Pork in the Park 11

The start of our 2011 competition season brought us back to the familar grounds of Salisbury, Md for what has been a very challenging event year after year. There were 116 team competing for $19,000 in prize money. For the first time we competed with a barbecue pit other than our original. This would be our first competition with the new Lang 84 Smoker. This would prove to be a key factor in the final product at this event. We had been practicing cooking on the new Lang for two months leading up to this competition. We had our flavor profiles and timing down to a science or so we thought. When practicing cooking on the new cooker we cooked chicken one time, ribs the next but never all four meats at one time. This was a big mistake that we did not find until the night of the competition when we loaded the cooker with all four catagies of meat we had to move butts and brisket to an area on the cooker we had not previously cooked on. The end results were these meats cooked much faster than expected and we overcooked them. Trust me when I say that won't happen again.

Results out of 116 teams

Chicken 29th Ribs 65th Pork 91st Brisket 63rd Overall 64th

We feel privileged to cook behind this sign.

Putting the finishing touches on chicken and ribs.

Just about the time we found our over done butts & briskets.

One of the teams sexy swine mascots I guess....