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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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07-22-2013, 09:35 PM | #1 |
On the road to being a farker
Join Date: 02-27-12
Location: Orange County, California
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What's more important - The prep before or after the meat comes off of the smoker?
I'm starting to wonder if I've got things backwards for Competition Q. I've been more focused on everything I do to prep the meat before I smoke it i.e. Injecting, Rubbing, Wrapping, etc. I'm starting to wonder if everyone that's consistently walking is even more focused on how they treat the meat AFTER it's been smoked. Now I know IT'S ALL IMPORTANT....however, I'm going to assume that most of us make great BBQ. Which leads me to wonder if there's some magic going on once you've smoked perfectly - and the thing that separates the winners from the losers is some major doctoring after the meat comes off of the smoker.....hmmmm...
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Matthew Stark Twisted Brisket BBQ Team - CBJ [B]Disposables [I]By STARK[/I] [/B]Disposable Cutting Boards on a Perforated Roll, 5 gl Bucket Liners, Steam Pan Liners, Cooler Liners, Stark Naked BBQ Pit, Probe & Grill Cleaner, Stark Kitchen Food Grade Surface Cleaner [url]www.starkboards.com[/url] |
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07-22-2013, 09:40 PM | #2 |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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After.
Our prep is always the same. If we screw something up, it happens after 10AM on turn in day. Doctoring, yes, but cooking for the right doneness, timing wrapping, glazing properly, keeping to a schedule, putting the best pieces in the box - all that stuff can go wrong in the last 2 hours. Very little goes wrong in prep that you can't correct.
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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07-22-2013, 09:51 PM | #3 |
is One Chatty Farker
Join Date: 09-17-12
Location: Oswego, IL
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My advice, and I don't know you at all, no booze until after turn in. If you drink, cool, keep them cold until after the final turn in and then celebrate like crazy. Focus on your timeline and don't vary from what has brought you previous success. Trust me, I love to booze it up, but, as Myron says, you can't win the party Friday night, and then win the competition.
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- Matt [URL="https://www.facebook.com/pages/Hatfield-and-McCoy-Barbecue/765488903565575"]Hatfield and McCoy Barbecue[/URL] - Co-Pitmaster Illinois This Butt's for 'Que - Pitmaster KCBS CBJ; 18.5" WSM; [COLOR="Sienna"]U[/COLOR][COLOR="Navy"]D[/COLOR][COLOR="Sienna"]S[/COLOR]; [COLOR="Red"]Thermapen Mk4[/COLOR]; [COLOR="Blue"]DigiQ DX2[/COLOR]; [COLOR="DarkOrange"]IQ120[/COLOR]; [COLOR="Gray"]CharBroil Gasser (wind victim after 11 years)[/COLOR]; Maverick; OTS x2; etc. [URL="http://bbqbeat.com/hatfield-and-mccoy-bbq-team/"]We're (kinda) famous![/URL] |
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07-22-2013, 10:00 PM | #4 | |
On the road to being a farker
Join Date: 02-27-12
Location: Orange County, California
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Quote:
Should we be injecting the meat after we pull it off of the smoker? Butter, aus jus, and rub? I'm sure most who walk consistently aren't going to give away their secrets, but man, this is a wonderful and frustrating "sport"!
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Matthew Stark Twisted Brisket BBQ Team - CBJ [B]Disposables [I]By STARK[/I] [/B]Disposable Cutting Boards on a Perforated Roll, 5 gl Bucket Liners, Steam Pan Liners, Cooler Liners, Stark Naked BBQ Pit, Probe & Grill Cleaner, Stark Kitchen Food Grade Surface Cleaner [url]www.starkboards.com[/url] |
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07-22-2013, 10:27 PM | #5 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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I have come to a point where I believe that there are certain popular rules of thumb that are not necessarily 100% true. I think that many top teams know the full truth regarding what the averge judge likes. Obviously its not an exact science, or a few teams would win every time.
