where did that brisket, did you trim it to that size, it's not super large, perfect size? Lump or briquettes? Temps: Cooked Brisket Ribs Pork Money muscle (what side of pork was this?) Chicken
Hey man I love your videos and have learned so much. My last ibca competition the head judge brought you up and we talked about your videos can you please reach out to me sir?.
Congrats on the calls! Our first KCBS we were middle of the pack. Been watching your comp videos and used some of your tips and tricks in our latest comp. We took home reserve grand champion! I normally use brown sugar in my rib wraps. What does the raw sugar do for you? Keep up the great videos!
I’ve never competed in competition BBQ, but I would imagine every contest is quite different. Loved the peak behind the scenes on this particular competition. Everything looked great. I know your products always slap. Great video, man!
Man, I watched this from beginning to end because I wanted to see something amazing happen....you and your crew made, from what I could see, the best of everything you cooked. I hate the fact that the judging was too harsh. To not even get a top five placing on any of it was just wrong. I understand this is a learning experience for you and you are still mastering different barbeque techniques, but my blood was boiling. Anyway, if the barbeque tasted top notch to you and your crew, then you did your best. Looking forward to the next contest and hopefully the judges will at least be pleasant and explain what you're doing wrong if anything. I'm rooting for you to have your best finish yet.
Yeah, it was a rough weekend for a few teams out there but it is what it is! Like I said., for me it doesn’t mean we aren’t good rib cooks but it just wasn’t our day! That’s judging and comp BBQ for you. It’s all good and I can’t wait to go out again!
Awesome video again that was a comp of heavy hitters! 65 + teams , but it looks like you are getting it dialed in on your drum smokers. What’s working better drums or offset? Thanks
2 questions if you don't mind: 1. Do you find that ever since you started running the trailer, things have become more "streamlined" or "easier to manage?" 2. do you heat up the Blues Hog before you put it into the wrap? Congratulations!
1. Absolutely yes! We know where everything is in our drawers and we have a plan now that we are inside. 2. I leave it outside and the heat warms it up! I don’t put it into a pan or anything right now cause it’s hot but eventually when it gets colder I’ll warm it up on a pot!
Awesome , congratulations on your walks, yeah brother it happens.we hit ribs and brisket at one comp, the next one we hit chicken and pork , so it really is a head scratcher. Take notes for the next time you go there and you can make uour adjustments . Congratulations again brother
Ive taken several classes in the past and those pitmasters dont compare in the presentation in their boxes like you do, great perfection! Especially how you do ur money muscles..awesome. I hate that you didn't place well in 2 of the categories..the luck of landing tables with bad judges i know ur pain!! Thats one reason i quit competing. You keep rocking man!!
Thanks so much for the compliment! We are pretty anal about how our boxes look so we try and make them look very nice! It 100% sucks but I’m ready for the next one. I’m just trying to prove to everyone our product is great!
Really enjoyed that video! What are you spritzing with at 1:09? I like your use of the thin mesh screen at about :40. Seems that would make handling the brisket easier than touching it directly with your gloves. Do you always wrap your brisket inside a foil pan rather than wrapping foil around the brisket itself? Thanks.
Nicely done Congratulations What's the liquid in the cup pouring in the ribs That foil box is on point...is there a link to that bad boy Keep up the good work !
The whole presentation part emphasis is just wrong like kids beauty pageants... I think they should just go off taste... they probably had to make more rules to beat Texas & Georgia.
I knew it would happen, I just didn’t know when!
where did that brisket, did you trim it to that size, it's not super large, perfect size?
Lump or briquettes?
Temps:
Cooked Brisket
Ribs
Pork Money muscle (what side of pork was this?)
Chicken
Hey man I love your videos and have learned so much. My last ibca competition the head judge brought you up and we talked about your videos can you please reach out to me sir?.
I love how you two work so well together... AWESOME team work
Thank you, Chris! I hope all is well!
