers. Only heard of two WSMs. Quite a few kettles.
All in all friendly folks. Go visit a comp if you haven't.
"I don't use a rub"
"I don't inject"
I saw one of the pros (as seen on tv) inject like mad.
One competitor cooks shoulders very fast. He put them on the morning of a 3pm turn in.
RIBS: some cooked low in slow some cooked with direct heat only.
Saw some of the 'Original charcoal co." hardwood coal looked great. They were selling it for $2 / bag ,10lb?
Saw a rookie team who had to surrender-they didn't get their meat cooked. Cooked at 205* and did not get it finnished.
Watched a couple of judge onsite visits.
I wish I could have spent the day. You can learn a lot in an hour.
$50,000 trailers do not taste any better than $200 cookers. Only heard of two WSMs. Quite a few kettles.
All in all friendly folks. Go visit a comp if you haven't.