WE CHANGED EVERYTHING FOR THIS BBQ COMPETITION!

on today's episode we are cooking in our very first CBA competition of the year we have some trophies that we found and we really wanted to chase but we're changing everything up we're using drums this weekend where I used to use my offset and we're cooking our chicken on our Weber kettle we also need to add pork and we have 30 minutes less for all of our turn-ins how are we going to end up doing watch the full video to find out all right so today is Friday looks like it's 6 41 p.m so the first thing I'm gonna do here is I'm gonna open my fridge find my chickens wherever they are here they are I'm gonna find my chickens I'm gonna grab my chicken brine over here and we want to get this chicken directly into our brine so we are doing a CBA competition today and we're still gonna cook half chickens we're not exactly positive how we're going to turn it in but could just be a half chicken I know CBA allows for a lot of freedom so I may cut up the other bird I don't know but the plan is likely so just do some half chickens and not really go too crazy here and the reason is because we've been struggling a little bit with that chicken but uh it is what it is let's have some fun this weekend so I've got everything fully submerged I'm making sure that the brush is under all of the brine you can see that the leg is popping up a little bit right here that's not concerning me at all my biggest concern is to make sure the breasts are fully submerged into my brine all right so now I'm gonna put my brine back in our fridge that's down here the next thing I'll do is I'll grab my ribs and now we're going to go ahead and start working on our pork ribs beautiful racks of ribs here we have today these are prairie fresh that's what we've basically been running all year long they've been doing pretty good for us so let's see if they can't do good for us again this weekend we're going to do the same exact process that we do every single time with our ribs the only thing that we didn't do this time around we didn't cut one of the ribs a little bit shorter in preparation for putting it in this Pan and the reason is because we're cooking on drums today and the reason we're doing that is because it was just a lot more convenient to run drums because of our trailer dad actually couldn't come to this competition so it's making it a little bit harder to get around with just one trailer but we're extremely excited and happy to be running drums we don't feel like it's a compromise at all we're hopeful that we can get some nice walks this week if I don't notice that these things are Plumping up nice and thick exactly what I want or reheat them and make sure that there's a nice definition in that muscle that's sitting right between the bones they call it the hot dog effect that's exactly what we're gonna do we're gonna hot dog these I'm pretty happy with these ribs you guys can probably see in the camera now everything is nice and defined in between these bones and like I said that's exactly what I'm wanting one rack down we're just going to keep doing the rest foreign [Music] and the great thing about CBA when it comes to turning in your ribs is you have a lot of freedom so in ibca you have to turn in eight and they have to be horizontal to the lid and I'm talking about the bones the Bones have to be horizontal to the lid here in CBA you have to turn in at least six ribs and they do not have to be horizontal to the lid you can put in 10 they can be vertical you can put in six they can be horizontal there's just a lot of freedom so my goal this weekend is to get that box looking as full as possible but I do not want to give the judges anything that I don't like if I don't like the flavor on one of my racks of ribs I'm not going to force it in just to make it look fuller I want them to taste good pork that's my biggest thing but I'm trying to get 10 in there this weekend since we're on the topic of pork we're just gonna go ahead and inject our money muscles right now we're using the same exact injection and I want to inject these money muscles but what I don't want to do is I don't want to cause any major issues so since there's a lot of actual muscles around this money muscle I don't want to separate anything that's in there so basically I want to inject but I do not want to over inject these money muscles there's a lot of flavor in them already you guys can see that there's a lot of marbling in these money muscles so they're already going to taste really good I want this thing to plump up a little bit but I just I really don't want to separate everything this money muscle from those other surrounding muscles so I like to be very careful not quite a full tube or just barely out of full tube per money muscle that's two down it's all right now I've got my fully injected money muscles I'm going to do the same exact thing with a money muscle and pork butt over here where the money muscles here you're gonna have a little bit of pork left over on the side I'm gonna pull this it's going to go in the box but we'll show you all of that tomorrow and just so we're fully done with pork what I'm going to go ahead and do now is I'm going to season the top with that base I'm gonna go ahead and flip it over season the bottom on all of my pork ribs and then what I'm gonna do I'm going to mix up this injection here again and I'm going to split this injection between the actual ribs and the butt we're just going to let them sit in that overnight season the top of All the Monies and the pulled season all the way around get the back side a little bit not so much the fat not a huge deal there then we're gonna get our injection we're going to pour it in and we're just gonna let these sit in this marinade pretty much all night long until the morning when we're ready to cook these that right there is our pork all we have to do is wake up in the morning and then get these seasoned up put on the pit now we're moving on to brisket and the cool thing about CBA here as well is you can turn in bird tins which we are going to try this weekend now like I told you guys just a little bit ago if I taste something and it doesn't taste good I'm not going to force it into the box so if we taste these burnt ends and they're just not right I'm obviously not gonna force it I'm not gonna put them in there 100 just to put in burnt ends I really want to turn in burnt ends but of course they have to taste good think about that as you watch us cooking this weekend is that we are going for a more creative box because we have that creative freedom and I think that that's so amazing about ibca I'm sorry CBA I think that's amazing about CBA that it allows you that creative freedom we love trying to turn in beautiful looking boxes and here at CBA we can do that all right so I did fully separate the point and the flat this weekend boom all right just about done here with my brisket I'll go until it burps back at me and basically tells me I don't want any more injection and that's pretty much what it's doing right now I want you guys to come in and look at something real quick that I just noticed on this brisket if you guys look at my brisket whenever I first actually started injecting it was looking really nice and straight all the way through and now you can see right here it actually fanned out it almost looks like uh like a guitar pick a little bit you see how it kind of starts rounding over here a lot here in just a second I'll put this back on The Cutting Board and I will trim it to around eight inches wide which is right where I want it to be for my turn in box all right so now we're injecting our Point here I don't want to overdo it so I'm just going in about inch by inch square pattern here and I'm just going to inject everything right up just a little bit more probably about half of a tube and we're good to go so now what we'll do is pretty much the same thing like we did with our pork I'm not going to season the point with that base but I am gonna season my flat with that base on top I'm gonna go ahead and flip this bad boy over we'll put half of the injection in here in the other half over here so now brisket's done Friday night preparation is completely done it's right at 803 so it took us just over an hour and a half now it's time we just start cleaning up around here I'm gonna get some shut eye and of course I'll see you guys in the morning the morning is 5 36 and I'm exhausted because I'll tell you what I'm gonna be completely honest the sleeping situation here is not that ideal gotta figure that out so what I'm doing taking out my brisket and what we're gonna do is we're just gonna go ahead and season it up on the seasonings I'm not changing anything at all I'm gonna use bill and I'm going to use Hospitality the only thing I'm going to do differently on the flat is go a little heavier on the bill on the point I just don't want to over salt it that's my biggest concern is you know I hear a lot of people talk about how salty they can get so I really don't want that to be the case so I am going to go with a pretty decent layer here of Bill go ahead and get my Hospitality out and get that coated as well and right now it is 5 39 I'm gonna put this on at 7am don't forget I'm running drums so I am going to be running hot and fast these are going to be running right around 300 degrees so that's why I'm going to go ahead and wait until seven now I'm just gonna cover that up there and we're just gonna let this sit out until it's time for us to put it on now the one thing I'm actually kind of noticing right now is right here this part of my point is looking like way way way way way raised so actually I think I'm going to cut it right here completely just so it Cooks a little bit more even and after just taking a quick trim to me that just looks so much better anyway it looks a lot more uniform probably gonna cook a lot more even so I'm gonna go ahead and hit the top with Bill like I said I'm going a little bit lighter here but it's not like there's no Bell that's going to be on it then over top with hospitality and now you guys have seen exactly how I'm going to season this point I'm going to do the same thing on the back side and then we're going to start the drums up here in around 15 minutes or so all right [Music] so you guys can see that I lit the drum here pretty simple