Congrats on the calls! Our first KCBS we were middle of the pack. Been watching your comp videos and used some of your tips and tricks in our latest comp. We took home reserve grand champion! I normally use brown sugar in my rib wraps. What does the raw sugar do for you? Keep up the great videos!
That’s awesome!!! I love to hear that. It’s just turbinado sugar, I love the way it tastes and it can handle higher heats!
Those ribs and the pork were 🤌🏼. But everyone’s taste buds are different! Onto the next one!
I was happy with our turn in! But, we go again soon!
Folks Taste buds is different that’s all…. Keep up the great work! 🔥🤟🏾🤟🏾
I appreciate you! Not changing any recipes no time soon!
I’ve never competed in competition BBQ, but I would imagine every contest is quite different. Loved the peak behind the scenes on this particular competition. Everything looked great. I know your products always slap. Great video, man!
Thank you my brother!
Solid work. My sweet ribs didn’t hit well last weekend either, thinking maybe the heat had people craving more savory 🤘
No doubt! I agree with you on that. I appreciate you!
Man, I watched this from beginning to end because I wanted to see something amazing happen....you and your crew made, from what I could see, the best of everything you cooked. I hate the fact that the judging was too harsh. To not even get a top five placing on any of it was just wrong. I understand this is a learning experience for you and you are still mastering different barbeque techniques, but my blood was boiling. Anyway, if the barbeque tasted top notch to you and your crew, then you did your best. Looking forward to the next contest and hopefully the judges will at least be pleasant and explain what you're doing wrong if anything. I'm rooting for you to have your best finish yet.
Yeah, it was a rough weekend for a few teams out there but it is what it is! Like I said., for me it doesn’t mean we aren’t good rib cooks but it just wasn’t our day! That’s judging and comp BBQ for you. It’s all good and I can’t wait to go out again!
How do you like the electric knife for slicing ?
I have a couple nice knives but have been thinking about switching
Is it a Mr Twister?
Awesome video again that was a comp of heavy hitters! 65 + teams , but it looks like you are getting it dialed in on your drum smokers. What’s working better drums or offset? Thanks
There was some definite heavy hitters! I am actually liking my drums better so far they’re very easy to use and the flavor I get is great!!
@@GulfCoastSmoke well consider you and your family if you weren’t already a heavy hitters now! Congratulations👋
That’s how random and difficult competition Q is i’m learning painfully, but oh is it satisfying when you get those calls!
It definitely sucks, but it’s motivating! On to the next bro I hope to see you again!
2 questions if you don't mind: 1. Do you find that ever since you started running the trailer, things have become more "streamlined" or "easier to manage?" 2. do you heat up the Blues Hog before you put it into the wrap? Congratulations!
1. Absolutely yes! We know where everything is in our drawers and we have a plan now that we are inside.
2. I leave it outside and the heat warms it up! I don’t put it into a pan or anything right now cause it’s hot but eventually when it gets colder I’ll warm it up on a pot!
Here I am thinking it was going to be the chicken getting 1st. That was a plot twist!
Haha 😛 sorry! I had an idea for the title and had to go with it!
Congrats on the calls man. Love the videos
I appreciate you my man!
Congratulations on your calls. Good looks amazing. August 18-19 is another cook off in Pleasanton Texas FYI
Thank you! That's the same weekend of El Campo I believe, which we are heading to!
Awesome , congratulations on your walks, yeah brother it happens.we hit ribs and brisket at one comp, the next one we hit chicken and pork , so it really is a head scratcher. Take notes for the next time you go there and you can make uour adjustments . Congratulations again brother
I already have some ideas for the next one! It's still a game and it's fun trying to get it right!
Thanks for the peek inside what you do, and congrats!
Absolutely! It’s fun to show what we are up to! Thanks so much!!
Your boxes looked great bro!
I appreciate you, James! Trying to level them up every time we compete!
Must be so frustrating. Everything looked amazing.
It sucks a bit, but I got over it and just wanna go out there again!
