WCKG Rib Contest

Figured a few of ya would be interested in this:
http://www.wckg.com/extra05.shtml

Jamie

Jamie,

If I enter and win, do I have to go to Las Vegas? I haven't been in almost 30-years and plan on making it another 30.

Seriously, I don't have much luck with BBQ contests, my ribs don't fall off the bone, my rub has no sugar, is spicy and the sauce I like to make is tart from fresh citrus juice.

Before my BBQ buddies chime in, yes, I got my a** kicked in the one local contest I entered 4-5 years ago. By a guy steaming ribs over a half pan set on a gas grill no less.

I mean do these look like winning ribs?


Good luck to those who enter, maybe I can wheedle my way into being a judge.

Enjoy,
Gary

I see one of the rules allows par-boiling your ribs the night before.

Not only would I not enter that contest, but I wouldn't judge it either.

Gary's ribs look like they need some judging though, I'm available anytime.

Gary, that picture seems like a challenge to me (and I don't mind losing)
Jamie
BTW-> Seriously though, those look amazing. Be happy to offer my roof deck with a nice city view for a rib cook-off. Could be fun

Jamieson22 wrote:Gary, that picture seems like a challenge to me (and I don't mind losing)
Jamie

Jamie,

I did not mean the picture as a challenge, but any excuse to cook and eat BBQ works for me.

Jamieson22 wrote:BTW-> Seriously though, those look amazing. Be happy to offer my roof deck with a nice city view for a rib cook-off. Could be fun

Sure, I could bring a WSM over and we could smoke ribs and drink a few (too many) brews. Either that or you could come over to my house, I have two WSM already set-up, no shelping involved.

You want to be competitive about the whole thing, fine with me, you just want to have a good time, cook and eat BBQ, fine as well.

Enjoy,
Gary

DBigg wrote:I see one of the rules allows par-boiling your ribs the night before.

Not only would I not enter that contest, but I wouldn't judge it either.

Gary's ribs look like they need some judging though, I'm available anytime.

Dave,

OH Man, I didn't see the par-boil part, count me out as a judge.

You know where I live, come over anytime, though as I have tasted your BBQ, I know damn well you don't need to come over to my house to eat good ribs.

Enjoy,
Gary

I mean do these look like winning ribs?

Heck no, those don't look like winning ribs. No self respecting Barbecue Guru type enthusiast would ever serve those ribs up for judging. In fact, next time you cook ribs and they come out lookin' like that pile of pig meat you best just overnight 'em to me so I can destroy the evidence before anyone finds out about it and your reputation is subsequently ruined.

Sorry to be so tough on ya Gary. Just thought you might want an honest opinion.

Gary: Let it go man, Let it go. You have been too upset for far too long about the gas grill loss. Think back to the wonderful time you had doing the whole hog on the big green hog pit from hell. Now, Don't you feel better ? I'm going to bump heads with the big boys next month. oinktoberfest.com If any thing it will be nice to see the Pork Floyd boy's agian. And just have fun. Yea, I'm taking the gas smoker along with the whole hog pit. We need a sponser, Send cash.

The only competition I'd want at the cook off would be for who can eat the most ribs
Jamie

Ouch! Gary, did someone drop a bowling ball on the WSM lid in that picture?

Those ribs look great and make me hungry. I've got to do another Blue Island run tonight, maybe I'll stop at Lem's on the way home.

The "falling off the bone" mentality runs rampant here in suburbia. Those who spent any time in the city or in those suburbs lucky enough to have good rib joints would agree that "falling off the bone" is one of the greatest fallacies foisted upon mankind.

Oh, BTW, what temperature do you like to run your smoker at and where do you take the measurement (in the meat, in the air at the top of the smoker?). I know an experienced chef probably "knows" when it's cookin' right, but I need a ballpark figure.

Oh, BTW, what temperature do you like to run your smoker at and where do you take the measurement (in the meat, in the air at the top of the smoker?). I know an experienced chef probably "knows" when it's cookin' right, but I need a ballpark figure.

I know I'm not Gary, but if you cook your ribs somewhere between 225 and 250 you should be ok. Thats at the cooking grate level. When I do ribs I try to aim for about 230. If your cookin' a Boston butt for pulled pork then you can be a little more lax in your temperature control. Butts are hard to screw up.

