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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-28-2014, 01:51 PM | #106 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Well I'm a nobody in the world of competition BBQ, but I will weigh in anyway. Even though I know that like most of my posts in long threads like this one it will either be completely ignored or it will bring a three day awkward silence to the thread that will be broken by everyone continuing the previous debate with no regard to what I'm about to say.
Now like I said I'm nobody in Comp Q, but I started out copying the Trigg style like everyone else. I had very mixed results turning in the super sweet ribs(and they most definitely were super sweet). Then one day I decided to stop foiling all together and only use a typical rub that has just a bit of sweetness. I started getting calls much more consistently. I do still hit them with a sweet and spicy glaze, but the sweet is ON the meat instead of IN the meat like it would be when I foiled. |
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01-28-2014, 01:55 PM | #107 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Well, you sure put them skeeters to good use, I'll say that.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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01-28-2014, 02:05 PM | #108 | |
is One Chatty Farker
Join Date: 05-09-07
Location: Shreveport, LA
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Quote:
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Checkout our Original BBQ Sauce & Cajun Pickles www.doubledsbbq.com http://www.facebook.com/pages/Double...12864168786570 Stumps Baby Gravity Feed Smoker Backwoods Patio Unit Char Griller Offset for grilling |
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01-29-2014, 12:33 AM | #110 | |
Babbling Farker
Join Date: 07-15-13
Location: Butler PA
Name/Nickname : Hey you with the face!
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Quote:
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01-29-2014, 12:42 AM | #111 |
Full Fledged Farker
Join Date: 02-24-11
Location: San Diego, CA
Name/Nickname : Chip
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Parkey on my ribs is like BBQ sauce in a Martini.... (hey that MIGHT be good to some of you).
This topic has been tossed around over and over. Comp BBQ is NOT backyard, front yard or side yard BBQ. It is not even good restaurant food. It's a game, played for the "judges".
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Cooking on a Kamado, Weber Performer, Hibachi & MSR WhisperLite (my only gasser). |
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01-29-2014, 01:20 AM | #112 |
Babbling Farker
Join Date: 07-11-11
Location: Tuscaloosa Alabama
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Heck i guess I am different than everybody I like ribs with no sauce at all !!!!!!! In fact I love em
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TuscaloosaQ Check out our website at ShirleyFabrication.com Like our Facebook Page Facebook.com/ShirleyFabrication |
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01-29-2014, 01:58 AM | #113 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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guys, however a person wants to cook, judge, eat, buy, or complain is open. BBQ is great for debate...the other side doesn't always suck...just most of the time..
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01-29-2014, 07:52 AM | #114 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Well, for whatever it's worth I've been in 3 comps. The first (Wildwood, NJ), I decided to do the ribs I sell in the farmer's market. I learned hard and fast that's NOT what the judges look for. By the third comp (Atlantic City this past October) I placed 28th out of 85 teams (not great compared to a lot of guys on here but I was stoked). The only thing I did was go with the flow and sweeten my ribs up a bit (and learned to cut the ribs so they all looked the same). There's NO WAY I would consider selling those comp ribs at the market (far too much time and effort involved)....but it's obvious to me comp ribs need to be sweeter...
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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01-29-2014, 08:13 AM | #115 | |
is One Chatty Farker
Join Date: 05-09-07
Location: Shreveport, LA
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But most folks around here (and I'm the same way) do not eat ribs with sauce anyway. The dry rub and smoke is king. It is very common to hear the statement "If you have to put sauce on your ribs then they're not very good to begin with." Granted, it's all about preference and that's what makes BBQ great. There's not just one way to prepare and eat it.
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Checkout our Original BBQ Sauce & Cajun Pickles www.doubledsbbq.com http://www.facebook.com/pages/Double...12864168786570 Stumps Baby Gravity Feed Smoker Backwoods Patio Unit Char Griller Offset for grilling |
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01-29-2014, 09:05 AM | #116 |
On the road to being a farker
Join Date: 09-05-11
Location: Woodbridge, VA
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I make our comp ribs at home all the time, but I have two kids that kinda dig the pig candy. They also like "helping" Dad smear all that stuff on the ribs too. Probably the only time I can get them involved on BBQn, so I'll take what I can get.
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01-29-2014, 03:17 PM | #117 |
On the road to being a farker
Join Date: 08-05-13
Location: Chickamauga, Ga
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Sadly, competition BBQ has very little resemblance to anything you would cook for your family or friends. I think we are starting to see a small swing back toward more standard methods though.
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Michael. Comp team "Q-inator!", Southern Q Limo. |
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