We have entered a grilling and smoking contest next week. Any suggestions for what either not to grill or to grill.
David
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What are the rules/guidelines?
I'm with Cal.
need to know what are the categories and how much time you have.
A lot of times grilling contests only give you that day to cook, say 4 to 6 hours. Not really enough time to smoke.
Find out about the rules and the judging and we'll steer you where we can.
need to know what are the categories and how much time you have.
A lot of times grilling contests only give you that day to cook, say 4 to 6 hours. Not really enough time to smoke.
Find out about the rules and the judging and we'll steer you where we can.
From what we have, meat inspection is 8 am. First turn in is at 11:30.
1. 11:30 Appetizer - Open Garnish 9x9
2. 12:00 Chefs Choice 1 - Open Garnish Use a tray or platter up to 18"x24", presented family style or as 6 individual
3. 12:30 Chefs Choice 2 - Open Garnish 9x9
4. 1:00 Dessert - Open Garnish 9x9 Premade pie crusts ok, everything else made on site
We're contemplating our char-grilled oysters for the appetizer but not sure of plating technique since we just put them on a plate with bread to suck up juices.
Dessert we're contemplating our coconut cream pie where the filling would be cooked in a saucepan on the grill, chilled if we have time. I love banana boats, so thought about making it and smearing it on the crust or swirling on top, then toasting coconut to cover. Who can resist banana and chocolate on anything?
Our big ??? is the chef's choice...or if you have other ideas which would be winning ones for appetizer and dessert.
Right now, chef's choice thoughts are #1:grilled salmon, but chilling for a salmon, avocado BLT and grill the bun
#2: Cajun ribeye, which we marinate first, then maybe do a grilled vegetable salsa or our caramelized onions and mushrooms for garnish.
Thoughts?
Thanks!
Mara and David
1. 11:30 Appetizer - Open Garnish 9x9
2. 12:00 Chefs Choice 1 - Open Garnish Use a tray or platter up to 18"x24", presented family style or as 6 individual
3. 12:30 Chefs Choice 2 - Open Garnish 9x9
4. 1:00 Dessert - Open Garnish 9x9 Premade pie crusts ok, everything else made on site
We're contemplating our char-grilled oysters for the appetizer but not sure of plating technique since we just put them on a plate with bread to suck up juices.
Dessert we're contemplating our coconut cream pie where the filling would be cooked in a saucepan on the grill, chilled if we have time. I love banana boats, so thought about making it and smearing it on the crust or swirling on top, then toasting coconut to cover. Who can resist banana and chocolate on anything?
Our big ??? is the chef's choice...or if you have other ideas which would be winning ones for appetizer and dessert.
Right now, chef's choice thoughts are #1:grilled salmon, but chilling for a salmon, avocado BLT and grill the bun
#2: Cajun ribeye, which we marinate first, then maybe do a grilled vegetable salsa or our caramelized onions and mushrooms for garnish.
Thoughts?
Thanks!
Mara and David
Open like that you could do Ribs, when you know when done right are great for scoring/judging.
I'd also Smoke some steak (filet/ribeye) or even a small Prime RIb and go for the WOW factor.
I've seen Banana's Foster win dessert. Also anything with Chocolate does well.
I'd also Smoke some steak (filet/ribeye) or even a small Prime RIb and go for the WOW factor.
I've seen Banana's Foster win dessert. Also anything with Chocolate does well.