Now I see why Johnny Trigg says he doesn't eat his comp ribs.

fnbish said:
Gotcha. So then would it be safe to assume that if I had tasted a lot of bbq sauces in my day and know I don't like overly sweet ones that I could steer clear of a sauce that has dark brown sugar, molasses, high fructose cornsyrup and corn syrup because I make the assumption that is has to be over the top sweet with those 4 sugary ingredients without actually trying it??

Or maybe I would try it because even though I see what is going into it someone said it has a nice combination of sweet, spicy and tangy flavor. So the dark brown sugar, molasses, highfructose cornsyrup and corn syrup were only one level to the sauce as there were other ingredients that went into making the end product well rounded and balanced. But sometimes folks only see the shock value step that is highlighted without seeing the others steps/ingredients involved to make an excellent end product.........
Click to expand...


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.
 
Feeling chatty tonight.... BBQ for the judges is for the judges at the comp you are at. BBQ for your family/friends is what they like and BBQ for you is what you like best. Pick your poison and make what you like for the event or not that you are in....

BTW - just to think some folks will ...... TEXAS BBQ is the ONLY REAL BBQ :)
 
savageford said:
To some extent don't we all cook for the "judges" whether the judge is in a competition or the judge is your client base or friends and family.
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No, if past input is to be considered, there are quite a few Brethren who cook in the manner they like, to the flavor they like, and if people don't like it, they can eat pizza.
 
deguerre said:
That certainly explains California Corn Bread then...
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Just so's you know, the folks I grew up with in California all ate hot water cornbread, most of them still do. A lot also eat Jiffy cornbread, no sugar added.

Those corn cake people came from the North East.
 
Bamabuzzard said:
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.
Click to expand...

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?
 
fnbish said:
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?
Click to expand...

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. :twitch:
 
Bamabuzzard said:
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.
Click to expand...
:doh:
 
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. :tape: :shocked:
 
Toast said:
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. :tape: :shocked:
Click to expand...

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. :loco:
 
Toast said:
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. :tape: :shocked:
Click to expand...

Hehe. Awesome. Always interesting to see when this card gets pulled out of the deck by someone. :clap2::clap2:

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.
 
deguerre said:
Obviously you don't know a thing about sauce either. :wink:
Click to expand...

LOL! You ain't right. :biggrin1:

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. :doh:
 
bbqgeekess said:
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.
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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.
 
Bamabuzzard said:
LOL! You ain't right. :biggrin1:

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. :doh:
Click to expand...

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 :doh:. I was trying to be subtle. Maybe too subtle......

Are we to continue this silly dance??
 
Bamabuzzard said:
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.
Click to expand...

What I love about BBQ, everyone has an opinion and everyone has a mouth:blah::blah::blah:

Never say never:blabla::blabla::tongue:

Let's all love it together
 
fnbish said:
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 :doh:. I was trying to be subtle. Maybe too subtle......

Are we to continue this dance??
Click to expand...

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.
 
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.
 
EverettBBQ said:
What I love about BBQ, everyone has an opinion and everyone has a mouth:blah::blah::blah:

Never say never:blabla::blabla::tongue:

Let's all love it together
Click to expand...

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.
 
Toast said:
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.
Click to expand...

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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