Great weekend!

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Had the pleasure of meeting Dale and his lovely family. His brother from Ashville came down. Congrats on your finish also Dale.

Our finish was a surprise. We flet that our food was pretty consistient but nothing really grabs ya. We finished 11th in chicken & brisket
3rd in ribs
2nd in Pork
And overall the 2002 NC Firehouse State Champions
 
And by the way, overall 2002 NC Firehouse State
Champs, WAY TO GO!! /infopop/emoticons/icon_biggrin.gif
I hate it when I'm happy with my turn-ins, they never do well.
Jim
 
Thanks guys! Adding a State Championship to our resume was one of our goals for this year. We didn't get to visit with Dale as much as we would like, maybe they'll be closer to us in Tryon, and we can visit some more.
 
Congrats Raine!!!
Looks like I'm going to get lesson from ya'll on ribs.I cook three good catergories and then blow ribs all to pieces.Brain must have done some raising cain about something /infopop/emoticons/icon_biggrin.gif for such a great finish.
When can we start placing orders for the relish?

Hey Dale!Great to meet you and enjoyed talkin' with you.See you in Tryon.
Well I guess I'll go eat those 33rd place ribs for supper.Since nobody else will.. /infopop/emoticons/icon_biggrin.gif
Willy T.
 
Willy,
I'll trade you my rib recipe for your pork recipe. Actually, I tasted the pork that took first place and it was surprisingly sweet. But what really won it was the flavor was throughout the meat.

Was great fun with great people. Rainie, Brian, Willy T. and company.

I ended up 10th in Ribs, 14th in Chicken, 30th in Pork, and 32 in Brisket. Overall was 26th out of 38 teams.

Pork and Brisket turned out to be disasters--chicken I thought was my best ever. And yes, that relish recipe from Rainie--we should all encourage her to either share the recipe or start bottling it. On hotdogs, or burgers, it would be great.

Dale

see you all in Tryon.
 
Thanks guys on the relish. Yep Dale we have plans on marketing it and our sauce. We really think the relish will do well. It's great on sausages, ham, egg sandwhiches al kinds of things.
 
We cooked 2 briskets on the WSM, one weighed about 6.5 lbs. the other about 7.5. Placed the biggest one on bottom. It was some pretty good brisket some of our better brisket I thought. Yes Dale the catergories can be pretty tough because they are so close. And the pork is probably the toughest, just look at the top 3 pork scores all were tied at 178.2858
 
Hey Raine!!

Congrats on your big win!! Great way to start the season, eh?

Dale....

Sounds like a good time was had by all! I am willing to bet the winning pork was injected with a liquid similar to the one I have used in the past. It is very popular on the MIM circuit and will defintely add sweetness to the meat.
 
Stogie,
I agree. I had 12 hours of driving to think about the cookoff and came to the conclusion that it was injected. Actually, I remembered your discussion here about that before and that led me to the conclusion.

As for brisket, everyone I saw (about 10 briskets) were cooking flats. Taking Jim Minion's suggestion, I would cook it under the pork but to allow that pork basting.

BTW - Jim, Doctor Jack would have been proud of my chicken. Only cooked breasted, performed the appropriate cuts to remove the cooked meat from the bone and then sliced into 8 uniform slices. As it seemed a little lonely in the tray, I did another, except cut them long-ways into 6 slices. No ragged edges, evenly sized. The results--I got perfect 9's on appearance from all the judges. Like I said earlier, my best chicken ever and was duly surprised we did not place. But we get to practice next month in Minnesota before going back to Tryon, NC in June.

Stogie, I know you probably posted that injection somewhere here, but do you mind reposting? If it is a secret recipe, I understand.
 
Charles won 1st in Pork, and although I am not 100% postive, and I can ask him to verify it. But I don't believe Charles injects his. It was probably just the sauce.
 
Rainie,
That would be interesting to find out. He was my neighbor during the cookoff and we were exchanging samples of our cooking all morning. I thought I recalled him saying about his pork that it was without any sauce.

On a related topic, for turn-in on pork, do you go with the thumbsized chunks, shredded, chopped, or sliced. I saw the chunks and chopped from other competitors in NC

Dale
 
Well now Charles does have some secrets, so you never know what he may be doing. But I know he likes to use a real sweet sauce.

We use a fork and pull ours, some of it looks like a chunk or it might look shredded to some. Gues it's all how you look at it.
 
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