The opening debut of the Smokin' Flannels BBQ team is finally out there! We, the Artisan Bros, entered our first competition and did quite well. Here is what went down. We are still perfecting recipes and the like so little information will be given regarding our methods but enjoy the artisan way!
Funny story, several years ago the Artisan Brothers decided we would buy a motorcycle. Funny thing was none of us knew how to ride one. Thanks to the internet we watched some videos, read some articles, and we were off. A couple failed attempts in the ladies driveway we bought it from her and 25 mph down the main road we got it home. This competition felt like bike story all over again. Borrowed smoker, never cooked ribs before, little chicken experience and we were off!
Preparation made for a terribly long night. We decided to do this competition only a week before it was scheduled... this was not very much time. We decided that chicken was easy to practice with and that we would just wing the ribs when we got there. Here is from the night before the competition...
We did chicken thighs for this competition. We tried bone out. So we removed the bones, took off the skin, scraped off the fat then wrapped the de-boned thighs back in the "fat free" chicken. The membrane was stripped off the ribs and those were good to go. One in the a.m. rolled around and it was time to go to sleep!
Car loaded up we were ready to go have some fun and try out our luck with the ribs and chicken on a borrowed smoker!
We rushed in, started setting up our borrowed smoker and little Weber grill and got to work. We went with a mustard glue and the 3-2-1 method. This means 3 hours of smoking, 2 hours in a tin foil wrap, and finishing it off the last 1 hour on the heat to firm it back up and add sauce.
After this we put a brine on our chicken thighs let them sit, put tons of butter in there to braze them and get the skins soft.
On with the chicken! we put them under the heat, removed them and then put the chicken rub on.
About now the ribs were ready to go to the 2 hour stage explained earlier. Here is snap shot of the process!! Amounts in tin foil are lessened just to give a preview of what we put in there.
After the two hours in the foil, the meat should pull back and expose the bone. The meat will also be very soft so be careful taking it out of the foil. We let it rest for a little bit and and put it back on the smoker (no smoke, don't want to make it bitter) and went for the last 1 hour of the 3-2-1.
On to the chicken submission.
Now the rib submission...
Everything turned out great. We did really well for working on a borrowed smoker and for never having smoked ribs before.
We got fourth place in Ribs!
Even the nephew couldn't get enough!
Look forward to our next competition next month at the Utah State Fair!!