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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. |
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07-03-2006, 09:48 AM | #1 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Total Disappointment
Competed yesterday in a sauce competition held by a local winery. The main stipulation was that you had to use at least one of the winery's products in your sauce. I chose their apricot vinegar and their apricot demi sec white wine. I also puree'd some peaches and sautee'd a lot of chopped vidalia onions. This was all added to my regular bbq sauce and it turned out quite delicious. For the two hours in which the public was allowed to sample the sauce so they could vote, I received very positive feedback. Many wanted to buy bottles of my sauce while others commented that if I don't win, something is wrong. Needless to say I was feelilng quite confident when they gathered the contestants to announce the winners. The judging was based on 25% by the public who only got taste the sauce, and 25% ea. from three main judges who got to try the sauce on your ribs. I smoked three racks of baby backs and three racks of St. Louis spares. My wife and friends that were there all said these were the best ribs I ever made. 3rd place and $150 went to three guys from Chicago cooking on a gas grill. 2nd place and $500 went to three local guys cooking on Chargriller and 1st place and KitchenAid stainless steel gasser went to some lady cooking on a gas grill!
The guys who won the $500 took one bite of my ribs and couldn't believe that I didn't win. Oh well, like my MIL always said, "some people have chit for taste and others eat it!"
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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07-03-2006, 09:55 AM | #2 |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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Sorry to hear that. Wonder what the winners garnished around thier sauce foam containers with.... some of that Franklin lettuce?
Maybe the flavor in your ribs threw them off on the sauce? They were looking for tasteless pork? You never know. It's sounds perty darn good from your discription!
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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07-03-2006, 10:21 AM | #3 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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It's chit like that makes me glad I'm not a competitive person.
Probably was fixed too. |
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07-03-2006, 10:25 AM | #4 |
Babbling Farker
Join Date: 10-01-05
Location: Shokan, New York
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Problem I see there is the potential for the judges to have no idea what a frarking rib is supposed to taste like. They want applebee ribs or mcRibs. Lot's of ketchup and sugar. Take heart in the compliments you got and keep going foreward
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Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079 |
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07-03-2006, 11:59 AM | #5 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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That sucks, Neil! Sounds like you put a lot of effort into it just to get hosed! I agree with Andy... maybe the ribs were so good, the sauce paled in comparison and they didn't "notice it" like the might have with a lesser rib (one shot to make an impression mod).
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KCBS Member #14287
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07-03-2006, 12:18 PM | #6 |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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I think we all just declared you the winner.......screw the rest of the public.....
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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07-03-2006, 12:44 PM | #7 |
On the road to being a farker
Join Date: 07-26-05
Location: southwest of what's left of New Orleans
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Thats why I stick to my favorite competition; the old competition for space around the picnic table. As for the sauce. Sounds fantastic. Gotta be good on pork.
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Cajun Grill Super by Percy Guidry Cajun Microwave by Queball "If God did'nt want us to eat cows, he would'nt have made them out of meat." |
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07-03-2006, 12:51 PM | #8 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Neil, sounds like ya done good, exceptin the judges. I like queball's theory. Competition for space around the picnic table is the real judge.
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Kevin |
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07-03-2006, 01:34 PM | #9 |
is One Chatty Farker
Join Date: 06-29-05
Location: Dallas, TX
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That bites, dude. It seems there's no accounting for taste . . . or lack thereof. Sounds like you came up with a nifty new sauce recipe, though, and that's likely to bring you more pleasure down the road than having won the contest.
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Shohn ECB w/mods Weber Smokey Joe 18" Weber Kettle 22" Weber clone kettle Curb-foundling char-broil gasser WSM: Assembled! First cook: 8/25/06 Fanatical devotion to the Q |
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