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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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07-24-2009, 11:42 AM | #1 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Inconsistent Rubs
I always use the same chicken rub. So I ordered eight pounds of it and I have noticed my chicked is getting a lot of comment cards saying spicy and our scores have suffered. I tasted the rub and would you know it, it is spicy as hell. I have always used this rub for chicken and it never had a spice to it. Needless to say I will be using it for self consumption, no more comps.
Has anyone ever noticed this in rubs they purchase for comps???
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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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07-24-2009, 11:50 AM | #2 |
is one Smokin' Farker
Join Date: 06-02-07
Location: Chico, Ca
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I know this is pretty obvious, but is it possible that it just settled during shipping? Did you give it a stir from the bottom up and then taste it? If its still bad, contact the seller.
NUTZ
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Weber Smokey Mountain 18 & 22.5 in Gator Pit Trailer mount MAK 2 Star General Pellet Pooper Medium Green Egg Mini Green Egg New Black stoker with built in wi-fi KCBS CBJ #20258 Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years. DAMN IT ANDY!! |
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07-24-2009, 11:54 AM | #3 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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i mixed the chit out of it. The thing is, I love the rub for me with the spice so I will use it. I will just not use it for comp anymore.
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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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07-24-2009, 01:37 PM | #4 |
is One Chatty Farker
Join Date: 06-21-07
Location: Overland Park, KS
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We've noticed variations in some rubs from shaker to shaker. We recently came across a bottle of an extra hot version of a popular rub. I assume it's caused because the batch isn't mixed properly before being bottled because subsequent purchases have been fine.
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Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle, |
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07-24-2009, 01:39 PM | #5 |
Found some matches.
Join Date: 06-22-09
Location: Paducah, Ky
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Is the rub from a big distributor or a 'mom and pop' made at home sort of place?
I only ask because after formulating my rub for the past year I have gone through tons of pains in trying to make sure every batch is consistent. Sometimes its a little saltier than I'd like, sometimes its a bit spicier. I havent been able to nail it down to turn out the exact way each time. Dont get me wrong its a within + or - 2% taste issue and I know I'm being too picky about my own product, but still everyone likes to turn out the best, consistently good product possible. |
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07-24-2009, 01:51 PM | #6 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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It is a very popular brand.
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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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07-24-2009, 02:01 PM | #7 |
Found some matches.
Join Date: 06-22-09
Location: Paducah, Ky
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07-24-2009, 02:05 PM | #8 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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No secret at all. I just don't want to bad mouth them. They have put out a great prodcut for a long time.
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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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07-24-2009, 03:01 PM | #9 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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We've noticed it in one of our commercial rubs too - except it was overly salty not spicy - resulting in very salty pork for two comps in a row. Guessing it's not the same brand as OC is mentioning.
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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07-24-2009, 03:12 PM | #10 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Commercial or not, I have noticed variance in prodcut, especially with pepper contained blends.
Its like having Jalepenos. You get one that's "meh" and the next one is Hotchamafreakin.
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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07-24-2009, 04:24 PM | #11 |
Babbling Farker
Join Date: 06-15-06
Location: Middletown, DE
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The same thing happened to me. At Wildwood, our ribs were pretty spicy. I used the same rub and sauce that I've been using for a year now. I don't know how to explain it. Needless to say, the judges didn't like it.
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07-24-2009, 07:23 PM | #12 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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I will say this about rubs and competitions and running a business as well.
Spices are like the Colombian Coke market. A). Rubs are made of Spices B). with the exception of Salt and Sugar spices are better some years than others. Anyone that mixes a batch of rub up every month (say 15 pounds or more at a time) will notice that some spices may be more colorful than others even when in the same bottles. C). Spice Companies Often Cut their Products with inert Ingredients or OLD outdated spices. And don't think I don't do this in my Business. I will cut an old batch with new after I compare. D) Companies that make Rubs for your BBQ ALSO do this from time to time. Not everybody but some do. E). Even when everything is perfect Mother Nature can affect the base product. Peppers are the most affected. So lets review... If you make up your own batch, you have mother nature that is trying to screw you, the original spice farmer that cuts his product, any middle men who cut their product (often with outdated Spice), the Spice Company itself and the company that makes the rub. The closer you are to the source the better. No that does not mean buy it yourself but Mixing it yourself would help. Sadly, those that buy someone else's Rub are at the mercy of whoever mixed it, bagged the base spices and farmed it, and of course Mother Nature. Sad thing is, by the time you notice it... its on the Judges Table. Make your own rub (even if you are stealing their recipe). Control it! I ask you, would you prep those chickens, pop them in the smoker and let some stranger tend the fire while you go watch Jenna Haze in Taste of a woman? No! Why control everything then sprinkle on the most important element of taste and leave that to chance. This is why I think some competitors win with simple ingredients - because they control a few simple things instead of hoping 13 spices get their groove on correctly. How did we get into this trap of using Rubs and Injections? The BUSINESS of BBQ, baby. You can sell a bottle of crap and make someone think they are going to achieve the same results some champion did a lot easier than have that champion explain his technique. Of course any brethren that sells his product here at this forum... I am not talking about you.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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07-24-2009, 07:51 PM | #13 |
On the road to being a farker
Join Date: 07-22-08
Location: Fountain Hills, AZ
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So this begs the question, where is the best source for obtaining rub ingredients? Penzeys does a great job of marketing their products, but are they any better than say, McCormicks?
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07-24-2009, 08:20 PM | #14 |
is One Chatty Farker
Join Date: 06-21-07
Location: Overland Park, KS
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Yes.
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Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle, |
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07-24-2009, 11:18 PM | #15 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Well if you have a stoker you can have the stroker I guess LOL
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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