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 > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 01-27-2014, 04:16 PM   #16
4uweque
Full Fledged Farker
 
4uweque's Avatar
 
Join Date: 02-16-12
Location: Memphis Tenn.
Downloads: 0
Uploads: 0
Default

I like what I turn in. It is pretty tasty in my opinion.
__________________
2 UDS's /Backwoods Fatboy/ Orion cooker/ 18.5 WSM/ Weber kettle / Cowboy grill
4uweque is offline   Reply With Quote


Thanks from: --->
Unread 01-27-2014, 04:27 PM   #17
Smokin' D
is One Chatty Farker
 
Join Date: 12-11-07
Location: N. Andover, MA
Downloads: 0
Uploads: 0
Default

FWIW, I am a judge and a sometimes competitor. I am not a fan of the candy meat that gets turned in and hope that the fad fades away soon. My ribs have never won, got some calls though, and I do not do them really sweet. A little sweet with some back heat is what works for me.

Trying to educate them one at a time.
Smokin' D is offline   Reply With Quote


Thanks from: --->
Unread 01-27-2014, 04:30 PM   #18
mikes1212
Full Fledged Farker

 
mikes1212's Avatar
 
Join Date: 01-11-14
Location: Chantilly, VA
Downloads: 0
Uploads: 0
Default

IMOP! Bold IS better! Sweet is not! Just my 2 cents worth!
__________________
Michael and Cathy
LG and XL BGE's
LS Insulated Cabinet Smoker
Lonely Charbroil Infrared Gasser and Quick Read Thermapen
Certified IMBAS MOINK Baller!
mikes1212 is offline   Reply With Quote


Thanks from: --->
Unread 01-27-2014, 04:50 PM   #19
BB-Kuhn
Full Fledged Farker
 
BB-Kuhn's Avatar
 
Join Date: 12-27-12
Location: North Aurora, IL
Downloads: 0
Uploads: 0
Default

I eat my comp ribs at home quite often, and I am not obese. I don't always feel like that much flavor overload, but usually when people want to try my food, they want to try what I turn in at comp, and everybody loves them.
__________________
Cat Daddy's BBQ : 22.5 WSM / PBC / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold
BB-Kuhn is offline   Reply With Quote


Thanks from: --->
Unread 01-27-2014, 05:01 PM   #20
Cayman1
Full Fledged Farker
 
Join Date: 07-20-12
Location: Springfield, MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BB-Kuhn View Post
I eat my comp ribs at home quite often, and I am not obese. I don't always feel like that much flavor overload, but usually when people want to try my food, they want to try what I turn in at comp, and everybody loves them.
Whenever anyone asks me to cook for them, they always want the comp treatment and rave about it so everyone must not think comp meat is way too sweet. Also, when I cook at home it generally is to practice a new comp recipe so I can say I don't mind the sweetness. It is Kansas City style after all.

I would prefer it if the judges wanted ribs and pork another way because it would be much easier on us if we didn't have to do all that stuff, but they don't. I have tried recipes that are different but every time I do, we get slammed on score. Don't have to hit me over the head twice. We cook what the judges want.
__________________
Smooth Smoke BBQ Team, KCBS CBJ, 2-WSM, Cajun Bandit Conversion, wsm 2880, Smokey Joe Mini wsm, Old Country offset, several kettles.
Cayman1 is offline   Reply With Quote


Thanks from: --->
Unread 01-27-2014, 05:08 PM   #21
sliding_billy
Quintessential Chatty Farker
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

What I don't get is that there are real one bite contests. Unfortunately, comp Q has turned into one bite and throw a bunch away contests. I actually think part of the criteria needs to be the ability to eat the product as part of a meal.
__________________
Custom Offset/OTG/Electric Vertical/Rocket Roaster/Thermapen/ET-732 (2)/CERTIFIED MOINK BALLER/KCBS
sliding_billy is offline   Reply With Quote


Unread 01-27-2014, 05:30 PM   #22
rookiedad
is One Chatty Farker
 
Join Date: 07-21-05
Location: patchogue, n.y.
Downloads: 0
Uploads: 0
Default

i always thought it was a bit hipocritical to say you won't eat your comp meat and also misleading to newbys. for a while i even thought it was a tactic to get everyone gobbing on tons of stuff when it was not necessary. i guess some do well with that but imho what you are really looking for is balanced flavors of spices AND meat and perfected cook times.
__________________
Phil
Better Days Barbeque
Backwoods Party
3 WSMs
22" Weber Kettle
Smokey Joe
rookiedad is offline   Reply With Quote


Thanks from: --->
Unread 01-27-2014, 05:36 PM   #23
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

JM2C I think ya'll need different judges I'd be givin -5's on that stuff. If I can not distinguish the flavor of the meat from all the glopity goo it's no bueno in my book.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Thanks from: --->
Unread 01-27-2014, 05:41 PM   #24
Heavy J
Found some matches.
 
