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Name my BBQ team

Steezy_IN_KC
Posts: 2033 - Karma: 1,607
May 5 2015 3:24PM

I have a Barbecue team. We're decent... nothing too crazy but far from the worst. As a team we normally place in the mid 30's out of 50 teams. Keep in mind this is a "professional" event. (Link)

Not mother's day weekend, but the following weekend, we have another competition. So I look to you, the all-knowing and infinitely creative NS community to name my BBQ team.

Just some inspiration for you:

Teams that won last month's competition- 50 shades of cue, whiskey, women and wibs, Gettin' Basted.

Things that we are cooking:

-Ribs

-Pork Butt/Shoulder

-Chicken Thighs

-Brisket

Things that you do at the competition:

Drink beer, drink whiskey, smoke cigars, and cook more food that isn't judged.

Pics or it didn't happen:

So make it funny, it can be a little risky, but this is technically a "family event". Thanks for all the suggestions in advance.

-CR

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fresh_prince
Posts: 993 - Karma: 11,910
May 5 2015 3:27PM

steezy_in_KFC

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ANDR01D
Posts: 1181 - Karma: 3,319
May 5 2015 3:29PM

BYOBBQ

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Newschoolers55
Posts: 851 - Karma: 4,792
May 5 2015 3:29PM

WeCookDicksWithBBQSauce

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crotchvent
Posts: 1527 - Karma: 2,182
May 5 2015 3:56PM

The chicken porkers.

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arnie_grape
Posts: 3433 - Karma: 11,403
May 5 2015 3:58PM

big black queers

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JAHpow
Posts: 7282 - Karma: 17,167
May 5 2015 4:04PM

It's a barbie world

We're barbie girls

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.Hugo.
Posts: 17360 - Karma: 28,469
May 5 2015 4:05PM

we leave the bone in

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.Hugo.
Posts: 17360 - Karma: 28,469
May 5 2015 4:08PM

4 sisters bakery

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Steezy_IN_KC
Posts: 2033 - Karma: 1,607
May 5 2015 4:20PM

Fred_Bearwe leave the bone in

Bone in BBQ. Has a nice ring to it...

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arnie_grape
Posts: 3433 - Karma: 11,403
May 5 2015 4:30PM

big bertha's queef squad

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miroz
Posts: 10333 - Karma: 3,947
May 5 2015 7:09PM

Meat Titans

Pleased to MEAT you

Barbie Dolls

The KiloMEATers

Grill Bill vol 2

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Wampire
Posts: 1217 - Karma: 4,684
May 5 2015 7:14PM

Those other names were dumb as hell.

How about "Human cooked Human's"

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dingus
Posts: 1328 - Karma: 7,877
May 5 2015 7:16PM

That looks like some mean meat but anyways some names...

Meat Beaters

Sausage Stuffers

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Byron_tha_gr8
Posts: 4573 - Karma: 14,298
May 5 2015 7:18PM

wiener whisperers

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mike759
Posts: 872 - Karma: 1,949
May 5 2015 9:01PM

SO MUCH MEAT

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Steezy_IN_KC
Posts: 2033 - Karma: 1,607
May 6 2015 10:12AM

Well... looks like the team has spoken.

We've settled on "Alburnt Einswine"

Personally I was pulling for "All fired up and kicking ash" but you win some and lose some.

I'll post the results of our next competition.

Plus if anyone has a solid and legit recipe that they want me to try... I'll see if I can't make it happen.

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willifast
Posts: 248 - Karma: 299
May 6 2015 12:44PM

Steezy_IN_KCWell... looks like the team has spoken.

We've settled on "Alburnt Einswine"

Personally I was pulling for "All fired up and kicking ash" but you win some and lose some.

I'll post the results of our next competition.

Plus if anyone has a solid and legit recipe that they want me to try... I'll see if I can't make it happen.

Smoke with peach wood

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Steezy_IN_KC
Posts: 2033 - Karma: 1,607
May 6 2015 12:52PM

willifastSmoke with peach wood

Interesting idea... I've never heard of anyone doing that before. I wonder if it would be super sweet just like a peach.

I just bought a bunch of this JD's... It smells AMAZING!

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Troy.
Posts: 5070 - Karma: 12,545
May 6 2015 1:16PM

Meat spinners

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OzzyJ
Posts: 723 - Karma: 927
May 6 2015 1:20PM

we like meat

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willifast
Posts: 248 - Karma: 299
May 6 2015 4:19PM

Steezy_IN_KCInteresting idea... I've never heard of anyone doing that before. I wonder if it would be super sweet just like a peach.

