Back yard comp

[Shane Holz]

Any news on how the backyard comp is going? Good luck Derek

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[Rich Parker]

Derek is a cooking machine! The smoke is rolling

[Shane Holz]

The supense is killing me here.....throw me a bone Rich

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[Rich Parker]

He got 11th in ribs I think. He has a nice pic to share with everyone :)

[Derek]

He got 11th in ribs I think. He has a nice pic to share with everyone :)

Yuppers I do, and its a sweet picture,
I will post sunday evening, Still hefe


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[Shane Holz]

Congrats man, I'm proud of you

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[tearl42]

I think I heard 13th overall. Nice job, Dude.

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[Derek]

Thanks guys, I will post the pictures when I get home OK?

[Derek]

I think I heard 13th overall. Nice job, Dude.

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Hi tearl, I got 11th over all man.

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[Ron_L]

Good job, Derek! From our conversation this afternoon it sounds like you had a great time! That's what really matters!

[Derek]

Good job, Derek! From our conversation this afternoon it sounds like you had a great time! That's what really matters!I had a great time, Ron! And it was thanks to you guys.


I'm trying to find another end of the summer rib burn.




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[crewdawg52]

I had a great time, Ron! And it was thanks to you guys.


I'm trying to find another end of the summer rib burn.






Flushing. Think on Oct 2nd.

[Derek]

Flushing. Think on Oct 2nd.
Thanks Geoff, We might be going to it.

It was very nice to meet you man.



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[Richtee]

Good job Derek- and ya learned lots too... looking for top 5's outta ya now :{)

Nice to meet you and family as well!

[Capt Dan]

Yes Derek, Great job with lots of good cooks in the field. 1st time is the toughest. Now you have a better understanding of the process.The learning never stops,it begins to work together with experience. Once you gain some confidence and direction,the fun really begins.

Was good to meet you again, and finally meet the family.
I know they are very proud of you, and so am I.
Keep up the good work with your BBQ buds and your culinary learning/studies.

[Ron_L]

Dan's right. The first time is the hardest. Besides having to cook, you have to figure out the setup, unpack, etc. Plus you have all of the distractions with all of the stuff going on around you.

Hey! I just realized that I never tried your chili! Did I miss it?

[sfisch]

Great job Derek,
Like Dan said, getting that first one out of the way is a big learning process. My teamates are always trying to process my learning.

[Rich Parker]

Congratulations!

It was nice meeting your mom and step dad. Where is the pic??

GMy teamates are always trying to process my learning.

You are a funny man!

[Joneser]

Congrats, Derek!
Good meeting you! I hope you find another rib burn soon....these comps are a blast.

[crewdawg52]

Yes Derek, Great job with lots of good cooks in the field. 1st time is the toughest. Now you have a better understanding of the process.The learning never stops,it begins to work together with experience. Once you gain some confidence and direction,the fun really begins.

Was good to meet you again, and finally meet the family.
I know they are very proud of you, and so am I.
Keep up the good work with your BBQ buds and your culinary learning/studies.

Couldnt have said it better Derek, so I'm not gonna try!

[jerry516planes]

Congradulations! I am glad you did well! Seems fitting that we both did our first comp on the same week end. We truely enjoyed your family. Maybe we will see you at the Flushing Rib Burn? Same week end as the Royal so there will be that much less competion. :D

[Derek]

Congrats to everyone, Congrats Jerry and Barb for you're first run, and I am looking forward to seeing you at the Flushing comp.

I may be able to go as long as it's no longer then 3 hour trip.

Here's the picture of the guys inducting me into the Association, And I love you all like family.


http://drp-photography.smugmug.com/Events/Silver-Lake-Comp-1/DSC00219/1004864108_aDRvT-X3.jpg

Thank you everyone for all your advice, hints and treating me with respect, and with love.

Thank again. You will see a lot more of my comp picts later.

[Joneser]

The order of the Dark Chicken...
Nice meeting you, Derek! You are a good sport.

[Derek]

The order of the Dark Chicken...
Nice meeting you, Derek! You are a good sport.Thank you Man and it was nice meeting you guys as well.


Oh guys,

By the way I've decided I am going to wear the hat on my cooks for good luck now!

[Joneser]

That's a splendid idea!
Harry Soo wears one as well.

[Derek]

I didn't know that?

Does he really?

[Joneser]

Yup...
http://divaq.ca/wp-content/uploads/2010/03/24857_392689901992_584106992_4251015_6971411_n-300x225.jpg

[spydermike72]

Hey Derek,

It was great meeting you and your family. Good job on your first comp!!

Flushing is about a 3 hour drive from your place, I wont be there but please come on out and have fun with the rest of the guys.

How do you like the mop ?

[Derek]

Yup...
http://divaq.ca/wp-content/uploads/2010/03/24857_392689901992_584106992_4251015_6971411_n-300x225.jpgThanks Joneser, But my chicken hat is special. :) It was from you guys!

Hey Derek,

It was great meeting you and your family. Good job on your first comp!!

