Posse cook team member Bryan “Chicken a la KIng” Gooding, below, won first place for his chicken. He had perfected a rub and cooking technique for organic chicken and executed his plan to perfection on Sunday.
Our lead cook Marshall Cooper also nailed second place with a 15-pound monster organic brisket, smoking it for a full 24 hours at 220 degrees. After five test cooks, Marshall had determined the organics need far more cook time than a conventional brisket, due to the decrease in fat, which makes a brisket tender as it smokes.
Huge congrats to our team of Marshall, Bryan, Gary Jacobson, Gary Barber and myself. We also named Marshall’s son Mark as an official junior posse member, he was a huge help for the weekend. Also thanks to our support crew of Sheilagh, Libby and Mike.
Lastly, a huge shout out to Rob Shearer and his crew, who made Blues, Bandits & BBQ happen. It was great to make so many new friends, all of whom share a common love of great BBQ…..
(Photos by R.J. Hinkle, top, & Chris Wilkins)