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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.


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Unread 01-27-2014, 08:25 PM   #46
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Originally Posted by fnbish View Post
But again there are other steps that balance it out for a lot of people that do it that way. Clearly I'm not going to change your mind, but if you haven't tried a method you can't form a valid opinion. Even if you have "been around the block".

I think you missed the point I was making as well. Was it too subtle?
I think you're making a bigger deal out of this than was intended. I also think you're assuming I haven't tried these methods and have no idea what taste will result in these methods.

I've added butter, honey and/or brown sugar just like I watched on the travel channel. The ribs turned out too sweet. My taste buds and preference for BBQ aren't on the sweet side. So when I watch someone basically do the same things that I have tried I'm pretty confident I can guess whether it is going to have too much sweetness FOR ME or not. So again, I'm not making some blind, uninformed, uneducated statement when I posted what I posted. I don't think I'm the one missing the point.
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Unread 01-27-2014, 08:26 PM   #47
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In your example no. Because I cannot see the amounts. But when I sit and watch someone cake pure brown sugar, squeeze half a cup of butter and honey onto a slab of ribs. Considering the amounts I just watched being put on there I promise you I can get an idea of its sweetness. It doesn't make me a guru. I've just messed around with rubs and different amounts of sugar, honey, and other spices to know what certain amounts of seasonings do to meat.
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Unread 01-27-2014, 08:31 PM   #48
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I think you hit a nerve BB. The comp guys are coming out to QT, but don't try to go into the comp forum.
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Unread 01-27-2014, 08:36 PM   #49
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I think you hit a nerve BB. The comp guys are coming out to QT, but don't try to go into the comp forum.
Obviously so. I guess a little ole back yarder like myself isn't qualified to make assessments on what I see with my own eyes.
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Unread 01-27-2014, 08:43 PM   #50
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Obviously you don't know a thing about sauce either.
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Unread 01-27-2014, 08:47 PM   #51
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I think you hit a nerve BB. The comp guys are coming out to QT, but don't try to go into the comp forum.
Hehe. Awesome. Always interesting to see when this card gets pulled out of the deck by someone.

It's not a comp/backyard thing. Just a don't knock it till you tried it thing. It is comments like "The comp guys are coming out to QT, but don't try to go into the comp forum" that are intended to stir up the pot and further extend that lame stereotype that for some reason exists on this forum.
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Unread 01-27-2014, 08:49 PM   #52
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Obviously you don't know a thing about sauce either.
LOL! You ain't right.

No I don't know a thing about barbecue sauce. The irony was he used a bbq sauce example to tell me I didn't know what I was talking about.
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Unread 01-27-2014, 08:51 PM   #53
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Originally Posted by bbqgeekess View Post
I tried making some ribs with all that honey and sugar, and they just didn't taste right. KC masterpiece alone is too sweet for me, and sweet baby ray's (less sweet than KC) almost is as well.
My comp ribs are not as sweet as SBR and we are always top ten in ribs, except the time I burned them.

Cook it your way, let the judges decide.
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Unread 01-27-2014, 08:52 PM   #54
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LOL! You ain't right.

No I don't know a thing about barbecue sauce. The irony was he used a bbq sauce example to tell me I didn't know what I was talking about.
No the irony is I know you make sauce and took that example directly from your ingredients on your site, but you didn't realize it was your sauce and description. That is ironic . I was trying to be subtle. Maybe too subtle......

Are we to continue this silly dance??
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Unread 01-27-2014, 08:55 PM   #55
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LOL! You ain't right.

No I don't know a thing about barbecue sauce. The irony was he used a bbq sauce example to tell me I didn't know what I was talking about.
I've been accused of many things in my life. "Right" has never been one of them, though...
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Unread 01-27-2014, 09:06 PM   #56
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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.
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Unread 01-27-2014, 09:08 PM   #57
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No the irony is I know you make sauce and took that example directly from your ingredients on your site, but you didn't realize it was your sauce and description. That is ironic . I was trying to be subtle. Maybe too subtle......

Are we to continue this dance??
Again, just listing ingredients without amounts is a bad example. But when I physically see the amounts I think I can make a pretty good assumption on if it's going to be sweet or not.

Having the words Sugar, molasses, etc. on a label is much different than actually seeing someone pile sugar, honey and butter on a slab of ribs. Not sure how you can't see the difference. One you have no idea the amounts relative to the entire product and the other you physically see it with your own eyes.
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Unread 01-27-2014, 09:10 PM   #58
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Look at it this way. Backyard folks are the judges. Heck, little granddaughter Mary Sue is the judge. The only difference is that your not trying to impress everyone with Wizz-Bang BBQ, you just want it to be good and see everyone Happy.

If your doing Comps, the Judge is the one to impress. The real deal is to follow the $$$$. The Comp folks put their blood, sweat and sauce into this gig because they have so much invested in it. It's got to be disappointing as hell to loose after traveling hundreds or even thousands of miles only to loose by a few points. I respect their passion.

I hope they also respect the Backyard BBQ'er.
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Unread 01-27-2014, 09:11 PM   #59
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Originally Posted by EverettBBQ View Post
What I love about BBQ, everyone has an opinion and everyone has a mouth

Never say never

Let's all love it together
And the good thing about bbq is we can all have our own preferences and it not be "wrong". I'm not saying what I saw was "wrong", but simply not for me.
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Unread 01-27-2014, 10:25 PM   #60
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Originally Posted by Toast View Post
Look at it this way. Backyard folks are the judges. Heck, little granddaughter Mary Sue is the judge. The only difference is that your not trying to impress everyone with Wizz-Bang BBQ, you just want it to be good and see everyone Happy.

If your doing Comps, the Judge is the one to impress. The real deal is to follow the $$$$. The Comp folks put their blood, sweat and sauce into this gig because they have so much invested in it. It's got to be disappointing as hell to loose after traveling hundreds or even thousands of miles only to loose by a few points. I respect their passion.

I hope they also respect the Backyard BBQ'er.
Agreed. I have the utmost respect for those who do the competition circuit. With so many contestants "keeping it simple" more than likely is not an option in order to make your Q standout. Also trying to figure out what the judges are looking for is probably an entire animal in itself.

My business partner and I thought about doing some comps but decided it wasn't for us. Time, money and raising kids helped us make that decision. Maybe one day we'll be able to.
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