Big Jim at Wauchula

[Jack Waiboer]

Pretty good showing for Big Jim and his crew in Wauchula.  Top 10 in every category ended up number 8 overall.  Nicely done old man.  I might have to come visit and get a few pointers.  :))  I'll bet that newish cooker came in mighty handy about nap time.

 

Jack W.

Charleston, SC

[big...@wildblue.net]

Thanks Jack. We were only missing you and Mary to round out the crew. We had Steve and Sandy Sheffield, Bob and Ginger, Jim and Myra Stewart and The Fatman.

  As usual The ribs and pork we thought were our best ended up our worst and the chicken and brisket scored 3 places higher.

  We did get a call in the dessert category. 3rd.

  The pit did good.

  Thanks.

James A. "Big Jim" Whitten
big...@wildblue.net

[Jack Waiboer]

That's a great crew for sure.  We're gonna try to make a trip this year.  Keep me posted. 

 

Jack W.

Charleston, SC

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[Bruce Cook]

Consistency counts. Way to go guys and gals.

 

Bruce

mailto:br...@bdbbq.com

 

From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com] On Behalf Of Jack Waiboer
Sent: Saturday, March 28, 2009 10:21 PM
To: SmokeR...@googlegroups.com
Subject: [BBQ] Big Jim at Wauchula

 

Pretty good showing for Big Jim and his crew in Wauchula.  Top 10 in every category ended up number 8 overall.  Nicely done old man.  I might have to come visit and get a few pointers.  :))  I'll bet that newish cooker came in mighty handy about nap time.

 

Jack W.

Charleston, SC

 

[big...@wildblue.net]

Tanks Bruce.

James A. "Big Jim" Whitten
big...@wildblue.net

----- Original Message -----

From: Bruce Cook

To: SmokeR...@googlegroups.com

Sent: Sunday, March 29, 2009 10:47 AM

Subject: [BBQ] Re: Big Jim at Wauchula

[Pigm...@aol.com]

Jack, I didn't do much "crewing".  Showed up Fri evening, stayed till about 10:30, then headed to the house(1hr 15 mins away)  Myra went back on Sat , but I was involved helping watching the stupidest redneck video on how to get a box truck onto an equipment trailer. Sad part there was no video, and the box truck never did get loaded!  But I bet we coulda been in the runnin for the $10,000 if there was a video!  Pigman!

 

In a message dated 3/29/2009 9:28:00 A.M. Eastern Daylight Time, ja...@sc.rr.com writes:

That's a great crew for sure.  We're gonna try to make a trip this year.  Keep me posted. 

 

Jack W.

Charleston, SC

----- Original Message -----

From: big...@wildblue.net

To: SmokeR...@googlegroups.com

Sent: Sunday, March 29, 2009 8:49 AM

Subject: [BBQ] Re: Big Jim at Wauchula

Thanks Jack. We were only missing you and Mary to round out the crew. We had Steve and Sandy Sheffield, Bob and Ginger, Jim and Myra Stewart and The Fatman.

  As usual The ribs and pork we thought were our best ended up our worst and the chicken and brisket scored 3 places higher.

  We did get a call in the dessert category. 3rd.

  The pit did good.

  Thanks.

[Buzz Dean]

Great job guys!!! Gonna hold a class soon 'cause my cooking sucked
this weekend---at least that's what they said when my butt was kicked
out of La

[Merrill]

Great job Jim. That new pit is a beauty!

Merrill

[big...@wildblue.net]

Thanks Merrill, it ain't purty BUTT, it cooks good with very little
attention.

James A. "Big Jim" Whitten
big...@wildblue.net

----- Original Message -----
From: "Merrill" <capta...@comcast.net>
To: <SmokeR...@googlegroups.com>
Sent: Monday, March 30, 2009 2:02 AM
Subject: [BBQ] Re: Big Jim at Wauchula


>

[Merrill]

I had a warmer box go bad at my last appointment. We left it out for
scrappers to haul away. It was shorter, but wider than yours. I did look
it over with a few ideas, but I never thought about adding a charcoal
box like yours. Maybe the kitchen will have another one go bad some day!

Merrill

[Merrill]

Buzz Dean wrote:
> Great job guys!!! Gonna hold a class soon 'cause my cooking sucked
> this weekend---at least that's what they said when my butt was kicked
> out of La

Buzz,
I have to ask a question on this. Knowing that your cooking is never
bad, do you think that there are wide variances in expectations when you
make a big change in regions? For instance, I know that sliced pork
works well here in the mid-west, but I've been told it isn't so popular
to do if your competing in the deep south. Any thoughts?

Merrill

[Buzz Dean]

If the meat is good--the meat is good! Think that a good looking mixed
presentation would be fine. A box of pulled,sliced with some chunks
would fine everywhere as long as the pork is good---and I'm ready to
sign up for a class!

[phil wingo]

jack w does a nice pork box. as a judge i like to see all types in the box


--- On Tue, 3/31/09, Buzz Dean <2fa...@gmail.com> wrote:

> From: Buzz Dean <2fa...@gmail.com>
> Subject: [BBQ] Re: Big Jim at Wauchula

[Merrill]

phil wingo wrote:
>
> jack w does a nice pork box. as a judge i like to see all types in the box

I think the mix also adds to the appearance. Moves the eye around the
box instead of just seeing a big pile in the middle.

