swampsauce
Sous Chef
- Joined
- Jun 13, 2007
- Messages
- 725
I thought Captn. Morgan would have a already told us he won . Anyone know what time the awards are or were?
Captain Morgan said:big ffn surprise, Handy took grandy.
no walk for me in ribs or pork,,,,ribs were
a big disappointment for me, not the results,
but what I thought I would have. WHAT? :?
there was an 8 way tie for first in chicken. again... WHAT :? Doesn't the SCBA's scoring go out to like .0001 ?I think.
I think i was one of the 8 but very low on the
tie breaker scale. Wouldn't that mean that you should have gotten a call for 2nd though 8th, or something?
not real sure.
no major stories, but a few, and I'll post em tomorrow.
It's 3..... Pork, ribs, and chicken.Greg Rempe said:Is it a real competition if you only cook 2 things?
Greg Rempe said:Is it a real competition if you only cook 2 things?
Captain Morgan said:back to Friday morning, I'm setting up when I meet Ken
from Wilmington NC. He's a member of the SCBA and
wanted to cook with a team to qualify for a higher level
of judge or something. I've done this for other SCBA
members, and it's always a bit scary spending the night
with a stranger. Maybe not as scary as spending the night
with Larry, but still strange.
I did a little background check before extending the offer..
he had attended Jack's Pitmaster school so I called Jack
who said he was ok, not real good looking, but probably
not an axe murderer.
Ken turned out to be one of the best teammates I've ever had.
Cheerful, very helpful, always asking what he could do. I was
surprised to see how much he knew about cooking bbq, and
by Saturday morning we were conferring on decisions on an
equal basis. He learned a lot in that Pitmaster school, and
has some cooking skills from home as well. Also turns out
he's a barbershop singer.
I stay all night on site, and he did too...big props to him for
his effort and his ability. He saved my butt several times
especially Sat. morning. It was like we had cooked together
for years.
Didn't get to spend much time with his wife...she was enjoying
ladies night away from the husband, but I think we're getting
together this afternoon at a friends house for a relaxing pool party..
Captain Morgan said:I had started working this spring on my comp ribs and chicken.
I'm not a rib fan and was talking a good bit with Larry about em.
Larry does great ribs. He talked me into trying his technique
with WRO and his sauce.
I tried it and didn't like it. It was way too sweet for me.
We spent a bunch more emails discussing it. He encouraged
me to try it again. So I did, adding a tad of vinegar pepper
to his sauce, and BAM Home run. Best ribs I ever had, anywhere.
I was reallllly excited about this, and felt I had a top 5 if I could
cook em well at the comp.
But to keep messing with a good thing, I started trying to get
better quality ribs. I ordered a half a case of Kurobuto baby
backs, Berkshire stuff....14 bucks a pound. Was the meat
good, better than regular stuff. Yes. Was it worth it? Maybe.
I cooked em at cookout and just decided I wanted to turn in spares.
My guy could not get kurobuto ribs, so I asked Minion to see if
he could get some and what the shipping charges would be
from his West Coast to my East coast. It was too close to the comp and
he could find anything affordable, so I called a butcher down in Murrells
Inlet who talked a good game, said he could have good spares, St. Louis
cut and peeled for me. I wanted to go down and get some to try,
but he talked a great game and I got busy so I trusted him.
Mistake. Went by Thursday and he had 5 racks, frozen. Couldn't tell
the quality of the meat. Took a couple home and thawed them.. got
a little nervous...thought about and should have run to costco and
got some I knew would be decent.
Time is ticking when you're a one man team, loading and prepping,
so as a safety valve I decided to take the kurobuto bb's as well.
When we went to prep the ribs, I noticed the spares had been trimmed
but they left the cartiledge part on....hmmm....cut that off , removed
the back flap and had to peel em...no biggie, but I had been told
that was already done. Now these spares are close to the same
size of the bb's, very thin meat....I was really pissed. Oh well...
we decided to cook both the spares and bb's.