process I have some starters in the middle of my lump charcoal and I just lit it up so we're just gonna let these get up to that 300 degree Mark and then we're going to shut everything down and we're just going to kind of let it burn out for a minute and then we'll put our briskets on right at uh 7 am all right so it is currently 651 what I'm going to go ahead and do is I'm going to get two chunks of pecan wood and one chunk of Post Oak about the size of my fish I'm gonna go ahead and take the lid off of My Drum hopefully you guys can see in there I'm alone right now so sorry if you can't but I'm gonna go ahead and put these chunks right around my fire and then I'm gonna go ahead and put in my bottom rack here we're gonna put a water pin on that here in just a second but I want those wood chunks to start igniting let's get some smoke going 7am now it's time to put the ribs into this black drum here so I'm gonna try and be quick I don't want anything to flare up my water is going to hug one side here got to get my other grate right up top close that [Music] [Applause] it's been 30 minutes on the ribs what I'm going to do now is open this as fast as I can rotate it about 45 degrees or so we want to get these cooking at different rates so far everything's looking good all right it's been right at 30 minutes on our brisket go ahead and take the lid off real quick we're going to rotate it so now I'm going to put the flat right over where the fire is just again so we can get a little bit of even color here we don't want anything to happen to our point we just want everything to cook nice and even especially while we're using these drums [Music] all right [Music] it's right at 8 30. so we put the pork butt on at eight and we're putting the money muscles on just a little bit later now I'm just going to touch up some of the spots that I see are missing the seasoning I'm gonna put this back on and let it continue to ride so there's a lot going on right now hit that brisket a little bit I'm gonna rotate again brisket's actually looking pretty good it's Plumping up on this side this side's a little bit skinny but I think it's going to be okay I'm actually going to go ahead and I am going to flip this point I'm going to leave the flat as it is I think it looks pretty good so far but I do want to flip that point I just want to try and get some nice color all the way around make sure we get that beautiful burn in all right it's been two hours on these ribs I've been rotating them periodically and now I want to get them out you can see that they're looking really nice I got a good color on there I don't want them to get any darker these two racks right here are looking really good this one right here is really small and it also started curling up so I'm not too happy with it but it's okay we're gonna get these out and put them in a wrap [Applause] [Music] [Applause] [Music] [Applause] [Music] all right foreign [Music] [Applause] [Music] so it's 9 30 and now what we want to do is make sure my kids are not around and I'm going to go ahead and dump some BNB briquettes right into the middle of my Weber kettle what we're doing today is something completely different with our chicken you guys know that our chicken's been very inconsistent and what I'm going to do is I'm going to try my best to just get back to a good backyard tasting chicken I'm not promising this is going to order anything but it is the best idea that I think that we've had with chicken and we'll just kind of see how it works out the one thing I will say is we are going to try and put some sear marks on this so I want these to warm up I want these to get really nice and hot I'm just going to go ahead and close my vents back a little bit not very much I'm gonna put my lid back on top so don't forget with CBA we are adding that fourth element and that's the pork so everything's been running a little bit different this morning CBA if you want to do cbas just think about that you're adding pork in and what it really did was it kind of I don't want to say mess with my timeline but when I'm normally doing things for CBA I'm sorry for ibca now you're inserting you have to do the pork as well right in that so I was getting ready earlier to inject my chicken and then I got my alarm to turn on my drum for pork so I was like which one do I go for right so try and do things really quickly I missed some stuff on film but of course Sabrina's here now we should be all good to go now it's time for us to see our bird I'm gonna get some Pam down [Music] foreign [Music] [Applause] [Music] got that idea from him badass Boxes by the way if you ever watch this finishing powder hopefully you guys can see that box [Music] we just turned Chicken in and we really are happy with our box today we cooked it on the rusty trusty Weber kettle it's actually not Rusty at all I just thought that rhymed and we just really like the way that the bird cooked on there I had a nice flavor it had that Char flavor that I was looking for we just tried everything different on the chicken we'll see what the judges think [Applause] [Music] [Applause] [Music] [Music] [Music] all right [Applause] [Music] [Applause] [Music] foreign [Music] [Applause] [Music] chicken's turned in ribs is just about time to turn in I have exactly 11 minutes to take them out there so they're just in the smoker right now it's setting that sauce is setting over top which just dunked them really really nice hot sauce the ribs are tasting really good I have one rack that was a little bit bigger where I'll say they might be a tiny bit tight but it's okay we're gonna put the ribs on top that are super tender and we're gonna throw tin in the Box I think we have 10 nice ribs so we're almost done with this process and then of course we're going to turn around it's time to start working on pork here pretty soon [Music] good [Music] [Applause] [Music] [Music] foreign [Music] we just turned in pork ribs it's 103 so now it's time for us to start working on our pork we want to start working on the pulled the monies will come a little bit later but I do want to make sure I get the pulled sitting in that aju that we threw in the wrap alright so first thing I'm going to do is I'm going to pull this fat cap off the back and that's a good sign right there that it comes off with ease so I want to get this fat off of this this is called the bacon or this is what people call the bacon what I'm gonna do with my box today is I am going to turn in pulled on the bottom of the box and then money's over top of it so there is going to be both as long as it tastes good you can see everything pulls apart very very easily I don't want too many pieces of large fat so I'm trying to be real careful when I'm pulling dang it generator issues we want to go do this outside just take this outside yeah so our generator just uh went off I got to figure out what's going on there but we'll figure that out in a second we're right in the middle of doing this so I'm going to take a quick bite and I want to taste this make sure it tastes okay yeah that's delicious absolutely delicious so we're gonna run this for sure put this at the bottom of that box so let's get this into the camera I got to figure out what's going on with the generator it's time to start boxing our pork we have exactly 14 minutes get a little more sauce over top all of them [Applause] [Music] so we forgot brushes this weekend and that's why I'm using the back of this to kind of sort of be my brush or like rub it in there is it working okay there's our finishing this yeah holds all on the bottom [Music] thank you [Music] here please [Music] foreign [Music] [Applause] [Music] [Applause] [Music] [Applause] [Applause] [Music] [Applause] [Music] [Applause] and now we're gonna start boxing so this was the first one I cut right [Applause] [Music] [Applause] [Music] [Applause] [Music] foreign [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] that's the last meat of the day so now it's time for us just to wait for awards they said they'll be around 5 p.m we feel pretty good about all of our turn-ins let's see what the judges thought [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] okay [Music] foreign [Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] thank you [Applause] anyway s [Music] we have roller coaster foreign we ended up getting one of the trophies that we really wanted that's the exact reason why we went to Wharton Texas to try and get one of these bad boys our ribs have been doing really well that's two first places in a row if I could tell you guys one thing that's making the difference on these ribs it's most definitely That Base you guys saw that we cooked ribs on an offset last time and this time on a drum two completely different Cooks but it doesn't matter when you have that delicious flavor we were also able to grab an eighth place pork with some delicious pork from bori and Corpus Christi and of course we feel like that base just really gave us an edge on this pork as well I cooked it pretty much exactly the way I do my ribs so the flavor profile was very very similar we obviously missed on brisket and chicken unfortunately which the brisket was a little bit surprising to me I thought the brisket tasted really really good and I thought our chicken looked and tasted really really good as well we could have just hit some bad tables but on the chicken we just haven't been doing well at all this year we have some plans on what we're gonna do for chicken next to switch everything up as always we really appreciate you guys tuning into this video if you like the CBA competitions if you like the competitions videos you need to let us know in the comments down below thanks and we'll see you on the next one [Music] foreign [Music]

Channel: Gulf Coast Smoke

Views: 9,993

Keywords: brisket, competition brisket, pork, pork ribs, competition pork ribs, competition pork, competition pork butt, competition pork shoulder, competition pork spare ribs, chicken, grilled chicken, competiton chicken, weber kettle, gateway drum smoker, gateway drum, gateway drum smoker pulled pork, cba bbq competition, cba bbq, knr shootout, chicken fried bbq, lc bbq, competition bbq, ibca competition chicken, ibca competition ribs, that base gulf coast smoke, gulf coast smoke

Id: ib13Fg0s2RE

Length: 29min 13sec (1753 seconds)

Published: Thu Jun 22 2023