Well, new year and new fun. Exciting things coming for 2016. As of right now, our schedule has us in 4 events. Check out the Contests page for more info. But the most important news is the addition to the Billygoat Bar B Que Team.
Our new 270 Standard Cooker. All the room we need for competitions and a dream to use. No Guru’s or other gadgets and this thing will hold temp for around 10-12 hours. And thanks so much to Terry and Stephanie West with 270 Smokers for dropping it off to us on their way to Florida. We are very proud to now be a part of the 270 Smoker family. And the first cook was a success.
Can’t wait to get to the Jekyll Island Beach BBQ Bash this weekend.
Tune in next time for contest update and pics.
All that hard work and it’s over just like that! At least that’s the way is feels. But after all is said and done, we would not have changed a thing. We just got back from the Mountain High BBQ Festival and Car Show in Franklin, NC. And what a great event it was. Professional Division had 36 teams and there were 18 Backyard Teams.
Looked like rain, but the weather and turn-out was great.
Since we are still working out a few things in The “Backyard Division”, we had to turn in Chicken, Ribs and Pork. We got the fun started late Friday with a nice 10 pound pork butt. I must say, if you have never been to one of these events, there is nothing like seeing 50+ smokers blowing out white smoke at 4 in the morning. Could probably smell brisket and pork from 15 miles away!
First turn-in was chicken. Competition chicken has been giving people fits for years. Ask 10 people and you will get 10 different answers on how to cook chicken. I need to ask more people. Everything looked great at first but the skin did not cooperate. Overall, not a bad box but not what we were looking for.
We finished 14th in Chicken.
Got the cooker started right at 7:00 am as planned and that is about all that went right from there on. After a cooker switch one hour in, we were what we thought was way behind schedule. So we cooked a little hotter than usual and they did not come out quit as we would have liked. Again, good ribs, but not up to snuff when it comes to turning them into the judges.
12th in ribs.
Last but not least, pork. You have a lot of options when it comes to turning in pork. We decided on three different types. Pulled, sliced and since we are in North Carolina, chopped. It is always interesting to see how the same type of meat can cook so differently. One butt cooked in 6 1/2 hours and the other 8 hours. Pretty much the same size and side-by-side in the same cooker. After a little time to rest, we glazed them and got them back on the cooker. Then the fun part.
And I am happy to tell you the judges liked it too. 5th place in pork!!!!!
We finished 8th overall out of 18 teams and for just our second competition, and the first in our new trailer, I will say that everyone was very excited. And to get our first call on the first competition pork butt we ever cooked was something else.
Thanks to my wonderful wife Effie and my Dad for all the help. Could not do any of this without your help. And thanks for the support from my daughter Amanda, here boyfriend Brian and her friend and fellow GSU Alumni, Courtney. Thanks for taking the time to come see us. Having you guys there topped off an already great weekend.
Time to take a little break from the cookers since golf and wedding season is heating up so Effie and I will be pretty busy. But still a few things to finish up on the trailer and check our schedules to see if we can fit in one more contest this year. Thanks for all the support and I will keep you posted on our next adventure.
Well, long time no see. Been very busy lately. But since our last visit, a lot of work has been done. And as of my last trip to Madison, we pretty much have this puppy ready to roll. Here is what we got done.
This hose will connect to a external portable tank outside the trailer.
Little bit of frame work and a couple of doors and there you have it. The left side of the trailer was looking a little bare so we decided to fix that.
Five foot counter with counter top will fit that space nicely.
Next comes the counter top. We decided on a Butcher Block. After some research, I found a company in Ohio called Hard-woodlumber.com. Most of the work is done by Amish workers and the quality is amazing. Price was very reasonable as well.
In this picture, you can already see the floor is done as well. A couple coats of truck bed liner and there you have it. We found a Barn Red stain that complimented everything inside. We also went with this stain on the front counter top. We were undecided on this counter for a while, but thought a smooth stained surface would do the trick.
