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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 05-24-2011, 10:50 PM   #31
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Quote:
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Yes, those two are killing me. Between the taste and tenderness categories I racked up five 7's and one 6 from the judges with the kiss of death (a note) saying my ribs were too salty. My first comp I cooked at 4.5 hours, 2nd comp I cooked for 5 hours, 3rd comp I cooked for 5 hours 10 minutes....can't seem to find the tenderness they want.
Was this your first comp when you got the comment card? Have you only changed the cook time in your recipe? Other changes? Share your scores from comp to comp and what changes you have made. For sure though nix the mesquite! Is there an echo in here?
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Unread 05-25-2011, 12:44 PM   #32
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Quote:
Originally Posted by wormdrink67 View Post
Yes, those two are killing me. Between the taste and tenderness categories I racked up five 7's and one 6 from the judges with the kiss of death (a note) saying my ribs were too salty. My first comp I cooked at 4.5 hours, 2nd comp I cooked for 5 hours, 3rd comp I cooked for 5 hours 10 minutes....can't seem to find the tenderness they want.
Well the tenderness cbj's are taught in class is if they can take a bite from the middle of the rib the meat should pull cleanly from the bone leaving meat on both sides of the bite and the bone should turn white and dry out fairly quickly. Can your ribs pass this test?

For taste try your current rub on one rack and then buy one of the popular commercial rub and try it on another rack to taste them together. If your rub is drastically saltier than the commercial rub then you are probably outside of the norm the cbj's are looking for.

Practice.....Practice....Practice - my favorite part!
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Unread 05-25-2011, 02:37 PM   #33
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Smokin' Guns Hot, Blues Hog and a toothpick is all you need.
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Unread 05-25-2011, 03:24 PM   #34
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Smokin' Guns Hot, Blues Hog and a toothpick is all you need.
sgh, cp, as, h, bs, aj and bh of course oh and I almost forgot fc's
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Unread 05-25-2011, 03:45 PM   #35
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Quote:
Originally Posted by YankeeBBQ View Post
sgh, cp, as, h, bs, aj and bh of course oh and I almost forgot fc's
hmmm, i get 4 of those....

but what about SP, OP, or the illustrious TS?
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avatar by grillman. patent pending. :mad2::becky:
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Unread 05-25-2011, 04:37 PM   #36
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Quote:
Originally Posted by YankeeBBQ View Post
sgh, cp, as, h, bs, aj and bh of course oh and I almost forgot fc's

You make it too complicated. I might throw some of that new Slabs Sauce in there. We were drinking it like Patron...
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Unread 05-25-2011, 04:59 PM   #37
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I've heard good things about the glaze. I have a bottle on the way. Can't wait to get it!
Quote:
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You make it too complicated. I might throw some of that new Slabs Sauce in there. We were drinking it like Patron...


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Unread 05-25-2011, 10:13 PM   #38
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ok. so what's cp, as, and fc?
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avatar by grillman. patent pending. :mad2::becky:
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Unread 05-25-2011, 10:38 PM   #39
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My issue is that I can't trust my palette. It's shot for various reasons. So, I follow basic recipies, guidance from the masters, I listen in forums like this one for fresh ideas and I try them out but never alter more than one factor at a time. If you want to trust something, serve your friends and don't bother to ask them IF they like it. You don't care. Ask them to DESCRIBE it! If three of them talk about the salt, no matter what YOU taste there, you've got a salt issue. Ask them to describe the BALANCE between the character of the meat, influence of the smoke and then finally ANYthing else....have 'em describe that relationship. Listen for trends. No, don't ask 'em in a group but one at a time. Then go back and look at any judging comments you have and compare...THEN finally, check your own palette and see which of those trends you are hitting or missing. Balance the profile...balance, Balance, BALANCE! As for "trigg-sweet-brown sugar-parkay-tiger-whatever" find out what the locals are liking. If it's candy, I'm honestly sorry for you but if you wanna win, ya gotta become a candy maker. If you're lucky enough to live where they judge on that fine balance which still respects good meat, then work for it and ENJOY WHAT YOU'RE COOKING!
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Unread 05-25-2011, 10:42 PM   #40
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Try hickory
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Unread 05-26-2011, 01:41 AM   #41
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or the illustrious SBR - the sauce of champions!
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Unread 05-26-2011, 02:15 AM   #42
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Quote:
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or the illustrious SBR - the sauce of champions!
Couldnt agree more. That stuff rocks.
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Unread 05-26-2011, 11:37 AM   #43
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Quote:
Originally Posted by boogiesnap View Post
ok. so what's cp, as, and fc?
I'll give you one. cp is Cayenne Pepper
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Unread 05-26-2011, 11:42 AM   #44
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Quote:
Originally Posted by YankeeBBQ View Post
I'll give you one. cp is Cayenne Pepper
Quote:
Originally Posted by boogiesnap View Post
ok. so what's cp, as, and fc?
FC: fromunda cheese!!!!!!!
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Unread 05-26-2011, 12:09 PM   #45
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Quote:
Originally Posted by YankeeBBQ View Post
sgh, cp, as, h, bs, aj and bh of course oh and I almost forgot fc's
What about msg?
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