Kman wrote:Ouch! Gary, did someone drop a bowling ball on the WSM lid in that picture?

Kman,

Nope, not a bowling ball, an aerospace engineer with a special BBQ ball-peen hammer.

My WSM has been highly customized for perfect air-flow, the testing phase alone represents 50-months of continuous scientific research and 1000-hours of wind tunnel testing.

This particular WSM, in addition to the custom air-flow modification, has dual wireless lighting and temperature control devices. Pictures of which can be view Here

Just a heads up, do not try this at home, modifications were done by a team of highly trained professionals.

Enjoy,
Gary

Eat! You look so thin. wrote:Oh, BTW, what temperature do you like to run your smoker at and where do you take the measurement (in the meat, in the air at the top of the smoker?). I know an experienced chef probably "knows" when it's cookin' right, but I need a ballpark figure.

Eat,

As Mr. Fosco, who knows his way around a smoker, said, 225 to 250 degrees is a good range, but I'd stretch that to 225 to 275 degrees, I just don't feel temperature, within a reasonable range, makes much of a difference, especially if you are not going for the fall-off-the-bone "don't need no teeth to eat our meat" non-BBQ BBQ that is so popular in Chicago.

Over the last year or so I've taught a few people to BBQ and have found the less one focuses on temperature, especially in the beginning, be it smoker temperature at grate level or internal temperature of meat, the smoother their path to good BBQ becomes.

One hint for those who simply must know the temperature of the smoker. Use an oven thermometer, a $5 Taylor from the grocery works well, and place it at cooking grate level. This type of thermometer is designed to read air temp heat and will give an accurate reading, unlike other types people commonly press into duty.

You will always get differing opinions on what's the proper temperature for BBQ, one fellow I've know for years, Big Jim in Fl, who just opened up his own BBQ joint, swears by 300 degrees . Not only is his BBQ good, his hushpuppies are so delicious they make you want to hunt down his mama and give her a big kiss. (I don't slap mommas. )

Others will say never go over 225 degrees, what I've found is for those who best want to approximate falling off the bone, without resorting to aluminum fo*l, very low and slow is the way to go. For those who prefer more texture/chew and a higher proportion of bark/caramelization a slightly higher cooking temperature works best.

Just one guys opinion, YMMV

Enjoy,
Gary

G Wiv wrote:

Kman wrote:Ouch! Gary, did someone drop a bowling ball on the WSM lid in that picture?

Kman,

Nope, not a bowling ball, an aerospace engineer with a special BBQ ball-peen hammer.

My WSM has been highly customized for perfect air-flow, the testing phase alone represents 50-months of continuous scientific research and 1000-hours of wind tunnel testing.

This particular WSM, in addition to the custom air-flow modification, has dual wireless lighting and temperature control devices. Pictures of which can be view Here

Just a heads up, do not try this at home, modifications were done by a team of highly trained professionals.

Enjoy,
Gary

LOL! You neglect to mention the special application of customized oxidation, no doubt to promote unique thermal conductivity patterns otherwise unavailable to cookers without such a coating.

I see a WSM in my future. I feel compelled to attempt to traverse the rice paper through the temple and learn the mystic ways of the 5 step program. Though if the 5th step involves grasping an in-use WSM with my forearms I could probably just live with 4 steps.

G Wiv wrote:Jamie,

If I enter and win, do I have to go to Las Vegas? I haven't been in almost 30-years and plan on making it another 30.

Seriously, I don't have much luck with BBQ contests, my ribs don't fall off the bone, my rub has no sugar, is spicy and the sauce I like to make is tart from fresh citrus juice.

Before my BBQ buddies chime in, yes, I got my a** kicked in the one local contest I entered 4-5 years ago. By a guy steaming ribs over a half pan set on a gas grill no less.

I mean do these look like winning ribs?


Good luck to those who enter, maybe I can wheedle my way into being a judge.

Enjoy,
Gary

The one local contest I entered I lost to a guy who cooked his ribs in a creaking crockpot! After that I knew my WSM and I would play by ourselves from then on....

