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PORKOSAURUS SEPTEMBER 2020 NEWSLETTER

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FROM THE PITMASTER
COMPETITION COOKING PART 2: COOKING LOGS

Get ready to compete!
As previously stated in last month’s article, now is a good time to practice your BBQ skills and get ready to compete. I can’t emphasize enough on practicing one cut of meat at a time and perfecting it. Once you have a good handle on the first cut then try another and perfect it. When you have a high level of confidence with the consistency of your meat, you are ready to test your organization skills by cooking both in one day.

Now, the hard part is to make all the above happen. It’s just too easy to swagger away from a plan and cook more meat while you have the grill or smoker fired up.  When you’re in training to hone your competition skills, resist the temptation to cook more than one category at a time. Pick one cut of meat, whether it’s a rack of baby back pork ribs or a steak. Remember, in a steak competition you usually must cook the steaks that are provided, so you can’t cook several and pick the best.  That’s why it’s important to practice cooking one steak at a time. You can cook up to six racks of ribs at a time but cook just ribs.  Don't add chicken, pork shoulders and a brisket while you’re practicing. The distraction of other cuts of meat will harm your practice.
Another good idea is to check the rules for each event you may want to cook in.  For example, KCBS lists the rules on their website at https://www.kcbs.us.  If you’re planning to enter a steak competition, you may want to check  https://www.steakcookoffs.com/  for rules. Try to understand what the judges are looking for. Make calls, many times you can contact an individual in these organizations. Most of the time they are more than willing to give advice and put you in touch with local help if available. Of course, there is tons of information on YouTube.
With all that said this is going to be the BEST ADVICE you will ever get to help you cook consistently. This will be the difference in not just winning once but winning consistently. The advice is to take notes and create your own cooking log. Yes, write down everything you do to a piece of meat.

Things to notate in your cooking log:

 
  • [  ] cut of meat
  • [  ] weight before trimming
  • [  ] weight after trimming – size / number of bones in the rack
  • [  ] smoker used
  • [  ] marinade used
  • [  ] rub used
  • [  ] fuel for smoker
  • [  ] temperature of smoker when you put the meat on
  • [  ] outside temperature (ambient temp)
  • [  ] check every 30 minutes and write down the appearance
  • [ ] write down meat temperature and smoker temperature every 30 minutes (VERY IMPORTANT)
  • [  ] temperature at wrapping time and visual appearance (bones pulling, color of bark)
  • [  ] ingredients you used for wrap (list exact amounts)
  • [  ] how long was the wrap time?
  • [  ] removed from wrap – time and temperature
  • [  ] processes for after wrap 
  • [  ] notate in the log the texture, tenderness, appearance, bite, pull off bones, and flavor of the end product
Keeping a cooking log may sound crazy, but I can tell you, keeping good notes helped Porkosaurus win First Place in Ribs in the Memphis in May World Championship BBQ Contest.  This is a monumental achievement after several trial and error cooks and a crazy amount of criticism.  In the end, staying true to your belief and data (notes) will pay off in a big way.

Now is the time! Hop on over to Porkosaurus.com and pick-up our Award Winning BBQ products. #STAYHOMEBBQ
 
I would love to hear some feedback on this. Email me at Joffre@porkosaurus.com or Pitmaster@porkosaurus.com

Joffre Disabatino
Pitmaster
Porkosaurus BBQ
“Creating a BBQ addiction one backyard at a time.”
NEW SAUCES FROM OUR KITCHEN
Hey Porkosaurus Fans, you guys  wrote and spoke, we listened and agreed.
You wanted a Spicy BBQ Sauce and we are going to deliver it to you along with a much anticipated and demanded Golden Mustard base Carolina style sauce. You asked and we will deliver. Coming soon to a backyard near you!
SEPTEMBER RECIPE
Porkosaurus BBQ Wings
Print Recipe
THE PORKOSAURUS STORY
No one would have guessed that in 1994, a group of FedEx co-workers would come together to create a BBQ team that would grow into a family. Ultimately becoming an award-winning company (OVER 25 YEARS & MOST RECORD MEMPHIS IN MAY WINS) whose owners are as diverse as our flavor is unique.

Porkosaurus began with only a handful of members who equally enjoyed barbecue and camaraderie. After many backyard barbecues with family and friends, we decided to throw our hats into the competitive barbecue ring. Our newly created team quickly learned that cooking in the backyard was vastly different from the competitive barbeque. *Who knew? Determined to master the competitive circuit, our hodgepodge group confidently cooked, pigged out, reflected, learned and repeated. 
 
We even analyzed our competitors by devouring all the bbq we could get our claws on. (For Science...) Through these other competitors, we learned the secrets of low and slow cooking.
 
Over time our enthusiasm inspired both friends and more co-workers to join our team. What started as a local team in Memphis and grew nationally and internally.
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