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Author Topic: BCKG in competition  (Read 11317 times)
Boat-n-BBQ
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Go fast ~ Cook slow... Marietta, GA


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« Reply #15 on: July 27, 2009, 07:40:47 AM »

Elba, Al is a pretty good drive from Atlanta, but I don't have any plans for Nov yet so it could happen! Wink

This one is close and not far from In-Zone HQ either!
Kennesaw, GA annual Pigs & Peaches BBQ Festival.
Fri., Aug. 14, 3:00 p.m. - 11:00 p.m.
Sat., Aug 15, 10:00 a.m. - 10:00 p.m
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BKCG's SN#389 (salt) at the lake  SN#1686 (pepper) On permanent loan to SIL
BSK's SN#5045, SN#6278, SN#6403, SN#6990 (The competition fleet) Powered by BBQ Guru DigiQ's!
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Deuce Pigalow
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« Reply #16 on: July 27, 2009, 08:32:44 AM »

That would be a good one and I would try to make it but I will be in Puerto Rico doing some training for the PR National Guard. I am a military trainer and spend a lot of time on the road and out of country. When I'm not I'm BBQing somewhere.
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Deuce Pigalow
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« Reply #17 on: July 29, 2009, 05:00:10 AM »

Here is a pic of the Black Keg


* bbq_015.jpg (803.39 KB, 2048x1536 - viewed 546 times.)
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Deuce Pigalow
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« Reply #18 on: July 29, 2009, 05:06:51 AM »

Here is the rib rack.


* bbq_014.jpg (820.24 KB, 2048x1536 - viewed 447 times.)
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pudgy
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« Reply #19 on: July 29, 2009, 05:47:09 AM »

Deuce
Congrates on your win.
I am doing a comp in Sept. I would like to do brisket and ribs on the BKCG. Any suggestions from the master would be appreciated.  I am just waiting for a call
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Deuce Pigalow
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« Reply #20 on: July 29, 2009, 07:24:24 AM »

Thanks Pudgy,
I'm by no means a master but what kind of questions do ya have on the Ribs and Brisket.
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pudgy
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« Reply #21 on: July 29, 2009, 10:16:09 AM »

I would like some advice on the placement of both the brisket and ribs on the BKCG. Ribs on the top, brisket on the top?  Should I cook both at the same time, or should I have the brisket done and holding before I put on the ribs? I am also concerned about drying out the brisket if I need to hold it for 5 or 6 hours. Not to mention maintaining a 140 degrees. KCBS rules also say I can reheat the brisket if I want to put into a cold cooler instead of a hot cooler. HELP!!!! Thankyou in advance
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USFMD82
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« Reply #22 on: July 29, 2009, 10:22:57 AM »

I gotta say the black keg doesn't look all that bad, I expected something worse.. at least you didn't paint it green Wink
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Boat-n-BBQ
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Go fast ~ Cook slow... Marietta, GA


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« Reply #23 on: July 29, 2009, 10:30:43 AM »

Oooooh, that would be soo wrong... LoL

Mark, I can't belive you said that!
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BKCG's SN#389 (salt) at the lake  SN#1686 (pepper) On permanent loan to SIL
BSK's SN#5045, SN#6278, SN#6403, SN#6990 (The competition fleet) Powered by BBQ Guru DigiQ's!
KCBS/CBJ   http://www.facebook.com/boatnbbq
Braddog
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St. Louis, MO


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« Reply #24 on: July 29, 2009, 01:35:17 PM »

I don't know....I was thinking of painting mine green so I'd have a matched pair.  Or maybe, I should paint it Yellow.  Go Packers! Cheesy

Cheers.
Braddog
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Cause few things go together as well as Beer & BBQ
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Ricky Bobby
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« Reply #25 on: July 29, 2009, 01:46:44 PM »

I don't know....I was thinking of painting mine green so I'd have a matched pair.

Or you could paint your BGE silver...  Grin
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pudgy
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« Reply #26 on: July 29, 2009, 02:17:17 PM »

My vote is the BGE painted silver
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Deuce Pigalow
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« Reply #27 on: July 30, 2009, 04:41:48 AM »

Cooking both on the same Keg could be tricky as I like to cook the Brisket at a lower temp than the ribs but here is what I would do:
Start the Brisket on the CI grate in the upper position ( I have a round cooking grate from a Brinkman that I place in the fire bowl above the coals and put a drip pan on it) around 11:30 to midnite or so. Then about 5:30 to 6:00 in the morning remove the drip pan and move the CI grate to the lower position and put the ribs in a rack on it. Put the upper grate in and place the Briskit on it wrapped in foil until it hits 190 and then pull and hold. After about 3.5 to 4 hours I take the ribs out of the rack wrap in foil and move to the upper grate for about an hour then unwrap and finish with a glaze using both the upper and lower grates.
I normally cook my Brisket at 225 and ribs at 275 but you can play around with it and see what you want to do. It takes a little bit of moving stuff around but it can be done. Let me know how it works out for you.
Where are you competing and whats your team name?
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pudgy
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« Reply #28 on: July 30, 2009, 10:02:41 AM »

Deuce,

Our next comp is Sept 11 in Mission, ks. Our team name is Passions of the Pit. We only do 3 or 4 a year. It is a hobby only. We always do the Great Lenexa BBQ, the last weekend in June. I usually do ribs and brisket without much success. I  do babybacks for comp. They fit into the box better. I would love to at least place. I have 2 WSM's that I have used in the past bu twould prefer not to bring 2 smokers if I don't have to. The Mission BBQ only has the 4 main catagories. My partner will do 2 and I will do 2. That is a great idea using the extra grate for the drip pan I would never have thought of it. I am definately going to try your method as described. What kind of ribs do you use? Do you use a flat? I know, I ask too many questions!!
Thanks again for all you help.
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Deuce Pigalow
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« Reply #29 on: July 31, 2009, 04:20:40 AM »

When I cook KCBS I usually use Babybacks. For the FBA I use Spare Ribs because the will fill the box better since Garnish is not allowed. As far as the Brisket, I usually do 2 packers and a flat. I have been getting some really nice flats at Wal-Mart that are nice and thick and they fit on the Bubba Keg better than the packer.
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