I'll give an example. The general KCBS BBQ public has been taught that the bite mark on a perfectly cooked rib will be perfectly shaped. The truth is that a perfect bite mark can just as easily be found on an undercooked rib. IMHO a bite mark that is slightly ragged around the edge and leaves the bone clean in that one spot is a more accurate description. Despite the negative stigma associated with the term, I think the ideal texture is closer to "fallin off the bone" than many would admit. That's just one example, but I'm sure that there are quite a few others that folks keep to themselves. |
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07-22-2013, 10:31 PM | #6 |
is One Chatty Farker
Join Date: 09-14-12
Location: Springfield, MO
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After. Competitions are won and lost over what meat makes it in the box.
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Gateway Drums - THE Insane Can Posse - gettinbasted.com |
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07-22-2013, 10:55 PM | #7 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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I'm going to go with the spectacularly unhelpful answer of "both".
Good meat presented badly will still do well, but it won't reach its full potential score. Conversely, the meat has to be perfectly cooked, or all the tapdancing in the world between the cooker and the box won't save it.
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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07-22-2013, 11:34 PM | #8 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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If you slip up or cut corners on either of the 2, you lose. You need to nail both to win... or have a jar of pixie dust like I have...
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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07-23-2013, 12:21 AM | #9 |
On the road to being a farker
Join Date: 02-27-12
Location: Orange County, California
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I'll pay $100 for 4 oz.
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Matthew Stark Twisted Brisket BBQ Team - CBJ [B]Disposables [I]By STARK[/I] [/B]Disposable Cutting Boards on a Perforated Roll, 5 gl Bucket Liners, Steam Pan Liners, Cooler Liners, Stark Naked BBQ Pit, Probe & Grill Cleaner, Stark Kitchen Food Grade Surface Cleaner [url]www.starkboards.com[/url] |
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07-23-2013, 12:54 AM | #10 |
is one Smokin' Farker
Join Date: 04-06-10
Location: Banning,Ca
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I'd say it's both..you've got to know how to prep correctly but also know how to finish correctly as well...perfectly cooked meat and a balanced flavor profile are what wins IMO.
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07-23-2013, 01:15 AM | #11 |
Knows what a fatty is.
Join Date: 07-13-11
Location: San diego
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I read somewhere (can't remember where) that if your "meat is too anything, then you're f$%ked!" I laughed when I read that, but I know what they mean. Your flavor profile has to be well balanced with complimenting flavors. We're working on it ourselves and it's been hit & miss.
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07-23-2013, 06:16 AM | #12 |
is One Chatty Farker
Join Date: 02-11-10
Location: Northern VA
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I would say after. Especially as far as the taste goes. If you are putting glazes, sauces, and stuff on before going into the box, those things are what is going to be first tasted by the judge; whatever hits the tongue first is what makes the "first impression". The fact that final sauce or glaze is applied last will say what is tasted first.
wallace
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wallace(Don) - Life Is Good But BBQ Is Better - BWS - Fat Boy - WSM 22.5 - A bunch on other outdoor cooking stuff. - KCBS CBJ# 58657 - MABA Member "Take luck!" |
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07-23-2013, 06:26 AM | #13 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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What separates the top 3 to 5 in every contest from the middle-of-the-pack folks is tenderness.
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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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07-23-2013, 07:35 AM | #14 |
On the road to being a farker
Join Date: 07-17-07
Location: Worcester, MA
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I would say both as well. Agree with Scottie...nail them both and you will do great.
One thing you didn't mention which I think is equally important is meat selection. It all starts there.
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Jared Huizenga Insane Swine BBQ Backwoods Party G2, WSM x3, Weber Kettle |
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07-23-2013, 07:46 AM | #15 |
Full Fledged Farker
Join Date: 06-14-12
Location: Buna, Texas
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Could it also be, "during" the cook, not just before and after? Pit temps, when to wrap, moisture, etc...I think we all have similiar methods of trimming, injecting, seasoning and such, but the differences to me come from during and after the cook.
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Hale of a Good BBQ Pitmaster...2013-14 IBCA Third Coast Cooker of the Year...... |
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