geese4u
09-01-2009, 02:23 PM
Our County Fair has a BBq competition every year, and I have wanted to put together a team for the past few years. Finally had the time and motivation early enough to get it put together. We had to cook Tri Tip, Pork Loin, and Baby Back Ribs for the main contest. There were 2 optional contests for best appetizer, and best onion based recipe (the event was sponsored by a local onion processing company).
We competed against 15 teams that included a couple of BBq catering companies, a couple of restaurant teams, and some other teams with experience in these types of competitions. I didn't feel too much pressure since we really had nothing to lose (I would have a hard time entering if I was involved in a business that could be hurt by losing), and had committed to the fact that we were going to have fun. We cooked everything we needed to for the comp, but also cooked about 150 chicken thighs, 10 extra racks of Spareribs, and about 15 pounds of salmon. Our booth was the only one to do this, and I hope we start a trend, because the after party was the best part.
I felt very confident when my ribs came off (last thing to be judged), because everything just went right with them. I had a little glitch with the Tri Tip, and it wasn't able to rest for as long as I wanted it to, but it tasted great, and was a perfect medium rare. The Pork Loin wasn't my responsibility, and I would have changed a few things about the recipe. It was a Tequila Lime and Garlic Pork Loin cooked in a Banana Leaf, and shredded after 3 hours in a 225 degree pellet grill. I thought the Pork was a little bland, and was too sour, and needed a sweet component like honey or Orange Juice, and a spicy component like some minced Serrano chilis.
I used a combination of hardwood lump charcoal with Hickory added for the ribs, and Oak added for the Tri Tip. Our Appetizer was a version of the Bacon Explosion stuffed with Blue cheese, and Spinach. Our onion dish was a "Deconstructed" French Onion Soup. Caramelized onions served on a crouton with Gruyere Cheese melted on it and a Veal stock reduction drizzled over it.
When judging was over, we had won 1st place in the Appetizer category, and 1st place for Ribs. Just out of placement over all, but we still ended up with a side of beef to split amongst the team, and we all had a good time. We will have our first strategy planning meeting as soon as our beef gets delivered.
We competed against 15 teams that included a couple of BBq catering companies, a couple of restaurant teams, and some other teams with experience in these types of competitions. I didn't feel too much pressure since we really had nothing to lose (I would have a hard time entering if I was involved in a business that could be hurt by losing), and had committed to the fact that we were going to have fun. We cooked everything we needed to for the comp, but also cooked about 150 chicken thighs, 10 extra racks of Spareribs, and about 15 pounds of salmon. Our booth was the only one to do this, and I hope we start a trend, because the after party was the best part.
I felt very confident when my ribs came off (last thing to be judged), because everything just went right with them. I had a little glitch with the Tri Tip, and it wasn't able to rest for as long as I wanted it to, but it tasted great, and was a perfect medium rare. The Pork Loin wasn't my responsibility, and I would have changed a few things about the recipe. It was a Tequila Lime and Garlic Pork Loin cooked in a Banana Leaf, and shredded after 3 hours in a 225 degree pellet grill. I thought the Pork was a little bland, and was too sour, and needed a sweet component like honey or Orange Juice, and a spicy component like some minced Serrano chilis.
I used a combination of hardwood lump charcoal with Hickory added for the ribs, and Oak added for the Tri Tip. Our Appetizer was a version of the Bacon Explosion stuffed with Blue cheese, and Spinach. Our onion dish was a "Deconstructed" French Onion Soup. Caramelized onions served on a crouton with Gruyere Cheese melted on it and a Veal stock reduction drizzled over it.
When judging was over, we had won 1st place in the Appetizer category, and 1st place for Ribs. Just out of placement over all, but we still ended up with a side of beef to split amongst the team, and we all had a good time. We will have our first strategy planning meeting as soon as our beef gets delivered.