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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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Old 08-24-2006, 07:21 PM   #31
Jorge
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Quote:
Originally Posted by kcpellethead
Lloyds precooked, presauced . . . . he's making the rest up :-)

Rod
How many licks does it take to get to the bone on those?
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Old 08-24-2006, 09:39 PM   #32
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Quote:
Originally Posted by Jorge
How many licks does it take to get to the bone on those?
What bone ? You don't think those things are actually made from real ribs do you ?
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Old 08-25-2006, 10:35 AM   #33
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Steve,
Why not give the boys the "secret rib code?"
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Old 08-25-2006, 02:29 PM   #34
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Are you going sweet on the rub and on the sauce? Do you brine? Do you remove the silverskin before or after cooking? Give me something I can work with.
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Old 08-25-2006, 04:02 PM   #35
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Quote:
Originally Posted by Wine & Swine
Are you going sweet on the rub and on the sauce? Do you brine? Do you remove the silverskin before or after cooking? Give me something I can work with.
First off--I am sure all competition cooks remove the membrane prior to cooking. Simple.

As to the rest, I am just thrilled when the top level guys here share anything I can use to get better.
I have found they will share a lot if we are just patient with them.

They could keep it all to a close or elite group, but....
I thank them.

The internet is wonderful, but getting out and cooking, learning, and listening is much more valuable.

As Rod says--"it is a process". There is no recipe or silver bullet to the Championship stage

JMHO.

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Old 08-25-2006, 04:21 PM   #36
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Quote:
Originally Posted by Wine & Swine
Are you going sweet on the rub and on the sauce? Do you brine? Do you remove the silverskin before or after cooking? Give me something I can work with.
I prefer sweet on the rub and in the sauce. I do not brine. Remove the silverskin before rubbing/cooking.
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Old 08-26-2006, 01:52 AM   #37
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number 1 rule of the rib club.............
Dont talk about the rib club...........
On that note.
I want in lol..
My ribs come out pretty tasty, but i can never get a good glaze on them . of course i just sauce mine bout 20 min before i pull em out. they usually dont look as pretty as the ones yall posted.
should i thin out my sauce for the glaze? or do u make a glaze out of other ingreidents besides the sauce?
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Old 08-26-2006, 05:54 AM   #38
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Tim, you'd think it would be a no brainer to remove the membrane. However, last week in Madison, both my table and my wife's each had one entry with the membrane still on. It really hurts the old tenderness/texture score. I really got the impression some teams are there just for fun, and they don't really care that much about what they're turning in. Or maybe they just made ribs/bbq at home, and everyone told them how great it was, so they're convinced that they're going to win with that.
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Old 08-26-2006, 08:04 AM   #39
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Quote:
Originally Posted by cmcadams
Tim, you'd think it would be a no brainer to remove the membrane. However, last week in Madison, both my table and my wife's each had one entry with the membrane still on. It really hurts the old tenderness/texture score. I really got the impression some teams are there just for fun, and they don't really care that much about what they're turning in. Or maybe they just made ribs/bbq at home, and everyone told them how great it was, so they're convinced that they're going to win with that.
Gulity.

I knew I was going to win and almost finished last in my first contest.

In my defence the three "celebrity" judges new jack about ribs.

I did remove the membrane though.

Live and learn, my ribs get better every time I cook them.
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Old 08-26-2006, 11:53 AM   #40
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I always have removed the membrane but this was a big point of contention by Jack McDavid in Will's rib demo last weekend. His two reasons against were it helps hold the rack together (not sure about that) and that it is much easiers to remove after cooking.
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Old 12-05-2006, 01:22 AM   #41
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Great thread!
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Old 12-05-2006, 09:00 AM   #42
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Quote:
Originally Posted by FatDaddy
number 1 rule of the rib club.............
Dont talk about the rib club...........
On that note.
I want in lol..
My ribs come out pretty tasty, but i can never get a good glaze on them . of course i just sauce mine bout 20 min before i pull em out. they usually dont look as pretty as the ones yall posted.
should i thin out my sauce for the glaze? or do u make a glaze out of other ingreidents besides the sauce?
My sauce is doctored, add butter for shine, could add honey for sweet but what you add is dictated by your rub.
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Old 12-05-2006, 09:21 AM   #43
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Quote:
Originally Posted by Wine & Swine
I always have removed the membrane but this was a big point of contention by Jack McDavid in Will's rib demo last weekend. His two reasons against were it helps hold the rack together (not sure about that) and that it is much easiers to remove after cooking.

Well it depends on the purpose of the ribs. For competition, not removing the membrane until the end because its 'easier' does not sound like a good idea. I'm also thinking that one would be peeling off smoke, spice and bastes instead of infusing the meat with these flavors.
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Old 12-05-2006, 10:10 AM   #44
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Quote:
Originally Posted by Wine & Swine
I always have removed the membrane but this was a big point of contention by Jack McDavid in Will's rib demo last weekend. His two reasons against were it helps hold the rack together (not sure about that) and that it is much easiers to remove after cooking.
maybe that's why he didn't get past round 1 in the bbq championship series.

joking....
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Old 12-05-2006, 10:32 AM   #45
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Quote:
Originally Posted by ique
Practice?

There is no way in hell you will convince me that you don't practice..
makes us pratice even harder. Better to burn a practice meat then
competition meat.
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