This past weekend was our 4th competition for the season and another new one for us. This event was held in downtown Franklin IN around their square. The location was about as great as it can get, newly asphalted parking lot & water/power ran right to you. Trashcans were provided right at our site and porta potties were within a short walk. The staff was extremely helpful with making sure we had what we needed, including all the free ice we could melt.
I learned that you can tie a canopy to a heavy object, but that doesn’t guarantee it won’t fly away. The wind played havoc with us all weekend, just as soon as we thought it died down another wave of wind would develop. At least the rain stayed away for the most part until Saturday afternoon. My poor wife, the turn in person, had to make a makeshift poncho. Who would have thought to bring clothing for rain weather? Oh yeah I do remember vowing not to make that mistake again.
Chicken has been a frustrating category for us this year. No matter what we seem to give the judges they let us know their disapproval. This time we tried a new injection and a modified technique that we really liked on Tuesday. After we sorted through the choices, we built our box and sent the chicken in. We did our ritual taste test and to be honest we weren’t that happy with it. Talk about taking any wind out of sails for the remainder of the event. I was totally bummed and even Leslie said how she couldn’t believe how upset I looked. But there was still a comp to finish.
Ribs had looked pretty good when we trimmed them. During the cook they seemed to cook faster than I wanted them to. Not sure if I have a thermometer issue or if it was just the ribs. I took them off an hour early to save them from being totally overcooked. At turn in, we cut them and could tell that some were definitely overcooked, we tried to select the ones that would be less offensive and filled the box. Upon tasting them, they seemed to be pretty much on the money for what we were hoping for.
When we went shopping for our pork butts I noticed that they didn’t seem to have great “money muscles” and were on the smaller size (13-14 Lb) cryo-vacs. I usually like to get 16-18 Lb packages. Once we prepped them the money muscles looked better. We tried a new injection this time and initially I had reservations about the taste of it, but what the heck. I was able to get 3 out of 4 butts injected before I gave up on clearing clogs from the injector. Which kinda worked in my favor, if I didn’t like the flavor of the injected butts I always had a back up. The butts cooked great and at turn in the injected ones made the cut. We liked them so much that they only got a drizzle of sauce.
The brisket, once out of the plastic, had me a little concerned. The flat was thin and not a lot of marbling. During the cook it seemed to cook fine, but could never get the burnt ends done to my satisfaction. Brisket has been a big category for us this year so we had high hopes again. This time all we turned in was the flat.
During awards we were getting excited because they were handing awards to the top 10. We have been hitting that area with our brisket so I thought for sure I was bringing something home.
After all the names were called we ended up not hearing our’s once. Talk about a disappointment. Leslie followed the routine and got our results from the reps. Here is how we finished:
Out of 32 teams
Chicken – 22nd (157.7142)
Ribs – 25th (151.4286) comment card said they were overcooked. We kinda knew that. We could have hit 15 th place had we hit our mark on tenderness.
Pork – 16th (162.8568)
Brisket – 19th (158.8570)
Overall – 21st (630.8566)
To see how we stand in the KCBS click here for our standings. This is out of 4500 teams
As usual we had a great time meeting new teams and we even had a great compliment. One of the teams that have a lot of respect for came up to us and gave us a compliment on how good our sauce was. The head cook also had given us a compliment on how good our food was. He had been at a judging class that we cooked for. It’s little things that like that can make up for not hearing your name called in front of everyone else. Thanks Gary.
Thank you to all of our sponsors. Please support them.
82’s BBQ www.82sbbq.com
O’Brien’s Corner Tavern located @ 800 E Main, Danville, IL 61832
Downtown Danville Inc. http://downtowndanville.org/calendar.htm
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