MAD MEAT GENIUS

MAD MEAT GENIUS
Chilebrown at home

Barbeque

Barbeque
Let's get Cookin!!!

Friday, January 11, 2013

YUMMY


  
A ‘Master Certified Kansas City Barbeque Judge” must be ready to sample and score BBQ at all times. Our next competition is coming up in two weeks in Lake Havasu Arizona. Ms. Goofy will be earning her ‘Master’, certification at this event. We decided to cook some pork shoulder to keep our senses sharp. We have gained a lot of barbeque knowledge about cooking award winning pork. This was proven last summer at the ‘Oakland Bay Area BBQ Championship’. You may have noticed that we have been having a lot of fun testing barbeque sauces and rubs for review. It was time to sharpen our skills and taste some new products.


Our shoulder was cooked on a Weber Smoky Mountain cooker controlled by a Stoker unit. Our fuel was charcoal laced with apple and hickory wood. The pork was rubbed before cooking. During the low and slow journey in the smoker, the roast was basted with sauce. Halfway through the cooking process this butt was wrapped in foil. During the eight hour cook the smells emitting from the smoker were heavenly. Once done, rested and pulled the pork was sauced.


Jalapeno rolls and home made Cole slaw were the vehicles to cradle our  pulled pork. Moist, tender, smoky and bark to die for was my take on this sandwich. Ms. Goofy scored it paws up. Translated to judge speak that would be ‘9’s across the board’. She liked it. We killed a couple of birds with this roast. We sharpened our skills and sampled some new bbq products. Lake Havasu here we come.

6 comments:

Zoomie said...

I like the idea of wrapping it in foil after a period of time - keeps it moist, I imagine?

Greg said...

Oh my good golly Miss Molly! That looks so good! You should open a pop-up underground restaurant.Make a little money to finance your trips.

Chilebrown said...

Zoomie, I cannot tell you all my secrets but wrapping in foil is involved. It is part of the cooking process.

Greg, That sounds like work. I want to just have fun. Come on over.

Three Dogs BBQ said...

Chilebrown, as competitors, Hope and I would like to pick your brain sometime to see what makes a judge tick. We are going to Gettysburg in March to become KCBS certified judges. Maybe we can learn some tips there as well. Oh, and that pork looks outstanding!

Chilebrown said...

Three Dogs BBQ, I highly recommend the class. Hopefully you can judge a couple of events. Judges do look for certain criteria and this will enlighten.

Chris said...

That first pic of your butt is just beautiful! Great color.