Our county fair finally decided to have a comp where it's cooked on-site. Previous years it was cook at home and bring in finished product. I didn't like that so I didn't enter. Signed up today. Got to cook 2 racks of ribs, pork butt, and chicken thighs. Been a couple years since I've done a comp. Never have done chicken at one. Did some practice tonight. 2 different rubs with 2 different sauces. I followed Harry Soo's method. I used his brine for 3 hours then seasoned and into a pan. On the smoker for an hour at 275 then covered for another hour. Removed from pan and sauced and onto smoker for 5 minutes.
I've got some improvement to do in the next 2 weeks. Some skin got loose, might have trimmed to much off after scraping the fat off the skin. I was surprised they weren't dry, skin wasn't crispy but it wasn't rubbery. It was a clean bite, which is what Soo said would happen.
How heavy do you put the rub on chicken for a comp? Is it fairly thick? I went pretty light. Do you sauce both sides? Any tips or techniques I need to know. It'll probably be regular people judging so I'm guessing it'll be more about flavor.
Question about pulled pork. Should I remove the money muscle and slice for turn in box? Do you sauce the pulled pork in the turn in box? Never done this at a comp either. Tips and techniques for a comp with PP would be appreciated also.
I've got the ribs down, just need to make an order of MH cause I'm now all out. Kind of excited for it. $35 to enter they supply the meat and the payout isn't the greatest, $75 for first overall. They're just doing an overall winner payout for top 4 spots. So it's more or less sitting around drinking beer for bragging rights. Thanks for the help.
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I've got some improvement to do in the next 2 weeks. Some skin got loose, might have trimmed to much off after scraping the fat off the skin. I was surprised they weren't dry, skin wasn't crispy but it wasn't rubbery. It was a clean bite, which is what Soo said would happen.
How heavy do you put the rub on chicken for a comp? Is it fairly thick? I went pretty light. Do you sauce both sides? Any tips or techniques I need to know. It'll probably be regular people judging so I'm guessing it'll be more about flavor.
Question about pulled pork. Should I remove the money muscle and slice for turn in box? Do you sauce the pulled pork in the turn in box? Never done this at a comp either. Tips and techniques for a comp with PP would be appreciated also.
I've got the ribs down, just need to make an order of MH cause I'm now all out. Kind of excited for it. $35 to enter they supply the meat and the payout isn't the greatest, $75 for first overall. They're just doing an overall winner payout for top 4 spots. So it's more or less sitting around drinking beer for bragging rights. Thanks for the help.
Sent from my Moto G Play using Tapatalk
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