Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Mambopoa]

Team name is "Heck of a Dish" it is a play on my friends name.

If I come last, do not say anything!

[Joric]

Team name is "Heck of a Dish" it is a play on my friends name.

If I come last, do not say anything!

Your wish is hereby granted.

I don’t really know, what’s so scary saying "anything", but if you’re kinda allergic to that one word - I won’t use it. No problem. All the other words are left, so I am sure, that I can voice my opinion in a proper way ;p

And no - you can’t change your wish or have a 2nd one. Muhhhahahahahahaaaaaaa ,D

[delay]

Looking forward to hear how it goes! And rooting for you, of course

[Mambopoa]

Results are in.....

Team name "Heck of a Disk"

First time competing ever....

https://mms.kcbs.us/members/evr/view_scores.php?org_id=KCBA&evid=41051547

[delay]

Grats on not coming in last in any category!

How was the experience?

[Mambopoa]

(So no comment about the bread one then? )

The weekend was very stressful and I only had about 6 hours sleep over the 3 days...
I know we enjoyed it, but it is one of those things where you look back on it and say what a fantastic time it was.

But on our first contest to get a first place and a walk to the stage made it all worth while.
Everyone knew it was our first time, so big credit there and big credit for 10 in brisket too.
Considering that one team are number 6 in the world, this was not an easy thing.

We will be doing it again, as there are about 6 contests spread around the UK in a year.
Will let you all know if we do.

[Aerendur]

Congrats! Sounds like a nice challenge! And we all know bread is the most important challenge of them all, you can eat it all day everyday! 

[Joric]

Your team got 92,4% compared to #1 - what a close competition. Big gratz for that and the #1 in bread

Can you think of any major issue you'll work on?

[Mambopoa]

Your team got 92,4% compared to #1

Only a German would take it to a percentage. /hugs Jor

So basically we failed on 2 main points:

1, Unusual flavours, we designed our own sauces which taste great, but can take a few goes to get to like. Judges only get 1 bite as a test.
2, Over cooked, now, we entered stuff that was perfectly cooked (for general usage and parties etc) but for the judges this can considered over cooked. So we need to put a slightly chewy version next time.

There seems to be we did not do enough salt and sugar, second we need to give more texture.

My friend has still got to send me the comments slips and we need a sit down talk about it.
But from what we know, we can easily change these things next time.

[Erebird]

nice one congrats on the best bread!

[Joric]

631.8856 as a raw number couldn’t do the trick for me, so I went for the percentage values /shrug If that’s typical German ... then I got a really good excuse for my behavior. Personally I felt kinda smart doing this /blush ;p

Flavours, yeah. I attended a BBQ "training" and the teacher told us, that it took them quite a while to find a good base BBQ sauce for competitions like yours. And for me personally dips and sauces can make an average BBQ a great one and and can destroy an otherwise perfect piece of meat. I also noticed the tendency of stronger, more spicy sauces in the last few years.

Over cooked? Really? In a BBQ competition? To me this is complete bullsh*t. BBQ was invented to make pieces of meat usable that otherwise would gone wasted. It is the #1 goal of a BBQ to produce stuff, that you can easily chew. And if that needs 24 hours at 40°C - so be it. Most people can’t tell BBQ apart from GRILL, but BBQ judges should be able to, seriously. Of course putting the meat on a grill for a short amount of time can produce that desired "roasted" effect and taste, but a proper BBQ treatment won't produce "burnt outside, raw inside". /grumble

Of course one can mix it an do a "BBQ grill" event, warming up steaks first for a short time (in BBQ terms) - until a certain core temperature is reached and then you move them to a 2nd grill, that is really super hot. If you do it that way and keep the steaks at 7cm or more they get that "bloody" texture inside, that so many people desire these days while still being close to or beyond "English". This was the #1 thing all the other participants in that BBQ training wanted to eat /rolleyes. I went for the salmon they left unnoticed instead

I agree... sounds like you can easily adjust stuff - keep us updated on the next event so we can cross fingers for you!

/hug

[Mambopoa]

Forgot to show this.

[Aerendur]

Nice one! For them boring workdays?

[Joric]

Cool! 

[Erebird]

forgot to show the bread also