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06-23-2009, 05:18 PM
| #41 (permalink) |
| Registered Member BBQ Apprentice Join Date: Jun 2009 Location: Edgewood, WA | 
Well the Parkay left overs were a big hit at work today! I will qualify that with saying that it's a fire house and they will not only eat ANYTHING I bring in but will also tell me it's the best they ever ate regardless of how it really tastes. Makes experimenting easy for me cuz I can haul the leftovers in to work and my wife doesn't see a fridge full of food we're not going to eat! That being said, I think they really liked them.
__________________ _______________________________________________ Tim Smoke and Thistle BBQ Team 1Lazy1 Brand Displaced Texan |
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06-29-2009, 01:27 PM
| #42 (permalink) |
| Registered Member BBQ Apprentice Join Date: Jun 2009 Location: Edgewood, WA |
Brian beat me. (not only in the chicken but everything, he got GC!)
__________________ _______________________________________________ Tim Smoke and Thistle BBQ Team 1Lazy1 Brand Displaced Texan |
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07-01-2009, 07:24 PM
| #43 (permalink) |
| Registered Member BBQ Jedi  Join Date: Jun 2008 Location: Bothell, WA |
Tim backed me up on this and we debated some pro and cons of the process and I was very happy with the outcome of my turn in, The Judges however were a little confused with them according to an unnamed source! 876 787 877 976 877 777 143 The sample buying publics response was overly enthusiastic!
__________________ Brian Left Hand Smoke "Fire it up" BBQ Team Midnight Ramblers BBQ KCBS CBJ PNWBA CBJ Current pit list: Big Green Eggs, WSM's, BDS clones, Weber Genesis Silver C, Weber Performer w/EZ-Que Rotisserie, La Caja China, Imperial Kamados, Little Chief Electric, Cookshack 008. Various Kamados, Red Weber Kettles and a New Braunfels Bandera under restoration. |
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07-01-2009, 08:55 PM
| #44 (permalink) | |
| Registered Member BBQ Jedi  Join Date: Mar 2009 Location: Salisbury, NC | Quote:
 Judges... What you gonna do? 
__________________ 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) | |
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07-02-2009, 05:49 PM
| #45 (permalink) |
| Registered Member BBQ Apprentice Join Date: Jun 2009 Location: Edgewood, WA |
Something have have gotten stuck on that one piece to get the 1. Of course that might have been the same judge that complained on the comment card about my sausage being in casing! I scrapped the fat off the skin and misted several times with Parkay but other than that went traditional. Appearance was good everything else was average as reflected by the scores 966 866 856 966 811(opps, little blood in that one) 756. Used a generic rub out of PK's book and finished with a sauce a guy was hawking at the contest. (my mojo was gone so I figured what the hay, I'll give his sauce a try)
__________________ _______________________________________________ Tim Smoke and Thistle BBQ Team 1Lazy1 Brand Displaced Texan Last edited by McClung; 07-02-2009 at 05:51 PM. |
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07-02-2009, 06:41 PM
| #46 (permalink) |
| Administrator BBQ Jedi  Join Date: Nov 2007 Location: Overland Park, KS |
I think the 143 from Brian is a combined score using KCBS weighting. Brian's chicken did get 6th place so relative to the other chicken entries it didn't fare too badly. McClung, if you had one piece so undercooked that it scored snake eyes, I suspect the rest of your chicken was undercooked as well. That would account for the low taste and tenderness scores. Did you know it was undercooked when it went in the box?
__________________ 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. |
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07-03-2009, 01:13 PM
| #47 (permalink) |
| Registered Member BBQ Apprentice Join Date: Jun 2009 Location: Edgewood, WA |
Guess I ought to count groups of numbers before I comment on them! I think that you are dead on with the chicken being undercooked. I did not temp it- dumb, dumb, dumb- even though I temped everything else. Doubly stupid considering the HD inspectors proximity. For some reason I must have just figured it looked done so it must be done. Can't explain that one. Half way to the turn in table I realized that I had loaded my box upside down and things didn't get better the rest of the day. I did learn a lot so it was a worthwhile day.
__________________ _______________________________________________ Tim Smoke and Thistle BBQ Team 1Lazy1 Brand Displaced Texan |
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07-03-2009, 06:54 PM
| #48 (permalink) | |
| Registered Member BBQ Sherpa Join Date: Apr 2009 Location: O-Town | Quote:
 It might be too late to find out now, but they are required to write the reason for any score lower than a 6. You have to ask a rep to find out. BOB
__________________ -- Stump's Tailgater Stump's GF 222 CM WSM Weber Smokey Joe (Homer Edition) A big bunch (4) Kamados Mini Big Green | |
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07-03-2009, 08:19 PM
| #49 (permalink) |
| Registered Member BBQ Apprentice Join Date: Jun 2009 Location: Edgewood, WA |
Hey Bob, you made the same mistake I did in not counting how many groups of numbers there were since 143 is the 7th group and therefore his overall score for the chicken. I even had the score sheet from the contest showing all of our scores to look at! PNWBA judges fill out comment cards for all the entries.
__________________ _______________________________________________ Tim Smoke and Thistle BBQ Team 1Lazy1 Brand Displaced Texan |
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