LarryWolfe
Chef Extraordinaire
I was reading through my BBQ USA book this morning and came across a competition crew that said they cooked their ribs for 24 hours and the butts for 36 hours. That's a long long cook!
He meant Larry. #-oTexLaw said:Damn, I'm just getting kicked out of everywhere! :help:
TL
Say what you want and I'll quote from the book about Memphis in May! "By Friday night, all the booths are set up and the smokers are stoked and loaded". "The Good, the Bad, and the Swine team from Memphis cooks its ribs for 24hours, its pork shoulders for 36. "If we ever entered a whole hog contest, we'd have to start cooking the week before," quips team captain, Ken Johnson. " I am quoting directly from the book, for those of you who have the book it's on pages 230-231.TexLaw said:Larry Wolfe said:I was reading through my BBQ USA book this morning and came across a competition crew that said they cooked their ribs for 24 hours and the butts for 36 hours. That's a long long cook!
That's full of poopie. If you really cooked ribs for 24 hours, you'd have jerky. The only way you could get away with it is if you foiled them for the last 18 or so hours of the cook, and then you'd have mush and bones.
Now, you could just about get away with cooking the ribs for the normal time and then holding them at 145 or so until the Sun was in the same place when you started. I wouldn't call that "cooking," though.
On butts, you could just about get away with 36 hours, but I don't know what you'd really have on your hands.
Here's the real hole in the story, though: You don't usually get 36 hours between the time you fire up and turn in at a competition. The latest turn-in time usually is around 3pm. For some competitions, you might get to 5pm. KCBS rules have butt turn-in at 1pm (but allow coodinators to vary). Most competitions don't even allow you to come in and set up until around the crack of dawn on the day before judging. So, unless these folks are starting their butts between 2-6 hours or so before they even set up, they're full of it.
I don't have a whole lot of experience with competitions, so I'd like to see what Jim Minion has to say about all that. Jim, am I full of it, or are they? (damn, now I've stuck my neck out )
TL
jminion said:There is no reason to cook ribs or butts that long, but a big part of competition cooking is Bull Shit, MIM it has become part of the judging process. I believe that is what you may have here.
Jim
Well, since you're no longer invited to SmokeStock, here's your chance! :grin: :grin:Larry Wolfe said:jminion said:There is no reason to cook ribs or butts that long, but a big part of competition cooking is Bull Shit, MIM it has become part of the judging process. I believe that is what you may have here.
Jim
Jim I agree and that's why my original post said "Wow" cause I couldn't believe someone cooked them that long. I'd love just to go as a spectator to MIM.
Well, since you're no longer invited to SmokeStock, here's your chance! :grin: :grin:Niagara River Smoker said:[quote="Larry Wolfe":trumw499]jminion said:There is no reason to cook ribs or butts that long, but a big part of competition cooking is Bull Shit, MIM it has become part of the judging process. I believe that is what you may have here.
Jim
Jim I agree and that's why my original post said "Wow" cause I couldn't believe someone cooked them that long. I'd love just to go as a spectator to MIM.
And there's never a camera around when you need one! :grin: :grin:Woodman said:Talk about fallin off the bone! (fallin off the porch too!)