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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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01-27-2014, 04:27 PM | #17 |
is One Chatty Farker
Join Date: 12-11-07
Location: N. Andover, MA
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FWIW, I am a judge and a sometimes competitor. I am not a fan of the candy meat that gets turned in and hope that the fad fades away soon. My ribs have never won, got some calls though, and I do not do them really sweet. A little sweet with some back heat is what works for me.
Trying to educate them one at a time. |
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01-27-2014, 04:30 PM | #18 |
Full Fledged Farker
Join Date: 01-11-14
Location: Chantilly, VA
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IMOP! Bold IS better! Sweet is not! Just my 2 cents worth!
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Michael and Cathy LG and XL BGE's LS Insulated Cabinet Smoker Lonely Charbroil Infrared Gasser and Quick Read Thermapen [B]Certified IMBAS MOINK Baller![/B] |
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01-27-2014, 04:50 PM | #19 |
Take a breath!
Join Date: 12-27-12
Location: Warrenville, IL
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I eat my comp ribs at home quite often, and I am not obese. I don't always feel like that much flavor overload, but usually when people want to try my food, they want to try what I turn in at comp, and everybody loves them.
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Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold |
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01-27-2014, 05:01 PM | #20 | |
is one Smokin' Farker
Join Date: 07-20-12
Location: Springfield, MO
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Quote:
I would prefer it if the judges wanted ribs and pork another way because it would be much easier on us if we didn't have to do all that stuff, but they don't. I have tried recipes that are different but every time I do, we get slammed on score. Don't have to hit me over the head twice. We cook what the judges want.
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Smooth Smoke BBQ Team, KCBS CBJ, porch mounted Jambo. |
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01-27-2014, 05:08 PM | #21 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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What I don't get is that there are real one bite contests. Unfortunately, comp Q has turned into one bite and throw a bunch away contests. I actually think part of the criteria needs to be the ability to eat the product as part of a meal.
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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01-27-2014, 05:30 PM | #22 |
is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
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i always thought it was a bit hipocritical to say you won't eat your comp meat and also misleading to newbys. for a while i even thought it was a tactic to get everyone gobbing on tons of stuff when it was not necessary. i guess some do well with that but imho what you are really looking for is balanced flavors of spices AND meat and perfected cook times.
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Phil Better Days Barbeque Backwoods Party 3 WSMs 22" Weber Kettle Smokey Joe |
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01-27-2014, 05:36 PM | #23 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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JM2C I think ya'll need different judges I'd be givin -5's on that stuff. If I can not distinguish the flavor of the meat from all the glopity goo it's no bueno in my book.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-27-2014, 05:41 PM | #24 |
Is lookin for wood to cook with.
Join Date: 01-15-14
Location: Clinton, ME
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Actually bacon and chocolate go quite well together. Everyone knows everything is better with bacon.
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01-27-2014, 05:42 PM | #25 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Quote:
That which you describe probably wouldn't make it into the top 50th percentile in these other sanctioning bodies. I'd say it's the difference in KCBS "style" of judging vs. other styles...
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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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01-27-2014, 05:51 PM | #26 |
Babbling Farker
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
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It's interesting to read what makes a perfect rib for one person and a perfect rib for another person. Maybe some of that difference is how sweet the food we grew up eating was. I'm just starting to cook with sugar a little, finally gave in to putting half a teaspoon in a big bowl of coleslaw and despite what I wanted to discover, it tasted better. I'm at the other end of the spectrum taking a few steps toward the middle.
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[COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR] IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself! [COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL] [B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B] [B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B] [COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR] |
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01-27-2014, 06:16 PM | #27 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I can't speak to other regions, but, in California, most people seem to prefer a sweet, over-cooked rib, they also seem to prefer sweet, mushy, strings of pork. I have noticed that they also seem to prefer brisket that has been braised in beer and syrup.
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01-27-2014, 06:18 PM | #28 | |
is one Smokin' Farker
Join Date: 07-20-12
Location: Springfield, MO
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Quote:
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Smooth Smoke BBQ Team, KCBS CBJ, porch mounted Jambo. |
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01-27-2014, 06:18 PM | #29 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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That certainly explains California Corn Bread then...
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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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01-27-2014, 07:01 PM | #30 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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If you put sugar in cornbread it is no Ionger cornbread it is cake! Now back to the great meat candy debate...
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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