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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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10-23-2013, 02:08 PM | #31 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
Welp, we got that one over with, lol
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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 |
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10-23-2013, 02:16 PM | #32 |
On the road to being a farker
Join Date: 07-09-12
Location: Joplin, MO
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There's a certain top 10 ranked team we cook against often. If he says any of his meat turned out poorly, you can expect him to finish top 5 with it. Every time.
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10-23-2013, 04:53 PM | #34 |
Found some matches.
Join Date: 11-12-12
Location: Brea, CA
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At our first contest the promoter came up after turn-ins and asked how I thought we did. I told him I didn't know about pork or chicken, and we had completely screwed up brisket, but we still felt good about our ribs... we won brisket that day.
You just never know
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Steve Flanders - Steve's and Beeve's BBQ Team |
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10-24-2013, 08:40 AM | #35 |
Full Fledged Farker
Join Date: 10-16-07
Location: Ohio
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Our chicken cook last weekend in Nelsonville was a complete disaster....finished 4th. I am my own worst critic. Best chicken I've ever cooked with perfect bite through skin scored abysmally in Kettering a few years ago....even got a comment card trashing the tenderness of the skin. I give up on guessing. I thought we have a good cook in Madison IN this year and it was our worst contest.
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Scramblin Eggs BBQ Team....Two Eggs and a backwoods...bbq diversity.... |
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10-24-2013, 09:11 AM | #36 |
is one Smokin' Farker
Join Date: 09-03-09
Location: Pine Bluff, AR
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I think that after I've done all I can with the meat, baby sat the cooker, presented the meat, I have no judgment left to analyze what I've done. My pat answer is that "I did the best I could with what came out of the cooker."
Now when it's bad, I can tell that. My brisket at the Royal got one judge that gave an honest score, 544. I worry about the rest of the judges that scored it higher. It really was that bad... |
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Thanks from: ---> |
10-24-2013, 09:44 AM | #37 |
is Blowin Smoke!
Join Date: 09-18-11
Location: Smithville, Missouri, United States
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Yeah, that's why I do it.
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Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy. |
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