Barbecue Tricks

BBQ Tips and Tricks

Archives for March 2009

Competitions

BBQ Competition Edisto Island

Who eve said barbecue was easy! I was lucky to be able to get into the Carolina Pitmaster’s Training before the big SC Championship “Palmetto Barbecue and Brew Fest” a few weeks back… Ithelped a ton! But even with the award winning advice the first go at such a complex competition can really be tough!

The BBQ ricks Team (thanks Michael Bultman and Tyler)ended up taking 9th in the blind tasting/judging in whole hog. Pretty good considering there were forty serious teams competing. Unfortnately we were unprepared for the on-site judging. It was something we really knew nothing about but counted for a third of the score. That brought down ribs, shoulders, and overall.

Congrat’s to the overall winner (Grand Champion) in this case a team called “Fat Back and Flaming Pig.” I always admire the rib champs too… “Smoke Shack” from North Augusta.

(Check out the pix of the Smoke Shack rig compared to our camp below! Out of our league!)

So… As a service to others undertaking a first or second cook off… here’s my top ten things to remember next time!

  1. Know your rules/competition. I knew just enough but there’s a lot of detail in all the competitions. KCBS (Kansas City), SCBA (South Carolina BBQ Assoc.) and Memphis in May all have different rules ( garnish or not?). Know what’s expected. We needed to know how on site worked.
  2. Keep your cook site pristine. When you have “on site” judging make it a point to clean the soot of the inside of the grill before you start.

  3. Organize. Use a checklist before you go. I left a bottle of vinegar at home. I think there will always be something… you just don’t want it to be too big a deal.
  4. It takes a team. I was lucky enough to have two strong buddies on the team. That could have been perfect, however our grill takes two to reload with charcoal. Hard to manage sleeping.

  5. Know your cooker. You should have practiced the process more than once. Hard to do when you’re talking about 150 pounds of meat.

  6. Take detailed notes for next time.

  7. Get to the contest as early as possible. This will also give you an advantage if the contest allows you to choose your meat off the truck. You can cherry pick.

  8. Back time everything and give yourself extra time for resting the meat. It’s a lot better to keep it hot than turn it in undercooked.

  9. Watch flame ups

  10. Have dependable equipment. I used a cheap Brinkmann smoker and the cheap thermometer never got past “warm” despite being at optimal temperature. It confused us for a while but it simply didn’t work. You’ll want to be able to double check temperatures.

Competitions

BBQ Cooking Class With Class

Last weekend I had a chance to learn the ins and outs of competition Barbecue from some experts in the field. Carolina Pitmasters in Summerville SC have created a really cool once a year class to get everyone from the Low Country geared up for BBQ season. It’s a total good ole boy seminar and tons o’ fun. Over two laid back days the teachers – guys like expert Jack Waiboer and Russ Cornette (local creator-of Smokin’ Coles Sauces and Rubs) walk through the minutia of competing in BBQ championships like next week’s Palmetto BBQ and Brew Feston Edisto.

The class took place on the lake next to a picture perfect lake by Dorchester Shrine Club. Weather was perfect and everyone was willing to talk. Believe it or not cookers traveled from as far away as Chicago and Canada for the session. It’s international!

Timing of the class was perfect for me as I’m tackling “Whole Hog” for the fist time at Edisto and that, as Waiboer put it, is “the Mount Everest o competition barbecue.” Other topics covered were chicken, ribs, shoulder, and overall judging with some enlightening advice from actual SCBA (that’s South Carolina BBQ Association) judges. Did I learn any real bbq secrets? I Think so… there were still a few gems that were held back but I did some really valuable tips that you can only find out from a lot of trial and error (or a class such as this).I learned that the key to the BBQ judges heart is “bark” – that charred caramelized shell of goodness shingled on the outside of really good barbecue. I learned that pork has a moment in the cooking process called the “stall” that can be torture to a cook in a hurry. The slow increase in internal temperature of the meat stalls… and stops rising for a while. It will rise again. Just takes time and patience. Opening the lid just slows things down even more!I also learned turning in a hot box to the judges will help your scores… so try to be either one of the first in or one of the last in. There’s typically a ten minute turn in window.

Gadgets

Filet Knives – Picking the right Selection


Choosing a Filet KnifeBy Daniel Kraus
Filet knives are one of the most important knives in your kitchen arsenal. They vary in length from 4 inches to 9 inches and provide a great tool for preparing poultry, beef, pork and, of course, fish. There are a few tips and guidelines to follow when choosing a fillet knife to ensure you find the right knife for you.

First, look for corrosion resistant stainless steel; not all stainless steel is corrosion resistant. Yes, stainless steel is stainless but not stain proof. This will make the purchase of the knife a bit more expensive, but it will also increase the life expectancy of the knife and provide a better cutting edge over time; look for a carbon steel blade as they tend to last longer than other materials and have great durability.

Next, you will need to determine what you will be filleting; this determines the size of the needed blade. If you are a novice or beginner chef choose a versatile length around 6 or 7 inches. For those of us who are more experienced using blades and fillet knives choose the length best suited for your endeavor. Small fish and tenderloin cuts can be achieved through the use of a smaller 5 inch blade; large fillet mignons will need a longer blade as they are thicker and will provide a good weight for cutting the thick meat. Ultimately, the decision should apply to your needs.
While length is important, the blade needs to be flexible as filleting requires thin and oftentimes cramped cutting. Fillets are perhaps the most artistic cuts found in the kitchen and the flexible blade helps to ensure their presentational qualities. This is fairly simple; the thinner the blade the more flexible it is. Keep in mind that thinner blades are also more prone to bending if you are cutting foods like beef, pork and game animals such as venison.

The handle of the knife should be comfortable and easy to grasp. Typical or average blades have a wooden or inert plastic handle which is good for decreasing the weight of the knife. These materials are also more prone to becoming slippery when wet and can lead to a knife slipping. Rubber handles, found more often in fish filet knives, are great for reducing the slipping effect. Remember that the blade first and foremost needs to be comfortable for you; a carver using a less than comfortable blade is a recipe for an accident.

Daniel Kraus has worked in the food service industry for over 15 years as a manager, bartender and server captain in four and five star restaurants from St. Louis to Nashville.
Daniel writes for the cookwareatysk.com
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