Big Jim at Wauchula

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Jack Waiboer

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Mar 28, 2009, 10:21:23 PM3/28/09
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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

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Mar 29, 2009, 8:49:10 AM3/29/09
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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

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Mar 29, 2009, 9:27:42 AM3/29/09
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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

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Mar 29, 2009, 10:47:04 AM3/29/09
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Consistency counts. Way to go guys and gals.

 

 

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

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Mar 29, 2009, 11:46:18 AM3/29/09
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Tanks Bruce.
James A. "Big Jim" Whitten
big...@wildblue.net
----- Original Message -----
From: Bruce Cook
Sent: Sunday, March 29, 2009 10:47 AM
Subject: [BBQ] Re: Big Jim at Wauchula

Pigm...@aol.com

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Mar 29, 2009, 1:14:28 PM3/29/09
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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 -----
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

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Mar 29, 2009, 3:57:25 PM3/29/09
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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

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Mar 30, 2009, 2:02:01 AM3/30/09
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Great job Jim. That new pit is a beauty!

Merrill

big...@wildblue.net

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Mar 30, 2009, 10:39:47 AM3/30/09
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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

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Mar 31, 2009, 1:38:03 AM3/31/09
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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

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Mar 31, 2009, 11:32:30 AM3/31/09
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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

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Mar 31, 2009, 4:32:17 PM3/31/09
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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

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Mar 31, 2009, 4:35:28 PM3/31/09
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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

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Mar 31, 2009, 4:44:13 PM3/31/09
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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

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Mar 31, 2009, 4:51:10 PM3/31/09
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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

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Mar 31, 2009, 5:10:12 PM3/31/09
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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

HPIM0694w.jpg
HPIM0696w.jpg
HPIM0699w.jpg
HPIM0702w.jpg

phil wingo

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Mar 31, 2009, 5:16:44 PM3/31/09
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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

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Mar 31, 2009, 5:25:59 PM3/31/09
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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

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Mar 31, 2009, 5:28:48 PM3/31/09
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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

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Mar 31, 2009, 5:35:06 PM3/31/09
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was or is that a fba contest?

big...@wildblue.net

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Mar 31, 2009, 5:46:53 PM3/31/09
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Yes. FBA

phil wingo

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Mar 31, 2009, 5:50:03 PM3/31/09
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i mostly do kcbs , they do look good

big...@wildblue.net

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Mar 31, 2009, 6:11:09 PM3/31/09
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I like FBA, no putting greens or Texas lettuce in the boxes. Like they say
this a meat contest. :-)

Andrew Stanley

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Mar 31, 2009, 6:12:26 PM3/31/09
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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

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Mar 31, 2009, 6:22:41 PM3/31/09
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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

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Mar 31, 2009, 6:24:51 PM3/31/09
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Dangit Big Jim!!!!! My stomach physically just growled reading that!!!!!!!

-Jason in Dickson TN

Andrew Stanley

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Mar 31, 2009, 7:13:40 PM3/31/09
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Where's the yeast, flour, and molasses?

Food looks damn good Jim. Hope to see you again this year...
--
I collect hobbies

Robert King

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Mar 31, 2009, 11:13:02 PM3/31/09
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No yankee sugar? What's up wit dat?

Robert King

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

big...@wildblue.net

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Apr 1, 2009, 8:13:32 AM4/1/09
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ain't no yeast, flour and molasses in real cornbread. That makes it cornmeal
cake.

Eddie

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Apr 1, 2009, 9:05:52 AM4/1/09
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Well said BJ
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Buzz Dean

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Apr 1, 2009, 3:55:43 PM4/1/09
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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

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Apr 1, 2009, 4:01:59 PM4/1/09
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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

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Apr 1, 2009, 6:19:12 PM4/1/09
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Well, sure – they beat Buzz AND won GC at Hammond, this past weekend! ;)

Stan

Buzz Dean

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Apr 1, 2009, 8:13:39 PM4/1/09
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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

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Apr 1, 2009, 10:18:24 PM4/1/09
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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

jjk

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Apr 1, 2009, 11:11:17 PM4/1/09
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I know what you mean. I once cooked a prize-winning pork butt. Other competitors raved about it, and the judges loved it, but to me it was just pork. I didn't think it was that great. I loved my brisket, but it only took second. I guess there is no accounting for taste . . . . JJK

Buzz Dean

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Apr 2, 2009, 9:17:01 AM4/2/09
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Individual taste says it all I think! Love ribs almost way cooked(even
in the oven in a pan of sauce!),brisket rocks my world and
chicken--well its chicken! Love pulling hunks of juicy pork off a butt
that has been cooked over direct heat and dipping the hunks in a
vinegar pepper sauce(Geaux Juice) but other then that prefer my pork
sliced---must be my northern upbringing--hehe

Chris Hart

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Apr 2, 2009, 9:19:52 AM4/2/09
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Well, you're not going to copy it... just take 2 or 3 things away that
would make your style of bbq better... :)

Chris

On Apr 1, 8:13 pm, Buzz Dean <2fat...@gmail.com> wrote:
> 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.
>

Buzz Dean

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Apr 2, 2009, 9:54:09 AM4/2/09
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The small things would be interesting to learn---also some tips about
meat selection&trimming, that braised in butter chicken thingee too
Seems an awful lot is absorbed from other class members to plus the
chance to meet more bbq'ers is always a good thing but guess all that
just wasn't worth 750bucks this weekend---maybe should just buy a new
'shigging' lens for the Nikon-hehe