Bill The Grill Guy
Master Chef
- Joined
- Jan 17, 2005
- Messages
- 5,454
I have tried white bean chili and stuffed pork loin for my anything butt's in competiton. I have not done well with either.
Here is the situation. Anything butt can be prepared ahead of time and cooked on site. I only have the smoker at the comps. There isnt a grill on my smoker. I can get the heat up to around 300*.
The rules say, "anything butt the four categories of meat". You can use chicken as long as its not prepared like you would for the KCBS comps. Same with the pork.
Now, I have gone up against some great chefs in these comps. SO, I need a knock your socks off but still easy enough to be done on site in a couple of hours recipie.
Here is the situation. Anything butt can be prepared ahead of time and cooked on site. I only have the smoker at the comps. There isnt a grill on my smoker. I can get the heat up to around 300*.
The rules say, "anything butt the four categories of meat". You can use chicken as long as its not prepared like you would for the KCBS comps. Same with the pork.
Now, I have gone up against some great chefs in these comps. SO, I need a knock your socks off but still easy enough to be done on site in a couple of hours recipie.