MBN Backyard Competition

I'm planning to do a backyard competition attached to a pro MBN event in a few weeks, and I was hoping to get some thoughts. I've never really done an MBN Backyard, so there are some differences from KCBS, one of them being that there is no garnish allowed. Of course, last time I did a backyard they started out saying KCBS garnish rules and then changed them the day of, so we'll see. I can probably cook my way through the categories, but as has been discussed many times around here, and I had to "teach" some one at the last backyard comp I did, it's not about cooking the best food, it's about cooking the food that the judges expect and will score well, so keeping that in mind.....

For ribs, I was planning on doing my standard competition ribs, but since it's no garnish, making sure that I fill the container. Do MBN teams usually do single bone or double bone when turning in blind box? Double bone may help fill it out, as would putting in 7,8, or more individual servings.

For chicken, I was once again planning on doing my standard fair, thighs, but I was also planning on putting in some legs for "garnish" to help fill out the box. I figure this will help it look better filled out, I buy quarters anyway, and as has been said on TV before, some judges like food they can hold on to. The only downside I can see is that I probably won't get six of each in the box, so if all six want legs, they may be SOL, but I think it's worth it for a full box. Any other thoughts or suggestions, remembering this is no-garnish MBN?

And finally, there is the beef category. This is a real "beef" category, not brisket, so the field is wide open. I could do brisket like I do for KCBS, but I could also do pulled beef chuck, or sliced beef loin (a la money muscle) or tri-tip, or whatever. On the one hand, I'd hate to turn in anything besides brisket if that's what the judges expect, but on the other hand, if they are open, I want the best BBQ beef product out there, and I think that's not brisket. Any one have any thoughts or advice on what to do for a beef category in a backyard comp attached to MBN? I suppose I could try to contact the organizer to try to find out from where he's getting his backyard judges, but I've worked with this organizer before and the honest truth is that he sucks at this. His eMail replies take a while to come, when they do they are short, cryptic and barely answer the question, and in my experience, the things he tells me are usually just not true (See garnish situation above). I'd rather not depend on him, and get other brethren to help.

So, lemme know please. Any other thoughts on this comp, I'd appreciate it. It's hard to really plan out because they don't have turn in times, and that changes the beef I cook, but again, this organizer sucks. Last time I didn't get turn in times until a few days before the event, and several teams never got them.

dmp

Thanks guys. I honestly hadn't thought about any on-site, as the "rules" just talk about blind turn ins. I'll have to double check this.

To clarify, and I know this could change from comp to comp, but are you saying that if I put drummies in the box then the judges are required to taste it, or only that if I put chicken in the box they are required to taste it? Rules state 6 servings. I was planning on putting in 6 thighs and 2-4 legs. Would I be shooting myself in the ....leg by doing that here?

I'm leaning toward pulled chuck. Especially if these are MBN judges, I bet they'll be able to appreciate it more than brisket. Will have to see.

Thanks again!

dmp

Thanks for the info! Yes it is the Franklin comp, and I'd love to see y'all here! I worked with a team at MIM this year (your year but I have never done MBN myself, and as a one man team, I just don't think I could hack it, presentation wise nor cost wise. Even with a helper or two, it'd be difficult. Franklin is about 20 minutes from my house, and I think my family would enjoy the pumpkin festival, so it's really about supporting Franklin and being there for the event more than anything else, but that doesn't mean I won't try. Thanks again!

dmp

Pete,

After thinking about your post a bit more, saying that the BY is run like a KCBS, are you saying that judges might be expecting brisket for the beef category? As of right now, I'm planning on doing a chuck roll, KCBS butt style, with pulled and sliced. Do you think that would be shooting myself in the foot? Am I just overthinking this?

Thanks,

dmp

Remember, it's an MBN competition and a backyard. No KCBS, but do let me know if you come up for it, or just come hang out

dmp

Cool. There's a chair and a beer with your name on it if you stop by. Two if you come up early and pull my pit ;-)

dmp

I didn't cook with Swinebuck but was at MIM last year helping out a different team, and I highly encourage any competitor who has the opportunity to go and help a team out. As some one who has been to MIM many times and finally helped cook this past year, I can tell you that it is a great experience. Lots to do and lots to learn about MBN. Only advice I would give is to take plenty of time off to soak in the experience, and have a place to stay close by.

Swinebuck: Are you associated with Starbucks at all? My wife worked for Starbucks in Memphis for several years (Every location!) and we both still have friends who work there.

dmp