I just bought a bunch of this JD's... It smells AMAZING!

That's what I use when I smoke, and when we were competing in Memphis most of the pro guys use peach. It gives the meat a sweet flavor and holds way more smoke than any other fruit wood. That's mostly Carolina and Memphis style although, I don't know much about Kansas City style other than its much hotter

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soulskier
Posts: 17805 - Karma: 3,821
May 6 2015 4:32PM

BooBie sQueeze

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-benedetto
Posts: 5238 - Karma: 1,359
May 6 2015 4:57PM

Big Black Queens

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Steezy_IN_KC
Posts: 2033 - Karma: 1,607
May 6 2015 4:59PM

willifastThat's what I use when I smoke, and when we were competing in Memphis most of the pro guys use peach. It gives the meat a sweet flavor and holds way more smoke than any other fruit wood. That's mostly Carolina and Memphis style although, I don't know much about Kansas City style other than its much hotter

Okay, I'm back up to speed. Kansas City BBQ has caught the reputation to have the hottest bbq. Although most of our restaurants offer a spicy version, the original recipes are very tangy and savory. It's traditional to use bolder wood flavors such as oak, hickory or mesquite.

I've had southern BBQ a few times, but truthfully I'm not very well-versed in our different cooking styles. The few examples that I've had were vinegar based and that's just not my cup of tea. To each their own. We have a vinegar based place in KC called Arthur Bryant's and people eat the shit out of it. Just not me lol

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willifast
Posts: 248 - Karma: 299
May 6 2015 5:45PM

Steezy_IN_KCOkay, I'm back up to speed. Kansas City BBQ has caught the reputation to have the hottest bbq. Although most of our restaurants offer a spicy version, the original recipes are very tangy and savory. It's traditional to use bolder wood flavors such as oak, hickory or mesquite.

I've had southern BBQ a few times, but truthfully I'm not very well-versed in our different cooking styles. The few examples that I've had were vinegar based and that's just not my cup of tea. To each their own. We have a vinegar based place in KC called Arthur Bryant's and people eat the shit out of it. Just not me lol

Peach will get you the most sweet smoke flavor so paired with a hotter KC dry rub and sauce it could be interesting. When I competed in Mempis in May most people were running peach or a peach/ hickory mix for more kick. You could also add some 1/4ed onions into the smokebox. That's a trick Malcolm Reed taught me. Will you be curing/injecting/glazing your meat?

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jsnow
Posts: 864 - Karma: 6,918
May 6 2015 5:53PM

Ron Swanson

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hippy.
Posts: 3106 - Karma: 14,356
May 6 2015 6:43PM

"BBQ team"

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Steezy_IN_KC
Posts: 2033 - Karma: 1,607
May 6 2015 9:45PM

willifastPeach will get you the most sweet smoke flavor so paired with a hotter KC dry rub and sauce it could be interesting. When I competed in Mempis in May most people were running peach or a peach/ hickory mix for more kick. You could also add some 1/4ed onions into the smokebox. That's a trick Malcolm Reed taught me. Will you be curing/injecting/glazing your meat?

we start by injecting, and dry rub (pellet envy base) we then start the cooking process. We use the Texas Crutch once we are about half way into the stall (Butter, brown sugar and a little more dry rub) use the crutch for roughly an hour. Then pull the pork butt out of the crutch and move it close to the fire to start the bark process.

Chicken thighs we use a muffin loaf tins with 5 16th inch hole drilled in the bottom. Then we place that on top of a chicken broth bath. Basically beer can chicken.

Sorry for errors. On the phone isn't easy.

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willifast
Posts: 248 - Karma: 299
May 6 2015 10:01PM

Steezy_IN_KCwe start by injecting, and dry rub (pellet envy base) we then start the cooking process. We use the Texas Crutch once we are about half way into the stall (Butter, brown sugar and a little more dry rub) use the crutch for roughly an hour. Then pull the pork butt out of the crutch and move it close to the fire to start the bark process.

Chicken thighs we use a muffin loaf tins with 5 16th inch hole drilled in the bottom. Then we place that on top of a chicken broth bath. Basically beer can chicken.

Sorry for errors. On the phone isn't easy.

One thing I do for comps is get a maple glaze after there is a solid bark and the shoulder hits 192 internal is put the smoker on 170-190 and put a layer of glaze on every 1/2 hour about 4-5 times and you'll get a candy bark. For KC you could add some heat. Another thing that really helps with tenderness and consistency is a cure after trimming and before injection (http://www.butcher-packer.com/index.php?main_page=product_info&products_id=59) then close to a gallon of injection per shoulder is what I usually run

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