Flushing is about a 3 hour drive from your place, I wont be there but please come on out and have fun with the rest of the guys.

How do you like the mop ?Hi Mike,

Let's put it this way,

I will cherish the hat & the mop for all the comps to come in the future.

That's my lucky mop from now on. And I will be most likely competing in the flushing event man.


I will say I am RSVP a defient yes to this event. Thanks Mike.

It was really nice to see you again and Congrats on the win...

[Derek]

Here's a small re cap of the event.

The Cajun Bandit working hard that day!
http://drp-photography.smugmug.com/Events/Silver-Lake-Comp-1/DSC00195/1004958323_SE9eY-L.jpg

I'm working on the ribs and chicken. ( Team Area )
http://drp-photography.smugmug.com/Events/Silver-Lake-Comp-1/DSC00193/1004950192_97krm-L.jpg

Ribs Un foiled.
http://drp-photography.smugmug.com/Events/Silver-Lake-Comp-1/DSC00214/1004951679_DRArV-L.jpg

Chicken wing turn in box.
http://drp-photography.smugmug.com/Events/Silver-Lake-Comp-1/DSC00212/1004951089_Q7C23-L.jpg

Rib Turn in Box.
http://drp-photography.smugmug.com/Events/Silver-Lake-Comp-1/DSC00215/1004952651_GKTa8-L.jpg

[Ron_L]

Is there sauce on the ribs? A nice coat of sauce would make them shine!

[Derek]

Is there sauce on the ribs? A nice coat of sauce would make them shine!Just a very light coating Ron.

[Rich Parker]

Very nice boxes Derek!

I think the ribs look really good - maybe a little light on the rub for me but i like that you didn't put that chunky sauce on them.

[Derek]

Very nice boxes Derek!

I think the ribs look really good - maybe a little light on the rub for me but i like that you didn't put that chunky sauce on them.So keep doing what I've been doing Rich?


And thank you for an awesome event for me.

[Joneser]

You're gonna need to incorporate some salt into your rub Derek...
You are cooking for the judges at a comp, not the family. Remember, you need to pack as much flavor into one bite as you can....salty is good.

[Derek]

You're gonna need to incorporate some salt into your rub Derek...
You are cooking for the judges at a comp, not the family. Remember, you need to pack as much flavor into one bite as you can....salty is good.All ready set up for the salt, bro.

Is it ok to call you bro?

And I am going to use msg in my rub, I'm going to talk to my apprentice teacher what seasoning are out there that I don't know about.

I got until Oct 2nd to do this, I'm definitely going to the flushing, Mi event.

[Ron_L]

Just a very light coating Ron.

I would go a little heavier. They look dry to me. But no chunks :) Strain out the chunks. See how these ribs shine? (These aren't mine).

http://farm2.static.flickr.com/1387/539157111_e91220c159.jpg

You want the judges to look at your box and want to eat the ribs. That will help your appearance scores and psychologically it will help the taste scores. If they want to eat them they will subliminally think they taste better.

As I mentioned when we talked, the bark had a nice flavor, but it was light, and the meat itself didn't have much flavor. Did you rub the bone side of the rack? I would rub both sides AND sauce both sides. Lightly on the back and more on the top.

You never came by at rib turn in time to taste our ribs. Did you try any one's? That was a great opportunity to taste what we turn in. The judges didn't like mine this weekend, but we thought they were the same as the ribs that got top 10 calls the past three weeks. You really need to know what competition ribs taste like and then you can fine tune yours.

[Derek]

I would go a little heavier. They look dry to me. But no chunks :) Strain out the chunks. See how these ribs shine? (These aren't mine). I see what you mean, I've strained my out as well just before the comp in the rv.

http://farm2.static.flickr.com/1387/539157111_e91220c159.jpg

You want the judges to look at your box and want to eat the ribs. That will help your appearance scores and psychologically it will help the taste scores. If they want to eat them they will subliminally think they taste better.Thank you for showing me Ron, And thank you for explaining that too me.

As I mentioned when we talked, the bark had a nice flavor, but it was light, and the meat itself didn't have much flavor. Did you rub the bone side of the rack? I would rub both sides AND sauce both sides. Lightly on the back and more on the top. I didn't rub the bone side, And in the flushing, Mi event I will be taking you're advice to heart. As I will with all the other great guys that helpd me this past weekend.

You never came by at rib turn in time to taste our ribs. Did you try any one's? That was a great opportunity to taste what we turn in. The judges didn't like mine this weekend, but we thought they were the same as the ribs that got top 10 calls the past three weeks. You really need to know what competition ribs taste like and then you can fine tune yours.I'm sorry that I didn't get a chance, We slept in until about 8:30am and didn't to you're tent until you saw me, That was because we we're so tired. And I got to taste Jerry ribs, And I hope I can taste you'res next time we see each other.


From what I've heard my ribs were too sweet actually, And I am taking you're advice for practice ribs this weekend, Ron.

