Competition Meat Feedback Needed

[Davidtxs]

#5 with a n order of tots YESSSSSSSSSSSS PURE TEXAS lol
and Club schmitz has a helluva chicken fried steak

[Boots]

Thanks Dirty will check it when back home. I'm thinking about this Carrollton cookoff next month but puzzling over the "no open fires" rule which I assumes means enclosed smokers only, so not a real big deal.

And David, I like Schmitz's CFS but have to stay true to the standard cheese burger, no grease, served in the little basket with onion rings, and a side order of the cream cheese or cheddar jalapeno bullets with a cold Bock on the side. And a smart aleck waitress to boot. A good way to go out on my last day on this world if that's the way it works out.

Anybody in or around Dallas should try Schmitz out, a Texas original since 1947. Google it. My highest personal endorsement - The Harrummmpphhh!!

[3 star redneck]

No open fires means like a cowboy cooker, fire rings, not a smoker box....

[Boots]

So hold my hand like a 2 year old. Are we talking like a gasser here?

[3 star redneck]

So hold my hand like a 2 year old. Are we talking like a gasser here?

.....NO gasser allowed in any Texas comps......

[Boots]

Ok, I get it, I misread your prior post, smokers are ok, but not an open pit type of flame deal like a cowboy cooker. Got it. Sometimes a bit slow on the uptake.

Yep, and couldn't imagine a gasser was acceptable.

I think it's probably time I quit being lazy and sat down and read the IBCA website through....

[3 star redneck]

[quote="Boots"]

I think it's probably time I quit being lazy and sat down and read the IBCA website through....[/quote
IBCA and LSBS are the same rules, except in LSBS , two teams can cook on one pit, that about it....

[Boots]

Thanks tons for the help. Will get down to GR when I can. I could sure use me some Paluxy time, though I understand from your earlier posts it's mostly dry. Hope you guys got some of that rain last night, it got close enough to McKinney to smell it but not close enough to get me wet.

[Davidtxs]

Boots ya ever trie Adairs its on E Commerce now, when I started goin it was on Cedar Springs

[Boots]

Been years (and I do mean years) ago, yeah it was pretty dern good as I recall. Reminds me that's its been a long time and I need to do it again.

[Boots]

Thanks to the Daves, Dirty, Redneck, etc., everybody who weighed in. Took a whack at a glaze last weekend on some baby backs for an experiment (last time I do that, BBacks are sure a lot of work for very little meat, here on out I stick to spares).

Was REALLY happy with the result, came out way better than I mentally thought it would on my initial try at a honey based glaze. Nice red color, nice shine, subtley sweet without getting in the way of the meat at all, nice crispy too. Sprinkled some really good fresh ancho powder into the glaze right after mopping it on, which brought in a nice little slow burn overtaste to the ribs. Picture doesn't do them justice (an iPhone ain't no Nikon), but shows it reasonably well. Next batch I think the only thing I want to do is try for just a tad more initial "punch" to the glaze, maybe a really light sprinkling of some fresh sage an/or some rind shavings off a jalapeno.

Thanks again guys, really enjoying the help elevating my game.