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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, 07:35 PM | #61 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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Good read.
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07-09-2013, 08:07 PM | #62 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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I think it was a good read....
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07-09-2013, 08:13 PM | #63 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Warning: Opinion about to be stated with no basis of fact.
I think restaurants do far more to dilute the traditions of BBQ than competition BBQ has ever done.
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07-09-2013, 08:26 PM | #64 | |||
Babbling Farker
Join Date: 09-22-06
Location: Pleasant Valley NY
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Are the MBN folks really not that serious? I understand the much bigger party atmosphere and the bigger teams and all but I would think that with the greater expense they would be very serious about what they are doing. I know that Myron, Melissa and Chris Lilly come from MIM/MBN backgrounds and they are serious fierce competitors. I do remember meeting Melissa at the Jack a few years ago and she laughed about us KCBS being scared to come into someone's site.
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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, 09:54 PM | #65 |
is one Smokin' Farker
Join Date: 10-06-09
Location: Centerville TN
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I haven't had Pats or Carey's BBQ yet. Probably wont eat Martins but I will drive up by and stop at Peg leg. My good friend owns a local BBQ joint. My sister and I cater out of our family winery and I sell a hand full of times a year. Our prices are higher because we lean a little more towards a contest flavor. We don't want to lose money so we charge more. People don't bat an eye at the price especially if they have had it before. I'm 3-5 bucks higher per pound on pork and brisket. My buddy with the b a joint tried my BBQ for the first time and his words were. Don't open a BBQ joint I got kids to feed. They need to feed the fire (no pun intended) on the old school style. They have way more over head. Did they word it correctly I don't think so. They may loose some competition cook business but in the end they may gain some new customers.
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07-09-2013, 11:19 PM | #66 |
Full Fledged Farker
Join Date: 05-02-13
Location: Virginia, by way of NE, IA, PA, NC, WI
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I enjoyed the read. Here's what I got. They don't like KCBS. The drive to win is pushing most people to cook the same way which isn't his way so they don't like it. They see that style creeping over into other competitoin circuits. His weekend parties used to be more fun. That there is a newly perceived notion in the public's eye that bbq is suppose to taste a certain way. -I actually agree with that ides of theirs. For me if its good its good but to tell me it has to taste a certain way is so French, and I ain't flipping French.
Another thing I won't bash them on for lashing back at KCBS and its cookers is they are passionate people. Passionate about BBQ, it obvious. And when a passionate person is told that their product isn't up to specs, the one they make every single day.... It can't finish top 50%, that joe schmoe and his wife are pumping out better stuff, we tasted it and judged you that way on it.... That will hit anyone who cares about what they do hard and close to the heart. Now I don't doubt for one second they have a fine product, And if you don't want to change you shouldn't have to. But in that same breath things change for two reasons only. One: is things end because they are bad, the second reason: is something came along thats better. And again, that idea that "the something better" isn't their something... sucks. It ticks them off. I'm OK with that too. But I definately agree that TELLING people and judges how things should taste and THAT IDEA of flavor profile is defined as what good is, or what REAL is..... thats not good. Apperance, texture, tenderness, those are tangible traits you can quantifiy with a ruler if you want. Flavor is a whole new ball game. |
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07-10-2013, 01:24 AM | #67 | |
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Join Date: 02-01-10
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07-10-2013, 01:34 AM | #68 | |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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Sorry, i know a bit off topic, but I am a bit of a pizza snob so it doesn't take much to get me going when the subject comes up.
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07-10-2013, 02:16 AM | #69 |
is Blowin Smoke!
Join Date: 08-08-07
Location: Cartersville, GA
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I enjoyed the article, and as a restaurateur I understand where they are coming from, and as a judge and competitor I agree with some points and disagree with others.
One aspect that I think should be pointed out that hasn't been touched on is this: KCBS is not responsible for the shift in taste to sweet heavily sauced BBQ - companies like Kraft are. The public's taste has been influenced far more by what they buy in the condiment aisle at their local grocery than by anything that goes on at a BBQ competition, and today's judges grew up eating gallons of Open Pit, KC Masterpiece and the other corn syrup laden products long before they became CBJs. As a society we have become addicted to sweet foods - that isn't something you can lay at the door of any BBQ sanctioning body. |
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07-10-2013, 02:50 AM | #70 |
is one Smokin' Farker
Join Date: 10-09-09
Location: Maryville, TN
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....Opinions are like a$$ holes, everyone has one.
My mother-in-law doesn't; they sowed hers shut when they did her colostomy...
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07-10-2013, 06:40 AM | #71 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Competitor fierce; you bet; but not wound very tight... I mean, my goofy small team has a tradition of doing tequila shots just before each series of shows... I mean, it's Patron; someone has to drink it! It's more a "relax and enjoy the ride" thing... Perhaps it's the "garnish factor". While KCBS guys are getting anal retentive getting that garnish just perfect in the box (Friday evening), the MBN guys are having another beer and telling another lie... <JOKE>
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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07-10-2013, 07:29 AM | #72 | |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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07-10-2013, 07:30 AM | #73 | |
is one Smokin' Farker
Join Date: 05-08-09
Location: Plano, TX
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It just illustrates that other factors, to include public preception, come into the equation of what makes good bbq for each person and region and could be as simple as "what is acceptable everywhere." While not being the best, it is the acceptable NORM. |
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07-10-2013, 07:41 AM | #74 | |
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07-10-2013, 08:14 AM | #75 | |
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