Memphis In May World Championship BBQ contest!

Memphis In May World Championship BBQ Contest!



Now, in Memphis, that line means a lot to all of us! Memphis is the best for Blues and BBQ.
I mean if you don't know anything about BBQ, you best MOVE.
It is that serious. Even Veggies have to be smoked and sauced!

Memphis in May is a month long festival that celebrates Music and BBQ and Soul Food.



I knew I wanted to be a BBQ Judge when I was like 5 and after I went to White House, they let me take the Judge's Class, so I would be prepared when they asked me to be a Judge.

Now this is an honor for anyone and I took the job super serious! I brought my A game and tried to be as serious as all the people in the room.

Believe me they were not too easy on me - standards are high, they went from Suspicious to Curious to Respectful to Happy!

I ate. I judged. I upheld the long line of BBQ lovers and hopefully made Memphis proud.

I know you may not understand the depth of the Honor I was given, but trust me I did!

All I can say the food was good. ok, out of this world! I judged exotics, beef, seafood, RIBS, and WHOLE HOG! I mean The Shed won the entire thing, I might have helped judge that!

Thank you Memphis in May and Thank you Judges. It was an honor to sit with you!

Love the Cabbage Leaf,
Logan

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Sous Vide By PolySCi Creative by Logan

Sous Vide

If you want to be a true Gastronomist then you need to learn how to Sous Vide (https://www.polyscienceculinary.com/) . I will be honest it has taken me a bit more time than I thought to get consistent good food- but once you understand it, the results will surprise you.

A Sous Vide is a water circular that heats water to a precise temperature- the food needs to be vacuum sealed and the better that seal the better the finished product so make sure you have both before you put the Sous Vide to the back of the kitchen shelf.

Here is what I have learned- fish cooks like a dream, but I can usually nail fish so that really presented no challenge. Poached fruit is by far the best- you can't imagine how good when the Sous Vide tenderly cooks it. AMAZING! 

The problem foods, I wanted to nail- a skinless boneless chicken breast- the blandest, hardest to cook protein and the boneless pork chop. Both of these are death to a so-so home cook and even tougher for a beginner. 

Here is what I did-

BBQ Chicken Breast -

First I coated the breast in some good olive oil generously then I smoked it in the vacuum seal bag in another zip-lock bag with my smoking gun. I went with mesquite wood and coffee grounds for added depth of flavor. I seasoned with salt and pepper and waited for the smoke to do its job to mainly the oil and chicken.

I then sealed the bag and into the Sous Vide at 149 degrees Fahrenheit. for about 1 hour. 

This results in a super tender white chicken breast.

My goal:

BBQ Chicken- Almost no one can make this without the chicken coming out too dry- I mean it is really hard to slow smoke the breast to be moist and that is exactly what the Sous Vide can NAIL.

I then shredded the chicken, topped with a bit of hardy slaw, BBQ sauce (my own recipe) and put it on mini biscuits for a chicken smoked slider.

I had a little of the smokey chicken left added some celery, onions, and mayo for a smoked chicken salad- I don't have a picture - I am afraid the tasters finished it before I could snap one.

Don't be afraid to use this chicken on salad, or bun or whatever, it won't disappoint you! If you want more smoke, I found that another 3 minutes in the bag with the gun knocked up the taste but my tasters were happy either way!

Next UP the boneless Pork Chop !!!

Love the Cabbage Leaf,

Logan