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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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09-20-2010, 06:46 PM | #1 |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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Is comp Q better than it used to be?
Is the very best competion barbeque today, better quality than the very best competition barbeque from 5 and 10 years ago?
Is the average competition barbeque turn in from today better than the avergae comp Q from 5 and 10 years ago? No agenda - just something I was wondering about today. ("Better" is clearly subjective, perhaps we can still generalize an answer.) |
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09-20-2010, 07:24 PM | #2 |
is Blowin Smoke!
Join Date: 12-14-05
Location: New England
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09-20-2010, 07:41 PM | #3 |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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09-20-2010, 07:59 PM | #4 |
is Blowin Smoke!
Join Date: 09-25-06
Location: Winter Haven, FL
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I've got nothing concrete to base this on, so take it for what it's worth. I have a feeling that today's best BBQ would whoop the best from 10 years ago.
I also believe the average today is better than 10 years ago...
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-Rub Swamp Boys Sponsored by Smithfield, BBQ Guru, Butcher BBQ, Nature's Own Hardwood Charcoal Gator Nation |
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09-21-2010, 09:58 AM | #5 |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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Surprised there is not more feedback or opinion on this. I think the increased visibility of forums like this is a major reason that the learning curve of newer competitors is much shorter than it used to be.
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09-21-2010, 10:28 AM | #6 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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I tend to agree with Chris. The availability of information has done a lot to level the playing field.
I think Comp BBQ has changed a lot in that time. I started cooking with a buddy in Texas and that was IBCA style, and then we branched out to KCBS. The latter was a shock at first, because the flavor profile demanded a lot more work...and yes...sauce;) We did well enough to win a KCBS contest or two and go to the Royal, and then we learned how big the pond was. The flavor profiles and process is much more refined and involved now, than what I knew or saw 10 years ago. In some ways I think it's further from what some purists would call BBQ. That's the nature of competition, though.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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09-21-2010, 01:48 PM | #7 |
is One Chatty Farker
Join Date: 09-23-08
Location: York, PA
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I think it HAS to be better. For the reasons articulated by Jorge, but also because the prolifieration of newer and more advanced equipment, as well. If all you have to do is fill a hopper, flick a switch and walk away, you can focus more on your flavor profiles.
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Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head |
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09-21-2010, 02:17 PM | #8 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Quote:
I'll be honest, if I was sitting at a table judging today and I got some of the old school product that WAS COOKED WELL it might stand out enough to score really well....and that's taking into consideration that each entry is judged solely on merit.
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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09-22-2010, 08:47 AM | #9 | |
is One Chatty Farker
Join Date: 09-23-08
Location: York, PA
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Quote:
__________________
Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head |
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