Now I see why Johnny Trigg says he doesn't eat his comp ribs.

[sliding_billy]

Originally Posted by fnbish

I think trends are changing. I can't speak for everywhere in the country, but I would not classify our food as sweet. If anything I like more bold flavors in our food and it has been working and judges seem to want something different. Granted this is more of a topic for the comp sections, but I think the stereotype is overly perpetuated from what folks see on tv and hear through discussions such as this one.

The words of "candy BBQ" simply get repeated by those outside of the competition world because of what they see on pitmasters so the steroetype stays true when is might not actually be that way. And I don't mean that some cliche wannabe, sitting behind my computer chest beating "you don't know comps if you don't cook in them" kind of way. I genuinely dislike the backyard vs comp mentality because it is isn't good for furthering the bbq community. I also dislike the stereotype of the backyard guy who is "too cool for school" and would never cook a comp. I don't think lassoing people into that description is good either.

But really that is a discussion for another thread.

Originally Posted by Hawg Father of Seoul

Dude,

It really is not that way. Glad at least one person has an open mind. The problem is when someone knows nothing about a subject, then is told one person is an expert they will hold on to anything that person says with extreme prejudice.

Originally Posted by Rusty Kettle

Ok then compete and make changes there is nothing wrong with going against the grain. I know most people use thighs for chicken in comps I plan to use the legs even though symmetrically it's not appealing I think taste wise the leg is the best part of the chicken. This may cost points but it may not. It is a risk but so is every choice we make in everything we do.

fnbish - Agreed that bold is a better word than sweet, but it still holds more to the one bite satisfaction factor than a more balanced approach.

Hawg Father of Seoul - You know I don't claim to be an expert on comp cooking. I was simply referencing some of the comments made earlier to "get over it and cook whet they want."

Rusty Kettle - Totally agree. That was exactly my point. Until more people are willing to go against the grain, comp cooking simply becomes a technical competition and not about the food.

[Bamabuzzard]

Originally Posted by fnbish

Gotcha because none of your comments were that way either. I like how you pulled the I'm taking the high road trick first. Normally the first one to do it seems like they get out scot free and weren't instigating either . I get ya. Winky face.

Yeah. Winky face, "scot free" and all that. If it makes you feel better.

[Hawg Father of Seoul]

Sliding Billy,

I was saying you have an open mind. Your post, the one I quoted, was perfectly timed.

If more people open their minds.. a lot more information would be shared.

[sliding_billy]

Originally Posted by Hawg Father of Seoul

Sliding Billy,

I was saying you have an open mind. Your post, the one I quoted, was perfectly timed.

If more people open their minds.. a lot more information would be shared.

Thanks brother. I figured as much, but wanted to clarify in case others were confused.

[BigBellyBBQ]

I have a driveway to plow.......

[Bamabuzzard]

Originally Posted by BigBellyBBQ

I have a driveway to plow.......

Is the Superbowl going to be a bust or what? I keep reading and hearing that ticket prices and high end hotel prices have been significantly dropping leading up to the game.

[Wags05]

Whatever the profile, a rib has got tobe pretty God Awful for me not to like it. My .02.

[Jason TQ]

Originally Posted by Bamabuzzard

Yeah. Winky face, "scot free" and all that. If it makes you feel better.

Hey you started a thread where you said a cooking style leads to meat where you can't taste much of the meat because of all the sweet. Then people said it is possible to balance it out and the end product actually doesn't have to be sweet, but it just adds a layer of flavor. You weren't having any of it or open to those ideas at all. From visually seeing you said you made your final decision without tasting. So you are judging by the initial knee jerk reaction of what you saw on tv. Not the best way to go about things.

So my only guess for starting the thread was to start an argument for your entertainment vs having an open mind to the other posters. Your mind was made up the second the thread was posted. Not sure where else you wanted this to go other than where it is right now. Glad you are still taking the "perceived" high road here. Keep that mind open .

[BigBellyBBQ]

Just like BBQ...football is meant to be enjoyed in all weather..They have the game in New York...City, about 575 miles from me..
Tailgate Joe will be there!!!

[Bamabuzzard]

Originally Posted by BigBellyBBQ

Just like BBQ...football is meant to be enjoyed in all weather..They have the game in New York...City, about 575 miles from me..
Tailgate Joe will be there!!!

Okay, didn't realize you were that far from the game. I'm curious to see the reaction after it's all said and done. From what I've read the tailgating restrictions are pretty tight. I'm down here in Louisiana and I'm not sure if our media is making a bigger deal than what it really is but all last week and this week the "news" has been how the secondary market is way down compared to previous SB's.

