"It's harder than it looks". Well, Matthew, the only participant in this year's BBQ brisket smoking competition, took his winning brisket off the smoker. This occured at approx. 4:52 PM MT.
His winning brisket didn't come without issue. About 4 PM MT, Matthew ran out of hickory wood, a major faux paux in BBQ smoking competition. He tried to use a form of pinon wood to maintain the smoke. Comments from the gallery (Danny) were harsh, convincing Matthew to scrap the burning chunk of pinon wood (which Maya is now chewing on).
The judging phase of the competition is now underway. Matthew is allowing his brisket to "soak in its glory", before cutting it for the judges. His sauce of choices is "sweet baby ray's".
Thank you all for participating. Matthew has said the large number of comments throughout today's competition were both inspiring and helpful. According to Danny, the comments "really helped shape the day".
Sunday, June 01, 2008
Smoking - Live Blogging! 4:57 PM MT
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5 comments:
Please let me know when you plan your next live blogging event. I would like to click f5 over and over again, so I don’t miss a second.
Since I was working yesterday :( and thus in front of my computer, I had the privilege of observing the live blogging event in real time. I was on the edge of my seat for many reasons during this eventful afternoon: I was wondering which competitor would win (I was cheering for Matt). I was wondering if, along with the temperature and beer count, the wood type would ever change (and it did!). I was wondering if the Rockies could pull off a win (too bad they didn't and rarely do). Anyways, thanks to Matt, Lisa, Maya and Danielson for all the action-packed entertainment.
Thanks, Leigh. Hope all is well! I'm a bit sore today and have lost my appetite for brisket. Any good BBQ in NYC?
Hey Matt. There is some good BBQ out in these parts. If you and Lisa are ever in the neighborhood and your appetite for brisket returns, we'll have to grab some Smokey Joe's.
I am going to be in D-town from June 27 - July 5. Will you guys be around? I'd love to see you and to meet Maya. Take care!
We (The Sacrilicious Barbecue Team) did a ~12 lb-brisket last weekend, our second. It was a helluva lot better than our first, trhough I did not trim it near enough before cooking. Cooking ran a little hot, ~240F, but it was done in about 12 hrs, and I don't know if the faster cooking or the cider-basting made it much moister than the first. Next time I head your way, I'm gonna bring the Smokey Mountain with me, so there will be more than one in the competition. Early June, you say? I'm already planning on Telluride Bluegrass Festival next year, so maybe I can swing that way first.
Also, you should be making your own sauce! This book
http://www.amazon.com/Barbecue-Bible-Sauces-Marinades-Butters/dp/0761119795/ref=pd_bbs_sr_2?ie=UTF8&s=books&qid=1215806423&sr=8-2
has given me a wide variety of different ideas, and their international sections have uses far beyond regular barbecuing.
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