Chitrader

Thanks for the info G Wiv.
Haven't had a chance to use the smoker this year, but after having mushy ribs at two recent parties feel I've got to make a batch of babybacks the real way. One was catered by a well-known restaurant and many equated "falling off the bone" with quality. They were mushy, fatty and soaked with Hunt's BBQ sauce.

A few things I've learned:
Outside air temperature and wind speed really affect cooking time. At 45 degrees F with a good breeze blowing your cooking time can almost double when using a charcoal or wood smoker. You can convert to a double-wall smoker by lining the inside of your smoker with sheet aluminum from the hardware store. Use nuts and bolts to create a gap between the inner and outer walls. It really helps cut down on the heat loss.

Chunks of hickory wood with the bark attached seem to make the sweetest and most flavorful smoke.

Outside air temperature and wind speed really affect cooking time. At 45 degrees F with a good breeze blowing your cooking time can almost double when using a charcoal or wood smoker. You can convert to a double-wall smoker by lining the inside of your smoker with sheet aluminum from the hardware store. Use nuts and bolts to create a gap between the inner and outer walls. It really helps cut down on the heat loss.

Actually, the temperature is less of a concern than the wind. Your idea of insulating is a good one. A cardboard box or a sheet of plywood also makes a good wind block. I know quite a few people who use WSMs in the dead of winter with great success. The key is blocking the wind. Rain doesn't really matter unless its pouring down. Sleet would probably insulate pretty well too.

HI,

Actually, the temperature is less of a concern than the wind. Your idea of insulating is a good one. A cardboard box or a sheet of plywood also makes a good wind block.

You do have to make sure whatever wind block you use will not topple on the WSM and knock it over. I have seen, but never tried, where a water heater insulator was dropped over the WSM.

I have smoked fish in a snow storm but frankly I believe it was dumb luck everything worked out. In the WSM rules according to Gary, I did absolutely everything wrong.

Rain doesn't really matter unless its pouring down.

I recently set up my smoker just as a thunderstorm came rolling in. I was on the phone with Gary asking him for any advice expecting to be advised to close the top vent. He said once it is set up, then not to worry. We certainly had a driving rain storm with no ill affect on this occasion.

I have smoked fish in a snow storm but frankly I believe it was dumb luck everything worked out. In the WSM rules according to Gary, I did absolutely everything wrong.

There are many rules about BBQ besides Gary's.

A cardboard box cover won't tip over a WSM. The center of gravity in a WSM is low enough that they are very difficult to tip over. Probably the best windbreak is a 30 gallon garbage can with both ends cut out and a few holes cut in the bottom.

Bruce wrote:There are many rules about BBQ besides Gary's.

Heresy, simply heresy.

My only question to Cathy about the fish she smoked, low those many years ago, was how did she get the school of salmon to pay attention during recess?

Here's a picture of my WSM chugging away in the dead of winter. Yes, any ol' windbreak will work.


Enjoy,
Gary

Here's a great windbreak. The guy is using a ECB instead of a WSM.

Bruce,

Speaking of BBQ windbreaks, here's Buzz in Wisconsin's imaginative and effective take for the WSM.


Yes, those are 55-gal drums. There are a few additional pictures of Buzz's Winter WSM cook Here

Enjoy,
Gary

Nice to see some smoking hot cookers brewing
Anyone doing a Blizzard smoke next few days?

Cbot wrote::roll: Nice to see some smoking hot cookers brewing
Anyone doing a Blizzard smoke next few days?

Probably Sunday, but by then the blizzard should be long gone.

Cbot wrote::roll: Nice to see some smoking hot cookers brewing
Anyone doing a Blizzard smoke next few days?

Grilled last night. Bad idea. Too windy, far too windy. What I cooked turned out fine, but I managed to burn up two pairs of gloves, destroy a parka, got some mild frostbite, lost tongs and a few plates in the snow.....Years ago I grilled in a hurricane in New England (complete disaster). That was a smarter idea than what I did last night. I'm indirect grilling some beef tonight and so far everything is going smoothly

G Wiv wrote:Bruce,

Speaking of BBQ windbreaks, here's Buzz in Wisconsin's imaginative and effective take for the WSM.


Yes, those are 55-gal drums. There are a few additional pictures of Buzz's Winter WSM cook Here

Enjoy,
Gary

thats a great pic