1st comp W/pron need help

chaostheory · 08-02-2015, 12:19 AM

Hey fellas,
I am doing my first comp this weekend and I did a practice run today. The comp is ribs, chicken, and tri tip. I will admit today was crazy and it wasn't even the comp day. The ribs were moist, good bite, but a little heavy on sauce. chicken got a little darker then wanted and once again a little heavy on the sauce. Chicken was moist as well. The skin was a pain in the A$$, as far as taking it off scraping it and so on. I don't think I like chicken anymore, at least for comps. lol. What do you guys think? any suggestion all are welcome. Anyone have a check list for things they need/use/take with them. something to get me pointed in the right direction.

Thanks guys enjoy!!

code3rrt · 08-02-2015, 12:50 AM

Well, I'm not a comp guy. I've never entered or judged a comp, but have seen many threads like this one, And I did spend many years cooking in the food service setting. For me, it would be easier to make suggestions if you took pics of exactly how it will be presented to the judges, in the box and all dressed up.

As for the ribs, very uneven color, but looks like you could get 4-6 ribs out of that second slab that look pretty evenly colored. In the first "bite shot" the glaze looks uneven, shiny in some spots, dull in others.

The chicken just simply doesn't look very appetizing to me, but that may be more the photography, and may look entirely different in a presentation box.

Now all that being said, it looks great for backyard Q, where do I dish up?

KC

mikemci · 08-02-2015, 01:29 AM

Agree with code3rrt

chaostheory · 08-02-2015, 09:23 AM

Cool thats what I need to hear. Good criticism because I just don't know what to look for or how to get there. I know both chicken and ribs came out to dark and to much sauce. Anyone have any advice on timing or a checklist, playbook? lol!

Mikhail · 08-02-2015, 09:42 AM

Time and experience. Remember this is your first comp. (this from me, who has done exactly 0 comps...)

code3rrt · 08-02-2015, 05:31 PM

Did you post this in the "Competition BBQ" discussion area, you might get a lot more useful feedback there.

KC

Bludawg · 08-02-2015, 06:00 PM

You have to make pretty picture perfect food to be used as a delivery system for sauce & rub. Your birds need to be golden brown and the bonz need to be even mahogany. Concentrate on color, flavor & tenderness. Smoke it for a short time then braise the hell out of it in foil and dunk it in a thin sweet glaze.
As much as I can't stand the guy Myrons Cupcake chicken is a path to follow as to what wins. Forget about cooking like you do at home it won't win.

jread23 · 08-02-2015, 06:07 PM

Quote:

Originally Posted by Bludawg

As much as I can't stand the guy Myrons Cupcake chicken is a path to follow as to what wins.

I thought that was a joke.

Free Mr. Tony · 08-02-2015, 06:39 PM

If you are getting too dark, there is probably too much sugar in the rub. Or you may be cooking too hot. What temp did you cook at? Also, the pullback on the ribs seems to indicate a long time in the foil. Sometimes a little less foil time seems to work better for comps.

chaostheory · 08-02-2015, 07:39 PM

I ran at 275 for 2 hours in the smoke and they got dark. Most of the pull back came while outside the foil. I used a commercial rub with the ribs. Blu sounds like I will have my first art class this weekend........lol

08-02-2015, 12:19 AM	#1
chaostheory Full Fledged Farker Join Date: 02-24-13 Location: Northern California	1st comp W/pron need help Hey fellas, I am doing my first comp this weekend and I did a practice run today. The comp is ribs, chicken, and tri tip. I will admit today was crazy and it wasn't even the comp day. The ribs were moist, good bite, but a little heavy on sauce. chicken got a little darker then wanted and once again a little heavy on the sauce. Chicken was moist as well. The skin was a pain in the A$$, as far as taking it off scraping it and so on. I don't think I like chicken anymore, at least for comps. lol. What do you guys think? any suggestion all are welcome. Anyone have a check list for things they need/use/take with them. something to get me pointed in the right direction. Thanks guys enjoy!! __________________ Pitmaker Vault, UDS

08-02-2015, 12:50 AM	#2
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Well, I'm not a comp guy. I've never entered or judged a comp, but have seen many threads like this one, And I did spend many years cooking in the food service setting. For me, it would be easier to make suggestions if you took pics of exactly how it will be presented to the judges, in the box and all dressed up. As for the ribs, very uneven color, but looks like you could get 4-6 ribs out of that second slab that look pretty evenly colored. In the first "bite shot" the glaze looks uneven, shiny in some spots, dull in others. The chicken just simply doesn't look very appetizing to me, but that may be more the photography, and may look entirely different in a presentation box. Now all that being said, it looks great for backyard Q, where do I dish up? KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

08-02-2015, 01:29 AM	#3
mikemci Babbling Farker Join Date: 04-19-13 Location: Live Oak, Texas	Agree with code3rrt __________________ 55 gal.UDS stick burner mini WSM red Thermapen There are two kinds of countries in the world, those that use the metric system and the one that sent men to the moon and back.

08-02-2015, 09:23 AM	#4
chaostheory Full Fledged Farker Join Date: 02-24-13 Location: Northern California	Cool thats what I need to hear. Good criticism because I just don't know what to look for or how to get there. I know both chicken and ribs came out to dark and to much sauce. Anyone have any advice on timing or a checklist, playbook? lol! __________________ Pitmaker Vault, UDS

08-02-2015, 09:42 AM	#5
Mikhail Babbling Farker Join Date: 06-27-15 Location: Cincinnati OH Name/Nickname : Mik	Time and experience. Remember this is your first comp. (this from me, who has done exactly 0 comps...) __________________ PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320

08-02-2015, 05:31 PM	#6
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Did you post this in the "Competition BBQ" discussion area, you might get a lot more useful feedback there. KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

08-02-2015, 06:00 PM	#7
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	You have to make pretty picture perfect food to be used as a delivery system for sauce & rub. Your birds need to be golden brown and the bonz need to be even mahogany. Concentrate on color, flavor & tenderness. Smoke it for a short time then braise the hell out of it in foil and dunk it in a thin sweet glaze. As much as I can't stand the guy Myrons Cupcake chicken is a path to follow as to what wins. Forget about cooking like you do at home it won't win. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

08-02-2015, 06:39 PM	#9
Free Mr. Tony is One Chatty Farker Join Date: 07-30-15 Location: Fort Wayne, in	If you are getting too dark, there is probably too much sugar in the rub. Or you may be cooking too hot. What temp did you cook at? Also, the pullback on the ribs seems to indicate a long time in the foil. Sometimes a little less foil time seems to work better for comps.

08-02-2015, 07:39 PM	#10
chaostheory Full Fledged Farker Join Date: 02-24-13 Location: Northern California	I ran at 275 for 2 hours in the smoke and they got dark. Most of the pull back came while outside the foil. I used a commercial rub with the ribs. Blu sounds like I will have my first art class this weekend........lol __________________ Pitmaker Vault, UDS