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BBQ Backyard Division Competition
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

Post Post subject: BBQ Backyard Division Competition  Reply with quote

Last Sunday we had a St. Louis ribs backyard competion event in my community. There were 2 Weber kettles, a WSM, a Oklahome Joe, a Char Broil Smoking Pro (my old smoker, which I had modified and sold to my neighbor) and My Lang 36. We had two certified KCBS judges. I didn't realize how many of my neighbors were into smoking but we're all in the "backyard division".

Here's the point of the story -- at 150 to 155 degrees internal, the temperature "stalled". The other teams were taken by surprise and started to pour on the heat but nothing happened because the meat is just "sweating". Myself and the Char broil team wrapped our ribs in alum foil, which was the plan all along, jacked up the heat 10 degrees to 260 and soon the meat temp took off. After a few minutes we explained to the other teams what we were doing, shared our alum foil, and the other teams wrapped also.

I was not the event winner, the WSM team was, but the judges said we were all very close to the first place team.

Here's another item -- we cooked beans on a Coleman stove but for the next cook I've stolen an idea from Red1691. He cooks his bean/stew on the fire box top using a chain under the pot. I don't have a chain but I think and old extra fire box grate I have will work just as well.

I'm looking forward to the next event. Competition BBQ is not as easy as it looks on the PITMASTER TV show.

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Post Posted: Wed Aug 14, 2013 10:53 pm 
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animal





Joined: 14 Jul 2010
Posts: 388


Location: Wisconsin

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Why dont you cook beans in your smoker? the rest of us do.
Post Posted: Wed Nov 13, 2013 6:22 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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I thought they'd get too hot inside the smoker, plus I didn't like the idea of opening and closing the lid to check how they're doing. The fire box top seemed like a good idea as I can easily see how they're doing.

Last time I cooked them directly (no grate or chain) on the top of the fire box in a black kettle and it took the paint off the top of the fire box. I now have a chain for the next cook, which I should have used in the first place.

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Wood River BBQ Team
Post Posted: Wed Nov 13, 2013 7:04 pm 
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animal





Joined: 14 Jul 2010
Posts: 388


Location: Wisconsin

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http://www.food.com/recipe/wicked-baked-beans-207576

My favorite, I cook them in the warmer but can be done in the cooker too, the guy who invented them has a 60
Post Posted: Thu Nov 14, 2013 2:01 am 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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Animal: Thank you for the beans recipe. What I like about it is I can cook it IN the smoker -- I don't have a warmer box and I really don't want to cook on top of the fire box because I'd have to remove my Santa Maria Grill and I just finished painting the top of the fire box and I don't want to screw it up again. The Coleman stove was hookie but it was all I could think of.  

I'm not going to share this recipe with the guys I cook against until I use it against them -- then I'll share it. They're going to ask me if I forgot the stove!!

Do you cut back on the jalapeno's or go all the way with 2 and the seeds? Instead of an alum pan I'm going to try my dutch oven cast iron pot and see how that works -- it looks better but do you think it will work?  

Don G

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Wood River BBQ Team
Post Posted: Thu Nov 14, 2013 5:01 pm 
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animal





Joined: 14 Jul 2010
Posts: 388


Location: Wisconsin

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I cook them in a dutch oven and leaving out the peppers is fine
Post Posted: Thu Nov 14, 2013 5:24 pm 
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mr.piggy





Joined: 12 Feb 2012
Posts: 55


Location: phila,pa.

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hello, animal and don.  you guys talking about ditches wicked  baked beans. I did them, their great .I did them in a aluminum pan, I never thought about a Dutch oven . I have one. this Sunday, 2 slabs of ribs Dutch's  baked beans , Cole slaw .    PS   lid off wright.




                thanks guys  Vincent
Post Posted: Fri Nov 15, 2013 12:04 am 
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animal





Joined: 14 Jul 2010
Posts: 388


Location: Wisconsin

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Lid off correct, any pan will work. I have used throw away pans, it all depends on who is paying, I am cheap, at home I use a dutch oven, dont overcook all you are doing is simmering them. Dont make mush out of them.
An hour and a half is fine.
Post Posted: Fri Nov 15, 2013 1:13 am 
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animal





Joined: 14 Jul 2010
Posts: 388


Location: Wisconsin

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Dutch is a member here too, you can always ask him questions.
Post Posted: Fri Nov 15, 2013 1:16 am 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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Animal: One more question since you've cooked this recipe -- I'm buying the ingredients today and my wife was reading the recipe and the last step said to "remove to oven and bake for 1 hour @350*, or until beans reach a temp of 160*".

Why couldn't I leave them in the smoker until they reach 160*? What do you do?

I'm cooking a spiril cut ham tomorrow for a few folks and the beans are going to be the center point of the meal. The cook temp wil be about 250*, which should be perfect for the beans, and the cook is about 4 hours and I planned to put the beans in the smoker at the 2.5 hour of the cook but now I don't know.  

Don G


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Post Posted: Sat Nov 16, 2013 4:42 pm 
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