Three Sheets BBQ Team - Test

[mstng86]

There were plenty of people there that were sober enough to give feedback.

Sober can probably be debated LOL.

I'm just jealous. What happens at the BBQ competitions? Do the spectators get to eat the food? Or is it just the judges walking around sampling and there really isn't much spectating going on?

[bcoop]

I'm just jealous. What happens at the BBQ competitions? Do the spectators get to eat the food? Or is it just the judges walking around sampling and there really isn't much spectating going on?

Depends on the competition.

[mstng86]

Depends on the competition.

Any competitions coming up anytime soon? I want to see what happens at these things, and taste test some different foods.

[momo]

somewhat lean? that cow had a sub 10% body fat content!

[bcoop]

Any competitions coming up anytime soon? I want to see what happens at these things, and taste test some different foods.

This is just one site of hundreds that lists events. I check several. Spring/Summer is really when they are in full effect. Winter and Holiday season is pretty slow.

http://www.lonestarbarbecue.com/2011-events-and-results/

somewhat lean? that cow had a sub 10% body fat content!

No offense, but I bet that brisket tasted like 40 yr old sneakers. Yack. Low fat briskets are disgusting, and tough. Not enough natural flavor, and dry as can be. There simply isn't enough fat to keep the cut moist while smoking.

[Silverback]

I think we were both too wasted to notice the difference. Or too wasted to remember which was which. lmao

Actually Brent was too wasted...

The wrapped ribs had my homemade "Dublin" Dr. Pepper BBQ Sauce, and the unwrapped had Sweet Baby Ray's BBQ Sauce.

The wrapped were a little more tender after 6 hours, but I think they needed more time. Everyone loved them, but for me, they were just a tad on the tough side. I think it was because of where we had them on the smoker, the left side furthest from the firebox seems to be 10-20 degrees cooler than the middle. So it should have cooked longer.

The Dr. Pepper BBQ sauce I made was a lot spicier than SBR's. I also made a Jarrito's/Peanut Butter BBQ sauce too, but we didn't use it on the ribs. Next time I think we'll do 4-6 racks of ribs, and try different sauces/rubs to vary things up.

[bcoop]

Actually Brent was too wasted...

Pfftt! You aren't fooling anyone. You were drunk too...

[Silverback]

Pfftt! You aren't fooling anyone. You were drunk too...

I was drunk by the time the chicken thighs were about done. You on the other hand were passed out upstairs when I put them on I had to tell Bea to go up there three times to wake you up. hahaha

I ended up staying up til 5:30am with Bill, bs'ing on the back porch. I was hurting all day Sunday

[momo]

No offense, but I bet that brisket tasted like 40 yr old sneakers. Yack. Low fat briskets are disgusting, and tough. Not enough natural flavor, and dry as can be. There simply isn't enough fat to keep the cut moist while smoking.

yea, i dont think i could do it. brisket is meant to have fat. if i was only eating healthy, i wouldnt compromise brisket. i'd rather just get some turkey or chicken instead.

[bcoop]

I was drunk by the time the chicken thighs were about done.

O RLY?

I ended up getting pretty drunk on Jameson by the time the ribs came off and the chicken went on.

In my old age, I nap on the weekends, asshole! It was just a little nap. I had my alarm set and everything.

[gip99gt]

Looks good...

[stangin4lyfe]

somewhat lean? that cow had a sub 10% body fat content!

LOL, as do I.
This was considered my cheat meal.

[stangin4lyfe]

No offense, but I bet that brisket tasted like 40 yr old sneakers. Yack. Low fat briskets are disgusting, and tough. Not enough natural flavor, and dry as can be. There simply isn't enough fat to keep the cut moist while smoking.

I know... North Main BBQ has and will always suck!


BTW: They usually give me the middle or flat half and cut all of the fat off for me after the smoke Brent.

[bcoop]

I know... North Main BBQ has and will always suck!

N Main is good stuff. I'm saying low fat brisket, no matter who cooks it, is the suck. It defies everything about brisket.

BTW: They usually give me the middle or flat half and cut all of the fat off for me after the smoke Brent.

There is more fat in brisket than just the cap and point. It runs through the muscle as well. I don't see any of that in the picture.

[stangin4lyfe]

N Main is good stuff. I'm saying low fat brisket, no matter who cooks it, is the suck. It defies everything about brisket.

Probably come out looking and tasting like a dog turd!

There is more fat in brisket than just the cap and point. It runs through the muscle as well. I don't see any of that in the picture.

Of course it does, I do like SOME flavor, ya know?

I've always enjoyed yours and Matt's cooking, it's just sometimes out of my diet.