It’s time to kick the tires and light the fires because my BBQ seasons is officially here. We have our first contest in Tupelo, MS – The Don’t Be Cruel BBQ Duel
– this weekend and I’m ready to get this ball rolling.
Here is a great article about this contest here >>
I’ve spent the past few months practicing for contests and trying to stay sharp. But you never know how things are going to work out until you take it to a contest and see how things are going to stack up. And this weekend we’ve got a big ‘un!
Tupelo is one of the biggest contests in this area with around 100 teams. And most of those teams are serious competition. In a field like that, you gotta be on your game.
So wish us luck, and if your around stop by and say hello…
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Malcolm, love your site and the great information.
I’m a novice cooker just getting started in competitions in Austin Tx. I just read your “getting prepared” article and noted that you try to trim your brisket at home first. Unless I’m mistaken, at most contests here, we are required to have our meat inspected prior to trimming to ensure it was not pre-treated in some way. That means, not being able to take it out of the cryovac until Friday night. Is this just a sanctioning body difference? Thanks.
With KCBS, we can trim at home – just can’t season or brine. You can take away but you can’t add before meat inspection. But it’s always a good idea to check with your sanctioning body first because they all have different rules.