[Ron_L]

Rib turn in was 12:30. It took you 4 hours to get going :) You need more caffeine :)

The rib that I tasted was definitely not too sweet. It just need more punch, and maybe a tiny bit of heat to balance it out.

[Derek]

Rib turn in was 12:30. It took you 4 hours to get going :) You need more caffeine :)

The rib that I tasted was definitely not too sweet. It just need more punch, and maybe a tiny bit of heat to balance it out.What kind of heat are we talking about Ron?

I want to take you're advice, So are you talking heat from spices?

or Heat from the grill?

And you got 2 bones from the end of the rib rack! So I apologize for that!

[Ron_L]

The end bones would only affect how they were cooked, not the flavor.

Heat as in spice.

[Derek]

The end bones would only affect how they were cooked, not the flavor.

Heat as in spice.Thank you Ron.

OK the rub didn't have any heat at all, So what would you suggest for the heat?

And how much should I add?

[Ron_L]

Experiment :) Ground cayenne or other chili powders work well. How much is hard to say. It depends on how much rub you are making at one time. One rub recipe that I use at home makes a cup of rub and it uses 2T of chili powder.

[michiana mark]

Derek, nice to meet you and your family this weekend.. Hope to see you in the "hat" more often.

[Capt Dan]

I almost forgot something Derek. The rib that you gave me was good,but like Ron said, not allot of flavor.The other thing that is important ( like anything isn't important), your ribs were cold.Never leave them set out in the open like that for very long. A cold rib is gonna be tougher than a warm one.

Ron, I stopped by to say howdy, but you were busy with your desert dish in the camper. Sorry I didn't get back over to chat.

[Ron_L]

Ron, I stopped by to say howdy, but you were busy with your desert dish in the camper. Sorry I didn't get back over to chat.

I heard you say hi! Sorry we didn't get around either. My wife has been nursing a scratchy throat so we stuck around our camp and the space heater on Friday night.

[Derek]

Experiment :) Ground cayenne or other chili powders work well. How much is hard to say. It depends on how much rub you are making at one time. One rub recipe that I use at home makes a cup of rub and it uses 2T of chili powder.Aw experimenting is the fun part of Qing :), OK I will go ahead and experiment with the same rub I have now but with salt and a touch of heat, This time I will keep the ribs warm, and add a little spice.

Derek, nice to meet you and your family this weekend.. Hope to see you in the "hat" more often.Hi Mark, I will be wearing it as a lucky hat on all of my comp cooks, And it was very nice to meet you as well man.

I almost forgot something Derek. The rib that you gave me was good,but like Ron said, not allot of flavor.The other thing that is important ( like anything isn't important), your ribs were cold.Never leave them set out in the open like that for very long. A cold rib is gonna be tougher than a warm one.

Ron, I stopped by to say howdy, but you were busy with your desert dish in the camper. Sorry I didn't get back over to chat.May I use the microwave to warm them up right before I place them in the Turn in Box Dan? And thank you for stopping by.

I heard you say hi! Sorry we didn't get around either. My wife has been nursing a scratchy throat so we stuck around our camp and the space heater on Friday night.Hi Ron, I hope shes doing ok and I hope to see you again soon.

[spydermike72]

Derek,

In a KCBS contest you cannot you use a microwave to heat anything up at anytime... Rib burns may be a little different...

[Ron_L]

I doubt that a microwave would be legal or a good idea. There really shouldn't be any need to warm them up. My ribs are still too hot to handle comfortably when i am putting them in the box. You just have to work fast.

[Derek]

Derek,

In a KCBS contest you cannot you use a microwave to heat anything up at anytime... Rib burns may be a little different...

I doubt that a microwave would be legal or a good idea. There really shouldn't be any need to warm them up. My ribs are still too hot to handle comfortably when i am putting them in the box. You just have to work fast.Thanks Guys, I will go ahead and throw them on the smoker then and this way I will be safe,

I will read the rules a little more this weekend while I do a bunch of practice ribs...

[Derek]

Hey gang,

I've released how little I eat, I can try my comp ribs every time I make them!

even with the salt, since I don't hardly eat any salt as it is.

Well I'm off to town to buy more ribs for Oct 2nd, And this weekend;s practice.

I'm going to need to buy Iodized salt, LOL don't have any.

[Richtee]

I'm going to need to buy Iodized salt, LOL don't have any.

Why, pray tell? Or are you making a funny?

I never use iodized. NEVER. Well, unless I'm eating somewhere else anyway :rolleyes:

[Scottie]

Get Kosher salt... use less and more flavor. Diamond Crystal is good.

[Derek]

Why, pray tell? Or are you making a funny?

I never use iodized. NEVER. Well, unless I'm eating somewhere else anyway :rolleyes:LOL no joke bud, But I did buy kosher.

Get Kosher salt... use less and more flavor. Diamond Crystal is good.Thanks guys, And that's not a joke, There was no salt in the house period since I got out of the hospital last Feb!

Like I've told Richtee, I've just purchased it, my mum aka teammate said Kosher as well when we we're at Sam's club!