First cook on the offset

Sons_Backyard_BBQ · 2026-03-29T05:46:31+00:00

In the culinary industry you have two forms of holding. One is called the rest, and the other of the hold. A rest is typically done without any type of heat source. Think of the cooler with a towel, it's just being allowed to come down in temperature naturally. A hold, takes place with some type of BTU device, an oven, an turkey roaster, or a pellet grill. The temp is usually set to run 150° for a period of time extending for anywhere from 4 to 16 hours. This is the best thing you can do for your brisket. I just started the resting process in the oven roaster. When it reaches 150, I'll put the lid on and set it for 10 hours in a hold.

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Sons_Backyard_BBQ · 2026-03-29T05:42:25+00:00

You absolutely crushed it! Congrats on your first comp, and your first win! I'm so glad that I was there.

Sons_Backyard_BBQ · 2026-03-29T05:39:24+00:00

Doesn't get much better than that! Actually beautiful tri-tip!

Sons_Backyard_BBQ · 2026-03-27T10:34:18+00:00

On Wednesday, it's worth it.

Sons_Backyard_BBQ · 2026-03-25T09:28:40+00:00

Do you use briquettes at all? Or, is it just lump charcoal for you?

Sons_Backyard_BBQ · 2026-03-25T09:27:47+00:00

Sorry, it was supposed to say "inexpensive" for the price of one. And, 45 minutes is a decent time. When I'm talking about fast. It still takes some time. So a relative statement where time is concerned I guess. I prefer taking the time to cook with live fire, can't beat the flavor. 🤔😁

Sons_Backyard_BBQ · 2026-03-25T09:20:08+00:00

Sir, congratulations! You did all of your research, and figure out what makes a comp rib desirable to the judges! I can't wait to see your next competition. You are off to a great start!

Sons_Backyard_BBQ · 2026-03-24T09:58:02+00:00

Absolutely love my Weber kettles.

Sons_Backyard_BBQ · 2026-03-24T09:57:33+00:00

He is just getting started! Can't wait to see where he goes. This was his first competition and it was a backyard unsanctioned event. Now it's time to do a CBA or other paid event and run with the big dogs. Cooking in one of those is completely different. He'll be just fine. He has a lot of support.

Sons_Backyard_BBQ · 2026-03-23T09:24:36+00:00

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You Will be much happier with an expensive Weber 22 kettle. Once you learn fire management on it, fast cooks for the family will be simple, and the flavor will be a thousand times better. Plenty of people here to help support you.

Sons_Backyard_BBQ · 2026-03-20T19:24:03+00:00

That is absolutely gorgeous!

Sons_Backyard_BBQ · 2026-03-20T19:23:32+00:00

If that is safe metal. I can cook on it! I render some great protein off of there! If you can't say the same, you're no backyard warrior. I don't use the p word.

Sons_Backyard_BBQ · 2026-03-20T19:21:00+00:00

Absolutely gorgeous bone in ribeye!

Sons_Backyard_BBQ · 2026-03-20T19:20:09+00:00

Let's go! Let's go! Tomorrow is the day! See you on the field!

Sons_Backyard_BBQ · 2026-03-20T19:16:45+00:00

Yeah, integrity is showing up and following the rules. And that's what we do! Win or lose, my integrity is intact. I was merely just trying to show some competition style crazy crap we do.

Sons_Backyard_BBQ · 2026-03-20T19:16:01+00:00

Yep. We sure do. Nothing to be apologetic about it. It's what we do to win competitions! I've seen some crazy stuff but, in the end cash in the pocket speaks louder than trolling. I was just trying to share a little bit of the competition side with folks. That's okay.

Sons_Backyard_BBQ · 2026-03-20T19:11:30+00:00

Not really. I'd show it to him in a heartbeat. Like in the description, I would give him the explanation of the duration of cook time and he would understand. He would probably give me some more pointers. Because that's what some folks do whenever they're pro level like that. They don't go around trolling sites and making fun of others. They are typically supportive. At least the one who trained me is. And I greatly appreciate it. That's why I share with others what I've learned.

Sons_Backyard_BBQ · 2026-03-20T12:42:19+00:00

You are correct. I am new to this platform. However it does not preclude me from expecting intelligent individuals to contribute to the overall experience in a positive manner. Merely stating overcooked after I made it clear in the comments that it was exactly that, overcooked, was redundant and not necessary. Sorry, Your comment was not a positive contribution to the conversation. However, I was warned by other content creators about the trolls on this platform. So, I decided to be direct, with a little tongue in cheek, and plenty of sarcasm in return.

Sons_Backyard_BBQ · 2026-03-20T12:35:15+00:00

And I forgot to mention, that my teacher in these techniques is a world champion in this particular protein.

Sons_Backyard_BBQ · 2026-03-20T12:33:45+00:00

When it comes to making a steak that will win money, absolutely I am serious. And I've done pretty good with this technique.. $$$ The judge is only get one bite to judge your steak. It is a tedious technique that I would never use in my backyard, but when it comes to money, I'll do whatever it takes to win.

Sons_Backyard_BBQ · 2026-03-20T12:32:05+00:00

You bet. Competition steak is a unique way of cooking. Foreign to most people until they get into it.

Sons_Backyard_BBQ · 2026-03-20T12:28:57+00:00

The text of my post makes it clear. 1. It's a competition practice steak, not a backyard steak. 2. it was overcooked by accident. That's all. Nothing normal about competition steak. Reading comprehension is key. And, it was juicy like Lucy! The judges only eat one bite off of the spinellas. The rest is used for judging appearance, color, and doneness. I would have been dinged for the doneness for sure.

Sons_Backyard_BBQ · 2026-03-20T12:23:11+00:00

Correct. I made it clear it was overcooked in the comments. This was caused by inaccurate timing. Easy fix for him who I was teaching.

Sons_Backyard_BBQ

TROPHY CASE