Award Winning Recipe ??
 

My ribs never change...comp or catering! Pork butt and brisket are the same rubs and sauces (for the most part) minus injections...chicken is quite a bit different...:becky:

I go for crisp skin on the chicken for catering and bite through for comps. I use the same rubs, but the process is much different.
I do ribs and butts pretty much the same way for comps and catering.
I use Waygu briskets for comps and choice for catering, but otherwise the recipe is the same.

I do not own a championship or any awards for my BBQ, but, I take that advert that a place has award winning BBQ with a grain of salt. It means nothing, as there are all sorts of places to win an award. I tend to think people who use 'championship' or 'award winning' or 'world famous' are just throwing out marketing terms.

I totally agree. We have a couple of Q joints around here that advertise Award Winning and I'm almost sure the award came from a 3 team backyard competition. Gives Great BBQ a BAD reputation IMHO.

Though awards have been won, I do not boast the term in my business.
I do speak about it in our FAQs.

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Really? You foil and add all the sweet to vending ribs?

No. Competition food has its place, and were certainly not putting that kind of effort into our BBQ when cooking for 200 people.

Just sayin.

I pretty much use the same processes for catering as I do for comps, just on a larger scale. However, the recipes are not the same. I do not use phosphate injections for catering, but I do inject my big meats. I do not do my chicken the same...I grill for comps, and I brine & smoke for catering. ...and yes, I foil my ribs.

I alter my sauces to go for more traditional flavorings. Such as Head Country, Cookies, etc. Blues Hog is only used a little bit in my catering...it can become overwhelming if used in excess. I like to use Butch's, and Cowtown too.

Just my $.02

I also foil my ribs and my pulled pork but I throw in a can of pepsi, my secret weapon as taste and falling off the bone is so important when catering:redface:

I use my award winning style, cookers, sauces and seasonings and even a few that are not.

Slacker. :becky:

We do. In fact, at many of our comps, we are also vending. We are winning awards with the same exact meat we are serving to the public at the same time. Often times we have to tell folks in line they will have to wait a few minutes while we throw some meat in a box and run it to the judges.

These awards were taken with the same food we served to about 1500 people at that event!
http://tumbleweedbbq.com/images/img_3965b.jpg

LOL! I never foil my ribs...at comps or for catering...:cool:

All of my sauces are my own recipes. I never use store bought!! At home or competition doesn't matter I use my award winner ever time!!

Award winning is a big term. Peoples choice, state fairs, rib burns, unsanctioned good ole boy contests, they all give awards.

I know of no one who competes at the highest levels and also cooks professionally that uses the same recipes and techniques. Ask Donny Teel, Tuffy Stone, Steve Farrin or any of the other big boys. The food they give the public is great, but it's not the same food they give the judges for many reasons.

When you beat guys like that with the same food you vend, cater or have in your restaurant, you will really have something going...

EXCEPTION-Something occurred to me. I have done true "comp style" caterings for smaller groups. It runs well over 30 bucks/head, and makes for a fun party. For that price they get the full blown comp deal plus "actual award winning" sides and desserts.