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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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Unread 02-24-2011, 09:39 AM   #1
Q-Dat
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Default Grill Marks On Ribs????

Im gonna try and put some grill marks on my next slab of ribs for appearance. Probably on an expanded metal grate with a really hot fire underneath.

Question is, do you think judges would like this or be more likely to freak?

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Unread 02-24-2011, 09:49 AM   #2
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I don't think they would look good
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Unread 02-24-2011, 09:54 AM   #3
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after a long smoke, would the grill marks still be visable?
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Unread 02-24-2011, 10:35 AM   #4
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Not sure if grill marks would be a positive or negative for appearance. Not used to seeing them on ribs. Doubt they would make a big difference to me. Probably easier
to hurt your appearance score than help it.

Better consider if that hot fire will hurt tenderness and texture.
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Unread 02-24-2011, 10:47 AM   #5
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I'll try the experiment to see if I can make it look good, and post pics for feedback when I do.

Now I have to decide whether to try and sear them before or after smoking.
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Unread 02-24-2011, 11:53 AM   #6
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Why? If it were me I would be concerned with cooking them right and making sure they taste good.

Just curious. I really don't know if the appearence would be enhanced or not. I don't think it would impact my judging at all.
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Unread 02-24-2011, 11:58 AM   #7
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Quote:
Originally Posted by MoKanMeathead View Post
Why? If it were me I would be concerned with cooking them right and making sure they taste good.

Just curious. I really don't know if the appearence would be enhanced or not. I don't think it would impact my judging at all.


Taste and texture will always be top priority for me. This was just a purely cosmetic idea. I'm always looking for something to set myself a little bit apart but not too much.
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Unread 02-24-2011, 12:11 PM   #8
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I would be more worried about the judges considering that a 'marked' meat.
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Unread 02-24-2011, 12:31 PM   #9
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From a judges perspective, if it's not considered a mark (which is immediate DQ), it
is a sign that it's been grilled, not smoked low and slow. Might be wrong, but they'll
be expecting it to not be as tender or moist as they'd want. Basically, it sends the
wrong signal/message.

Also, it can't really help with your appearance score, and could possibly lower it. The
risk is to the down side, not the up side, IMHO. Either way, appearance is graded
VERY VERY VERY small as compared to texture and taste.

I wouldn't, but that's just me.
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Unread 02-24-2011, 12:55 PM   #10
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I've done exactly what you're describing and they looked great. Give it a shot and get some pictures up here!
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Unread 02-24-2011, 01:13 PM   #11
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I'd be carful with the grill marks if the ribs are sauced, burnt sugar doesnt always taste that good IMO...
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Unread 02-24-2011, 02:51 PM   #12
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Quote:
Originally Posted by tmcmaster View Post
I would be more worried about the judges considering that a 'marked' meat.
Your joking right ?
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Unread 02-24-2011, 03:02 PM   #13
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Quote:
Originally Posted by Q-Dat View Post
Im gonna try and put some grill marks on my next slab of ribs for appearance. Probably on an expanded metal grate with a really hot fire underneath.

Question is, do you think judges would like this or be more likely to freak?

Sent from my PC36100 using Tapatalk

I take it you won't be competing anywhere then... except like maybe up north in boston or maine where they have no business coming out of their houses at all to even attempt BBQ... or somewhere they might like "contrived" entries.

In some places it would be a disqualification plain and simple.
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Unread 02-24-2011, 03:06 PM   #14
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Quote:
Originally Posted by barbefunkoramaque View Post
I take it you won't be competing anywhere then... except like maybe up north in boston or maine where they have no business coming out of their houses at all to even attempt BBQ... or somewhere they might like "contrived" entries.

In some places it would be a disqualification plain and simple.
Contrived Entry ? HAHAHAHA Every successful cook has a contrived entry. You can't just slap a piece of meant on the smoker and expect to do well. Your funny.
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Unread 02-24-2011, 03:28 PM   #15
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Quote:
Originally Posted by barbefunkoramaque View Post
I take it you won't be competing anywhere then... except like maybe up north in boston or maine where they have no business coming out of their houses at all to even attempt BBQ... or somewhere they might like "contrived" entries.

In some places it would be a disqualification plain and simple.
ouch.......
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