The BBQ BRETHREN FORUMS. - View Single Post

Jorge · 09-21-2010, 10:28 AM

I tend to agree with Chris. The availability of information has done a lot to level the playing field.

I think Comp BBQ has changed a lot in that time. I started cooking with a buddy in Texas and that was IBCA style, and then we branched out to KCBS. The latter was a shock at first, because the flavor profile demanded a lot more work...and yes...sauce;) We did well enough to win a KCBS contest or two and go to the Royal, and then we learned how big the pond was.

The flavor profiles and process is much more refined and involved now, than what I knew or saw 10 years ago. In some ways I think it's further from what some purists would call BBQ. That's the nature of competition, though.

09-21-2010, 10:28 AM	#6
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	I tend to agree with Chris. The availability of information has done a lot to level the playing field. I think Comp BBQ has changed a lot in that time. I started cooking with a buddy in Texas and that was IBCA style, and then we branched out to KCBS. The latter was a shock at first, because the flavor profile demanded a lot more work...and yes...sauce;) We did well enough to win a KCBS contest or two and go to the Royal, and then we learned how big the pond was. The flavor profiles and process is much more refined and involved now, than what I knew or saw 10 years ago. In some ways I think it's further from what some purists would call BBQ. That's the nature of competition, though. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!