We’ve lit the first chimney of the weekend, tunes are playing, it’s not raining .. and we’re about to cook some sausages!! Bring it on grillstock!
Grillstock: our pitch takes shape
We seem to have brought about 15 million times more stuff than the average team. Also we are surrounded by meat but seem to be starving hungry!
Grillstock: cook’s meeting
We’re in DrBBQ’s cook’s meeting. Shock news is that the competition boxes are a bit smaller than the KCBS regulation 9″x9″ size. We’ve had a good 10 minute discussion on that so far. Will Lap be able to fit his 7 ribs in the box?! Find out tomorrow at 3pm. Now we’re talking garnish! Can you put a pickle in the box? Can you put a sprig of rosemary? (yes)
Grillstock: meat inspection
Our meat has just been inspected by the legendary Ray ‘DrBBQ’ Lampe and has been declared fit for competition use!
Grillstock: setting up!
We’re here! After a slow crawl in traffic we’ve unloaded our gear and will now set up our pitch. Excited to be neighbouring Bunch of Swines, Newman’s own and Bodeans!
Grillstock Timed Practice 2: Chicken and Ribs
Grillstock: Brisket n’ beans practice
A few questions I want to answer with today’s practice:
- how does brisket cooked without the “Texas crutch” compare with foiled brisket?
- can I cook a 3kg brisket in under 10 hours this way?
- how does Lap’s smoked andouille work with beans?
- does adding coffee to the rub improve it?
Beans:
280g pinto beans, soaked overnight
1 large onion
1/2 green pepper
andouille links
tomato paste
molasses sugar
worcestershire sauce
chipotle ketchup
beef stock
cumin (whole)
cinnamon (ground)
So my killer, secret ingredient here is Lap’s smoked andouille links … and it’s only a secret because he won’t tell me the recipe! I got some chipotle ketchup from Man-food.co.uk and bunged in a load for heat.
Brisket:
3.1kg- very fatty
Rub:
paprika
brown sugar
salt
bay
fresh garlic
coffee
cayenne pepper
injection:
apple & pear
worcestershire sauce
salt
white sugar
| 9am | – | fridge | 100% |
| 11am | 200 | 145 | 100% |
| 11.30am | 240 | – | 100% |
| 12.15am | 250 | – | 50% |
| 13.30 | 235 | 160 | 90% |
| 14.00 | 225 | 169 | 100% |
| 15.00 | 240 | 170 | 100% |
| 17.50 | 260 | 180 (thickest) 200 (thin) | 80% – opened |
| 18.20 | 260 | 195 (foiled) |