Join Date: 01-15-14
Location: Clinton, ME
Downloads: 0
Uploads: 0
Default

Actually bacon and chocolate go quite well together. Everyone knows everything is better with bacon.
Heavy J is offline   Reply With Quote


Thanks from: --->
Unread 01-27-2014, 05:42 PM   #25
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bamabuzzard View Post
I was watching the travel channel this weekend and they had a tour of some bbq regions by state and one was Tennessee and the Memphis in May BBQ event. Almost every shot shown of teams preparing ribs absolutely caked on brown sugar, honey, butter or all of the above.

I looked at that and knew without having to taste it. There's NO WAY I could eat those ribs. I understand the "judges only getting one bite" thought process and I agree. But as a general spectator there's no way someone could actually taste much of the meat on many of the ribs I saw. I guess that is the difference in competition ribs and backyard ribs.
Perhaps in KCBS, but no so in MBN nor GBA (for what it's worth). In these, the judge will eat an entire rib or two if they're worth a darn. Onsite, probably even 3 ribs...

That which you describe probably wouldn't make it into the top 50th percentile in these other sanctioning bodies.

I'd say it's the difference in KCBS "style" of judging vs. other styles...
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
Lake Dogs is offline   Reply With Quote


Thanks from: --->
Unread 01-27-2014, 05:51 PM   #26
Kathy's Smokin'
is One Chatty Farker

 
Kathy's Smokin''s Avatar
 
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
Downloads: 0
Uploads: 0
Default

It's interesting to read what makes a perfect rib for one person and a perfect rib for another person. Maybe some of that difference is how sweet the food we grew up eating was. I'm just starting to cook with sugar a little, finally gave in to putting half a teaspoon in a big bowl of coleslaw and despite what I wanted to discover, it tasted better. I'm at the other end of the spectrum taking a few steps toward the middle.
__________________
"Dragona" the Vision Kamado Pro, and a vision she is.
IMBAS MOINK Ball certified by the Kink Of MOINK hisself!
When all else fails just ask yourself, WWBD???
Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about!
I got a ZERO for the best back bacon I've ever tasted!

Walk in beauty, Dan Chambers.

Hi!
Kathy's Smokin' is offline   Reply With Quote


Unread 01-27-2014, 06:16 PM   #27
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

I can't speak to other regions, but, in California, most people seem to prefer a sweet, over-cooked rib, they also seem to prefer sweet, mushy, strings of pork. I have noticed that they also seem to prefer brisket that has been braised in beer and syrup.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 01-27-2014, 06:18 PM   #28
Cayman1
Full Fledged Farker
 
Join Date: 07-20-12
Location: Springfield, MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Lake Dogs View Post
Perhaps in KCBS, but no so in MBN nor GBA (for what it's worth). In these, the judge will eat an entire rib or two if they're worth a darn. Onsite, probably even 3 ribs...

That which you describe probably wouldn't make it into the top 50th percentile in these other sanctioning bodies.

I'd say it's the difference in KCBS "style" of judging vs. other styles...
You are correct. It is a difference in the sanctioning bodies and the judges of each.
__________________
Smooth Smoke BBQ Team, KCBS CBJ, 2-WSM, Cajun Bandit Conversion, wsm 2880, Smokey Joe Mini wsm, Old Country offset, several kettles.
Cayman1 is offline   Reply With Quote


Unread 01-27-2014, 06:18 PM   #29
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
I can't speak to other regions, but, in California, most people seem to prefer a sweet, over-cooked rib, they also seem to prefer sweet, mushy, strings of pork. I have noticed that they also seem to prefer brisket that has been braised in beer and syrup.
That certainly explains California Corn Bread then...
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is offline   Reply With Quote


Thanks from:--->
Unread 01-27-2014, 07:01 PM   #30
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

If you put sugar in cornbread it is no Ionger cornbread it is cake! Now back to the great meat candy debate...
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


1 members found this post helpful.
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 02:48 AM.


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