kempker1409
08-11-2008, 01:57 AM
I did my first cook-off this weekend. It was held in La Vernia, TX. I have done 2 cook-offs before but this is my 1st on my own. There were 5 of us on the team, but 2 of us did most of the work. One went home sick and the other 2 were enjoying themselves at the washer tournaments. They placed 3rd in both washer tournaments out of about 50 or 60 teams.
On Friday, we cooked a couple of briskets, some ribs and a chicken. We tried different things as far as seasonings go and were disappointed in the results. On Saturday, we just decided to go with what we knew, and what everyone has always said they liked. When we got into competition mode we had all kinds of ideas, but in the end we learned not to second guess ourselves, just go with what you know. It worked out well for us. We placed final table in chicken and 8th place brisket out of 107 teams.
We turned in ribs knowing that they weren’t as good as they usually are. They had a good flavor to them but they were a little on the dry side and I knew after they were cut and sat in the box for a while they would be worse. The chicken we made was probably the juiciest I have ever made. I used the brine I read about here (Alton Brown) and some rub on the skin. I have to say that I have never been confident in my chicken, but this one turned out so good. The brisket was pretty good and juicy but never expected to place with it.
All in all we had a great 1st cook-off. I am anxious to do another one.
I am posting pictures of my turn in boxes because I would like honest feedback from yall. Any tips to help me improve as far as appearance, presentation or anything you see would be great. I have read and learned a great deal from this site and just want to say thanks to everyone for being helpful when people ask questions.
My La Vernia Cook-off Pictures (http://www.kodakgallery.com/ShareLandingSignin.jsp?Uc=8ds3v6v.ju7jr53&Uy=-4jtdg9&Upost_signin=Slideshow.jsp%3Fmode%3Dfromshare&Ux=0&UV=176342990210_50674628615&localeid=en_US)
Brian
On Friday, we cooked a couple of briskets, some ribs and a chicken. We tried different things as far as seasonings go and were disappointed in the results. On Saturday, we just decided to go with what we knew, and what everyone has always said they liked. When we got into competition mode we had all kinds of ideas, but in the end we learned not to second guess ourselves, just go with what you know. It worked out well for us. We placed final table in chicken and 8th place brisket out of 107 teams.
We turned in ribs knowing that they weren’t as good as they usually are. They had a good flavor to them but they were a little on the dry side and I knew after they were cut and sat in the box for a while they would be worse. The chicken we made was probably the juiciest I have ever made. I used the brine I read about here (Alton Brown) and some rub on the skin. I have to say that I have never been confident in my chicken, but this one turned out so good. The brisket was pretty good and juicy but never expected to place with it.
All in all we had a great 1st cook-off. I am anxious to do another one.
I am posting pictures of my turn in boxes because I would like honest feedback from yall. Any tips to help me improve as far as appearance, presentation or anything you see would be great. I have read and learned a great deal from this site and just want to say thanks to everyone for being helpful when people ask questions.
My La Vernia Cook-off Pictures (http://www.kodakgallery.com/ShareLandingSignin.jsp?Uc=8ds3v6v.ju7jr53&Uy=-4jtdg9&Upost_signin=Slideshow.jsp%3Fmode%3Dfromshare&Ux=0&UV=176342990210_50674628615&localeid=en_US)
Brian