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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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07-06-2009, 01:19 PM | #1 |
On the road to being a farker
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
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Advice on Punching Up flavor to Get Judge's Attention?
As the judge takes 1 or 2 bites, what are some techniques to make the meat standout?
For example, I really like my brisket rub, but have recently tried Smokin' Guns Hot and liked that better. I've only used my rub in contests so far, but will probably try Smokin Guns, unless I find something better. That being said, I don't think that it's so much better or different that it's going to really knock someone over. Is the difference really in the rub, injection or the sauce or do you have to resort to extreme measures and make the meat taste like something it's not? Are the judges looking for over-the-top sweet or salty or something that get's their attention..........hopefully, in a good way! I've tried a lot of different sauces and for the most part they have the same basic flavor. Some more smoky, some have more sweet, etc., but for the most part they are all variants of one another............Blues Hog does standout to me as being very different. Too me, most of these sauces aren't real attention getters. I'm not asking for your secrets, just some general tips or directions. Thanks,
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Greg |
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07-06-2009, 01:49 PM | #2 |
Full Fledged Farker
Join Date: 10-31-05
Location: Hudson, OH
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Dave's Insanity Sauce instantly comes to mind if you want to get their attention although I wouldn't recommend it. (just joking, please don't do this!)
Seriously though a little last minute rub additions to the meat, salt and pepper whatever it takes. Make sure you taste the meat yourself and season for 1-2 bites until you like it. If you have the luxury get 2 or three other teammates/friends opinion as well. In the end no one ingredient should stand out. Concentrate more on cooking the meat properly and you'll do well. Make small adjustments at each contests rather than making large changes. You've got to please six judges not one so you need to aim for a middle of the road flavor profile. Sometime the team that makes the least offensive BBQ does best. Not too hot, not to sweet. If you have to err on one end of the spectrum, err on the sweet side.
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1. Jamie Geer Large Trailer Mounted Pit 2. Klose Fajita Grill 3. Jedmaster 3660 Champion 4. Primo Oval 5. Stumps GF 223 6. FEC 100 7. Backwoods Smoker - Fatboy 8. Traeger Texas Grill (BBQ 075) |
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07-06-2009, 04:44 PM | #3 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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Good advice from Dallas if you're in the ballaprk and getting some calls now. Otherwise you may need a bigger change. Lots of people use Guns Hot and usually it's in combination with other rubs. Best advice I can give is take the Old School High Tech class and you'll have the answers.
But here's a tip - when your wife says there's too much salt you're about half way to salting. And the same goes for a lot of other spices both hot and sweet. Brown sugar and honey are your friends. It takes a little time to find the blend that works but think over the top. Think my wife won't eat these for sure and I'd never serve it to friends. And I do give it to neighbors and they think it's fantastic but then one person never eats a 1/2 slab of ribs. Consider going to a couple of contests as a spectator and asking some top teams if there's any way you can sample their food. Be honest about wanting to improve your skills and they should say yes. If you get to a Michigan contest this year look me up during turn-in.
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Ford Retired competition cook. BBQ mentor. |
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07-06-2009, 05:32 PM | #4 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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I'm not asking for your secrets, just some general tips or directions.
Can you tell us how your scores have been? As far as injection I do but I really don't know if I even taste it, the first thing that hits my tongue when I take a bite is on the outside of the meat. |
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07-06-2009, 08:13 PM | #5 | |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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Quote:
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Ford Retired competition cook. BBQ mentor. |
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07-06-2009, 08:33 PM | #6 | ||
On the road to being a farker
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
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Quote:
Quote:
First comp: dead last overall and dead last brisket. I screwed up big time. Here's my last comp's (Westmont 2009) scores (34th overall): - Chicken: 150.2858 (30th place) Appearance Taste Tenderness 888878 768887 787886 - Ribs: 152.5712 (23rd place) Appearance Taste Tenderness 977797 786976 886978 - Pork: 148.5714 (32nd place) Appearance Taste Tenderness 778678 678967 767988 - Brisket: 147.4284 (30th place) Appearance Taste Tenderness 889988 786696 786696 There is a wide range in every category, except chicken. Thanks for everyone's advice and comments,
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Greg |
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07-06-2009, 08:53 PM | #7 | |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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Quote:
As far as injection look at this pork clip, Wayne Booth, might help. I'm not advertising this sauce just injection. http://www.cattlemensbbqsauce.com/Re...spx?featured=1 Last edited by Ron_L; 07-07-2009 at 10:53 AM.. |
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07-06-2009, 08:59 PM | #8 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Here is what I do, and it's working for me.
Chicken
I hope this helps, John |
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07-06-2009, 09:25 PM | #9 |
On the road to being a farker
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
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PatioDaddio,
Thanks for the tips or did you just spill your secrets! When I saw the 13-16 lb packer I was immediately thinking, how long is that cook going to be! Until I saw your blog.........wow only 6 hours! Do you get that competition pull test tenderness? Thanks,
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Greg |
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07-06-2009, 11:46 PM | #10 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
It may sound kinda corny, but I've learned a lot online, so I try to give back a little where I can. In fact, that is part of what my blog is about. As for the brisket, yes, I get competition quality. Hot and fast cooking isn't anything new. Myron Mixon does it all the time. He calls it "power cookin". You can hear Myron describe his incredibly fast competition timeline here (start at 26:15 -- the topic at hand starts at 29:45). Glad to help, John |
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07-07-2009, 12:57 AM | #11 |
is one Smokin' Farker
Join Date: 09-27-06
Location: Worcester mass
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I heard somewhere that if you put a fresh twenty dollar bill under
each piece of meat, that surely will get the Judges attention
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Sully lunchmeat BBQ team KCBS Certified BBQ Judge New England Barbecue Society Board of Directors BAAAHHHBEQUE !!! 2 WSM more of a good thing Brinkman offset Backwoods competitor Weber Performer 22' weber kettle w/rottiserie 17" table top weber kettle & weber smokey joe. |
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07-07-2009, 10:48 AM | #12 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Unless the parsley is stuck to it then they ignore the cash.
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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
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07-07-2009, 11:24 AM | #13 | |
On the road to being a farker
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
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Quote:
I was cheap...........I used Monopoly money, but I did add a bunch of hotels!
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Greg |
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07-07-2009, 01:13 PM | #14 |
is One Chatty Farker
Join Date: 12-28-06
Location: Porkbutt Ky
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Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q |
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07-07-2009, 02:07 PM | #15 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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