This Friday, June 1, Bucky McOinkum’s Barbecue will be in their 6th competition at Q For The Kids in Fairbanks, IN!
We’ve taken Ray Lampe’s "Dr BBQ’s Real Deal Cooking Class", and we went through a practice cook over the weekend. We were EXTREMELY happy with our results. The ribs were moist and tasty, and the color was great. The chicken was good, but maybe a bit too spicy; we thought we might need a thinner sauce than the Javacue sauce, and one that’s a bit lighter in color.
We tried something we had never tried with pork; we used Fab P, from The Ingredient Store.
We also tried Fab B Lite with brisket, which we did last year but
didn’t like. I want to thank Bob Ames for great customer service… He
got my order to me in record time! I made the Fab P and some Fab B
Lite about 4 hours before I was going to use it, then I injected the
pork with Fab P and the brisket with Fab B Lite. The meat sat in the
fridge, with injection and rub, overnight. That’s the difference
between what we did last year and what we should have done… Give the
Fab products enough time to set before injecting, then inject far
enough ahead for the injection to work through the meat.
I liked our pork and brisket before, but, with the same basic rubs and
sauces, the Fab products added more moisture and a bit of richness to
the end product.
So we think we’re ready for the competition. Fairbanks is a tiny town
near Terre Haute; it looks like it’s about 5 streets by 3 streets, but
it looks like a community that does a lot of things. There are also
big names showing up. 23 teams are on their site already, including
Quau, Shigs-in-Pit and Pepperitaville. So for a small town
competition, there are plenty of teams that will be tough to compete
against… But we’re ready to try!
Hey Curt! You’ll be driving about 5 miles near my house on your way to Fairbanks! I wish you the best of luck!
Laura
Thanks, Laura. I didn’t sleep a lot last night because I’ve got everything going through my head, but I’ve got my checklist and project plan together, so it will go well. We’re just praying for good weather and not too much heat!
You’re pictures are awesome. Those ribs look like winners to me. Do they have some sauce on them? It’s hard to tell how much sauce from the picture.
Thanks, Brian. There’s enough sauce to be a bit of a glaze, but not too too much. I don’t like to over sauce them… just use the sauce to add some flavor and shine.