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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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07-09-2013, 02:36 PM | #46 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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This article hurts Bbq. They said it themselves, they want the money. They made these comments wit no regard to Bbq as a whole.
If they wanted to help Bbq they would be trying to help out the grey meat guys, the ones that need the help. |
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07-09-2013, 02:42 PM | #47 | |||
Babbling Farker
Join Date: 09-22-06
Location: Pleasant Valley NY
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I understand the peoples choice lines, captive audience, limited time to get something from a team you may only see once a year... But to stand in line for hours to get something they have every day? Sorry no way. Like you said there pretty decent bbq on a whjole lot of corners, cant see one place being worth 4 more hours of my life better than another. if its that good, I'll come back when you have enough staff/capacity to handle the load. Maybe its the NYer in me but aint nothing that good that I am willing to waste that much of my life. Quote:
The KCBS circuit is the largest and arguably the most competitive competition cooking curcuit in the country.You dont have to muffin pan your chicken but you better come prepared, you are going to be surrounded by some of the best people at their craft in the country at any given contest. Chris Hart said in another thread, doing it well enough to beat other teams each week is hard work. This is the big leagues and teams will take every measure they can to legally win but dont think that makes it any less fun. What they do might seem complicated to newcomers but look close when they are on stage, most are smiling from ear to ear.
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Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal |
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07-09-2013, 02:48 PM | #48 |
Knows what a fatty is.
Join Date: 09-01-10
Location: Acworth, GA
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Okay. So I guess on re-reading it's only KCBS barbecue that he has a low opinion of. To paraphrase, a commingling of judges and styles has brought down the level of the barbecue. It has trended away from MBN (read: good barbecue) to KCBS (read: bad barbecue).
And apparently KCBS teams are nothing but "barbtude" while MBN is about a laid-back party get-together. He obviously hasn't been to ANY KCBS events in Georgia. Some pot-roast briskets not-withstanding, I feel like most competition BBQ is light years better than what you'll find in a restaurant. It would not be cost or time-effective to produce competition BBQ for sale in a restaurant. Maybe the takeaway from the article is that since they can't serve competition quality BBQ in their restaurants, it's better to just bash it in the eyes of Joe Public. |
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07-09-2013, 03:06 PM | #49 |
Full Fledged Farker
Join Date: 02-24-11
Location: San Diego, CA
Name/Nickname : Chip
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Competition BBQ... whoa. I got me an arse whipp'n last month on this site for shaking my finger at the Triggs Ribs trick of using margerine and foil to make ribs. I went on to say that my comp experience "opened my eyes" and closed my desire to compete.
Seems to me this article is SPOT ON. Gonna get a whole lotta folks bound up in their britches. "Because ya know we been doing it this way so long, it's GOT TO BE RIGHT". I don't know which post above referenced Trigg and his rib game. I don't know if it's a true quite that he doesn't like to eat what he makes for comp. Nuff said. Comp BBQ has turned into a contest of who can put the best "lipstick" on that pig game. BBQ will NEVER taste like that from my cooker...... never.
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Cooking on a Kamado, Weber Performer, Hibachi & MSR WhisperLite (my only gasser). |
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07-09-2013, 03:15 PM | #50 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Great point....and even the ones that don't place or do well still go nuts and cheer for the people that do....says a lot about the people in the BBQ world..
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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07-09-2013, 03:33 PM | #51 | |||
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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Note: I'm not speaking for Carey here and haven't discussed this article or thread with him. I'm just saying that I think I know how he feels better than most. dmp |
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07-09-2013, 04:16 PM | #52 | |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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Sorry that some one hurt his feelings in KCBS. Some things I might now say will definitely hurt his feelings. Last edited by Hawg Father of Seoul; 07-09-2013 at 04:48 PM.. Reason: missed an r |
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07-09-2013, 04:22 PM | #53 | |
Babbling Farker
Join Date: 09-22-06
Location: Pleasant Valley NY
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I have no doubt that all 4 of these guys use tricks learned competing in the restaurant and restaurant skills when competing, I doubt they cook that food the same.
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Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal |
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07-09-2013, 04:24 PM | #54 | |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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dmp |
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07-09-2013, 05:21 PM | #55 | |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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07-09-2013, 05:33 PM | #56 | |
Full Fledged Farker
Join Date: 02-24-11
Location: San Diego, CA
Name/Nickname : Chip
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Britches in a knot #1 asks:
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Does the shoe fit? WEAR IT! Please pass the margarine, love to squirt some on my meat!
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Cooking on a Kamado, Weber Performer, Hibachi & MSR WhisperLite (my only gasser). |
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07-09-2013, 05:46 PM | #57 |
is one Smokin' Farker
Join Date: 05-08-09
Location: Plano, TX
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The referenced article, while being an interesting read, plays well in Memphis but not so well in Poughkeepsie or other areas.
