ROLLING the DICE at BBQ comps

  • Thread starter Smokenstein & monster crew
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Smokenstein & monster crew

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Am i the only one who tries new recipes that have never been tried at comps ? I am an all around good cook. Sunday gravy with pasta, Chicken whatever, fish.. i know flavors & how to cook.
Every comp i have entered, which is under two handfuls, i have tried new stuff, winged it, but I am also doing this for the fun of BBQ, and the memories it makes for my family etc etc not treating this like a business (as some do)...

SO who rolls the dice ??

& I will be rolling the dice at BOTB6...so if i beat ya, know i winged it :wacko::p
 
Always "fun" to do that, if not profitable. :grin:

What is " BOTB6" ???

TIM
 
I have tried new additions to evil bird as nothing seems to work. Pork, beef , and ribs are locked in.
 
You'll never know if a recipe will work in competition unless you actually USE it in competition. BUT, only if cooked once or twice at home so you know the flavor profile, etc going into the comp. Cooking a recipe for the first time at a comp is just crazy talk!!!!! :der:
 
I think I remember hearing or reading once where Myron tries new things at small comps, but uses his tried and true recipes for the big ones.
 
doing it this weekend (again) in Gettysburg PA, big comp with big names...I hope they have a beer tent!
 
oh, just an fyi...Buffalo style (hot wings) brisket does not work..and yes it was pretty tasty!
 
I don't compete a whole lot, but the rib recipe I use consistently got a first place call when it was concocted on the fly, and has done pretty well since. The only call (2nd place) we ever got with pork was the same way. Haven't had a chance to try it again yet, though.
 
I've tried new ideas at comps occassionally, usually at around 3am. Lisa always goes ballistic on me and rightfully so. Still, I did it.

It's never worked for us.

Listen to the Pit B#$@^ at 3am.....just sayin'.
 
Almost every time I cook at home I am trying new ideas for future comps. But, at the comps themselves I know what I am going to do before I get there. keith
 
In a comp very soon I'm going to use Lawrys and SBR on ck, rb, pk. Straight from the bottle not mixed with anything. Just for fun. I've been wanting to try it for a while.
 
almost every time. It's a new rub, a different sauce. What hit the judges table last time and the judge who got it may have liked it or hated it. PRetty sure(and i've talked about doing this with more than one team) if two teams got together and cooked their own recipes, and whoevers turned out better that day you just turn in one product, i.e. my pork and chicken their brisket and ribs. and we each build identical yet slightly different looking turn in boxes(please don't get into the KCBS legality of it, we all know it's totally illegal, but it'd be a fun test of the judging system), i'd be willing to bet the scores would be HUGELY different. What one person likes, another hates. So why not try something new every time, just because it kicked ass last week doesn't mean it's going to this week.
 
INmitch said:
In a comp very soon I'm going to use Lawrys and SBR on ck, rb, pk. Straight from the bottle not mixed with anything. Just for fun. I've been wanting to try it for a while.
Click to expand...

It wouldn't surprise me if it worked !!...

I've wanted to put Arby's sauce on brisket sometimes.
 
It is hard enough just trying to replicate my "tried and true" recipes at each comp!
 
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