Patio Porkers in Galax 7/14 ADVICE!

Dr. Redd Duke · Joined: 23 Jun 2006 Posts: 5 Location: Wilkesboro NC

I'm going to my first competition in Galax VA Sat. July 14th at the Smoke on the Mountain event. I'll be in the Patio Porkers section. I've already talked myself out of it once (I feel like the Beverly Hillbillies rolling in with my old Char Griller on the back of my old pickup) but the organizer was very cool so I'm going to cook, eat, and talk BBQ and have a good time. I've picked up a 10x10 acordion style tent. I have my rib smoke down pretty solid (4 hours on a Char Griller with the normal mods), but Im still deciding whether to glaze or not, or to sauce and grill over coals for 5-10 minutes. Any advice to a newbie?

PS I own a small videography buisness on the side and will have my camera there (Sony HDV). I'll be shooting footage and would really appreciate anyone who would like to provide an interview. I hope to be posting on Youtube and would be glad to provide the raw footage to participating teams that are interested.

Smokin WV · Posted: Jul 09 2007 Post subject:

Dr.,

I have done several backyard events with my Chargillers. First one we ever did was in Charlotte a few years back....we took 5 chargrillers. We had a ball. Don't be intimidated by all the big smokers....It's not the size of the ship...it's how you sail it. eerrr something like that.
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Travis
Teams Saucey Bonz

Big Tom · Posted: Jul 09 2007 Post subject:

Don't think twice about using the Chargriller.

*It is not what you cook on, but what you cook!

If the backyard ribs are being judged by some of the MIM/MBA judges your plan should work fine. It is very similar to the way most of the MIM teams present thier ribs. These judges are going to be used to glazed turn-ins, you should also avoid any flavors that are too extreme, too spicy, too salty. I would like to say not too sweet, but that is still the tendency with the majority of the circuit teams; the same could be true if the same judges are judging in the backyard division.
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Big Tom
Pigs-R-Us Cooking Team
Owensboro, KY / Corinth, MS

stevenr · Posted: Jul 09 2007 Post subject:

i guess you could say ....they eat the food, not the smoker huh ? Laughing

adolpho · Posted: Jul 09 2007 Post subject:

I just got back from a cookoff. I used my WSM for brisket and an ECB for chicken. Brisket placed 7th and my chicken got 4th out of 33 teams.

Nothing wrong with what you cook on, just do it.
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