Weekend cooking

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Well Dale & Buzz, how was your weekend? Ours wasn't bad. We cooked a perfect brisket on the WSM this weekend. Got a perfect score of 180 and came in 2nd. Ribs came in 10th and we finished 6th overall. And we didn't think this brisket was as good as the one we cooke din King's Mt.
 
We got skunked!!

Nothing better than about 20th, of 30 teams, for all categories.

I thought our chicken was as good as at Kings Mountain, our pork butt was absolutely awesome, ribs were good--not best ever, and brisket was disappointing.

It was an interesting event--well run, nice place. But a truly eclectic collection of cookers. I doubt there were more than 2 or 3 WSM's (besides our 3) at the cookoff.

Some, I suspect, were bending KCBS rules. electric themostats controlling fans, dampers, etc. There were commercial sized Old Hickory smokers, Klose, lang, locally-produced brands, and even a couple 55 gallon drums inserted between the top and bottom of weber kettle parts to make super-sized smokers.

will send more details laeter--but suffice to say our results were disappointing but not discouraging. Even more determined to find the right combination.

Two notes--wood and lump charcoal were the predominat source of heat for competitors--saw very little Kingsford style.

Tasted several samples--including some that won ribbons. Was very very sweet. pork was shredded, sauced and took 5th place. I was surprised again.

Still living and learning in Chicago

Dale
 
Ooops!!

Final note--Buzz is a great teammate--a very good cook, readily pitches in to help with anything.

Would recommend him and will invite him to join me again, unless of course he starts his own team. His seasoning would be formidable

Dale
 
Dale,

I’m glad I got a chance to meet you and Buzz Friday night. Now I can put a face to your name.

Will you be coming to the contest at State Center, IA in June? I’m thinking about cooking at that one (somebody has to come in last!) so there will be at least one WSM earning its keep there.

Hope you had a good trip home and I look forward to seeing you again at another contest down the road sometime.

Take care,

Ken
 
Raine...

Congrats on a great weekend!

Dale.....

Were you in Minnesota this weekend? Sounded cold! We were signed up for Buffalo so skipped MN, now of course we are screwed, so am looking for another contest in early June.

Ken.....

What cook-off in State Center? I only see 2 in IA in June...DesMoines and Marshalltown. Is it one of those?
 
Stogie,
The afore-mentioned skunking occurred in Minnesota. It was cold Friday night, had four layers of clothing on plus hung around a fire most of the night. End result--I now have 4 coats and sweatshirts that smell like BBQ. Guess that is not so bad.

Ken,
I also am not sure where State Center is located. Like Stogie, I am only aware of Des Moines on 6/7-8 and Marshaltown on 6/28-29. I am scheduled to cook in both.

This coming week, we are off to Parsons, KS for the Katy Days BBQ. Anyone else here going to show up at that shindig??--look us up.

Dale
aka Big Daddy & the Kid Cooking Team
 
The State Center contest just got sanctioned so that’s probably why you haven’t seen it publicized anywhere. I’ll paraphrase some of the info on the announcement they sent me. I judged there last year so I’m on their mailing list.

The contest is June 14 & 15. State Center is located on Hiway 30 between Ames and Marshalltown.

It’s KCBS sanctioned and is also an American Royal qualifier.

In addition to the four basic categories, there are two optional categories: Turkey and a Specialty category that can be anything except soup and wild game. Last year, we saw everything from cheesecake to prime rib. The optional categories don’t figure into the event’s Grand Champion calculation and are exempt from the usual KCBS presentation rules.

Entry fee is $25 per category or $100 for all six. The optional chili contest on Friday is an additional $25.

Grand Champion pays $1000, Reserve pays $500. Cash/awards goes to 1st – 10th in all six categories.

The first 20 teams to register will receive two 5 – 8 lb. fresh Boston Butts.

There’s an optional People’s Choice chili competition on Friday night. It pays to 5th place with $200 going to that winner.

For more complete info, call Karl at 641-483-2505 or by mail at:

State Center BBQ State Championship
PO Box 520
State Center, IA 50247

I talked to them last week and they were looking for teams due to the late start they’ve had getting the word about the contest out.

State Center is a nice small midwestern town. The Union Pacific does blast through about every 15 minutes, but who sleeps at a contest anyway?
 
Ken,
Sorry I will have to miss that one. My little brother and I will be in Tryon, NC trying to get it right at the Blue Ridge Festival

Dale
 
Thanks Stogie!

Dale, Tryon will be pretty tough. 85 teams last year. We are still trying to decide what to cook for the anything butt.

We're gonna bring some mustard relish too.
 
Me too, Am thinking about making a german meatball dish or maybe something in a seafood category.

My "little" brother from Alaska will be with me. We might just import some Copper River Salmon (if available). It is the richest (oiliest) salmon in the world. Could give an advantage out of the starting gate. Smoke it on an alder or cedar plank, mmmmmm yummy.

Dale

I'll bring the Vienna hotdogs and buns
 
Guess I should check and see if the Anything Butt is onsite or blind judging. It was blind last year because of the Southern Pride Cup. Not sure about this year since they wil not be having the SP Cup there this year.
 
Dale --

Would your brother be well versed in the secrets of smoking Salmon? I mean smoking for snacks type of smoking, not meals. Would he be willing to give out some pointers?

And, is an oilier type of Salmon better for smoking than a less oily Salmon?

Inquiring minds want to know.

Thanks,
 
Just checked with Tryon and the word today is that the Anything Butt will be blind judging.
 
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