Posts Tagged ‘pulled pork’

Looking back to 2009 Competition Season

As I am prepping for the 2010 season to begin I have to start with where we really needed to improve from 2009. For the last years season I was really happy with our pork. Everything else needs a lot more work. Especially brisket. I have struggled with brisket. Brisket is my challenge above all challenges. Overall for the year we came in 241 out of 4716 on the Pickled Pig Rankings. I am proud and challenged by those results. Just shy of being in the top 5% overall we came in:

  • 173 out of 4716  Pork
  • 267 out of 4716 Chicken
  • 331 out of 4716 Ribs
  • 580 out of 4716 Brisket

For these rankings we had 6 competitions that were included:

09/26/09 Oinktoberfest – Clarence, NY
08/16/09 Hudson Valley Ribfest – New Paltz, NY
07/18/09 Que and Cruz – Louisa, VA
06/28/09 Boston Hills BBQ Festival – Boston, NY
05/24/09 Roc City Rib Fest – Rochester, NY
03/14/09 Presidential Center Smoke on the Water USA Barbecue Championship – Little Rock, AR

We did however compete in additional competitions for the 2009 as well that were not included in those rankings:

Canada Southern BBQ Championships
Grand Champion

1st — Pork; 2nd — Ribs; 3rd — Brisket; 3rd —Chicken 1st—Anything  But

_____________

Smoke on the Water Barbecue Competition Saskatchewan
Reserve Grand Champion

1st — Pork; 2nd — Ribs; 4th — Brisket; 4th—Chicken 1st—Anything But

_____________

Canadian Pork BBQ Championships
Reserve Grand Champion

2nd—Chicken; 2nd — Pork; 4th — Brisket; 4th — Ribs

_____________

National BBQ Festival “Best of the Best

Invitational BBQ Cook-off
4th Overall

7th — Pork Shoulder; 6th — Chicken;

_____________


National BBQ Festival “Best of the Best”

Open BBQ Cook-off

13th Overall

9th — Ribs
_____________


BBQ on the Bow Calgary Alberta

4th Overall

1st — Brisket; 3rd — Ribs

______________

Crazy Canuck BBQ Championships Toronto Ontario

4th Overall

3rd—Chicken; 3rd — Pork; 4th — Ribs; 6th — Brisket

Overall we made improvements to our overall BBQ in my opinion. I am hoping to be able to attend more competitions this year however my schedule may have some interesting diversions this year. I can’t share them yet but I am really excited for 2010 overall. I have a lot of practice and work to do. LOL

New classes added for 2010

Just an FYI we have announced two classes for 2010 with more dates being announced in the future. Please see our Classes tab for more information. Please note all of our past classes have sold out continuously so sign up soon.

AmberQue – Oh my goodness go and get some

While in Memphis I had the distinct pleasure to finally have some AmberQue. What is AmberQue?? Well I think it will be the next big sauce on the market. I was happy that my friend Joe McManus of Joey Mac’s Smoke Stax came out with it. Joey’s team won the American Royal 2008 Invitational BBQ Competition.  I think a lot of people are looking for a different flavor other that the traditional tomato based sauces. I really wish mustard sauces were more popular on the competition circuit. I would be using this one in a heartbeat straight out of the bottle.

It has a great blend of tangy sweet and spice. There were a few of us that tried this sauce and all of us thought it was excellent. We tried it on sausage, pulled pork, brisket and pork loin. It rocked on everything. I can’t wait to try it on ribs next.  So this is my plug for it. This is not a paid endorsement at all. I just really really liked it a LOT. If you can get your hands on it you should. I mean seriously get to Hawgeyes and get some. you will not be disappointed at all.

Pulled Pork Empanadas

One of the challenges of practicing is what to do with the leftovers. I practice. A lot. So I am always up for trying new recipes to use leftover competition practice meats.
Tonight I decided to make some empanadas.

One batch was fried and the other baked.

Recipe for easy empanada dough from About.com :

  • 3 cups flour
  • 1 teaspoon salt
  • 1/2 cup cold water
  • 1 egg
  • 1 egg white
  • 1 teaspoon vinegar
  • 3 tablespoons shortening

Preparation:

1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside.

2. In a separate bowl, mix together the 3 cups of flour and salt.

3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

4. Mix the wet and dry ingredients with a fork until it becomes stiff.

5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.

6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

I used a batch of leftover pulled pork out of the freezer. After letting the dough chill out for an hour I rolled it out to about 1/4 ” thick. I used my largest biscuit cutter to cut out the discs of dough. I then rolled them out again to make them nice and thin (approx 1/8th inch). I placed the pulled pork on the center then I used a fork to crimp down the edges. It is really important to make sure the edges are sealed to hold in the pulled pork.

I fried them at 350F for a couple minutes per side. Until nice and golden.

The other batch I placed on a tray and gave them an egg wash. Then into the oven at 400F until golden (approx 15 minutes).

Both methods yielded some goodness on a plate.

Served with a side salad and some Dinosaur Honey Creole Mustard they made a nice dinner.

Empanada Dinner

We had a bit of leftover dough so we decided to use it to make some deep fried yummies.. these were terrific sprinkled with powdered sugar with a batch of easy & fast caramel sauce. I would highly recommend this. It was a fun activity to do with the kids as well.

Kids


This recipe and dessert made a great meal .

Powered by Netfirms