Name my BBQ team

Steezy_IN_KC

Steezy_IN_KC

Active member
I have a Barbecue team. We're decent... nothing too crazy but far from the worst. As a team we normally place in the mid 30's out of 50 teams. Keep in mind this is a "professional" event. (Link)

Not mother's day weekend, but the following weekend, we have another competition. So I look to you, the all-knowing and infinitely creative NS community to name my BBQ team.

Just some inspiration for you:

Teams that won last month's competition- 50 shades of cue, whiskey, women and wibs, Gettin' Basted.

Things that we are cooking:

-Ribs

-Pork Butt/Shoulder

-Chicken Thighs

-Brisket

Things that you do at the competition:

Drink beer, drink whiskey, smoke cigars, and cook more food that isn't judged.

Pics or it didn't happen:

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So make it funny, it can be a little risky, but this is technically a "family event". Thanks for all the suggestions in advance.

-CR
 
Well... looks like the team has spoken.

We've settled on "Alburnt Einswine"

Personally I was pulling for "All fired up and kicking ash" but you win some and lose some.

I'll post the results of our next competition.

Plus if anyone has a solid and legit recipe that they want me to try... I'll see if I can't make it happen.
 
13419533:Steezy_IN_KC said:
Well... looks like the team has spoken.

We've settled on "Alburnt Einswine"

Personally I was pulling for "All fired up and kicking ash" but you win some and lose some.

I'll post the results of our next competition.

Plus if anyone has a solid and legit recipe that they want me to try... I'll see if I can't make it happen.
Click to expand...

Smoke with peach wood
 
13419612:willifast said:
Smoke with peach wood
Click to expand...

Interesting idea... I've never heard of anyone doing that before. I wonder if it would be super sweet just like a peach.

I just bought a bunch of this JD's... It smells AMAZING!

0000000208729.jpg
 
13419622:Steezy_IN_KC said:
Interesting idea... I've never heard of anyone doing that before. I wonder if it would be super sweet just like a peach.

I just bought a bunch of this JD's... It smells AMAZING!

0000000208729.jpg
Click to expand...

That's what I use when I smoke, and when we were competing in Memphis most of the pro guys use peach. It gives the meat a sweet flavor and holds way more smoke than any other fruit wood. That's mostly Carolina and Memphis style although, I don't know much about Kansas City style other than its much hotter
 
13419799:willifast said:
That's what I use when I smoke, and when we were competing in Memphis most of the pro guys use peach. It gives the meat a sweet flavor and holds way more smoke than any other fruit wood. That's mostly Carolina and Memphis style although, I don't know much about Kansas City style other than its much hotter
Click to expand...

Okay, I'm back up to speed. Kansas City BBQ has caught the reputation to have the hottest bbq. Although most of our restaurants offer a spicy version, the original recipes are very tangy and savory. It's traditional to use bolder wood flavors such as oak, hickory or mesquite.

I've had southern BBQ a few times, but truthfully I'm not very well-versed in our different cooking styles. The few examples that I've had were vinegar based and that's just not my cup of tea. To each their own. We have a vinegar based place in KC called Arthur Bryant's and people eat the shit out of it. Just not me lol
 
13419833:Steezy_IN_KC said:
Okay, I'm back up to speed. Kansas City BBQ has caught the reputation to have the hottest bbq. Although most of our restaurants offer a spicy version, the original recipes are very tangy and savory. It's traditional to use bolder wood flavors such as oak, hickory or mesquite.

I've had southern BBQ a few times, but truthfully I'm not very well-versed in our different cooking styles. The few examples that I've had were vinegar based and that's just not my cup of tea. To each their own. We have a vinegar based place in KC called Arthur Bryant's and people eat the shit out of it. Just not me lol
Click to expand...

Peach will get you the most sweet smoke flavor so paired with a hotter KC dry rub and sauce it could be interesting. When I competed in Mempis in May most people were running peach or a peach/ hickory mix for more kick. You could also add some 1/4ed onions into the smokebox. That's a trick Malcolm Reed taught me. Will you be curing/injecting/glazing your meat?
 
13419864:willifast said:
Peach will get you the most sweet smoke flavor so paired with a hotter KC dry rub and sauce it could be interesting. When I competed in Mempis in May most people were running peach or a peach/ hickory mix for more kick. You could also add some 1/4ed onions into the smokebox. That's a trick Malcolm Reed taught me. Will you be curing/injecting/glazing your meat?
Click to expand...

we start by injecting, and dry rub (pellet envy base) we then start the cooking process. We use the Texas Crutch once we are about half way into the stall (Butter, brown sugar and a little more dry rub) use the crutch for roughly an hour. Then pull the pork butt out of the crutch and move it close to the fire to start the bark process.

Chicken thighs we use a muffin loaf tins with 5 16th inch hole drilled in the bottom. Then we place that on top of a chicken broth bath. Basically beer can chicken.

Sorry for errors. On the phone isn't easy.
 
13420077:Steezy_IN_KC said:
we start by injecting, and dry rub (pellet envy base) we then start the cooking process. We use the Texas Crutch once we are about half way into the stall (Butter, brown sugar and a little more dry rub) use the crutch for roughly an hour. Then pull the pork butt out of the crutch and move it close to the fire to start the bark process.

Chicken thighs we use a muffin loaf tins with 5 16th inch hole drilled in the bottom. Then we place that on top of a chicken broth bath. Basically beer can chicken.

Sorry for errors. On the phone isn't easy.
Click to expand...

One thing I do for comps is get a maple glaze after there is a solid bark and the shoulder hits 192 internal is put the smoker on 170-190 and put a layer of glaze on every 1/2 hour about 4-5 times and you'll get a candy bark. For KC you could add some heat. Another thing that really helps with tenderness and consistency is a cure after trimming and before injection (http://www.butcher-packer.com/index.php?main_page=product_info&products_id=59) then close to a gallon of injection per shoulder is what I usually run
 
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