ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 04-21-2011, 03:53 PM   #1
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-03-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default Flavor Profile: Go Big? Or Go Bland?

Hey folks. I have been thinking alot about my flavor profiles. I have South Louisiana tastebuds. Consequently there are many times that I cant tell when something might be too much for someone from the Midwest where it seems like a great number of CBJ's are from.

At the Covington comp, I got to try samples from the teams around me. None of them had as much flavor as what we turned in. Now I know that more flavor does not necessarily mean better flavor, but I really feel like our meats come out pretty well balanced flavor wise. By that I mean you can taste the meat, the rub, the smoke, and the sauce. I really don't feel like we are making anything too spicy, but just right to me might be overkill to someone from Missouri. Conversely they might think that something, that I find bland might be spot on.

I am really starting to think that the amout of flavor is as important if not more so than the type of flavor, provided that typical BBQ seasonings are being used.

Anyone want to give their take on this other than to tell me that its a crapshoot?
Q-Dat is offline   Reply With Quote


Unread 04-21-2011, 04:06 PM   #2
Sawdustguy
Quintessential Chatty Farker
 
Sawdustguy's Avatar
 
Join Date: 09-14-05
Location: Manorville, Long Island
Downloads: 0
Uploads: 0
Default

We have cooked our fair share of contests and have learned that perfectly cooked meat wins contests. Of course flavor plays a huge part also but unless your meat if moist and tender, flavor doesn't mean much. Usually if you get marked down for texture, you will get marked down for taste. They go hand in hand. Let the flames begin.
__________________
Guy (Pitmaster)
BBQ Team: Lawn Guyland Smokers

Stupidity for Dummies

…because sometimes, you just can’t dumb it down enough…
Sawdustguy is offline   Reply With Quote


Thanks from:--->
Unread 04-21-2011, 04:12 PM   #3
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-03-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Sawdustguy View Post
We have cooked our fair share of contests and have learned that perfectly cooked meat wins contests. Of course flavor plays a huge part also but unless your meat if moist and tender, flavor doesn't mean much. Usually if you get marked down for texture, you will get marked down for taste. They go hand in hand. Let the flames begin.


Last week our brisket was tender and juicy. I got to try another competitor's brisket and it was very tough and just ok on moisture. His beat ours that day. I agree though it is hard to separate them.
Q-Dat is offline   Reply With Quote


Unread 04-21-2011, 04:15 PM   #4
Sledneck
Time Out
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

Smokin Cracker once told me, make the best average bbq you can......
Sledneck is offline   Reply With Quote


Thanks from: --->
Unread 04-21-2011, 04:36 PM   #5
Sawdustguy
Quintessential Chatty Farker
 
Sawdustguy's Avatar
 
Join Date: 09-14-05
Location: Manorville, Long Island
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Q-Dat View Post
His beat ours that day. I agree though it is hard to separate them.
"He beat ours that day". That is the key. As you will learn the best does not always win. There are many, many variables involved. It could have been the table your turn in box went to etc. It is not as black and white as you suggest. Lot's of teams use the same rubs and sauces (ie Blues Hog, Smoking Guns etc.). What separates them is how well the meat was cooked.
__________________
Guy (Pitmaster)
BBQ Team: Lawn Guyland Smokers

Stupidity for Dummies

…because sometimes, you just can’t dumb it down enough…
Sawdustguy is offline   Reply With Quote


Unread 04-21-2011, 04:40 PM   #6
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

Middle of the road works best consistently.

You're trying to please everyone. In reality, you cant truly please everyone, but you can reduce the number of people who you offend. So, too far any one direction will generally average down.

Perfectly cooked meat, with an average balance of sweet and hot.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is online now   Reply With Quote


Thanks from:--->
Unread 04-21-2011, 04:40 PM   #7
bover
is one Smokin' Farker
 
Join Date: 01-19-11
Location: Lee's Summit, MO
Downloads: 0
Uploads: 0
Default

Judges are only going to be taking 2-3 bites of your entry, so in my opinion you've got to go bold on the flavors. Pack as much as you can in to those few bites. If you're looking to cater to the midwest flavor profiles, I'd say cut back on the heat and up the sweet but don't be bland.
__________________
"If I were just a bit more humble, I'd be perfect"
bover is offline   Reply With Quote


Unread 04-21-2011, 04:42 PM   #8
huminie
is one Smokin' Farker
 
Join Date: 07-11-10
Location: Gilroy, CA
Downloads: 0
Uploads: 0
Default

Along those lines a piece of advice I received was "create BBQ that offends no one and you will do well".
__________________
2011 CBBQA Rookie ToY - 6th Overall, 2012 American Royal Invitational - Huminie's Hogalicious BBQ
huminie is offline   Reply With Quote


Thanks from: --->
Unread 04-21-2011, 04:46 PM   #9
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by huminie View Post
Along those lines a piece of advice I received was "create BBQ that offends no one and you will do well".
^^^ This is the main reason that Q with a mustard sauce, even a really great mustard sauce that compliments the meat, just doesnt fare well, consistently. Because only 4 out of 10 people like a mustard sauce. Right off you've alienated 60% of your audience. Dont alienate your audience.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is online now   Reply With Quote


Unread 04-21-2011, 08:12 PM   #10
DawgPhan
is one Smokin' Farker
 
Join Date: 08-09-07
Location: Atlanta, Ga
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Q-Dat View Post
Last week our brisket was tender and juicy. I got to try another competitor's brisket and it was very tough and just ok on moisture. His beat ours that day. I agree though it is hard to separate them.

I dont think that you can learn too much from trying the food that someone else didnt put in the box. Unless it was the nth piece that just didnt make the box, but chances are that went to the cook or someone else right next to him.
DawgPhan is offline   Reply With Quote


Thanks from:--->
Unread 04-22-2011, 09:47 AM   #11
Ford
is Blowin Smoke!
 
Ford's Avatar
 
Join Date: 04-14-07
Location: Lakeland Florida
Downloads: 0
Uploads: 0
Default

Going bold is great but hot and sweet wins KCBS so more heat means more sweet. One bite is what to plan on.

If you're at baton rouge I'd gladly share some with you especially now that I'm coking 16 chicken in 2 pans.
__________________
Ford
Retired competition cook. BBQ mentor.
Ford is offline   Reply With Quote


Thanks from:--->
Unread 04-22-2011, 12:16 PM   #12
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

The biggest reallity check is to try it cold.

Try this to get a feeling of what the judge is tasting. Cook your meat, slice it, put it on a room temp plate, and walk way from it for 20 minutes.

Now take a taste. What you previously thought was the perfict spicing is now flavorless or worse, some important flavor dropped off an now it has a completely different flavor.

We did this with nour chicken and after trying it I felt like I should have called every judge to say I was sorry they had to try it. Yes, it was that bad.


Sent from my DROID2 using Tapatalk
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Thanks from: --->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Comp Chicken Flavor profile WineMaster Competition BBQ 9 08-26-2011 11:40 AM
New Flavor Profile scm1226 Competition BBQ 0 11-05-2010 12:59 PM
question on a flavor profile... hath Q-talk 10 03-17-2010 09:52 AM
Brown Sugar as a flavor profile? Meat Burner Q-talk 5 03-17-2010 05:51 AM
First attempt at Glazing...another flavor profile? Kevin Garceau Q-talk 2 01-24-2010 12:58 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:20 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts