062 Winners from Smoke in Broke 2019

Smoke in Broke

061 Angus Reserve, & Gloucester 2019

In this episode I get in the ears of the Reserve Grand Champion and Grand Champion winners from Smoke in Broke last weekend. So I kick things off with Richard from Beer-B-Q who reveals some very interesting things about the smoker that they cooked most of their hand-ins on. After that, I chat once again with Jye from Smokeface Grillahs – the team that just can’t stop winning. We get into what it’s like living with a Myron Mixon H2O, and how the point end of the national ladder works under the 2019 ABA rule changes.

I’d also like to invite you to join us at the Smoking Hot Confessions Community on Facebook. If you’re looking for a BBQ group full of open-minded people who just love to help each other out, the Smoking Hot Confessions Community is a great place to continue the conversation.

Here at SHC, we have the hottest line of merch out there. We got you covered with our range of caps, shirts, tumblers and stickers! Items are available singly or in various bundles to save you some cash. Check them out now!

SHOW NOTES

With Richard from Beer-B-Q

  • They weren’t going to do Broke, but took it on at the last minute after another competition they were going to compete in got cancelled
  • They started as a group of mates who got into barbecue about 2 years ago
  • They’ve been competing just less than two years and already got their RGC
  • Pork, Pork Ribs, Brisket, Lamb & Chicken
  • Borrowed a Myron Mixon H20 from 2 Smokin’ Arabs
    • This was the third time they’ve cooked on it, and their first in a competition
  • 1st, 2nd & 3rd were all cooked on Myron Mixon smokers
  • Brisket
    • They used a hand-made rub
    • The lamb was slightly modified from usual
    • They went slightly just too spicy with the chicken
  • They were two people down on the team and still pulled off RGC
  • Facebook Messenger has changed the way that the team communicates with each other, making it much easier
  • Consistency is probably their biggest secret to success
  • They were really impressed with the juiciness of the meat as it was coming off the H20
  • They are looking at upgrading their smoker
    • They were looking at 24 or 30 inch trailer pits
    • Now they are considering a Myron but price is a concern
    • The new smoker would need to have the capacity to do catering gigs
  • Loading a Myron on and off a trailer would be very hard so they’re attracted to the trailer for the maneuverability
  • They prefer standard flows and would consider an insulated firebox
  • They were supposed to be dialling it back this year as three out of the four guys are having babies
    • The RGC is making them question whether they will back off or not
  • Smoke in Broke was only their third comp of the year, having down Meat in Mudgee and Girakool
  • Broke has to be one of the best comps they’ve ever attended
    • The teams are the main event, not a sideshow
    • They were able to sell sponsors’ products as well as their own merch
    • The public was able to taste what the teams are cooking
  • They do small catering gigs for friends and friends of friends to make some money coming back it
  • Richard is a project manager in finance by day
    • His team mates are an electrician and machinist
  • In the future, they’re thinking the Dam Hotel, Hope Estate, Kangaroo Valley
  • They are now in the ballot for the Invitational. If they were invited, they would definitely do it
  • 3 top tips for cooking on a Myron Mixon smoker
    • Make sure you have a water source available at your site at the comps
    • Start with a charcoal base – either briquettes or lump and treat it like an offset adding iron bark for smoke
    • If you have to manually fill the water trough, don’t let the water get too low – adding too much cold water will ruin your temperature control

With Jye from Smokeface Grillahs

  • They won GC and Brisket King at Smoke in Broke
  • They wanted to do it last year, but didn’t get there so when Port Maq got cancelled, they had to get into Broke
  • Broke is an event purely about BBQ
    • The crowd was unbelievable with thousands of people pouring in
    • Being in a campground, they were able to have fires and whatnot and spend a lot of time catching up with people
  • Pour old Doug had his Yeti taken from him again
  • Brisket King started last year by Scotch ‘n Smoke
    • Entry is a $50 or greater bottle of alcohol
    • Whoever cooked best brisket AND entered the competition took the prize
    • Ended up with 40-odd bottles
    • They had just done a class the week before and thought they’d cooked their best ever flat and used up all their luck
    • The burnt ends were ‘next level amazing’
    • They won a Manhorne Smoker that they’d already dragged up to the competition
    • They even won one of Justin’s JG Plates
  • Smoke in Broke was their 7th GC in 18 months
  • SFG are now in the ‘300 Club’ with Butcher’s Axe, but the Axe are ahead coz they’ve beat four more teams than SFG
  • Registering first and paying later is proving to be a problem for promoters
    • The best solution is to pay upon registration
    • It is commitment and assurance for promoters so they can plan accordingly
  • Living with a Myron Mixon Smoker
    • Need a good sized pump to keep the water up to the smoker
    • They’re like a stick-burning Gateway drum but you get a wood-burning flavour and effect
    • Of 7 GC’s, the last 5 have been in the Myron
    • They cook everything in the Myron: all of the hand-ins
    • The water doesn’t lock in the bark like a traditional offset, but seems to have more moisture
    • There’s a panel in the back to run a house in for manual filling
    • The water acts as a heat sink to stabilise the temperatures, but will trick you if the fire goes out – the temp gauge won’t drop til well after the fire has gone out
    • Needs another stick about every 45 minutes
    • H20 owners in the States believe that the water adds to the bark
    • Jye imported his before they started selling them in Australia
    • Cost him about $12,000 to get it all the way to his house
    • With 2 shelves, 12 briskets. With 3 shelves, 18 – 20 briskets
    • Being square sided, you can pack meat right up to the edge
    • At a comp, on one shelf they can fit:
      • 2 briskets
      • 2 butts
      • 12 chicken thighs
      • 4 racks of lamb
      • 4 racks of pork ribs
    • The ‘60’ (the model Jye has) has a similar capacity to a 30 inch smoker
    • They have fit 2 x 25 kilo pigs in there, one on each shelf
    • It only gets used for comp cooks
  • At home Jye cooks on Gateway drums
    • He got his from the Que Club
    • Then he got another one
    • He puts Heat Bead lump in there and is at 300F in 15 minutes
    • They end up acting like a pressure cooker
    • They have been turning out briskets in 4 hours, a lamb shoulder in 3 – 4 hours
    • He doesn’t add a water pan or deflector plate
    • The meat goes straight over the coals so you get a woody char flavour
    • You have to cut your meat differently, with more fat, to protect the underside of the meat
  • The Broke cook was 80% KCBS style

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