Opinions are like a$$ holes, everyone has one; just some are larger than others. From a perspective of a small area of the US you get the opinion that theirs is the best, and it is, at that point in time and space. I can assure you that the stuff served in Memphis would not pass muster in Lexington and vice versus ; and the stuff served in NEW YORK CITY is bad dog food everywhere else (that’s an opinion). KCBS is, for want of a better phrase, a melting pot of bbq styles and ideas that play well in all parts of the US. We all know the rules and play to the larger audience if we wish to compete and win. Do we change the way we cook depending on the area we are in? Not normally; do we change the way we cook depending on the organization we are cooking in? Yes, to accommodate the rules and style of the area and the method of judging. Most cooks and teams in any sport or competitive organization work within the rules to do their best and know that going outside the norm, while invigorating, may not win because it is too different. Hence the trend to a middle ground with very few points separating most teams at the end and the good ones who have perfected the norm always near the top. Each year, these players may, and most times, do change over time. |
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07-09-2013, 06:44 PM | #58 | |
is One Chatty Farker
Join Date: 09-09-07
Location: Phoenix, AZ
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There was one restaurant there that always had a line of people waiting to be seated and it made me laugh because the food at that place wasn't any better or worse than a dozen other places within a 5 minute drive. So why was there a line? It just so happend that it was frequented by a local television personality who would, on occassion, mention having dined there while he was on the air. People flocked to it because someone on TV liked it not because it was better than the competition. Again, it wasn't any worse either. Popularity can result from a mulititude of reasons.
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Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship |
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07-09-2013, 07:16 PM | #59 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I think the article is interesting. But, there was a point of view, and leading questions, to make a particular point of view heard. Since I am new to competition BBQ and old to "real" BBQ, I kinda look at these things and wonder why such emotion. If you don't like KCBS BBQ, then don't cook or eat it.
I happen to like both. I have noticed of late, that many of the Q joints I like, are panned by KCBS judges, as well as what I would call traditionalists. I don't think this is a bad thing, it is reasonable that people from different backgrounds and experiences would like different foods and tastes. As to lines and making money, it is worth noting that there is far more money being made with Chile's/Applebee's type BBQ than there is in the places we all like to admire. Truth of not, the reason lines form, is because demand has been piqued. If a particular place gets buzz, then it gets lines. I do think it is ridiculous to compare restaurant cooking to competition cooking, in any genre. What you have to do to be successful in the restaurant business is so fundamentally different from competition, or backyard. There is no way to compare, and hence, no way to say one is being ruined by another. BTW, some of the best ribs I have ever had got 5's and 6's across the board at a KCBS comp.
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07-09-2013, 07:22 PM | #60 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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I grew up eating **** grilled, smothered in some sauce, you'd have to chew it into oblivion to be able to swallow the greasy, fatty, burnt sauce ****. Lets just say that growing up I thought I hated BBQ, particularly ribs. Then, somewhere along the way, heaven forbid, I ran into a restaurant rib that was falling off the bone, and I LOVED IT. I thought this was BBQ.... I didnt run into really, and I mean REALLY DAMNED GOOD BBQ until I began judging Memphis In May BBQ back when MiM was a sanctioning body. The ribs were (and are) extremely moist, pull cleanly from the bone with only slight resistance, and aren't sauced into oblivion; the very best dont have sauce at all; they dont need it. The pulled pork (from either the shoulder or whole hog) has wonderful bark, but it's not tough. It's spiced wonderfully and doesnt need sauce. The BBQ stands alone, on it's own, and could be a meal all by itself (no need for sides, or buns, or SAUCE). Frankly, IMHO, if you haven't experienced this, you're missing out. Not that sauced, sweet BBQ isn't BBQ. It's your preference perhaps, and that's great if it is. I would like you to try some pure MiM/MBN Memphis Style Q sometime head to head, actually EATING (not sampling) them and decide for yourself. I think what they were saying was that KCBS has had an influence. I know in 2004, 2005, we never saw money muscle come across an MIM table; never. The pork was pulled, and juicy, sometimes had a little bit of sauce, tender, not sliced/cut, and awesome. Times however they are a changin'. All that B.S. above, like others have said, it's ludicrous to compare backyard (your personal preference), to restaurant (that which hopefully can be profitable), to competition BBQ which has to appeal to everyone and offend no one. They are not the same and never will be. Competing is a game. Whether you take it seriously (as perhaps the KCBSesque folks apparently do) or are there to socialize (try MBN; 2 folks dont cut it), you're not there to appeal to one persons personal preference, but to amaze X number of judges without offending even 1 judge. That's not your personal preference backyard Q; it's certainly not mine... There's nothing wrong with that (above), other than to compare them is insanity. |
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