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Grilling at Gateway

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  • Grilling at Gateway

    So the competition didn't go as well as planned this weekend, ended up 6th in brisket and 9th overall. Funny thing is we thought our brisket was horrible, and everything else was pretty decent. We did use some mad hunky brine and ap rub, also tested the hot whang for ourselves, felt it was a little warm to turn in but we loved it! Next competition is in a few weeks. Hopefully I will have my Peoria cooker by then.

    uploadfromtaptalk1406498232943.jpguploadfromtaptalk1406498247570.jpguploadfromtaptalk1406498259305.jpg

  • #2
    Good on ya for that!
    Sunset Eagle Aviation
    https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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    • #3
      Well, good for you for trying and doing well.

      The one thing I have never figured out about comps was after hearing a comment from Johnny Trigg when he basically said, I smoke ribs for the judges and I wouldn't eat them. The ribs we smoke to eat ourselves would never do well in a comp.

      Learned a ton in those few short words.

      At the end of the day, you can feel good about any way the judges score as long as you had fun.

      My hat is off to you for trying and congrats!
      Pete
      Large BGE
      Char Broil Tru-Infrared Commercial series

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      • #4
        What is that middle pict? Pork? Gads people - enough of the muffin pans! It's BBQ.

        Sorry rant snuck in there.

        Ummm try a 50/50 GP HW mix.

        Brisket looks like it needed more heat maybe? No barq, nor smoke ring. What you cook it on?
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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        • #5
          Originally posted by Richtee View Post
          What is that middle pict? Pork? Gads people - enough of the muffin pans! It's BBQ.

          Sorry rant snuck in there.

          Ummm try a 50/50 GP HW mix.

          Brisket looks like it needed more heat maybe? No barq, nor smoke ring. What you cook it on?
          Middle picture is pork, money muscle down the middle, pulled pork on the outside, really all we did was use a measuring cup to form the 6 separate servings.

          Yea like I said, we weren't happy with the brisket, not sure why, we cooked it the same way we always do. We cook on a homemade smoker now.

          Thanks for the tip on the rub, I will try that.

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