Ive taken several classes in the past and those pitmasters dont compare in the presentation in their boxes like you do, great perfection! Especially how you do ur money muscles..awesome. I hate that you didn't place well in 2 of the categories..the luck of landing tables with bad judges i know ur pain!! Thats one reason i quit competing. You keep rocking man!!
Thanks so much for the compliment! We are pretty anal about how our boxes look so we try and make them look very nice! It 100% sucks but I’m ready for the next one. I’m just trying to prove to everyone our product is great!
Everything looked great! Congratulations !
Thank you! It tasted dang good that day!
Really enjoyed that video! What are you spritzing with at 1:09? I like your use of the thin mesh screen at about :40. Seems that would make handling the brisket easier than touching it directly with your gloves. Do you always wrap your brisket inside a foil pan rather than wrapping foil around the brisket itself? Thanks.
Thank you! I’m spritzing with avocado oil. The screen makes it much much easier to handle for sure. I do prefer the pans 100%!!
Nicely done
Congratulations
What's the liquid in the cup pouring in the ribs
That foil box is on point...is there a link to that bad boy
Keep up the good work !
Love watching your videos, such a positive attitude, keep up the awesome work 👌🔥🔥
I appreciate you my man!
Either way brotha congrats! We here for you, keep going! 🔥👊🤙
I appreciate you my man!
Congratulations brother didn’t know you where so close
Thank you man! Where are you at?
LOVE LOVE LOVE this Video one of my Favs of yours!!! Thanks for sharing! I have a drum smoker and use the heck out of it!
Really glad you enjoyed it! Drums are nice and easy and it’s easy to transport them to comps! I love them!
@@GulfCoastSmoke yea man, I have the Oklahoma Joe Bronco, this machine holds the temps and is sealed up tight!
Congrats on 6th place. the smoke ring on that brisket lookede amazing.
Thanks so much! It was a delicious brisket no doubt. I was happy with the outcome!
You'll get 'em next time! Keep up the good work
Thank you my man! We keep going!!
Great job Team Gulf Coast!! Keep up the great content
I appreciate you! We most definitely will keep bringing it!
Sometimes it’s a crap shoot. Just gotta control what you can control. It is what it is 🔥
Yes sir! It’s on to the next…
Job well done! Keep up the positive vibes and attitude. You continue to get better each competition. It’s really awesome to see.
I really appreciate you! We will definitely keep it going!
Just saw that Hot spitality hit those money muscles.. I know those turned out awesome
Man, the pork was so so good! I’d run that again every single time!
@@GulfCoastSmoke Hell yeah! Congrats on the calls!
Cracking vid. Maybe get some better judge's nxt time. 😂
Haha! They liked what they liked that day and unfortunately it wasn’t our stuff. It’s okay! We go again!
FAM conquering the world and we know it doesn't happen overnight! Lez go
You are the best my brotha!
Awesome and congratulations 😊
Thank you very much!
What else besides yardbird did you layer flavors with ?
I don’t use Yardbird at all. We have our own seasonings, so on the chicken I used Southern Hospitality!
Why the switch to drums from the Fridge?
With my new trailer the drums make it easy to travel! I miss cooking on the Fridge but the drums are super nice!
Judging is so subjective. Keep plugging away and please, keep the videos coming !!!
I got you brotha! Thanks so much for watching!
Can you do a vid on a competition brisket
Absolutely! I’ll get after it!
Congratulations
Thanks so much!
Where are you getting those screens?
The chicken one? Amazon!
Congrats Man 🍺👏
I appreciate you!!
Where are you from.
South TX! Corpus Christi
Hi. New to ur channel. U for full video on how u did ur chicken
Hey! You’re talking full chicken thighs video?
@@GulfCoastSmoke yeah. Like how u cooked them in this comp?
What drum smoker is that
The larger were 55 Gallon Gateway Drum Smokers, the smaller one was a 30 Gallon Race Crew!
The whole presentation part emphasis is just wrong like kids beauty pageants... I think they should just go off taste... they probably had to make more rules to beat Texas & Georgia.
I don't disagree, BUT, I do like trying to make pretty looking boxes.