|
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. |
|
Thread Tools |
07-06-2011, 09:25 PM | #1 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
|
Let's talk pork ... wondering if the taste profile has changed?
Throughout 2008-10 pork was a very consistent category for us, it earned calls regularly. When it didn't get a call it was generally right outside the top scores and never killed us overall.
This year, the pork has taken a nosedive. For the life of me, I can't think of anything we're doing differently in purchase, prep, cook or box. Wondering if others have had similar experiences with pork this year?
__________________
Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge Last edited by KC_Bobby; 07-06-2011 at 10:25 PM.. |
|
07-06-2011, 10:19 PM | #2 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
|
Same thing happened to my brisket this year. I'm thinking the judges want pot roast not brisket. No idea on pork, except maybe use Yardbird and Smoke on Wheels......seems to work for them.
__________________
[CENTER][B][/B] [/CENTER] [CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER] [CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER] [CENTER][I]Sponsored By: [/I][/CENTER] [CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER] [CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER] [CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER] |
|
Thanks from:---> |
07-06-2011, 11:13 PM | #3 |
is one Smokin' Farker
Join Date: 03-08-08
Location: Overland Park Kansas
|
Bob great topic hope people chime in! The best we have done in pork is 2nd out of 192 at Lenexa last year, looking at the pics recently it looked good. Comp BBQ I think is becoming a coin toss weekend and week out!
|
|
07-07-2011, 07:12 AM | #4 |
is one Smokin' Farker
Join Date: 11-24-09
Location: Cleveland, Ohio
|
2 - 2nd
1 - 3rd 1 - 4th 1 - 6th In our last 5 events in pork....before our most recent changes...our 5 previous contests in pork were as follows: 9th 10th 6th 28th 29th Changes: We got really salty on our rub and painted our pieces with super sweet sauce, both are our own recipe. I can't give any more specific information or I'll have to answer to Top Men. It literally has gone from easily our worst category to arguably our best. |
|
07-07-2011, 07:25 AM | #5 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
|
i've only done 2 KCBS contests so i'm not much of a resource on the topic, but, i'll offer that i made 1 simple change from the first to the next and went from 22nd to 5th in pork.
for 5th, i too painted each piece with a pretty sticky sweet red sauce.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
|
07-07-2011, 07:29 AM | #6 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
|
Taste "profile" is always a moving target. You have to keep up with what the competition and even the regional market is doing.
Hey, if it was easy everyone would score 180.
__________________
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. |
|
Thanks from:---> |
07-07-2011, 08:12 AM | #7 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
|
A-1 steak sauce , it's not just for brisket any more
__________________
[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
|
Thanks from:---> |
07-07-2011, 09:18 AM | #8 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
|
I think it has changed for sure. I've been doing the same pork for six years and have had great results including 5th place pork TOY, Butt to Butt 11 Champion, Butt to Butt 12 Reserve Champion, Great American 1st Place, American Royal 1st Place, and several contest 1st place finishes. In 2008-2009 a pork call wasn't even a question. I could always count on a call and most of the time a high call. It was money. Now, I'm mostly miss and sometimes a low hit. Made a few major changes this last weekend and hit 2nd place with a 172+.
Still using my tried and true injection, though. Ancient Chinese secret... unless you've taken one of my classes! Good luck finding your new path. Darren of Iowa's Smokey D's and I have been talking "lost pork" this last month. Like me, he's cooked the same pork for years with strong results. When your go to recipe isn't hitting, you feel like a rookie cook again and don't know where to go next. It is like ground zero.
__________________
Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
|
07-07-2011, 09:22 AM | #9 |
is One Chatty Farker
Join Date: 01-04-09
Location: Johnston, Ia
|
Our neighbor at Whiting made the same comment.
__________________
Specialization in bipolar, self-injury, and OCD |
|
07-07-2011, 09:43 AM | #10 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
|
So is it trending more to a Sauce entry? VS Texture and Bark
__________________
Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
|
07-07-2011, 10:22 AM | #11 |
is one Smokin' Farker
Join Date: 10-06-10
Location: Owatonna, MN
|
This is a puzzle since the judging criteria have not changed.
Be interesting to know if you ran into some of the same judges contest to contest. KCBS judges tracking still not in place and running. I would be surprised if there was an easy obvious answer here. Probably a mix of reasons plus luck ( unluck) of the draw about what table you were judged at. Would be good to know what the actual scores were to see where you were losing points.
__________________
Carlyle, KCBS, CBJ, Organizer ( Judge Chair) |
|
07-07-2011, 10:29 AM | #12 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
|
Is it possible that with the popularity in competition bbq growing that the *average* team is significantly better than you'd see a few years ago? If so, then it is going to be more of a "which table you land on" type of thing. That's a question for judges; the ones who've judged the same competitions over the last 8+- years. What's changed?
__________________
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 |
|
Thanks from:---> |
07-07-2011, 10:45 AM | #13 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
|
Quote:
I think that classes and the internet are playing a role. The learning curve is a lot shorter, and product becomes similar. It's also pretty easy to sit down at the keyboard, place the order and get the same ingredients that just about everybody else is ordering. That draws the field closer together. The teams that figure out a way to set themselves apart, and appeal to the judges in a positive way are ahead of the curve.
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
|
|
Thanks from: ---> |
07-07-2011, 12:48 PM | #14 |
Full Fledged Farker
Join Date: 05-11-10
Location: Waverly,Iowa
|
Maybe judges are getting tired of the same rubs,sauces,etc with many entries....need some way to differentiate your entry in a good way?
As for me, pork has taken over chicken as my worst category I have been receiving okay taste scores and terrible tenderness even when I have cooked to different temps in different contests. Going back to the KISS method with a really good sauce
__________________
Justin- Lucky's Q, 2 Stumps Stretch's Last edited by luckyduk; 07-07-2011 at 12:51 PM.. Reason: added |
|
07-07-2011, 01:37 PM | #15 | ||
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
|
Quote:
Quote:
__________________
Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
||
|
Thanks from:---> |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
New Flavor Profile | scm1226 | Competition BBQ | 0 | 11-05-2010 12:59 PM |
Lite Brined Pork Loin Chops - Taste Great, Less Salt | thirdeye | Q-talk | 11 | 06-19-2010 08:29 AM |
Pork taste | pop's smokin hot que | Q-talk | 11 | 08-14-2007 05:53 PM |
|
|