Ohio Open BBQ Championship

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Big Mike
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Ohio Open BBQ Championship

Postby Big Mike » Fri May 04, 2007 12:14 pm

I'm finally going to do my first competition.

This will be a first year comp held in Dayton, Ohio July 13 & 14. Due to time restrictions, it is not going to be sanctioned this year but it will follow KCBS rules with one exception, you can cook on wood, charcoal, electric, or gas. If all goes well the comp will be held every year and be sanctioned by KCBS.
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Re: Ohio Open BBQ Championship

Postby SteerCrazy » Fri May 04, 2007 12:28 pm

Big Mike wrote:I'm finally going to do my first competition.

This will be a first year comp held in Dayton, Ohio July 13 & 14. Due to time restrictions, it is not going to be sanctioned this year but it will follow KCBS rules with one exception, you can cook on wood, charcoal, electric, or gas. If all goes well the comp will be held every year and be sanctioned by KCBS.


Good luck Mike! I might be hittin the comp trail myself this year....lookin at a couple of events.
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Postby OSD » Fri May 04, 2007 1:02 pm

Good luck Mike. :D I'm sure you will do well. :D :D :D
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Postby mel » Fri May 04, 2007 3:09 pm

good luck I know you will do well :D
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Postby Gator » Fri May 04, 2007 5:30 pm

Go get 'em Big Mike! 8)
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Postby Big Mike » Mon Jul 23, 2007 5:01 pm

Alright, I know yall probably thought you had gotten rid of me, but no such luck.

I made it through my first competition. All in all, I was happy with the results. I hit all my turn in times and all the food was edible. :D

I ended up with two calls, chicken and pulled pork. Unfortunately, my brisket and ribs didn't fare as well and I'm not totally sure why. The brisket was tender and juicy, but I did not sauce or inject, so it just tasted like beef brisket. The ribs were probably slightly undercooked but they were still tender. Plus I was the only one turning in baby backs. Next time I'm using spares, gonna cook em till they are a bit more tender, and use a bit more sweet stuff on em and see what happens.

Like I said, it was a great experience and I am jumping into contest #2 next month over in Madison Indiana.

I also have to change my name because someone else competes in KCBS contests as Big Mikes BBQ. So I think I have finally decided on a new name. It is going to be

Eagle River BBQ


Has anyone heard of anyone else using this name. I've done a couple of different searches and couldn't find anything.
Mike



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Postby OSD » Mon Jul 23, 2007 5:22 pm

Congrats on a good showing. :D :D Good luck on the next one. :D

New name sounds great. :D :wink:
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Postby ChileFarmer » Mon Jul 23, 2007 7:17 pm

Congrats on your cook. Eagle River BBQ has nice sound to it, I haven't heard it before. CF
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Postby Gator » Mon Jul 23, 2007 7:51 pm

Sounds pretty darn good for a your first comp!
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Postby TX Sandman » Mon Jul 23, 2007 8:11 pm

Congrats on the contest results, Mike!
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Postby Big Mike » Mon Jul 23, 2007 8:54 pm

Thanks yall.

I posted the new name in a couple of places and nobody has heard of anyone using it so far so I submitted for entry to the BBQ Team Name Database.
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Postby Gator » Mon Jul 23, 2007 8:55 pm

What about Bama Que?
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Postby Burnt Food Dude » Mon Jul 23, 2007 9:15 pm

Mike, congrats on your calls.

I wouldn't change anything on the basis of 1 contest. I'd still do BBs and leave the spares for later. However, if you normally cook spares, you should have stayed with spares.

I've been pretty lucky with calls on my brisket. Do you foil your brisket? I do. When I'm ready to cut the brisket I open the foil and save the juices in a small pan. I heat the juice up and wisk in some butter to the juice. After I slice the brisket I dip it in the juice to coat it then put it in the box. If you don't foil I'd heat up some beef broth and wisk some butter into it and dip the slices. I think it gives the beef a slightly richer taste without injecting. Try it on a practice brisket and see how it tastes.

Good luck in Indiana! Where's #3 going to be?

Big Mike wrote:Alright, I know yall probably thought you had gotten rid of me, but no such luck.

I made it through my first competition. All in all, I was happy with the results. I hit all my turn in times and all the food was edible. :D

I ended up with two calls, chicken and pulled pork. Unfortunately, my brisket and ribs didn't fare as well and I'm not totally sure why. The brisket was tender and juicy, but I did not sauce or inject, so it just tasted like beef brisket. The ribs were probably slightly undercooked but they were still tender. Plus I was the only one turning in baby backs. Next time I'm using spares, gonna cook em till they are a bit more tender, and use a bit more sweet stuff on em and see what happens.

Like I said, it was a great experience and I am jumping into contest #2 next month over in Madison Indiana.

I also have to change my name because someone else competes in KCBS contests as Big Mikes BBQ. So I think I have finally decided on a new name. It is going to be

Eagle River BBQ


Has anyone heard of anyone else using this name. I've done a couple of different searches and couldn't find anything.
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Postby Big Mike » Tue Jul 24, 2007 7:09 am

Gator wrote:What about Bama Que?


It's already in use.
Mike



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Postby Big Mike » Tue Jul 24, 2007 7:17 am

BFD, I do foil my brisket and it sounds like our process is very similar except I've not used butter.

I am hesitant to change anything because it was not a sanctioned contest this year so the judges were officers of the American Legion that put on the competition. So I don't know how I would have done with real bbq judges.

Comp #3 I believe will be the state championship in Nelsonville, Ohio in October.
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