We are gonna be BBQ'n at the Autry, April 7-8 Our team, the Survival Gourmet, BBQ Junkie,Professor Salt of You Gonna Eat That and moi, Sylvie are the "Four Q" BBQ Team.
This will be the first competition for all of us. I'm so excited. We have been practicing and trying to finalize our recipes, cooking times and presentations. I'll keep you updated with more on this event.
For a fun time, come on out and join the fun at the Autry National Center . The schedule of events includes a Friday night jam session, cooking demonstrations and other fun filled activities highlighted by a team of fellow food bloggers from the Los Angeles area.
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All Things Lead To Food. The kitchen is the hub of all social events in my home. Holiday parties, outdoor BBQ, BBQ Team Competition, luncheons, dinner and brunch-everyone still migrates to the kitchen and food.
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5 comments:
I still want to know how the pulled pork came out...
The taste was better than the first one but my timing is off. Though my thermometer reads 195 at 11.5 hours, it didn't release (pull) from the bone like I want. I had to put it in oven to complete. I think my thermometer might be off or maybe I just had it close to the bone. I'm doing another one for some friends this weekend.
I never really thought about it before, but when you compete, you don't have an oven to fall back on.
I gave it good dose of apple juice and wrapped it in foil when I hit about 166-167. I also let it rest from about 1130pm until I got up the next morning.
We'll see what happens this weekend. I'm going to try the Braunfel smoker. Because it was larger,I hesitated to use it.
How many hours did you wind up doing on the brisket?
I cooked the brisket for about 12 hours and let it rest for about an hour.
Damn Sylvie - How come I don't get any of the "practice" It is sad when your Dog eats better than I do. Marie and I will be there to cheer you and the 4Qs on. I can't wait to eat the mistakes...Brett
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