The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
Thread Tools
Unread 04-02-2013, 05:01 PM   #16
Eggspert
Full Fledged Farker
 
Join Date: 04-25-12
Location: Willmar, MN
Downloads: 0
Uploads: 0
Default

I am a competitor (did 7 comps last year, will do 10 this year) and a KCBS CBJ (judged 4). I will tell you as a judge, it is the hardest to judge. First of all, you are full and overwhelmed by all the meat you have eaten in the previous 3 catagories. Then the most filling meat comes to you to judge.

What I have noticed about brisket is often they all taste so similar. If you want to do well it needs to make a judge notice it, be different. I have heard many judges comment, "here comes the dried up pot roast." when it is time to taste brisket. Unfortunately there are a lot of briskets turned in that taste that way by the time they get to the judging table.

Just my 2 cents. Brisket has got to look great, be perfect in the box, have perfect texture, not be dry and most of all taste awesome. Not hard to do, right???

Eggspert BBQ
Eggspert is offline   Reply With Quote


Unread 04-02-2013, 05:25 PM   #17
Coz
is One Chatty Farker
 
Coz's Avatar
 
Join Date: 10-05-07
Location: Montello,Wi
Downloads: 0
Uploads: 0
Default

One of my mentors use to say as long as its good pot roast ...
__________________
Stumps Clone "RAINMAKER"
Stumps Clone RIP 9-20-08
Stumps Clone "LIL RAIN "
Stumps Clone " CHRISTINE " ONE Evil Biotch and another in process

BRINGIN' THE HEAT BBQ Team
just Cloning around
Coz is offline   Reply With Quote


Unread 04-03-2013, 09:28 AM   #18
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Downloads: 0
Uploads: 0
Default

For me I can tell whether or not a brisket will have a chance when I make the first cut into the flat...if it "pops" and the juices flow it tells me I have cooked it perfectly...the rest is up to the judges.
__________________
Wine Country "Q" Competition BBQ
PNWBA Team of the Year...2011, 2012, & 2013
Founder
Northwest BBQ Society
We cook on MAK Grills , Big Poppa Drum Smokers, & WSM's
Proudly sponsored by Big Poppa Smokers, Kosmo's Q, Simply Marvelous BBQ, and MAK Grills
JD McGee is offline   Reply With Quote


Unread 04-03-2013, 09:50 AM   #19
musicmanryann
is One Chatty Farker

 
Join Date: 06-11-08
Location: Ames, Iowa
Downloads: 0
Uploads: 0
Default

I can tell probably more from its smell than how it looks.
__________________
Big T'z Q Cru Championship BBQ Team
CBJ #50801
6 WSM's
2 Weber Kettles
FEC100
2 Backwoods Fatboy
2 Not-so-Ugly Drum Smokers from Gateway BBQ Store
Jambo -- The Orange Monster
www.bigtzbbq.com
Join our facebook group
musicmanryann is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:41 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts