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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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05-23-2011, 06:21 PM | #16 | |
Full Fledged Farker
Join Date: 11-28-10
Location: Fort Myers Fl
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A few chunks of cherry or apple wood in lieu of the mesquite may remedy this for you. Ford actually talked to me before about the potential heavy smoke we can get with our BWS since then I try to take it lighter. Good luck!
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Med Spicewine, BWS Party, GMG Bowie, circa 1986 250 gallon stick burner, Weber Kettle 26 |
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05-23-2011, 07:19 PM | #17 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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^^^ Yeah, mesquite is awefully heavy. We use hickory, which is also fairly heavy, but not nearly as heavy as mesquite. I use a 1.5,2.5,.25 at 250 on baby backs. They're a little overcooked by traditional KCBS standards, but more to a MIM/MBN standard. Being in TN, your judge base may prefer something closer to a Memphis rib.
I do like the recommendation about a baseline and change one thing at a time. It takes time, but otherwise you'll never understand what they liked better, etc. Also, I'm not so much for the judging class as actually judging a few competitions to see first hand what comes across the table and what scores well, and why. I know you're certified. Have you judged a few competitions? Also, another thought, how warm is your entry? Sometimes things that taste great hot dont taste nearly so well luke warm, and honestly some dont taste worth a darn cold. I've seen entries where folks are hell bent to keep the garnish fresh and cold that they put small sliced ribs (which lose heat fast) atop only to find they're getting cold, fast.
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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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05-23-2011, 07:45 PM | #18 | |
On the road to being a farker
Join Date: 11-07-10
Location: erwin, TN
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I'm yet to judge a competition, but would love to for the reasons you mentioned. My boxes are parsley turf, set out about an hour before turn in so the garnish isn't cold enough to drag down my meat temp. As for how hot they are: on saturday they were off the smoker, boxed, and on the turn in table within 8 minutes. A few people have mentioned I might need to let them rest before cutting, but I'm not sold on that yet. Thanks for the advice, I'll take heed and adjust accordingly.
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WSM 22.5 CBJ #60558 PACK-A-SMOKES BBQ TEAM |
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05-23-2011, 07:46 PM | #19 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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what are you wrapping with?
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05-23-2011, 07:47 PM | #20 | |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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05-23-2011, 08:16 PM | #21 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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I'll never forget the first contest that I judged. Ribs, MIM on-site. I came away saying to friends that the worst ribs I had that day were better than any I'd ever had before. It was a good day, and a good draw. I've beat around the bush, so let me get to it: For me anyway, a picture was literally worth more than the 1,000 words. To see it, touch it, squeeze it, smell it, taste it first hand; well, that taught quite a bit. I'll disagree with Ford somewhat, in that the pork (even ribs) that I see win never make it off the judging table; the darned judges snarf it all right there. Meaning, they're good enough to eat, and eat more. Most MIM/MBN competitions provide ribs in 2 rib bone sections vs. the KCBS standard of just 1 bone. Of the best entries, these darned judges are eating quite a bit! IMHO, the winning entries aren't that sweet, but really find a balance of sweet with a little spicy kick, but not terribly sweet, nor terribly spicy. Smoked, but dont taste like a smoke stack. Again, smoke flavor to enhance the meat flavor. I can talk about it all day, but if you judge a few contests you'll know first hand.
Good luck with them!!!!
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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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05-23-2011, 08:27 PM | #22 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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05-23-2011, 08:51 PM | #23 |
is One Chatty Farker
Join Date: 10-21-07
Location: Patchogue, NY
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LOL Nothing to do with ribs, basic bbq knowledge is all I'm offering.
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Current: FEC100, BGE Medium, WSM Retired: Spicewine Med, Backwoods Party Weber Lineup: Performer, 22.5" One Touch Gold (redhead), WSJ Platnium, Genesis C Sponsors: Oakridge BBQ, Frontier Charcoal NEBS MAFIA Blazin' Buttz BBQ www.blazinbuttzbbq.com |
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05-23-2011, 08:53 PM | #24 |
is One Chatty Farker
Join Date: 10-21-07
Location: Patchogue, NY
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Current: FEC100, BGE Medium, WSM Retired: Spicewine Med, Backwoods Party Weber Lineup: Performer, 22.5" One Touch Gold (redhead), WSJ Platnium, Genesis C Sponsors: Oakridge BBQ, Frontier Charcoal NEBS MAFIA Blazin' Buttz BBQ www.blazinbuttzbbq.com |
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05-23-2011, 09:04 PM | #25 |
On the road to being a farker
Join Date: 11-07-10
Location: erwin, TN
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WSM 22.5 CBJ #60558 PACK-A-SMOKES BBQ TEAM |
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05-23-2011, 09:06 PM | #26 |
On the road to being a farker
Join Date: 11-07-10
Location: erwin, TN
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Yes, those two are killing me. Between the taste and tenderness categories I racked up five 7's and one 6 from the judges with the kiss of death (a note) saying my ribs were too salty. My first comp I cooked at 4.5 hours, 2nd comp I cooked for 5 hours, 3rd comp I cooked for 5 hours 10 minutes....can't seem to find the tenderness they want.
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WSM 22.5 CBJ #60558 PACK-A-SMOKES BBQ TEAM |
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05-23-2011, 11:01 PM | #27 | |
is One Chatty Farker
Join Date: 11-07-07
Location: Ankeny, IA
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Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective |
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05-24-2011, 12:56 AM | #28 |
is One Chatty Farker
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
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Lots of great info...especially the 86 the mequite part.
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Crash - HIBarbeque.com |
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05-24-2011, 02:20 AM | #29 |
is one Smokin' Farker
Join Date: 01-26-10
Location: Fall City, WA.
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LOL +1, I could not agree with you and Mister Bob more. I learned very little about what the judges are looking for, but I learned a great deal about what other cooks were cooking
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Phil [COLOR="Red"]Damn Straight BBQ Team[/COLOR] [url]http://www.facebook.com/DamnStraightBBQ[/url] KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle |
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05-24-2011, 09:53 AM | #30 |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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Who knows what judges want? When you get 9s and 6s on appearance for the same box, what do you do?
I do agree the mesquite is probably a mistake, especially on the smaller meats like ribs and chicken. Fruit woods work nicely with ribs. Too much mesquite will give you a bitter taste. Use it for grilling, not smoking.
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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