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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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10-03-2012, 07:10 PM | #16 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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In our area (including you in the our) we also have GBA, MBN, FBA, and can probably get an SC and AL sanctioned contest or two in a GA town here n there... No garnish.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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10-03-2012, 07:11 PM | #17 | |
Banned
Join Date: 02-07-11
Location: brenham, texas
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Quote:
Let me refine my words a little. That was when I first strarted experimenting With TQ a while back. If you put a thick coat of rub on, you will get a minuscule smoke ring when cooking H&F. Furthermore half of my comps are unsanctioned and the right use of TQ helps. It's not my problem people aren't serious about BBQ as I am. Further than that, if we weren't technologically advanced as we are now, and someone didn't spill the beans, you would still be scoring brisket with a pretty smoke ring high. Hell, this one was cooked in the oven! And in just sayin BRO that if your a judge and your marking down scores on something your told not to judge on in the first place, I'm glad I don't compete in your sanctioning body. Down here there is no appearance Because appearance makes no difference on how it tastes, makes no difference on how tender it is, makes no difference on the overall enjoyment of the meat being sampled by the judge. |
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10-03-2012, 07:31 PM | #18 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I love the folks who say 'if you have to use sauce you are covering up bad Q' (and I consider many who say that to be friends). My response to them is 'why do you use salt and pepper then, or chile powder, or garlic powder, or smoke wood...just cook that meat straight up' And how is adding a vinegar mop not saucing and changing the meats flavor?
If I am going to judge a piece of meat, or a box, or a plate of food, I am going to take a look to see if it is appetizing, and if there is a smoke ring, or not, it all comes into play if the food looks good. For me, I don't need to see a smoke ring for a piece of meat to look good, but, there has to be something. I might well judge down for a piece of meat with a large smoke ring, not because of the ring, but, because overall, it just doesn't do it for me.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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Thanks from:---> |
10-03-2012, 07:33 PM | #19 |
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas
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Ugh...
Saying you cook in a bunch of unsanctioned comps and then talking about how serious you are is quite the dichotomy, no? And I'll ask again, if appearance has nothing to do with the three items you quoted, WHY use Tender Quick on a hot and fast cook? You've already answered the question, here: If you put a thick coat of rub on, you will get a minuscule smoke ring when cooking H&F. SO...you are worried about the appearance. You can't pass judgement on a sanctioning body or how it cooks or judges if you don't cook it. That's my .02. My guess is your mileage is going to vary. |
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10-03-2012, 07:36 PM | #20 |
Knows what a fatty is.
Join Date: 05-18-06
Location: Houston, Tx
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Your serious about BBQ and most of ur cooks are unsanctioned?...
And for the others....don't judge all Texas cooks by the same standard. And Jmoney Texas events do include appearance. While it is combined and not a separate score taste judges are still instructed to include it.....oops that's in sanctioned events with serious cooks. And one more thing.....TQ is not against the rules. However serious cooks don't need to use it.....just sayin |
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10-03-2012, 07:51 PM | #21 | |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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Quote:
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10-03-2012, 08:00 PM | #22 |
Take a breath!
Join Date: 05-07-12
Location: Woodstock ga
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This thread is getting good!
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10-03-2012, 09:15 PM | #23 |
is one Smokin' Farker
Join Date: 03-29-09
Location: Lenexa, Kansas
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Natural or unnatural? C'mon! You can tell by looking, right?
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[B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B] [B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B] [B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B] Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles. World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen. |
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10-03-2012, 09:21 PM | #24 |
Banned
Join Date: 07-22-10
Location: Georgia
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Who is to say you would tell the truth anyway? I'm sure JS doesn't know you from Adam.
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10-03-2012, 09:24 PM | #25 |
is one Smokin' Farker
Join Date: 03-29-09
Location: Lenexa, Kansas
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Ouch! That's not nice or brethrenly! I don't know YOU from Adam, so what difference does that make?
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[B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B] [B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B] [B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B] Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles. World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen. |
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10-03-2012, 09:26 PM | #26 |
Banned
Join Date: 07-22-10
Location: Georgia
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Your in your face challenge to JS wasn't nice or brethrenly either.
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10-03-2012, 09:31 PM | #27 |
is one Smokin' Farker
Join Date: 03-29-09
Location: Lenexa, Kansas
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Anyone who says they can spot a fake smoke ring needs a little re-education; this one (which admittedly looks fake) is completely natural - that's all I'm sayin'. I don't want to be judged down for something that is someone's "perception" of reality...
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[B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B] [B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B] [B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B] Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles. World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen. |
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10-03-2012, 09:44 PM | #28 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I was gonna say real, too late.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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10-03-2012, 10:03 PM | #29 |
Take a breath!
Join Date: 05-07-12
Location: Woodstock ga
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It would just be easier to agree to disagree. You guys have made my night. Good grief I need to get a life. Happy smoking!
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10-03-2012, 11:05 PM | #30 | |
Banned
Join Date: 02-07-11
Location: brenham, texas
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Quote:
The same rib that won that won the Bellville country music festival 38 teams non sanctioned What else do you wanna see? Oh I got more 140 teams. Used my Famous rib glaze and bean recipe. 1st beans btw which were a core Categeory Washington county fair king of coals sanctioned. 28 out of 30 possible sanctioned 1st ribs and brisket, 3rd chicken Now that we got that out of the way of me and our team Being crappy cooks Because half of our cookoffs are non sanctioned. What now! Are we worthy now ti give our opinion on what good bbq is? I obviously know what the heck I'm talkin about. If I missed something, please fill me in! Last edited by jmoney7269; 10-03-2012 at 11:21 PM.. |
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