Award Winning Recipe ??

bottomsupbbq · 12-01-2010, 07:02 PM

I have looked through a few of the catering web pages lately and for those that also cook competition BBQ they advertise on there catering page “award winning” ribs, brisket chicken etc. How many of you actually use your “award winning” recipes for catering jobs?

JD McGee · 12-01-2010, 07:05 PM

My ribs never change...comp or catering! Pork butt and brisket are the same rubs and sauces (for the most part) minus injections...chicken is quite a bit different...

Mister Bob · 12-01-2010, 09:40 PM

I go for crisp skin on the chicken for catering and bite through for comps. I use the same rubs, but the process is much different.
I do ribs and butts pretty much the same way for comps and catering.
I use Waygu briskets for comps and choice for catering, but otherwise the recipe is the same.

landarc · 12-01-2010, 10:11 PM

I do not own a championship or any awards for my BBQ, but, I take that advert that a place has award winning BBQ with a grain of salt. It means nothing, as there are all sorts of places to win an award. I tend to think people who use 'championship' or 'award winning' or 'world famous' are just throwing out marketing terms.

J_Don · 12-02-2010, 07:24 AM

Quote:

Originally Posted by landarc

I do not own a championship or any awards for my BBQ, but, I take that advert that a place has award winning BBQ with a grain of salt. It means nothing, as there are all sorts of places to win an award. I tend to think people who use 'championship' or 'award winning' or 'world famous' are just throwing out marketing terms.

I totally agree. We have a couple of Q joints around here that advertise Award Winning and I'm almost sure the award came from a 3 team backyard competition. Gives Great BBQ a BAD reputation IMHO.

big brother smoke · 12-02-2010, 08:22 AM

Though awards have been won, I do not boast the term in my business.
I do speak about it in our FAQs.

Sent from my iPhone using Tapatalk

Bbq Bubba · 12-02-2010, 08:42 PM

Quote:

Originally Posted by JD McGee

My ribs never change...comp or catering! Pork butt and brisket are the same rubs and sauces (for the most part) minus injections...chicken is quite a bit different...

Really? You foil and add all the sweet to vending ribs?

No. Competition food has its place, and were certainly not putting that kind of effort into our BBQ when cooking for 200 people.

Just sayin.

Capn Kev · 12-13-2010, 05:18 PM

I pretty much use the same processes for catering as I do for comps, just on a larger scale. However, the recipes are not the same. I do not use phosphate injections for catering, but I do inject my big meats. I do not do my chicken the same...I grill for comps, and I brine & smoke for catering. ...and yes, I foil my ribs.

I alter my sauces to go for more traditional flavorings. Such as Head Country, Cookies, etc. Blues Hog is only used a little bit in my catering...it can become overwhelming if used in excess. I like to use Butch's, and Cowtown too.

Just my $.02

RICK Allen · 12-13-2010, 05:38 PM

I also foil my ribs and my pulled pork but I throw in a can of pepsi, my secret weapon as taste and falling off the bone is so important when catering

Dr_KY · 12-13-2010, 06:28 PM

I use my award winning style, cookers, sauces and seasonings and even a few that are not.

Fatback Joe · 12-14-2010, 12:50 PM

Quote:

Originally Posted by Bbq Bubba

were certainly not putting that kind of effort into our BBQ when cooking for 200 people.

Slacker.

Dutchovendude · 12-27-2010, 08:01 PM

We do. In fact, at many of our comps, we are also vending. We are winning awards with the same exact meat we are serving to the public at the same time. Often times we have to tell folks in line they will have to wait a few minutes while we throw some meat in a box and run it to the judges.

These awards were taken with the same food we served to about 1500 people at that event!

JD McGee · 12-28-2010, 10:17 AM

Quote:

Originally Posted by Bbq Bubba

Really? You foil and add all the sweet to vending ribs?

No. Competition food has its place, and were certainly not putting that kind of effort into our BBQ when cooking for 200 people.

Just sayin.

LOL! I never foil my ribs...at comps or for catering...

Dyce51 · 02-08-2011, 10:36 AM

All of my sauces are my own recipes. I never use store bought!! At home or competition doesn't matter I use my award winner ever time!!

Jeff Hughes · 02-09-2011, 02:10 PM

Award winning is a big term. Peoples choice, state fairs, rib burns, unsanctioned good ole boy contests, they all give awards.

I know of no one who competes at the highest levels and also cooks professionally that uses the same recipes and techniques. Ask Donny Teel, Tuffy Stone, Steve Farrin or any of the other big boys. The food they give the public is great, but it's not the same food they give the judges for many reasons.

When you beat guys like that with the same food you vend, cater or have in your restaurant, you will really have something going...

