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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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05-30-2006, 09:42 AM
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#1 |
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Is lookin for wood to cook with.
Join Date: 01-11-06
Location: Hernando, Ms.
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Backyard Competition
We are going to have a little "Backyard Competition" for ribs at our local VFW Post in a couple of weeksas a fund raiser. I need some input for a few simple rules for everyone to follow.
Anybody got any ideas? |
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05-30-2006, 10:26 AM
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#2 |
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somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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The usual rules for ribs are things like: No "country style" ribs - those are cut up pork butt. Loinback (babyback) or spare ribs - trimmed (St. Lousis style) or untrimmed. No preseasoned ribs. No boiling.
That's about it - if you are making the rules you can adjust as you see fit.
__________________
Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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05-30-2006, 10:43 AM
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#3 |
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Grand Poobah and Site Admin
 
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Also, type of cooking and type of fuel, Is propane allowed, is braising/boiling gonna be allowed.
We had a grilling contest where a contestant was "using charcoal to cook".... But the brisket was in a covered caserole dish surrounded by coals, and the wings were being deep fried over hot coals. gotta address that too.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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05-30-2006, 01:05 PM
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#4 |
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Full Fledged Farker
Join Date: 10-17-03
Location: small town South Dakota
Name/Nickname : Todd
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We do a contest using the KCBS judging rules (9-1) for taste, tenderness, and appearance. But we allow any type of rib : Pork, beef, buffalo, etc.
We have a pannel of 6 judges scor each entry. Only other rule is that it has to be cooked on site with any means possible, and follow all health and safety rules.
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Some people are like Slinkys, they are good for nothing but can still bring a smile to your face when you push them down the stairs. Down to one lonely ol' Bandera. |
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