Events. Would you believe that there are nearly 30 KCBS events within a 220-mile radius of Ashburn? With so many competitions to choose from, we have the luxury of being selective based on event size, proximity, cook site dimensions, and a variety of other factors. Check out our upcoming events page for complete details.
Equipment. Our site plan calls for using a pair of 22½" WSMs and one 18½" WSM as our primary cookers. One of the big WSMs will handle our pork butts and spare ribs while the other will take care of a couple of briskets. We're going to use the smaller WSM for chicken thighs. An old 18½" Weber One-Touch will be on hand just to provide some higher heat for us to set our sauces on the ribs and chicken.
Cook Site. With another WSM 22.5 in the mix, we are able to go to an all-Weber line-up in 2012. This will streamline our cooking process and also make it easier for us to transport our gear. The overall configuration of the cook site feature improved traffic flow and better protection from the rain. There will be dedicated workstations for preparing food and assembling boxes, and washing our many utensils.
Recipes. This is where the magic is happening. We are completely overhauling our method for chicken, and our approach for ribs has undergone a slight modification. Our team uses three rubs in competition; the two that we use on pork and chicken will not be changing at all this year, but brisket rub is undergoing a little bit of an overhaul right now, primarily to refine the balance of the seasonings.
We hope to see you on the BBQ trail!!
