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Food & Wine Ground >> Any competition BBQ teams/members here?


1/5/12 12:45 PM
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PartsGuy
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What's your team name and state? What equipment do you use?

I am 1/2 of Smokin' Croatians from Wisconsin. We cook on 3 WSM's. 2-22's and 1-18. I prefer Lump charcoal without and other wood. When I do use wood,I am a fan of pecan wood.
1/12/12 11:23 AM
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<:(((><
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Have 2 bws and a 22 wsm.

Have not done a lot of comps but just got 1st place ribs and 8th overall last weekend outta 39 teams in Naples FL.
1/12/12 2:01 PM
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PartsGuy
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Nice. Congrats on the 1st. 8th out of 39 is not bad at all. Ribs have been our best meat but we have been getting better on chicken and pork. Brisket is still a work in progress. Glad to know there is another bbq guy on here.
I have to admit I envy you being from Florida. You get to do comps all year round if you want. Our last comp was October and now I have to wait till April/May. We actually competed against a team from Florida at our last comp in Illinois. The team was called Florida Skin and Bones.
1/12/12 2:52 PM
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<:(((><
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Thanks!

You guys do mainly KCBS up there right? Down here we have the FBA which probably has 25 contest a year which is nice. There are only like 5 KCBS here in a year though. I cooked a couple KCBS with an AZ team "IAB30". They helped me along quite a bit, great guys.

Been working on the brisky too. Im using the WSM for that and going hot and fast. Still need to work on it though a bit. We got 20th on it last weekend. It was our first time cooking a wagyu though but what a difference! We also had a prime CAB and the marbling was night and day on them.

Gonna do a test cook trying something totally different on the pork money muscle this weekend. Will post pics when done for your opinion!
1/12/12 3:12 PM
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PartsGuy
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Other than a couple rib only contests, we have only done KCBS comps. Our last comp in Oct had 57 teams. We finished 8th chicken and 2nd in pork. 6th overall. Definately a learning expierence every contest....heck, everytime I cook I learn a little. lol

I will have to get a couple pics up on here too. I have been down to the wire on turn ins just so I can get a good pic...lol.
1/12/12 3:15 PM
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PartsGuy
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<a href="http://s1189.photobucket.com/albums/z435/Peter_Matijevich/?action=view&current=chicken.jpg" target="_blank"><img src="http://i1189.photobucket.com/albums/z435/Peter_Matijevich/chicken.jpg" border="0" alt="8th place chicken out of 60 teams."></a>

This was our 8th place chicken at the last comp.
1/12/12 3:16 PM
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PartsGuy
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<a href="http://s1189.photobucket.com/albums/z435/Peter_Matijevich/?action=view&current=Brisket.jpg" target="_blank"><img src="http://i1189.photobucket.com/albums/z435/Peter_Matijevich/Brisket.jpg" border="0" alt="Photobucket"></a>

Our brisket...like I said...still a work in progress.
2/1/12 9:24 AM
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reelfoot
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2/1/12 9:26 AM
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reelfoot
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for Partsguy
 
2/14/12 2:55 PM
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PartsGuy
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Thanks reelfoot.
1/24/13 5:45 PM
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mikehotel
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legit. post your brisket recipe, check it out...
2/7/13 9:37 AM
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PartsGuy
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On our brisket, we use a non-commercial rub and my dad makes up the injection. We use a brine on our chicken and use my own rub on our pork and my dads rub on ribs.
2/7/13 2:49 PM
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Big Pun
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I am going to start doing some stuff locally. I don't feel I am anywhere near the same level as these other guys, but I am in it for the fun.
2/7/13 2:55 PM
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Big Pun
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I have zero idea what to expect nor do I know what I am doing. I cook on one large green egg lol. That's it. It is the only one I am willing to even try to move around as far as my grills go. I have three grills on my yard. One is a custom smoker that will never move. One is your standard gas grill that never gets used. It's only use is to hold my chimney when I start my charcoal. I just added a large green egg and I have not used it yet. It's in the bed of my truck right now in my office parking lot. I'll get something going this weekend on it. I still need the setter plate before I can smoke anything. My one advantage is that I make a lot of my own spices. I dehydrate and grind my own peppers. I smoke my own chipotles and all that.
2/7/13 5:43 PM
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PartsGuy
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You have to start somewhere. My dad and I started out competing with 1 Weber Smokie Mountain. We now us 3 but if timed right, 1 egg is more than enough. Our goal our 1st year was to not finish last in a competition. Once we started to get calls, it was an awesome feeling. I can give you my chicken brine recipe if you want. I brine ours for 3 hours and we have been consistent in getting top 5 finishes in the comps we go to.
2/8/13 2:31 PM
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Big Pun
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A brine recipe would be awesome. There is a rib competition here tomorrow but as I just unpacked the egg last night I need to get it seasoned and work out some recipes before I hop into anything. I plan to go to the cookoff tomorrow just to check out all the local competitors and get an idea what I am in for
2/9/13 2:53 PM
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PartsGuy
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This Brine works great for chicken and I can imagine it would work great for Turkey. Ingredients: 1 gallon of water, 1/2 c of Kosher Salt(not table salt), 2/3 c white sugar, 1/3 c Soy Sauce, 1 tsp each of Dried Tharagon,Granulated Garlic,Thyme and Black Pepper. Directions: Boil 1/2 gallon of water then add ingredients in this order...salt,sugar,spices and then soy sauce. Let mixture cool down and then add the other 1/2 gallon of water. This is the EXACT Brine I make for our competition chicken. I actually use the low sodium La Choy soy sauce. I brine our chicken for exactly 3 hours. After that, I do a double wash. Wash the chicken and pat dry with a paper towel...then do it again,hence the double wash.
2/9/13 2:55 PM
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PartsGuy
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Let me know how it works out for you. We use chicken thighs when we compete and we also take the skin off. We scrape most of the fat off the skin so it is basically see thru when held up. We then use wooden skewers to hold the skin on when we smoke it. I smoke our chicken at 245 degrees for about 2 1/2 hours. Last half hour, I will baste the chicken with sauce.
2/17/13 3:40 PM
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reelfoot
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I'll be at the music city BBQ festival this year, if that's close to anyone.
2/22/13 2:23 PM
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PartsGuy
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I won't be near the Music City one otherwise I would swing by.

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