The Pickled Pig's 2009 Abilene BBQ Contest Pics

The Big Pig · 05-31-2009, 06:52 PM

The Pickled Pig competed in Abilene, KS this weekend. It was a fun contest. We finished 8th overall among a very good field of competition with a 1st in Cook's Choice (salmon), a 1st in Pork, and an 8th in chicken.

Special thanks to Will Cleaver from Sticks-n-Chicks who was a guest cook for us this weekend. I couldn't have done this contest without his terrific help.

jasper · 05-31-2009, 07:27 PM

Congratulations! 1st in pork! Ribs? Awesome!

The Big Pig · 05-31-2009, 08:07 PM

Quote:

Originally Posted by jasper

Ribs?

Ribs came in 11th and that was probably generous. They were not very tender and I turned in the wrong rack.

Brisket was the tail on the kite coming in 18th with a 6 judge appearance score of 7.33

. So please share any criticism on the brisket entry you have.

luv2q · 06-01-2009, 10:28 AM

Congrats on your great wins this weekend!

I was cooking with an old school bbq judge this past weekend who was talking about appearence on brisket. He was saying that he did not like the first impression of sauced brisket. He didn't mind the back of the slices sauced, but thought it affects appearence scores.

To me that brisket looks close to perfect. I am surprised it didn't place.

You pork and salmon on the other hand made me want a napkin and a tissue.

Finney · 06-01-2009, 10:40 AM

Paul,
It all looked good to me. Those were some meaty ribs.
My only thought on the brisket is that because of the sauce, the meat looks 'mottled'. But unless it appeared worse 'in person' I certainly wouldn't have deducted points for some sauce being on it. Actually the first time I looked at the pictures I thought it looked the best of anything. Made me want to go by one to cook tonight.

BTW: are these 'pre-made' putting greens, or made on site?

Finney

The Big Pig · 06-01-2009, 12:27 PM

Quote:

Originally Posted by Finney

BTW: are these 'pre-made' putting greens, or made on site?

The greens were made on Thursday night and transported 175 miles to the contest before being transferred to the contest box. Once we made the boxes on Thursday, we placed a damp paper towel on top of the greens and cut out a styrofoam damper from part of a clamshell that kept the greens from getting jostled during transport.

All five boxes were transferred and touched up in about 20 minutes. The technique works like a charm.

dustaway · 06-02-2009, 10:35 AM

congratulations on the first place pork the slamon look great also

Sledneck · 06-02-2009, 10:39 AM

Congrats on the finish, I realize I really need to step up my game whenI see stuff like that

Sledneck · 06-02-2009, 10:41 AM

Did you cook the salmon on the trash can?

BBQ_Mayor · 06-02-2009, 11:29 AM

Congrats on your finish. That Salmon looks great, as does the rest of the entries.

05-31-2009, 06:52 PM	#1 (permalink)
The Big Pig Administrator BBQ Jedi Join Date: Nov 2007 Location: Overland Park, KS	The Pickled Pig's 2009 Abilene BBQ Contest Pics The Pickled Pig competed in Abilene, KS this weekend. It was a fun contest. We finished 8th overall among a very good field of competition with a 1st in Cook's Choice (salmon), a 1st in Pork, and an 8th in chicken. Special thanks to Will Cleaver from Sticks-n-Chicks who was a guest cook for us this weekend. I couldn't have done this contest without his terrific help. __________________ 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. Last edited by The Big Pig; 06-02-2009 at 03:20 PM.

05-31-2009, 07:27 PM	#2 (permalink)
jasper Registered Member BBQ Chef Join Date: Mar 2009 Location: Lawrenceville, NJ	Congratulations! 1st in pork! Ribs? Awesome! __________________ Jasper 55 Gal. Drum (UDS) Weber 22" OTG Kettle

06-01-2009, 10:40 AM	#5 (permalink)
Finney Registered Member BBQ Jedi Join Date: Mar 2009 Location: Salisbury, NC	Paul, It all looked good to me. Those were some meaty ribs. My only thought on the brisket is that because of the sauce, the meat looks 'mottled'. But unless it appeared worse 'in person' I certainly wouldn't have deducted points for some sauce being on it. Actually the first time I looked at the pictures I thought it looked the best of anything. Made me want to go by one to cook tonight. BTW: are these 'pre-made' putting greens, or made on site? Finney __________________ 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)

06-02-2009, 10:39 AM	#8 (permalink)
Sledneck Registered Member BBQ Apprentice Join Date: Jun 2008	Congrats on the finish, I realize I really need to step up my game whenI see stuff like that __________________ Bloguminati

06-02-2009, 10:41 AM	#9 (permalink)
Sledneck Registered Member BBQ Apprentice Join Date: Jun 2008	Did you cook the salmon on the trash can? __________________ Bloguminati

06-01-2009, 10:28 AM	#4 (permalink)
luv2q Registered Member Spice Weasel Join Date: Apr 2009 Location: Raleigh, NC	Congrats on your great wins this weekend! I was cooking with an old school bbq judge this past weekend who was talking about appearence on brisket. He was saying that he did not like the first impression of sauced brisket. He didn't mind the back of the slices sauced, but thought it affects appearence scores. To me that brisket looks close to perfect. I am surprised it didn't place. You pork and salmon on the other hand made me want a napkin and a tissue.

06-02-2009, 10:35 AM	#7 (permalink)
dustaway Registered Member BBQ Sherpa Join Date: Apr 2009	congratulations on the first place pork the slamon look great also

06-02-2009, 11:29 AM	#10 (permalink)
BBQ_Mayor Registered Member Spice Weasel Join Date: Mar 2009 Location: Cambridge, Ia	Congrats on your finish. That Salmon looks great, as does the rest of the entries.

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