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twinsfan
09-22-2011, 06:24 PM
Hello folks,

I've been doing this for several years, and keep getting better. All you can ask. I've gotten a little curious about wanting to see how my cooking stands up/measures.

Now, in a decade or two, I guess, I could contemplate KCBS, but right now i totally, totally, totally lack enough skill.

I'm wondering in the next few years with a license coming if there are lower level competitions besides KCBS.

I doubt there's anything up north but I'm talking about town festivals, etc. I feel like with my family's experience and since I've been doing this for several years now I feel like I've reached a new step and never really received educated feedback with places I need to improve... and I just need to mark how I'm progressing.

Hope y'all understand. :-D

Podge
09-22-2011, 06:35 PM
You are more than likely ain't gonna win your very first contest. Might as well jump in and do a KCBS contest. Competition in BBQ is a lot more than just winning or wanting to place good when you start, it's about learning the game and having a great time.

boogiesnap
09-22-2011, 06:36 PM
agree with podge...but, for a first, very freindly, amateur comp., try manns orchards in the spring.

great guys and they treat the teams well. a nice forray into the sport.

bmanMA
09-22-2011, 06:41 PM
Just jump in. You might surprise yourself.

fnbish
09-22-2011, 07:05 PM
I agree with jumping into a few competitions. That is what we did and are improving each time. What do you mean by a license coming? Like getting a food license?

twinsfan
09-22-2011, 07:39 PM
I agree with jumping into a few competitions. That is what we did and are improving each time. What do you mean by a license coming? Like getting a food license?

driving. lol

twinsfan
09-22-2011, 07:41 PM
Man, $250 entries are insane though. That's too steep for me ATM. Ehhhh can Bobby Flay come to town? :grin:

powerpig
09-22-2011, 07:45 PM
Man, $250 entries are insane though. That's too steep for me ATM. Ehhhh can Bobby Flay come to town? :grin:

It wouldn't hurt to try to line up a few sponsors. You don't know until you ask/try.

Pack-A-Smokes
09-22-2011, 08:06 PM
$250 is tough for someone your age, but you may be surprised at the people and/or businesses that may be willing to help out. I wish I could get my teenagers interested. My youngest is 15 and she does take some interest, but the whole getting up at 4am just doesn't jive with her.

There are many local comps around that may just do ribs. We have a few here in East TN and the entry fees usually run anywhere from $50 up. One that is close by requires you to cook enough ribs for like up to 100 people to try one rib and you get a ticket in return and you get so much cash for each ticket when you turn them in. They also give out trophies and cash prizes. I am friends with the guy that won it last year and he cleared $750 after award and turning tickets in.

Good luck in any comp you decide to do!

lazy butt
09-22-2011, 08:10 PM
Just go for it! You will do great

Boshizzle
09-22-2011, 10:07 PM
Why don't you find a team that needs some help and work for them? I bet there are some teams in your area that would love to have you as a team member.

rookiedad
09-22-2011, 10:09 PM
split costs! get three team mates and each take a catagory, then rotate catagorys each time so you can see how you do at what.

BBQ_Mayor
09-22-2011, 10:26 PM
I agree with the rest. Just do it.
You should be able to find some cheeper than $250 be if not, do it anyway. You most likley won't win your first comp, of next 80 for that matter, but you will have a great time.

NRA4Life
09-23-2011, 05:45 AM
Small-time non-sanctioned contests can "set the hook" and give you competition fever. But the problem that I have seen, which may not be everbody's experience, is that these small contests are being judged by folks like the Mayor, Police chief, Fire Chief, and the head of the PTA. I'm not say there is anything wrong with these folks in general, but they don't know competition BBQ. Boiled, falling-off-the-bone ribs with SBR is there idea of good. Turn that in for a KCBS and that ain't working. So while the small venues give you some practice, which is never a bad thing, and get you interested in competing, once you switch to a KCBS sanctioned comp there is a rude awakening. I'm speaking from experience.

twinsfan
09-23-2011, 06:27 AM
Thanks all! I'll look for a team or a cheaper event. Unfortunately we aren't the capital of BBQ! :-D I'd be more interested to do a comp or two to see how good/bad I am and then head back to the drawing board and work some more

Goddahavit
09-23-2011, 06:43 AM
Please dont confuse competition food with good bbq....

Its fun and the people are great, but its not the thing to do to find out if your bbq is good or bad..

Comp cooking for me it not the same as good eating q people like..

Just my .02

QansasjayhawQ
09-23-2011, 06:50 AM
Thanks all! I'll look for a team or a cheaper event. Unfortunately we aren't the capital of BBQ! :-D I'd be more interested to do a comp or two to see how good/bad I am and then head back to the drawing board and work some more
OR - here's a thought for you - contact the people who do put on one of the few contests in the area and see what they can tell you about putting on a competition of your own. Especially if you keep it a non-sanctioned contest and promote it well within your community, you should be able to pull one together.

boogiesnap
09-23-2011, 07:14 AM
Please dont confuse competition food with good bbq....

Its fun and the people are great, but its not the thing to do to find out if your bbq is good or bad..

Comp cooking for me it not the same as good eating q people like..

Just my .02

i agree with that to an extent. however,

one must have a mastery of fire, meat, and flavor, to be a successful comp BBQ cook...and thus your Q, whether at home or in battle, is gonna be good.

CarolinaQue
09-23-2011, 08:08 AM
I agree with looking for a team that is already established in the competition scene in Jersey. I believe that there may be a few on this board? How close are you to the Wildwood area? They have a comp there every year, and I believe that Jersey has a few throughout the state. This be much cheaper for you and you'll probably learn a lot more a lot faster than on your own at your own expense!

Lake Dogs
09-23-2011, 08:33 AM
Please dont confuse competition food with good bbq....

