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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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10-22-2013, 06:29 PM | #16 |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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Right there with ya
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Aporkalypse Now Competition BBQ team Thanks to our sponsors: Wusthof Trident USA, Creekstone Farms, Myron Mixon Smokers & The BBQ Guru MABA 2014 Team of the Year Spicewine Tandem - "The Beast", 2 Vulcan V33's & 1 V9 Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24, Super Stealth Mode black & Night Vision Red Thermopens ----------------- MABA - (Mid Atlantic BBQ Association) President KCBS Certified Judge - #23289 |
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10-22-2013, 07:09 PM | #17 | |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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10-22-2013, 09:52 PM | #18 |
is One Chatty Farker
Join Date: 04-11-09
Location: La Quinta, Ca
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I cooked a very good brisket hit a table with good cooks and they hated all of us. was looking down the snoot at a gc finished 6th..Steve a nice man got a 180.
I am super critical and so usually when someone asks me I am sort of pessimistic. other cooks I know always love everything that comes off their cooker |
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10-22-2013, 10:03 PM | #19 |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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We overcooked our brisket in Green Lane this year and got first with it. I'm pretty sure there must have been judges that write 4s that look like 9s to the reps. We have great stuff get shot down, so I no longer try to guess.
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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10-23-2013, 01:11 AM | #20 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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I hear what you are all saying, and I agree. I too am very critical of my turn ins, as well as anything I cook.
However I'm referring more to the guy who always walks but also always low rates his turn ins. Maybe he's just superstitious. |
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10-23-2013, 06:39 AM | #21 |
Full Fledged Farker
Join Date: 09-14-09
Location: Flemington, NJ
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This!!! I don't like to say anything after the cook. I even tell my teammate to shut up when he starts critiquing our turn-ins. The most I divulge after a cook is usually the "Well, I got everything turned in on time. The rest is up to the judges."
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Greg, Smokopolis BBQ -- [URL="http://www.facebook.com/SmokopolisBBQ"]http://www.facebook.com/SmokopolisBBQ[/URL] Yoder YS640 BBQ Guru Onyx |
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10-23-2013, 07:05 AM | #22 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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I've only been doing competition BBQ for a relatively short time, but one thing I've noticed is that competition cooks are some of the MOST superstitious people on the planet.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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10-23-2013, 07:06 AM | #23 | |
Full Fledged Farker
Join Date: 09-01-10
Location: IN
Name/Nickname : quarters
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10-23-2013, 09:20 AM | #24 |
Take a breath!
Join Date: 06-12-12
Location: Hampshire, IL
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I'm honest when I say I don't know, or I didn't like something.
I sent my wife a txt one comp said chicken was best ever, almost finished DAL with it. I can tell when my brisket is good and I can tell when the ribs are good, other two categories I'm usually dead wrong.
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"Onyxwoods" clone, a Guru and some of Tennesse's finest whiskey. Creators of "Reverse Shigging": When your competition wants to know what your doing so they know what doesn't work. |
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10-23-2013, 09:22 AM | #25 |
Full Fledged Farker
Join Date: 06-14-12
Location: Buna, Texas
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Superstitious yes, not wanting my feelings hurt at awards when I think I have killer stuff and get no calls, yes...yes...yes! It's better for me and my ego to down play my turn ins by pointing out the negatives then get all hyped up and get my balloon popped.
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Hale of a Good BBQ Pitmaster...2013-14 IBCA Third Coast Cooker of the Year...... |
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10-23-2013, 09:58 AM | #26 |
is One Chatty Farker
Join Date: 02-24-10
Location: Durham, NC
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I remember one contest that I thought my brisket was horrible. So bad that after turn ins I threw the whole thing away. Got a 5th out of it.
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--Lionel You only fail if you do not try. |
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10-23-2013, 12:20 PM | #27 |
is One Chatty Farker
Join Date: 09-17-12
Location: Oswego, IL
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I have only competed a few times, and I do this, too. I am the harshest critic when it comes to what I turn in. I love talking to all the "looky loos" that walk around at competitions, because I met guys that were really friendly by once being that guy that walked around and observed. People always ask how I think I will do, and I always say, "Well, I did the best I could today, but it is up to the judges now." A little modesty goes a long way. I wouldn't call it sandbagging, I'd call it keeping myself in check.
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- Matt [URL="https://www.facebook.com/pages/Hatfield-and-McCoy-Barbecue/765488903565575"]Hatfield and McCoy Barbecue[/URL] - Co-Pitmaster Illinois This Butt's for 'Que - Pitmaster KCBS CBJ; 18.5" WSM; [COLOR="Sienna"]U[/COLOR][COLOR="Navy"]D[/COLOR][COLOR="Sienna"]S[/COLOR]; [COLOR="Red"]Thermapen Mk4[/COLOR]; [COLOR="Blue"]DigiQ DX2[/COLOR]; [COLOR="DarkOrange"]IQ120[/COLOR]; [COLOR="Gray"]CharBroil Gasser (wind victim after 11 years)[/COLOR]; Maverick; OTS x2; etc. [URL="http://bbqbeat.com/hatfield-and-mccoy-bbq-team/"]We're (kinda) famous![/URL] |
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10-23-2013, 12:54 PM | #28 |
Full Fledged Farker
Join Date: 10-20-09
Location: Midland VA
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I used to be more descriptive, but now when asked I just say "Well it was our usual product. Not better or worse, and we'll see how the judges like it." And that's about it. I might share a little more with folks I know well, but not much.
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http://deguellobbq.wordpress.com |
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10-23-2013, 01:49 PM | #29 |
Full Fledged Farker
Join Date: 12-30-10
Location: Amherst, NY
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I cringe whenever we are asked "How did your cook go?"...
When we like our chicken - it takes 43rd... When we hate our chicken, maybe get a call... Have point that is overcooked and flat that is undercooked - and have to turn in chopped instead of burnt ends? Get a call... I give up. I like to refer to our only goal: Get all 4 in on time and have fun. If that happened, everything else is gravy.
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Gail The 5th Artery BBQ [URL]https://www.facebook.com/The5thArteryBBQ[/URL] [I]KCBS / NEBS / CBJ[/I] [I][I]MAK 2 Star General / [/I][/I][I]Yoder YS640[/I] [I]2 - WSM's 22 1/2 / [/I][I]3 - Weber kettle's[/I] [I]Backwoods Fatboy[/I] [I][COLOR=magenta]PINK[/COLOR] Thermapen[/I] |
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10-23-2013, 01:56 PM | #30 | |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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I told my teammate whatever I think is good will fail and what I think sucks will get a call!
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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