Merrill

[Merrill]

OK...so are we talking just a bad day or did they escort you to the
state line? <G> We were hitting middle of the pack for pork for a long
time, so I took a class. First comp after that...we were middle of the
pack! I guess it really is the cook! :)

Merrill

[big...@wildblue.net]

Here is what we turned in. Some of the pictures ain't that good. We had to
chop the brisket.
6th chicken and brisket
9th ribs and pork

James A. "Big Jim" Whitten
big...@wildblue.net

[phil wingo]

this is my opinion chicken box 7 rib box 7 pork 9 is the 4th box brisket? chopped 6 i like to see it sliced . that just my 2 cents


--- On Tue, 3/31/09, big...@wildblue.net <big...@wildblue.net> wrote:

[Bill Martin]

DAYAM, Big Jim, you are turning into some kind of good food design
photographer. I could almost smell those.


Bill

> <HPIM0694w.jpg><HPIM0696w.jpg><HPIM0699w.jpg><HPIM0702w.jpg>

If we could just get everyone to close their eyes and visualize world
Peace for an hour, imagine how serene and quiet it would be until the
looting started.
...................unknown

[big...@wildblue.net]

Presentation:
Chicken 9.0, 10.0, 10.0. 9.0, 9.5, 9.0
Ribs 9.5. 9.5, 9.5, 9.0, 9.0, 9.5
pork 9.5, 9.5, 8.0, 9.5, 9.0, 9.0
Brisket 9.0. 8.0, 9.5, 9.5, 8.5, 6.5.

[phil wingo]

was or is that a fba contest?

[big...@wildblue.net]

Yes. FBA

[phil wingo]

i mostly do kcbs , they do look good

[big...@wildblue.net]

I like FBA, no putting greens or Texas lettuce in the boxes. Like they say
this a meat contest. :-)

[Andrew Stanley]

Jim, your pics sure look like you know how to cook... now, let's have
a talk about what is and what is not cornbread <G>

Cheers,

-Andrew

--
I collect hobbies

[big...@wildblue.net]

OK short discussion.
cornbread is fresh stone-ground unleavened meal (I like yellow), salt,
lard and hot water. Cooked in a HOT cast iron skillet at 425° till brown and
crunchy. At least an 1/8" of hot lard in the bottom.

[J Perrigin]

Dangit Big Jim!!!!! My stomach physically just growled reading that!!!!!!!

-Jason in Dickson TN

[Andrew Stanley]

Where's the yeast, flour, and molasses?

Food looks damn good Jim. Hope to see you again this year...

--
I collect hobbies

[Robert King]

No yankee sugar? What's up wit dat?

Robert King

On Mar 31, 2009, at 3:22 PM, <big...@wildblue.net>

[big...@wildblue.net]

ain't no yeast, flour and molasses in real cornbread. That makes it cornmeal
cake.

[Eddie]

Well said BJ

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[Buzz Dean]

Of all the meats it seems pork is just giving me a fit---what I've been
cooking just doesn"t taste good to me--even if the judges like it a little I
haven't liked it for a year---my problem is sometimes a lackadaisacal
attitude towards practicing and planning to be more consistent--going
to judge a couple contests now--maybe find the fun again!
And our food was just ok--chicken tough, ribs really skinny, pork was
pork and the btrisket was great--but didn't score

[Chris Hart]

I bet these guys could help you Buzz:

http://www.pelletenvy.com/pe_classes.php

Chris

On Apr 1, 3:55 pm, Buzz Dean <2fat...@gmail.com> wrote:
> Of all the meats it seems pork is just giving me a fit---what I've been
> cooking just doesn"t taste good to me--even if the judges like it a little I
> haven't liked it for a year---my problem is sometimes a lackadaisacal
> attitude towards practicing and planning to be more consistent--going
> to judge a couple contests now--maybe find the fun again!
> And our food was just ok--chicken tough, ribs really skinny, pork was
> pork and the btrisket was great--but didn't score
>

> On Tue, Mar 31, 2009 at 3:51 PM, Merrill <captain-...@comcast.net> wrote:
>
> > OK...so are we talking just a bad day or did they escort you to the
> > state line? <G>  We were hitting middle of the pack for pork for a long
> > time, so I took a class.  First comp after that...we were middle of the
> > pack!  I guess it really is the cook! :)
>
> > Merrill
>
> > Buzz Dean wrote:
> > > If the meat is good--the meat is good! Think that a good looking mixed
> > > presentation would be fine. A box of pulled,sliced with some chunks
> > > would fine everywhere as long as the pork is good---and I'm ready to
> > > sign up for a class!
>

[Stan Marks]

Well, sure – they beat Buzz AND won GC at Hammond, this past weekend! ;)

Stan

[Buzz Dean]

they got a class just down the road this weekend--Lori and I thought about going but decided not and took a vacation instead---would like to take that class sometime though----trouble is so many folks have taken the same class food does tend to look and taste the same. 

[Pigm...@aol.com]

Have to say I feel the same way about the bbq sometimes, more often than not lately.  I went back to basics with my pork about a year ago. Use some seasoning just before F__ __ Ling as it finishes.  Then only add some salt, and a kind of Carolina vinegar and red pepper mix into this, with just a splash of bbq sauce, don't know why but seems to taste better with minimum seasonings, more wood fire as a seasoning.   Pigman!

 

In a message dated 4/1/2009 3:56:24 P.M. Eastern Daylight Time, 2fa...@gmail.com writes:

Of all the meats it seems pork is just giving me a fit---what I've been
cooking just doesn"t taste good to me--even if the judges like it a little I
haven't liked it for a year---my problem is sometimes a lackadaisacal
attitude towards practicing and planning to be more consistent--going
to judge a couple contests now--maybe find the fun again!
And our food was just ok--chicken tough, ribs really skinny, pork was
pork and the btrisket was great--but didn't score