Its fun and the people are great, but its not the thing to do to find out if your bbq is good or bad..

Comp cooking for me it not the same as good eating q people like..

Just my .02

That would be because beauty is in the eye of the beholder. In competitions you must please (and not offend) 6 judges and still stay within the definitions prescribed by the sanctioning body. At home you can make it to your own preference; damn those other folks, and damn some sanctioning bodies definition of what is and isn't barbecue. Also know that different sanctioning bodies tend to define it a little differently. Just an example, while KCBS would define the perfect rib as bite through cleanly, MBN would define it as pull cleanly from the bone with only a little resistance. While there's only a 15-20 minute difference in the two, many people want their ribs falling off the bone if they can get 'em.

My father defines perfect barbecue as very under-cooked, tough, have to gnaw rib meat off the bone, and blacken the sauces on the outside. He also doesn't care for smoke flavor at all.
In a competition, his definition of perfect ribs would, beyond any shadow of a doubt, get DAL consistently. Interesting note: I grew up hating barbecue cooked at home, especially ribs.

For me perfection is pretty close to MBN's definition. I dont want them falling off the bone, but very close. I like them with no or only a tiny amount of sauce. Memphis ribs, if you will.
I like them a little peppery with only perhaps a slight hint of sweet. For competitions mine would be a little too spicy on the pepper and not sweet enough. My best friend likes his a little more salty and sweeter.

At competitions you have 1 chance to impress all 6 judges. You'll cook to that standard.

TooSaucedToPork
09-23-2011, 09:05 AM
Start by googling cooking contests near your area. look in the archives of the local papers for rib cookoffs, firehouse fundraisers, etc. There are a plethera of non-sactioned contests out there.

If you ever can make it to a contest we are at, you are more than welcome to tag along, help out, and see if you like the KCBS circuit.

Neil

Goddahavit
09-23-2011, 09:33 AM
That would be because beauty is in the eye of the beholder. In competitions you must please (and not offend) 6 judges and still stay within the definitions prescribed by the sanctioning body. At home you can make it to your own preference; damn those other folks, and damn some sanctioning bodies definition of what is and isn't barbecue. Also know that different sanctioning bodies tend to define it a little differently. Just an example, while KCBS would define the perfect rib as bite through cleanly, MBN would define it as pull cleanly from the bone with only a little resistance. While there's only a 15-20 minute difference in the two, many people want their ribs falling off the bone if they can get 'em.

My father defines perfect barbecue as very under-cooked, tough, have to gnaw rib meat off the bone, and blacken the sauces on the outside. He also doesn't care for smoke flavor at all.
In a competition, his definition of perfect ribs would, beyond any shadow of a doubt, get DAL consistently. Interesting note: I grew up hating barbecue cooked at home, especially ribs.

For me perfection is pretty close to MBN's definition. I dont want them falling off the bone, but very close. I like them with no or only a tiny amount of sauce. Memphis ribs, if you will.
I like them a little peppery with only perhaps a slight hint of sweet. For competitions mine would be a little too spicy on the pepper and not sweet enough. My best friend likes his a little more salty and sweeter.

At competitions you have 1 chance to impress all 6 judges. You'll cook to that standard.


This is kinda my point, although i didn't get it across as well as you.:clap2:

If you want to test your skills then pick a sanctioning body and cook to their standards, by cooking just any contest your not going to get clear definitions of what is expected, so its hard to judge how your doing. Rules and expectations will be different.

Comps are expensive, not only for the fees, but its a lot of meat to buy as well, as equipment.

check them out they are lots of fun.

rookiedad
09-23-2011, 09:35 AM
That would be because beauty is in the eye of the beholder. In competitions you must please (and not offend) 6 judges and still stay within the definitions prescribed by the sanctioning body. At home you can make it to your own preference; damn those other folks, and damn some sanctioning bodies definition of what is and isn't barbecue. Also know that different sanctioning bodies tend to define it a little differently. Just an example, while KCBS would define the perfect rib as bite through cleanly, MBN would define it as pull cleanly from the bone with only a little resistance. While there's only a 15-20 minute difference in the two, many people want their ribs falling off the bone if they can get 'em.

My father defines perfect barbecue as very under-cooked, tough, have to gnaw rib meat off the bone, and blacken the sauces on the outside. He also doesn't care for smoke flavor at all.
In a competition, his definition of perfect ribs would, beyond any shadow of a doubt, get DAL consistently. Interesting note: I grew up hating barbecue cooked at home, especially ribs.

For me perfection is pretty close to MBN's definition. I dont want them falling off the bone, but very close. I like them with no or only a tiny amount of sauce. Memphis ribs, if you will.
I like them a little peppery with only perhaps a slight hint of sweet. For competitions mine would be a little too spicy on the pepper and not sweet enough. My best friend likes his a little more salty and sweeter.

At competitions you have 1 chance to impress all 6 judges. You'll cook to that standard.

how do you feel about chicken? :becky:

CMALANGA
09-23-2011, 11:40 AM
Start saving now and I'll see you next year at the Battle of the BBQ Brethren on Long Island.

Smokin' Gnome BBQ
09-23-2011, 11:45 AM
a really fun comp is Galvinells in Conowingo MD. run by Mid-Atlantic BBQ. great people and a really good time. I think the entry fee is $100.00 . its a great place to get your feet wet, and in your neck of the woods.

Lake Dogs
09-23-2011, 11:54 AM
how do you feel about chicken? :becky:

LOL! Read some of my earlier posts, have you?!?! :icon_blush:

>how do you feel about chicken?

I love it! In the deep south it's FRIED.

:becky:

Pig Headed
09-23-2011, 08:08 PM
Check your PM, I sent you the info on a small comp that fits the criteria you mentioned.