The Pickled Pig's 2009 Iola Contest Pics

The Big Pig · 08-02-2009, 03:02 PM

We competed at Iola, KS this weekend. The contest was held at the newly refurbished Riverside Park which was the perfect venue for a contest this size (23 teams). It was a big, level, shaded grass park with real bathrooms (air conditioned), showers, nearby turn in, and lots of space to maneuver. The organizer and staff were fabulous and attentive.

Mother Nature was also fairly kind and we had sunny 70-80 temps with a very light breeze each day. It may very well have been the best weather I've had at a contest yet. It rained for 3 or 4 hours overnight but was nearly perfect during the day.

We had a few challenges including getting a late start on Saturday morning. The passing thunderstorms provided a perfect excuse to get a couple more hours of rest. As a result, we didn't get brisket on the cooker until 7AM. We had to scramble a little to find room on the cookers for the chicken, but things turned out okay.

The Pickled Pig finished 5th overall with calls in all 4 categories. Iowa Smokey D's won the GC and Wild Blue took down the RGC. I think Scott (Wild Blue) has won the RGC at every contest I've seen him at this year. Congrats Wild Blue!

Papaq · 08-02-2009, 03:22 PM

Congrats on the calls!

Nice looking boxes!

Finney · 08-02-2009, 04:44 PM

Congrats on your finish Paul.

Way to go Scott.

WildBlue · 08-02-2009, 06:44 PM

Paul, great looking boxes. How was your prep time on the chicken. Those look so large compared to the way you were setting them up with nine in the box. Congrats on all of the calls.

The Big Pig · 08-02-2009, 07:17 PM

Quote:

Originally Posted by WildBlue

Paul, great looking boxes. How was year prep time on the chicken. Those look so large compared to the way you were setting them up with nine in the box. Congrats on all of the calls.

Prep was much quicker but I hate the way they look (uneven, shaggy ends, and some bunched skin). One of the things that made prep quicker is that I only prepped 12 pieces since I was only using 6. We normally prep 20-24 of the boneless variety.

Finney · 08-02-2009, 07:52 PM

Do these have the bone? My first look at them, I thought they did... Then I wasn't sure.

The Big Pig · 08-02-2009, 08:23 PM

Quote:

Originally Posted by Finney

Do these have the bone? My first look at them, I thought they did... Then I wasn't sure.

They have the bone. I've been looking for ways to save time and work when the team's usual chicken cook is absent and have tried bone-in chicken a couple of times this year. It's still a work in progress but I did get calls both times (6th/61 and 4th/21).

bbqstudent · 08-02-2009, 08:53 PM

PP, when you cook bone-in thighs do you remove the skin to scrape the fat and season underneath? Also do you still braise?

The Big Pig · 08-02-2009, 09:53 PM

Quote:

Originally Posted by bbqstudent

PP, when you cook bone-in thighs do you remove the skin to scrape the fat and season underneath? Also do you still braise?

Keep in mind I've only done bone-in at contests twice this year. The first time I used a Jaccard tenderizer on the skins and the second time I scraped the skins. Scraping was easier than using the Jaccard. I braised in Parkay and sauce in a covered foil pan both times after cooking to the color I wanted.

Finney · 08-03-2009, 05:51 AM

Quote:

Originally Posted by The Big Pig

I braised in Parkay and sauce in a covered foil pan both times after cooking to the color I wanted.

Why have you changed up you process just because they are 'bone in'? The 'boneless' process has it in the butter at the beginning of the process.
(Inquiring minds want to know)

08-02-2009, 03:02 PM	#1 (permalink)
The Big Pig Administrator BBQ Jedi Join Date: Nov 2007 Location: Overland Park, KS	The Pickled Pig's 2009 Iola Contest Pics We competed at Iola, KS this weekend. The contest was held at the newly refurbished Riverside Park which was the perfect venue for a contest this size (23 teams). It was a big, level, shaded grass park with real bathrooms (air conditioned), showers, nearby turn in, and lots of space to maneuver. The organizer and staff were fabulous and attentive. Mother Nature was also fairly kind and we had sunny 70-80 temps with a very light breeze each day. It may very well have been the best weather I've had at a contest yet. It rained for 3 or 4 hours overnight but was nearly perfect during the day. We had a few challenges including getting a late start on Saturday morning. The passing thunderstorms provided a perfect excuse to get a couple more hours of rest. As a result, we didn't get brisket on the cooker until 7AM. We had to scramble a little to find room on the cookers for the chicken, but things turned out okay. The Pickled Pig finished 5th overall with calls in all 4 categories. Iowa Smokey D's won the GC and Wild Blue took down the RGC. I think Scott (Wild Blue) has won the RGC at every contest I've seen him at this year. Congrats Wild Blue! __________________ 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; 08-02-2009 at 03:18 PM.

08-02-2009, 03:22 PM	#2 (permalink)
Papaq Registered Member BBQ Chef Join Date: Jun 2009 Location: Midland NC	Congrats on the calls! Nice looking boxes! __________________ Clyde Superior Smokers SS-One OH CTO UDS BQ Grills Pig Cooker SCBA

08-02-2009, 04:44 PM	#3 (permalink)
Finney Registered Member BBQ Jedi Join Date: Mar 2009 Location: Salisbury, NC	Congrats on your finish Paul. Way to go Scott. __________________ 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)

08-02-2009, 06:44 PM	#4 (permalink)
WildBlue Registered Member Pit Master Join Date: Mar 2009 Location: Stilwell, KS	Paul, great looking boxes. How was your prep time on the chicken. Those look so large compared to the way you were setting them up with nine in the box. Congrats on all of the calls. __________________ Later, Scott Wild Blue FEC-100 w/Stoker controller Traeger 070 55 Gal UDS 30 Gal UDS Last edited by WildBlue; 08-02-2009 at 07:18 PM. Reason: typo

08-02-2009, 07:52 PM	#6 (permalink)
Finney Registered Member BBQ Jedi Join Date: Mar 2009 Location: Salisbury, NC	Do these have the bone? My first look at them, I thought they did... Then I wasn't sure. __________________ 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)

08-02-2009, 08:53 PM	#8 (permalink)
bbqstudent Registered Member Spice Weasel Join Date: Jul 2009 Location: Oshkosh, WI	PP, when you cook bone-in thighs do you remove the skin to scrape the fat and season underneath? Also do you still braise? __________________ GF223 UDS 2x 22.5" Webers Weber Smokey Joe 8 burner gasser Last edited by The Big Pig; 08-02-2009 at 09:49 PM.

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