Finally was able to use my FE100 in a KCBS sanctioned cookoff. 18 teams, nice weather, main 4 entries plus salmon and a turkey/vegetable mix. Last two entries were Iron Chef style, where you picked out the salmon fillet, one huge boneless turkey breast, and a mystery bag of veggies--which included asparagus, zucchini, portabella mushroom, eggplant, salsa, parsley, sweet onions, green and yellow sweet peppers.
We smoked and foiled the salmon using an herbal rub, then mixed it with montery jack cheese and rolled up in filo dough and "baked" in the FE at 400 degrees for about 15 minutes. Turned out awesome, even though presentation suffered as the first piece I placed on the supplied platter fell onto the groud, forcing me to cut the remaining 5 in half to turn in 8 pieces. Drizzled a lemon cream sauce over the display. Judges still thought it was good enough for third and actually had a couple judges and spouses sniffing around the booth looking for samples.
For turkey, I separated out the tenderloins, rubbed in cajun seasoning, and grilled over charcoal before glazing with the same lemon sauce. Smoked the asparagus til al dente, roasted the onions with a touch of brown sugar on top, charred the peppers and zuchinni on the grill, smoked the mushroom, and chopped it all together into a hot salsa. Except the mushroom which I covered with sliced of jack cheese and melted before serving. Took 4th in that entry.
Ribs, Pork, Chicken, and Brisket were all standard recipes, except I let the chicken cook too long and it was a bit dry, which knocked us out of the running for that event, and eventually for the GC. We came in 4th on ribs, 5th on pork and brisket and 13th in chicken. Only 9 points away from GC and 5th overall.
Will use the FE again in two weeks up in Seattle but will practice the chicken recipe a couple times to get the timing down right.
Was nice to get some sleep at a cookoff.
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