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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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08-14-2011, 12:18 PM | #1 |
Full Fledged Farker
Join Date: 03-13-10
Location: Selden, NY
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COMP Sauce, typical or unusual
I am still trying to figure this stuff out...
My question is for kcbs judging, are they looking for the typical usual blah blah blah, or unusual, very unusual so it stands from the masses. I know sweet with a little heat...or whatever you may have heard But when Bobby Flay does the throwdown show, he always tweeks the recipes for what he's cooking to stand out & usually loses because its not true say "BBQ", " or "southern", etc etc So What gives ???? usual or unusual or totally nutso
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[FONT=Arial Black][SIZE=3][COLOR=lime][U][I]Smokenstein & The Monster Crew[/I][/U][/COLOR][/SIZE][/FONT] [B][FONT=Comic Sans MS][SIZE=3]Whats created in the lab, stays in the lab.[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=3]Hardcore scary good BBQ from a family of four[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=3]My smoker will eat your WSM for breakfast :becky:[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=3]Custom 55 gallon drum(s) smoker that chews wood spits out the embers. (no set it & forget it BBQ stuff for me)[/SIZE][/FONT][/B] |
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08-14-2011, 07:01 PM | #2 |
Full Fledged Farker
Join Date: 03-13-10
Location: Selden, NY
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wow, must be a secret...
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[FONT=Arial Black][SIZE=3][COLOR=lime][U][I]Smokenstein & The Monster Crew[/I][/U][/COLOR][/SIZE][/FONT] [B][FONT=Comic Sans MS][SIZE=3]Whats created in the lab, stays in the lab.[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=3]Hardcore scary good BBQ from a family of four[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=3]My smoker will eat your WSM for breakfast :becky:[/SIZE][/FONT][/B] [B][FONT=Comic Sans MS][SIZE=3]Custom 55 gallon drum(s) smoker that chews wood spits out the embers. (no set it & forget it BBQ stuff for me)[/SIZE][/FONT][/B] |
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08-14-2011, 07:09 PM | #3 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Doctored usual
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08-14-2011, 07:12 PM | #4 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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well, it is a secret to alot of people.
but i would say, usual(for "us"). for now, it's all about what you mix with your BHO/TR mix. but then again, maybe ask Mike from Lakeside what the judges are liking these days then, let the meat shine, perfectly cooked. i'm no pro or expert, but i think most would say stay "usual", again for "us". usual for the average BBQ eater might be just KC Masterpeice, which won't cut it in battle i don't think...or knoweven mixed up with some nice stuff.
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[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: |
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08-14-2011, 07:13 PM | #5 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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or, um, more simply, what sled said.
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08-14-2011, 07:18 PM | #6 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Lots of budda
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[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] |
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08-14-2011, 07:23 PM | #7 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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08-14-2011, 07:40 PM | #8 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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I would be careful of doing anything too far outside the box.
Speaking from experience, when you're trying to judge a bunch of ribs set in front of you, when something is way out of whack, it throws you off. Yes, it makes you stop and think about the entry, but the initial reaction is, "Whoa... what the heck is that??" Some judges may take that as a sign of a good and inventive cook. But just as many or possibly more will look at it as the cook doesn't know what they're doing. When I cook, I make the best KC-Style sauce I can and keep the heat to a minimum in my rubs. That way, I don't offend anyone or shake them up at the judges table.
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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08-14-2011, 08:18 PM | #9 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Chicken: slabs sauce and budda and agave syrup
Ribs: bh then finish with amazing glaze, budda in the wrap Pork: bh bhtr and budda Brisket: aujoos and steak sauce and budda
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[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] |
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08-14-2011, 08:19 PM | #10 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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[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: |
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08-14-2011, 08:20 PM | #11 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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butter makes it better.
words to live by.
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[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: |
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08-14-2011, 09:04 PM | #12 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Sweet baby rays works well for us, also we have been doing pretty wellin brisket with a au jus KC masterpiece mixture. This is what these people eat. Feed them what they know.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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08-14-2011, 09:11 PM | #13 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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Normal stuff. Just find the rub / sauce combo that works.
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08-15-2011, 06:24 AM | #14 |
Full Fledged Farker
Join Date: 09-01-10
Location: Lincolnton, NC
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Winning requires tantalizing the tastebuds of lots of judges and that means cooking for a broad range of tastes. You might call that "usual" but I wouldn't. What makes a judge notice something is how unique it is, yes. But, you have to get to "unique" with great balance of flavors and appeal, not just one factor. The two biggest errors I see in competition are over-saucing and over-smoking. Both are way too common.
Smoke flavor is wonderful but if overdone can make meat taste like its been soaked in petroleum. Similarly, there are lots of great sauces out there (commercial and concocted) but judges will score down if all they taste is the sauce. The consistently top-scoring teams have developed a blend of flavors combined with perfected texture and optimal appearance that they can re-create over and over. They aren't cooking for their own tastes, they're cooking for wide appeal.
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08-15-2011, 08:15 AM | #15 | |
Full Fledged Farker
Join Date: 08-08-11
Location: Huntington, NY
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Quote:
just two cents from a backyard guy, IMO, sweet baby rays let's the rub stand out while delivering quality appearance and texture.
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