Veggies including sweet potato slices and brussel sprouts
Mango-Avocado Salsa with jalapenos, lime juice and cilantro
Brisket Flats being prepared for smoking. Flats are usually not used for smoking due to their small size and potential to dry out before reaching a temp of 195. I decided to use two flats with bacon in between and also a pork belly smoking on grate above to assist in keeping it moist.
After 9 hours smoking at a temp between 250-275 degrees with apple wood and charcoal, the finished brisket.
Pork belly after a 9 hour smoke.
Sliced brisket. Moist, flavorful and with a nice smoke ring.
Tuesday, May 19, 2009
Sunday, May 10, 2009
2008 People's Choice Champions
"6th in ribs"
This weekend Four Q BBQ Team competed at the Kristie's Foundation- (formerly known as Wishland)charitable competition. Lots of money was raised to benefit children who are in need of hospice assistance for siginicant medical needs.
33 teams participated in this event. Though our results were not what we hoped for, we did receive a 6th place in pork ribs. I prepared the chicken and pulled pork entries which received a midddle of the pack rating from the judges though still very good in taste, texture and appearance per all the volunteers at our booth and those purchasing samples.
People's choice is dependent on both very good BBQ and a strong cheerleading group. Our People's Choice rating suffered primarily because we were missing a primary team member with an ability to fire up the crowd (missed you Survival Gourmet).
See my slide show on Flickr for phtos of the event.