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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 05-25-2011, 07:26 AM   #1
DevineSwine
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Default Competition BBq.

I have often thought about competition bbq and thought to myself that it seems kinda rigged. Now before everyone jumps all over me for this bold statement please hear me out. I don't mean in the terms rigged that the people who have tirelessly worked and busted there humps and shelled out tons of money didn't deserve to win! But more that these " competitions" seem lop sided in the fact that with all the new electronic devices being used and the best meat being used its kinda like taking a test with the answer sheet so to speak. To me a true competition would be having the meat purchased at the event and everyone using the same sauce and no one is allowed to use any flame gadgets. Now that would tell whose the best cook and not the best at making a sauce. This is purely for conversation and not intended to discredit anyone by any means.
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Unread 05-25-2011, 07:41 AM   #2
Rich Parker
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Have you ever cooked bbq?
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Unread 05-25-2011, 07:46 AM   #3
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Quote:
Originally Posted by Rich Parker View Post
Have you ever cooked bbq?
Or at least been to a BBQ competition?
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Unread 05-25-2011, 07:54 AM   #4
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Yea, umm I think you'd be surprised how many teams win with plain old Sam's Club meat and no electronic devices at all. Electronics don't make a cook better, and good technique can compete with or beat more expensive cuts of meat.. no problem...happens every week.
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Unread 05-25-2011, 08:30 AM   #5
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I agree with the guys above, a lot of times the winners are guys with basic smokers, Sams Club meat and no devices. Its about the cook, not the equipment. I finished fourth out of 35 teams in my first comp with a WSM, grocery store meat and no devices.
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Unread 05-25-2011, 08:54 AM   #6
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Quote:
Originally Posted by DevineSwine View Post
Now that would tell whose the best cook and not the best at making a sauce.
People make their own sauce for contests?
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Unread 05-25-2011, 08:55 AM   #7
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85% of my meat comes from Sams Club, and you wont find any electronics on my Gator offset...so in a nice way...I totally disagree with your statement..
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Unread 05-25-2011, 08:57 AM   #8
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My chicken, ribs, and butts all come from Sams. Brisket probably would too if the Sams around here carried packers.
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Unread 05-25-2011, 09:05 AM   #9
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I think that you're saying that there should be a more even playing field at the competitions. It's not as uneven as you might think.
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Unread 05-25-2011, 09:12 AM   #10
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Most of the teams that win with electronic devices, could and have won with a lot more basic equipment. As for using superior meat...some do and some don't. The difference in those that win consistently and those that don't is the work and practice the consistent winners put in. Cooks win contests, end of story.
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Unread 05-25-2011, 09:37 AM   #11
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I see your in S.E. Mi. We have 9 comps this year in Michigan and several within a short ride from you. I suggest you come out and visit us sometime and see what it's really all about.
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Unread 05-25-2011, 09:40 AM   #12
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Nothing is rigged, as the judges are the X factor. The same chicken that finishes dead ass last one week might place well the next. Or so I'm hoping...
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Unread 05-25-2011, 09:44 AM   #13
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Essentially you are looking for a tenderness contest correct? If appearance and taste are eliminated the only thing left is tenderness. I've placed near the top and near the bottom with a fancy FEC 100 and trust me, electronics may let you sleep a little more but those electronics have issues as well. I have also used wagyu, berkshire, air dried fancy chicken, etc and have done better with meat from RD and the local grocery store. Try competing some time and you will realize it still comes down to what techniques and skills the team possesses that wins competitions.
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Unread 05-25-2011, 10:46 AM   #14
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Yeah Devine Swine you really need to let us know if you have done or been to a bbq competition. I am a rookie in the comp world and the furthest thing from an expert, but get most of my meat from Costco and in my first 2 comps got 7th and 2nd in ribs with their meat in the Backyard division. So super high quality "butcher shop" meat, which I'm guessing you are referring to, I would say is not in play for most of the teams.

I also completely agree with AZScott in that if all meat, sauce, and seasoning were they same then really it would simply be a tenderness contest and what is the point of that.

Also when you end your statement with "this is not intended to discredit anyone by any means", but everything previous to that last sentence seemed to do exactly that then you are kind of being a little passive/aggressive in terms of instigating. I would say just leave that out since you were quite nice in the tone of what your wrote and not offensive at all. You were just giving your opinion.
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Unread 05-25-2011, 10:54 AM   #15
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Rigged would be everyone using the same sauce, meat and smokers.
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