[DaveAlvarado]

Originally Posted by Cayman1

Whenever anyone asks me to cook for them, they always want the comp treatment and rave about it so everyone must not think comp meat is way too sweet. Also, when I cook at home it generally is to practice a new comp recipe so I can say I don't mind the sweetness.

This is my experience too. All the BBQ I've turned out lately has been comp practice, and nobody is complaining. Even the native Texans. Around here you get salt, pepper, onion, and garlic with maybe a little cayenne. Very savory and a little spicy. I think my KC-style Q is refreshing to most of my friends who have never had comp-style Q before.

[daninnewjersey]

Originally Posted by Bamabuzzard

Okay, didn't realize you were that far from the game. I'm curious to see the reaction after it's all said and done. From what I've read the tailgating restrictions are pretty tight. I'm down here in Louisiana and I'm not sure if our media is making a bigger deal than what it really is but all last week and this week the "news" has been how the secondary market is way down compared to previous SB's.

I'm about 2 hours from the game and you won't catch me anywhere near the place. NO TAILGATING on stadium grounds, extremely limited parking (at $150 per spot no less), and just an all around pain in the ass to attend...not to mention CANNED beer will go for between $12-$15 PER 12 OZ CAN. New Jersey is getting our first...and most likely LAST...chance at hosting this game.

I'll be sitting on my warm couch cooking a sh*t load of BBQ with friends and drinking beer that won't cost me my first born....

From NJ.com.... http://www.nj.com/super-bowl/index.s...wl_pricey.html
"....There will be no drop-off spots for the Super Bowl and people won’t be able to walk to the game, Kelly said. To get onto the Meadowlands complex, vehicles will need a parking pass, and limousines and buses will also need to stay on the premises during the game, he said.
Along with that $150 parking spot will be stringent rules and tailgate restrictions unrecognizable to Jets and Giants fans during regular-season games.
"You’ll be allowed to have food in your car and have drink in your car, and provided that you are within the boundaries of a single parking space, you’ll be able to eat or drink right next to your car," Kelly said. "However, you’re not going to be able to take out a lounge chair and you’re not going to be able to have a grill and you’re not going to be able to take up more than one parking space. And it will all be watched very carefully..." In other words....fun, fun, fun.....

[Bamabuzzard]

Originally Posted by daninnewjersey

I'm about 2 hours from the game and you won't catch me anywhere near the place. NO TAILGATING on stadium grounds, extremely limited parking (at $150 per spot no less), and just an all around pain in the ass to attend...not to mention CANNED beer will go for between $12-$15 PER 12 OZ CAN. New Jersey is getting our first...and most likely LAST...chance at hosting this game.

I'll be sitting on my warm couch cooking a sh*t load of BBQ with friends and drinking beer that won't cost me my first born....

Yeah, I don't blame you. We'll be cooking up some ribs and pork butts and watching it down here in Louisiana.

[Bamabuzzard]

Originally Posted by fnbish

Hey you started a thread where you said a cooking style leads to meat where you can't taste much of the meat because of all the sweet. Then people said it is possible to balance it out and the end product actually doesn't have to be sweet, but it just adds a layer of flavor. You weren't having any of it or open to those ideas at all. From visually seeing you said you made your final decision without tasting. So you are judging by the initial knee jerk reaction of what you saw on tv. Not the best way to go about things.

So my only guess for starting the thread was to start an argument for your entertainment vs having an open mind to the other posters. Your mind was made up the second the thread was posted. Not sure where else you wanted this to go other than where it is right now. Glad you are still taking the "perceived" high road here. Keep that mind open .

I'm finished arguing over jerking knees, scot being free and walking on a high road. The most important thing is there's no need to make enemies or be jackarses on a board that's intended to be a community of brethren and fun. If I came across the wrong way I apologize and ask your forgiveness. I seriously didn't intend to. Nor was my post intended to be an argument or to cast a negative light on one method compared to another. I stand by my original opinion on what I saw but it's not that big of a deal. The first time my opinion counts regarding bbq will be the first.

[dadsr4]

Originally Posted by Bamabuzzard

I was watching the travel channel this weekend and they had a tour of some bbq regions by state and one was Tennessee and the Memphis in May BBQ event. Almost every shot shown of teams preparing ribs absolutely caked on brown sugar, honey, butter or all of the above.

I looked at that and knew without having to taste it. There's NO WAY I could eat those ribs. I understand the "judges only getting one bite" thought process and I agree. But as a general spectator there's no way someone could actually taste much of the meat on many of the ribs I saw. I guess that is the difference in competition ribs and backyard ribs.

90 posts over one person opinion. Impressive.