EXCEPTION-Something occurred to me. I have done true "comp style" caterings for smaller groups. It runs well over 30 bucks/head, and makes for a fun party. For that price they get the full blown comp deal plus "actual award winning" sides and desserts.

12-01-2010, 07:02 PM	#1
bottomsupbbq Full Fledged Farker Join Date: 08-17-09 Location: Snohomish	Award Winning Recipe ?? I have looked through a few of the catering web pages lately and for those that also cook competition BBQ they advertise on there catering page “award winning” ribs, brisket chicken etc. How many of you actually use your “award winning” recipes for catering jobs? __________________ Kevin KCBS-CBJ PNWBA-CBJ Kamado K-7, WSM, UDS [I]Ultra Fast[/I] [COLOR=darkorange][B]Orange [/B][/COLOR]Thermapen

12-01-2010, 07:05 PM	#2
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	My ribs never change...comp or catering! Pork butt and brisket are the same rubs and sauces (for the most part) minus injections...chicken is quite a bit different... __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

12-01-2010, 09:40 PM	#3
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	I go for crisp skin on the chicken for catering and bite through for comps. I use the same rubs, but the process is much different. I do ribs and butts pretty much the same way for comps and catering. I use Waygu briskets for comps and choice for catering, but otherwise the recipe is the same. __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

12-01-2010, 10:11 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I do not own a championship or any awards for my BBQ, but, I take that advert that a place has award winning BBQ with a grain of salt. It means nothing, as there are all sorts of places to win an award. I tend to think people who use 'championship' or 'award winning' or 'world famous' are just throwing out marketing terms. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

12-02-2010, 08:22 AM	#6
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Though awards have been won, I do not boast the term in my business. I do speak about it in our FAQs. Sent from my iPhone using Tapatalk __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

12-13-2010, 05:18 PM	#8
Capn Kev is one Smokin' Farker Join Date: 12-08-09 Location: Littleton, CO	I pretty much use the same processes for catering as I do for comps, just on a larger scale. However, the recipes are not the same. I do not use phosphate injections for catering, but I do inject my big meats. I do not do my chicken the same...I grill for comps, and I brine & smoke for catering. ...and yes, I foil my ribs. I alter my sauces to go for more traditional flavorings. Such as Head Country, Cookies, etc. Blues Hog is only used a little bit in my catering...it can become overwhelming if used in excess. I like to use Butch's, and Cowtown too. Just my $.02 __________________ [SIZE=2]Kevin [B]Swinestone Cowboys BBQ Team[/B] FEC-100, REC TEC Grill, WSM 22.5", UDS, KCBS CBJ #54829 [/SIZE]

12-13-2010, 05:38 PM	#9
RICK Allen Full Fledged Farker Join Date: 02-23-10 Location: Qualicum beach B.C. Canada	I also foil my ribs and my pulled pork but I throw in a can of pepsi, my secret weapon as taste and falling off the bone is so important when catering __________________ Lonestar walk on pit

12-13-2010, 06:28 PM	#10
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	I use my award winning style, cookers, sauces and seasonings and even a few that are not. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

12-27-2010, 08:01 PM	#12
Dutchovendude Got Wood. Join Date: 10-04-08 Location: Brigham City, Utah	We do. In fact, at many of our comps, we are also vending. We are winning awards with the same exact meat we are serving to the public at the same time. Often times we have to tell folks in line they will have to wait a few minutes while we throw some meat in a box and run it to the judges. These awards were taken with the same food we served to about 1500 people at that event!

02-08-2011, 10:36 AM	#14
Dyce51 On the road to being a farker Join Date: 07-18-09 Location: Brunswick, Ohio	All of my sauces are my own recipes. I never use store bought!! At home or competition doesn't matter I use my award winner ever time!!

02-09-2011, 02:10 PM	#15
Jeff Hughes is one Smokin' Farker Join Date: 02-03-06 Location: tulsa oklahoma	Award winning is a big term. Peoples choice, state fairs, rib burns, unsanctioned good ole boy contests, they all give awards. I know of no one who competes at the highest levels and also cooks professionally that uses the same recipes and techniques. Ask Donny Teel, Tuffy Stone, Steve Farrin or any of the other big boys. The food they give the public is great, but it's not the same food they give the judges for many reasons. When you beat guys like that with the same food you vend, cater or have in your restaurant, you will really have something going... EXCEPTION-Something occurred to me. I have done true "comp style" caterings for smaller groups. It runs well over 30 bucks/head, and makes for a fun party. For that price they get the full blown comp deal plus "actual award winning" sides and desserts. __________________ Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale) Last edited by Jeff Hughes; 02-09-2011 at 05:15 PM.. Reason: exception

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