First few practice runs on KCBS BBQ

[swamprb]

@Fullbore BBQ

When you do your test cooks, taste the meats before closing the boxes. Then let them sit for at least 10 minutes, then sample them again.

That is what you are serving to the CBJ's.

We do all of our trimming at home. Our turn in boxes are pre-made and switched on site. I'm a parsley guy and can pound 4 fully packed boxes out quickly.  Overly sauced meats and loose parsley are a CBJ's nightmare! And don't buy that bullshit that it imparts off flavors.

Marinades, brines, sauces and rubs are all labeled for each meat.

We use foodservice pan liners for injecting and transporting, Cut and Toss disposable cutting boards make clean up a breeze.

It's do or die when it comes to meats. 1 brisket, 2 comp trimmed butts, 3 racks of Baby Backs, and 12-16 thighs.

Have fun!

[Fullbore BBQ]

@swamprb thanks for the reply! I'm very new to this with only a handful of practice cooks to my credit. I'm slowly getting to where I wanna be, before trying my first competition. Will see how the season goes for me... I did just also pick up a gateway to play with so will see.

[Lemans]

Beautiful Job. Amazing presentation