Overall, I must say we have come a long way in a short period of time. I can’t thank Effie and my Dad for everything they have helped with. Could not have done any of this without them.
Now the best part, we actually get to use this thing! After going to Amelia Island last year in August and basically cooking on the surface of Mars, we decided it would be in everyone’s best interest to find a better cooking climate. So this weekend we are heading to Franklin, North Carolina for the Mountain High BBQ Festival. Thanks for all the help and support and next post will hopefully bring good news from the contest.
Another successful trip to Madison for a little trailer work. But first and foremost, congratulations to my niece Brooke on her High School graduation. Now on to the next adventure. Best of luck at Valdosta State. Aunt Effie and I are very proud of you.
Now an update on the trailer build. Had a few extra days and we got a lot of work done. First was getting the front counter top in place. Not an easy cut for someone who has no idea how to do this! But it turned out OK.
Then the interior.
And finally……the sink.
Counter top in good shape, now on to other things. Like the sleeping area. Just an easy fold down bed……..right!
But with a little help from the true carpenters, we got it finished.
Then my other assistant helped with the finishing touches.
With all the work being done, we actually had some time for some cooking.
Had a little help from the dog too, well, very little!
Overall, we did get a lot done. A few finishing touches on these things and we will be getting close. But so far so good.
Just want to say thanks so much to my Dad, Jonathon, Jay and especially my motivation for all this, Effie. Would not be able to do any of this without you.
Tune in next time for more updates. Still a ton of work to do, but we will have her ready for the Mountain High BBQ Competition in August.
A couple of weeks ago, I had the privilege to head up to Smyrna, Ga and attend the Southern Thunder BBQ Cooking School. Pete Warner, Rick Pasch and Dave Weiss put on one great event. The festivities start off with breakfast, Bloody Mary’s and the lighting of the ceremonial smoker. Once the long cook items like brisket and pork butts are put on the pits, we headed in for some classroom instruction.
They take time to go over a large variety of meats including ribs, chicken, pork chops, wings and much more. And the best part is the truly hands on work you get to do. Injection techniques, trimming methods, the whole nine yards. They also give you a tremendous amount of info on rubs and how the different seasonings blend with different types of meat. A lot of time is also spent on pit control, temperatures and everything you need to know on a variety of pits.
After a long day of instruction, you then get to enjoy the benefits of your hard work with a fantastic dinner. They even invited me to come up and help out with an upcoming competition!
So if you are interested look these guys up, you will not be disappointed.
Well I am back, and again I have information about our growth!
Recently Effie had a co-worker who’s family was looking to sell a trailer they were not using anymore. After a little investigation, it turns out this thing is a perfect option for a cook trailer. So we jumped at the deal and here she is. Pretty standard enclosed trailer as we got it. But the wheels are spinning and the mind is racing with ideas.
Next came the lights up front. Two simple lights wired to a switch at the door.
You can also see the start to the frame which will be the front counter top. On the counter will be a 2-burner gas stove top as well as a sink. A mini fridge will live underneath. Finally, we added a fresh coat of paint to brighten things up. Effie came across a special additive that turns paint into insulation. Really neat high-tech NASA stuff!
Next trip will be for running the plumbing for external hook-up and to the sink. More pictures and updates to come. Also, my trip to the Southern Thunder BBQ School.
Well, it has been a while since I have updated the website, so there is a lot to talk about. First and foremost, we are growing! Thanks to a Craigslist ad and a $10 bill, we now have a new cooker.
I won’t bore you with the details, but if you are interested, just let me know. I got everything you need to get one up and running.
Since this was chemical drum, I decided to have the entire thing sandblasted by a local company here in Savannah. Let me say that was the way to go! Then a couple of coats of Hi-Temp paint, handles, breather pipe and a PVC exhaust and this puppy was ready to go. This type of cooker is very easy to use and for the price, by far the best value there is. For less than $125, I now have my Butt & Brisket Competition cooker.
Well that’s it for now, but more to come. A little teaser……………
See you soon.