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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, 12:34 PM | #31 |
is One Chatty Farker
Join Date: 05-14-07
Location: Cambridge,Ia
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Great read i think. Theres a lot of different cooking styles, technicques and flavors that are all great in there own rights. I'd like to judge different kinds of bbq other than getting the same tastes and looks over and over.
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Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM, Whole Hog Lousianna pellet Smoker IPT pellet Smoker and Gateway Drum CBJ #4643 |
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07-09-2013, 12:47 PM | #32 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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These guys are the bbq royalty of a good size market and a pretty hot destination city in a state synonymous with pig q. Many are nationally recognized for their product and deservedly so. They spelled out their criticism of comp q elsewhere in the article and it's based on their experience competing. Their opinions, right or wrong in your view, provide valuable commentary on the state of barbecue today. Nah, I'm just farkin with ya.
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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07-09-2013, 12:59 PM | #33 |
is One Chatty Farker
Join Date: 04-08-10
Location: Elk Creek, KY
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Those that can, DO and those that CAN'T, put down the ones that can.
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07-09-2013, 01:04 PM | #34 |
is one Smokin' Farker
Join Date: 03-19-12
Location: Louisville,Ky
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I think it is pretty easy to see what they are saying without taking offense. Talking BBQ in general, but take for specific example Trigg's ribs. He says he doesn't even like them, and cooks them differently at home, but they win him money. So why do they win him money, because "certified bbq judges" have taken a class and been told they are supposed to taste a certain way. Now, a great majority of the cooks put out some version of his ribs. Personally, I'd rather taste the one's he cooks at home and actually likes. I believe the shows like Pitmasters have fostered the perception that things should taste a certain way, even if that's not really that good. Which is why competition cooks I have talked to say they cook not to put out what they think is the best tasting product, but to offend the least amount of judges. Franklin's salt and pepper and garlic brisket probably would not score well these days, but where are actual people standing in line to eat? I think that's all they are saying.....but I could be wrong...
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Southern Q Limo Jr. , Pitmaker Long Rifle Sniper-SOLD |
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07-09-2013, 01:22 PM | #35 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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People are standing in line to eat what's being sold.
They'll also stand in line at People's Choice at BBQ contests.
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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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07-09-2013, 01:31 PM | #36 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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As a total rookie to comp BBQ (did my first last year in Wildwood) there are some things I noticed right away. First, just about every team was as nice as could be. We of course forgot to bring some things and wouldn't you know it some complete strangers we met there had hooked us up with what we needed. A greater group of people I have yet to find. Second....regarding the food...I agree with the article. While that bbq wins comps, it is SO labor intensive, ingredient filled, and downright complicated to make I got exhausted just watching some of these teams cook. We just cooked what we usually make...and hoped that we would beat at least one team.
We beat a few and in my book we were winners (especially since the ribs are the same ones I sell). Look to each his own I know...but it seems to me making the food that complicated would kinda take some of the fun out of it...for me anyway. I mean it seems if you don't have a muffin pan in your arsenal you really don't have a chance of doing well....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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07-09-2013, 01:32 PM | #37 |
is one Smokin' Farker
Join Date: 03-19-12
Location: Louisville,Ky
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There's pretty decent bbq sold on a whole lot of corners in Austin. If they are standing in line for hours at one guys restaurant, that's saying a lot....
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Southern Q Limo Jr. , Pitmaker Long Rifle Sniper-SOLD |
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07-09-2013, 01:33 PM | #38 |
is One Chatty Farker
Join Date: 04-08-10
Location: Elk Creek, KY
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Like Podge said, we cook for what the judges want just like they cook for what their customers want. If their customers started demanding competition BBQ, you could damn well bet they'd be cooking and serving that.
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07-09-2013, 01:36 PM | #39 |
is one Smokin' Farker
Join Date: 03-19-12
Location: Louisville,Ky
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Correct....I think that was their point in a round about fashion. At least, that's what I took from the article.
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Southern Q Limo Jr. , Pitmaker Long Rifle Sniper-SOLD |
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07-09-2013, 01:48 PM | #40 |
Found some matches.
Join Date: 06-18-13
Location: Oxford
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Can't speak for the Jack but the MBN contests I judge I have never gotten anything that was inedible. Some might be tough, too sweet or too hot but again everyone has their own taste preference.
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07-09-2013, 01:53 PM | #41 |
Full Fledged Farker
Join Date: 08-20-10
Location: Marietta, GA
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Most judges will tell you that the BBQ they get to eat at competitions....you can't buy it. Meaning it is so much better than anything you can go to a restaurant and get....boutique 'Q or not...
As far as the homogenization....that result is the product of the judging tent. Competitors seek out what hits. There's not many competitors with a pair big enough to try bold differences to try to get a table of judges to snap at it and give a 180. People can gripe about the pot roast flavor and bullion flavor of brisket all they want. Evidently, the judges like it. |
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07-09-2013, 01:58 PM | #42 |
Knows what a fatty is.
Join Date: 09-01-10
Location: Acworth, GA
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I find it interesting that someone with such a low opinion of competitive BBQ, specifically Peg Leg Porker, had no trouble lowering himself to appear and compete on Season 4 Pitmasters.
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07-09-2013, 02:25 PM | #43 | |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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Quote:
I grew up in Memphis and have eaten plenty of Memphis BBQ, and I've had plenty of KCBS BBQ. I've tasted first place shoulder from Memphis in May, and in my opinion, it tasted a lot more like KCBS "pork" than it did anything you'd find in Gridley's, Willingham's, Corkey's, The Public Eye, or The Commissary. I think that was his point. Love it or hate it, but at least understand it... dmp |
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07-09-2013, 02:32 PM | #44 |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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The Wright Thompson article (about the Fatback Collective) that was referenced in the piece was fascinating as well.
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07-09-2013, 02:32 PM | #45 | |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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Quote:
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