This was our first Ironman and won’t be our last. With the reduced amount of meat we were allowed to cook it actually made things easier in a lot of ways.
So Friday we did our first SCA Steak Comp. Got through meat selection and learning there box process. Cooked the steaks on the M-Grills C4 which worked very well fo the cook. The second steak we did not turn in tasted really good. But we apparently still have some learning curve and finished 36 out of 45.
Saturday everything hit the timelines for the most part and we had some amazing chicken to turn in, wished we had some left overs it was so good and you won’t hear me say that about chicken very often. Ribs I thought were good but I thought they should have finished a little higher than they did but were not top 10 worthy. The pork shoulder was amazing with out sauce but every time I turn it in without I have gotten killed in the scores, still did this time. Our Year plus streak in no calls in pork is getting to me, I am making a big change for Interstate in 2 weeks. The SRF Gold Brisket was amazing from the moment it came out of the package, this was the lightest trim I have ever had to do, the marbling was over the top and it was the thickest flat I have had in a while. The flat and the point finished together after 5 hours. When we went to make the box the slices were slightly over done and I went with a thicker one than normal but they dropped fine a tasted magical along with the burnt ends. There were 4 QueGasm’s from the team as we taste tested the turn in. I even commented that we turned in a very good brisket in my face book post.
Congratulations To Rolfe and Robyn from Rockin’ Robyn’s BBQ Team on there 700 Club First Place Finish.