Cedar Rapids Brewing Society

Is this the meeting with the cookoff? If so, I need to see if I can get that day off work to work on meat.

Yes it is.. Tony I believe you were going to post directions to your place and brisket rules.

Ya'll beat me to the punch.

Yes, the next club meeting is at our house.

Address: 1722 Chestnut Ln NE, Cedar Rapids. We're the 5th house on the left - brown house (think Milky Way bar).

http://maps.google.com/maps?f=q&source= ... 14741&z=16

In addition to the regular meeting activities, we'll be doing a little BBQ Throwdown. For those who remember the chili cookoff, we'll do this one similar. Everyone gets a ballot to vote for their favorite. The meat of choice for this competition is beef brisket. I will provide the buns, you bring the meat and fav sauce to go with - if any. I have a couple of warming trays and can handle up to 6 entries. So, reply to this thread if you plan to bring an entry. We might need some other options for keeping the entries warm.

I will have the big grill fired up to make some ABTs (bacon wrapped cream cheese stuffed jalapenos), so if you want to throw something on the grill, it will be rocking. Also, if you don't want to enter the BBQ competition, we can still use some other snacks too. Chips, dips, etc. Cole Slaw or Potato Salad would be a hip side for the Q.

And, oh yeah, BEER. Bring lots of BEER to wash all this meat down with!!!

I'll bring my appetite.

Tony, I’m planning on bringing my novice entry… I’ve also been playing around with some cole slaw recipes so I anticipate probably bringing some as well.

Curious if the meat is judged alone or with the sauces, or is that at the judges option?

I have a couple chafing dishes (liquid heat burners). I'll bring them in case any wants to use them.

Craig

I'll bring brisket.

I'm going to do a brisket.

I am going to try to do a brisket.

Tony you should post a rule set for the competition, so that the competition is bound by something. (ex/ Must be prepared and cooked by the brewer, etc...).

I am not sure I agree with using buns in the tasting and judging. The meat should stand alone for judging. They would not put brisket on a bun in a legit barbecue competition.

Shoot as much brisket that will be there who has room for five or six sandwhiches. Also I wasn't bringing a very large brisket..figured it was a tasting and not a picnic.

Either way though..brisket and homebrew..its goin to be good.



From: brownbeard <brew-meetings@crbeernuts.org>
Sent: Friday, July 09, 2010 10:04 AM
To: brew-meetings@crbeernuts.org
Subject: Re: July 15th Club meeting

I am not sure I agree with using buns in the tasting and judging. The meat should stand alone for judging. They would not put brisket on a bun in a legit barbecue competition.

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I'm going to see what I can do. I'm going to try a practice one tonight/tomorrow.

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I'll try a brisket. I also will bring some potato salad.
Tony did you have a beer style in mind, since you're hosting?

Folks, I want this to be a fun event. So, let's not get too serious about rules and sh!t. This ain't Memphis in May people. But for folks that need rules ...

Main Rule - this is a BBQ BEEF BRISKET event - not Corned Beef - that's for St. Patrick's Day! If you want to bring Ribs, Pulled Pork, Chicken - great, yummy snacks. It just won't be judged as part of the competition.

Honor System - Just like you wouldn't turn in someone else's beer to one of our club competitions, don't bring BBQ This and call it yours!

It's going to be a Peoples' Choice arrangement like the chili cookoff. When you arrive, turn it your entry to John or me and we'll label it with your number. Everyone will get one ballot slip to put in a numbered jar for each entry. Most ballots win.

For folks that want to know what to look for in a good brisket, here's some simple judging criteria: Does it taste good (make sure it's not too smoky/burnt tasting)? Does it have good texture (moist/tender, not dry/tough/chewy)? Does the rub/sauce complement and not overwhelm the taste of the beef? And, for the purists out there (Timmy!), does it have a nice pink smoke ring and a light bark (crust)? Overall, can you feel the love??

Bring your brisket pre-sliced, as it will re-heat quicker and be easier for us to manage. Bring enough for 30 samples. Sample size is a couple of bites (slices ~3" long, 1/8" thick).

Saucing is your option. I would recommend sauce on the side. Then folks can taste with and/or without.

Regarding the buns, they are for making a sandwich if you want one - after the judging (or during if you want, we're easy.) They will be the small tea biscuit size. Never meant to imply that it's the "right way" to sample the brisket for judging.

Beer Style should complement the Brisket, so let's think maltier beers -Porters.

Oh, one last thing - TOM BURNS!!!

I just bought a smoker, Fired it up and smoked a sirloin on the 4th. It was pretty good. However, I doubt I'm ready to roll into the competitive arena. I can breing some chips and some sort of salsa-ish, dip-ish thing Whatever I can come up with. I do have an electric roaster that can be used for warming if needed. just let me know by about 5:30 on Thursday, I can throw it into the car, no problem. Tony, I'm happy you said a porter would be welcome. I just brewed one last weekend, and while it's not quite ready, I can probably thief some into the carbonator bottle and debut it to see how it is. See y'all Thursday

kj