The Pickled Pig Forums

Go Back   The Pickled Pig Forums > BBQ Forums > BBQ Contests

The Pickled Pig's 2009 Belton Contest Pics

Reply
 
LinkBack Thread Tools Display Modes
Old 05-03-2009, 06:12 PM   #1 (permalink)
Administrator
BBQ Jedi
 
The Big Pig's Avatar
 
Join Date: Nov 2007
Location: Overland Park, KS
Default The Pickled Pig's 2009 Belton Contest Pics

We competed in the Belton contest this weekend. It was our first time at Belton. The contest was held at a park. We paid for a 20 x 40 space but because of the layout, ended up with as much room as we could use and that was extremely nice.

Jon straightened out our bent canopy poles using a fancy "hydraulic press" (truck raised on jack and lowered on bent poles) so we were able to erect our walled circus tent again. That beast takes a lot of work to put up and take down, but it sure is nice and comfortable when in use. A small propane heater keeps the temps at 65F and there is plenty of room to work or relax in.
Even though the forecast was grim, the weather was exceptional. Very little wind (), almost no rain, and cool temps made for a pleasant weekend. One of the nearby teams had a concert like stereo system that bothered others, but we actually enjoyed their eclectic music selection for the most part.

Our food turned out okay and we finished 6th overall out of 31 teams. Our chicken missed for the second week in a row. Our ribs were really good but under appreciated. The Piedmontese brisket hit for the second week in a row. And this was our first serious attempt at dessert and that was certainly challenging. It ended up in 4th place but there is definitely a learning curve in that category we will have to master.









__________________
Paul Ostrom
The Pickled Pig BBQ Team
www.thepickledpig.com



CBJ, UDS, WSM, Weber Gasser, Weber One Touch Gold 22" Kettle

There is room for all Gods creatures, right next to the potato salad and the cole slaw.
The Big Pig is offline   Reply With Quote
Old 05-03-2009, 06:27 PM   #2 (permalink)
Registered Member
BBQ Apprentice
 
barnburner's Avatar
 
Join Date: Sep 2008
Location: BBQ City-Kansas City, MO
Default

Paul... Cut down a little on the sauce, especially your ribs. You are oversaucing the ribs. Just honest feedback. Chicken, pork and brisket look really good. I would have given them all 9's.
__________________
KCBS master CBJ
barnburner is offline   Reply With Quote
Old 05-03-2009, 07:09 PM   #3 (permalink)
Administrator
BBQ Jedi
 
The Big Pig's Avatar
 
Join Date: Nov 2007
Location: Overland Park, KS
Default

Good advice! We flip the ribs face down when slicing and added another layer of sauce afterwards for appearance purposes. In retrospect that's a lot of sauce for such a small cut. I understand how sauce can impact appearance and taste scores...but am baffled by our tenderness scores on these ribs.

BTW, our appearance scores were 787989, our taste scores were 897966, and our tenderness scores were 798866.

Judges 5 and 6 did not do us any favors with the 6-6 taste and tenderness scores. We really thought the ribs were exceptionally tender going into the box...possibly even too tender. These could have hardened in the box but I'm wondering if the 7 and two 6's were because they were too tender (i.e., fall off the bone)?

Anyone following our performance knows that ribs have been our downfall for the last several years. I think our main problem has been getting them done at the right time and we usually know there's a problem when they go in the box. This time I think the tenderness was spot on and am still a little baffled. So any and all suggestions and criticisms are welcome.
__________________
Paul Ostrom
The Pickled Pig BBQ Team
www.thepickledpig.com



CBJ, UDS, WSM, Weber Gasser, Weber One Touch Gold 22" Kettle

There is room for all Gods creatures, right next to the potato salad and the cole slaw.
The Big Pig is offline   Reply With Quote
Old 05-03-2009, 07:40 PM   #4 (permalink)
Registered Member
BBQ Chef
 
Join Date: Mar 2009
Location: Lawrenceville, NJ
Default

Everything looks great!

How do you get the ribs to cut so perfect? When I make ribs I find that the bark tends to rip away on the slice?
__________________
Jasper

55 Gal. Drum (UDS)
Weber 22" OTG Kettle
jasper is offline   Reply With Quote
Old 05-03-2009, 08:18 PM   #5 (permalink)
Registered Member
BBQ Jedi
 
Finney's Avatar
 
Join Date: Mar 2009
Location: Salisbury, NC
Default

It all looks good.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

Iron Pig BBQ Competition Cooking Team www.IronPigBBQ.com
"Reverse Sear" info website http://www.ironpigbbq.com/Reverse-Sear.html

Superior Smokers SS-One
Superior Smokers Trailer mounted cooker
Primo Oval XL and Oval JR
Weber WSM(s) (x3)
Weber 22.5" OTC
Weber 18" Smokey Joe Platinum
Weber 14" Smokey Joe (Carolina Panthers)
Finney is offline   Reply With Quote
Old 05-03-2009, 10:13 PM   #6 (permalink)
Registered Member
BBQ Apprentice
 
barnburner's Avatar
 
Join Date: Sep 2008
Location: BBQ City-Kansas City, MO
Default

Quote:
Originally Posted by The Big Pig View Post
Good advice! We flip the ribs face down when slicing and added another layer of sauce afterwards for appearance purposes. In retrospect that's a lot of sauce for such a small cut. I understand how sauce can impact appearance and taste scores...but am baffled by our tenderness scores on these ribs.

BTW, our appearance scores were 787989, our taste scores were 897966, and our tenderness scores were 798866.

Judges 5 and 6 did not do us any favors with the 6-6 taste and tenderness scores. We really thought the ribs were exceptionally tender going into the box...possibly even too tender. These could have hardened in the box but I'm wondering if the 7 and two 6's were because they were too tender (i.e., fall off the bone)?

Anyone following our performance knows that ribs have been our downfall for the last several years. I think our main problem has been getting them done at the right time and we usually know there's a problem when they go in the box. This time I think the tenderness was spot on and am still a little baffled. So any and all suggestions and criticisms are welcome.
It's hard to say without actually trying your ribs. Overcooking them (fall of the bone) is as bad as undercooking them. If you want a brutally honest opinion of your ribs, PM me let's hookup and I'll try some sometime.
__________________
KCBS master CBJ
barnburner is offline   Reply With Quote
Old 05-04-2009, 06:28 AM   #7 (permalink)
Registered Member
BBQ Sherpa
 
Join Date: May 2009
Default

Quote:
Originally Posted by jasper View Post
Everything looks great!

How do you get the ribs to cut so perfect? When I make ribs I find that the bark tends to rip away on the slice?
Mine aren't nearly as nice looking as these, but I'd still recommend you try:

A very sharp knife.

Might want to back off on the rib bark.

And....practice (of course)
TN_BBQ is offline   Reply With Quote
Reply

Bookmarks

Tags
contest entries, contest pictures, contest results

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -6. The time now is 11:48 PM.


Powered by vBulletin® Version 3.8.3
Copyright ©2000 - 2010, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.3.0
Copyright © 2007 The Pickled Pig. All rights reserved.