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 08-14-2011, 12:18 PM   #1
Smokenstein & monster crew
Full Fledged Farker
 
Join Date: 03-13-10
Location: Selden, NY
Downloads: 0
Uploads: 0
Default COMP Sauce, typical or unusual

I am still trying to figure this stuff out...
My question is for kcbs judging, are they looking for the typical usual blah blah blah, or unusual, very unusual so it stands from the masses.
I know sweet with a little heat...or whatever you may have heard

But when Bobby Flay does the throwdown show, he always tweeks the recipes for what he's cooking to stand out & usually loses because its not true say "BBQ", " or "southern", etc etc

So What gives ????
usual or unusual or totally nutso
__________________
[FONT=Arial Black][SIZE=3][COLOR=lime][U][I]Smokenstein & The Monster Crew[/I][/U][/COLOR][/SIZE][/FONT]
[B][FONT=Comic Sans MS][SIZE=3]Whats created in the lab, stays in the lab.[/SIZE][/FONT][/B]
[B][FONT=Comic Sans MS][SIZE=3]Hardcore scary good BBQ from a family of four[/SIZE][/FONT][/B]
[B][FONT=Comic Sans MS][SIZE=3]My smoker will eat your WSM for breakfast :becky:[/SIZE][/FONT][/B]
[B][FONT=Comic Sans MS][SIZE=3]Custom 55 gallon drum(s) smoker that chews wood spits out the embers. (no set it & forget it BBQ stuff for me)[/SIZE][/FONT][/B]
Smokenstein & monster crew is offline   Reply With Quote


Unread 08-14-2011, 07:01 PM   #2
Smokenstein & monster crew
Full Fledged Farker
 
Join Date: 03-13-10
Location: Selden, NY
Downloads: 0
Uploads: 0
Default

wow, must be a secret...
__________________
[FONT=Arial Black][SIZE=3][COLOR=lime][U][I]Smokenstein & The Monster Crew[/I][/U][/COLOR][/SIZE][/FONT]
[B][FONT=Comic Sans MS][SIZE=3]Whats created in the lab, stays in the lab.[/SIZE][/FONT][/B]
[B][FONT=Comic Sans MS][SIZE=3]Hardcore scary good BBQ from a family of four[/SIZE][/FONT][/B]
[B][FONT=Comic Sans MS][SIZE=3]My smoker will eat your WSM for breakfast :becky:[/SIZE][/FONT][/B]
[B][FONT=Comic Sans MS][SIZE=3]Custom 55 gallon drum(s) smoker that chews wood spits out the embers. (no set it & forget it BBQ stuff for me)[/SIZE][/FONT][/B]
Smokenstein & monster crew is offline   Reply With Quote


Unread 08-14-2011, 07:09 PM   #3
Sledneck
Time Out
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

Doctored usual
Sledneck is offline   Reply With Quote


Unread 08-14-2011, 07:12 PM   #4
boogiesnap
Babbling Farker

 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

well, it is a secret to alot of people.

but i would say, usual(for "us").

for now, it's all about what you mix with your BHO/TR mix.

but then again, maybe ask Mike from Lakeside what the judges are liking these days

then, let the meat shine, perfectly cooked.

i'm no pro or expert, but i think most would say stay "usual", again for "us".

usual for the average BBQ eater might be just KC Masterpeice, which won't cut it in battle i don't think...or knoweven mixed up with some nice stuff.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Unread 08-14-2011, 07:13 PM   #5
boogiesnap
Babbling Farker

 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

or, um, more simply, what sled said.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Unread 08-14-2011, 07:18 PM   #6
Sledneck
Time Out
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

Lots of budda
Sledneck is offline   Reply With Quote


Thanks from:--->
Unread 08-14-2011, 07:23 PM   #7
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Sledneck View Post
Lots of budda

Can you please post your full recipe ?
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 08-14-2011, 07:40 PM   #8
Southern Home Boy
is One Chatty Farker
 
Southern Home Boy's Avatar
 
Join Date: 01-14-10
Location: St. Louis, MO
Downloads: 0
Uploads: 0
Default

I would be careful of doing anything too far outside the box.

Speaking from experience, when you're trying to judge a bunch of ribs set in front of you, when something is way out of whack, it throws you off. Yes, it makes you stop and think about the entry, but the initial reaction is, "Whoa... what the heck is that??"

Some judges may take that as a sign of a good and inventive cook. But just as many or possibly more will look at it as the cook doesn't know what they're doing.

When I cook, I make the best KC-Style sauce I can and keep the heat to a minimum in my rubs. That way, I don't offend anyone or shake them up at the judges table.
__________________
Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160
Southern Home Boy is offline   Reply With Quote


Unread 08-14-2011, 08:18 PM   #9
Sledneck
Time Out
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MilitantSquatter View Post
Can you please post your full recipe ?
Chicken: slabs sauce and budda and agave syrup
Ribs: bh then finish with amazing glaze, budda in the wrap
Pork: bh bhtr and budda
Brisket: aujoos and steak sauce and budda
Sledneck is offline   Reply With Quote


Unread 08-14-2011, 08:19 PM   #10
boogiesnap
Babbling Farker

 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Sledneck View Post
Lots of budda
nice!
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Unread 08-14-2011, 08:20 PM   #11
boogiesnap
Babbling Farker

 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

butter makes it better.

words to live by.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Thanks from:--->
Unread 08-14-2011, 09:04 PM   #12
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

Sweet baby rays works well for us, also we have been doing pretty wellin brisket with a au jus KC masterpiece mixture. This is what these people eat. Feed them what they know.
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Thanks from:--->
Unread 08-14-2011, 09:11 PM   #13
jbrink01
is Blowin Smoke!
 
jbrink01's Avatar
 
Join Date: 08-17-06
Location: Washington, Missouri
Downloads: 0
Uploads: 0
Default

Normal stuff. Just find the rub / sauce combo that works.
__________________
[CENTER][B][/B] [/CENTER]
[CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER]
[CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER]
[CENTER][I]Sponsored By: [/I][/CENTER]
[CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER]
[CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER]
[CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]
jbrink01 is offline   Reply With Quote


Unread 08-15-2011, 06:24 AM   #14
Hub
Full Fledged Farker
 
Join Date: 09-01-10
Location: Lincolnton, NC
Downloads: 0
Uploads: 0
Default

Winning requires tantalizing the tastebuds of lots of judges and that means cooking for a broad range of tastes. You might call that "usual" but I wouldn't. What makes a judge notice something is how unique it is, yes. But, you have to get to "unique" with great balance of flavors and appeal, not just one factor. The two biggest errors I see in competition are over-saucing and over-smoking. Both are way too common.

Smoke flavor is wonderful but if overdone can make meat taste like its been soaked in petroleum. Similarly, there are lots of great sauces out there (commercial and concocted) but judges will score down if all they taste is the sauce.

The consistently top-scoring teams have developed a blend of flavors combined with perfected texture and optimal appearance that they can re-create over and over. They aren't cooking for their own tastes, they're cooking for wide appeal.
__________________
[FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT]
KCBS MCBJ & CTC
Memphis Advantage
NOS American Made Traeger 075
Weber Performer
Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I]
Grillin' and Smokin' like crazy for over 40 years :whoo:
[COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]
Hub is offline   Reply With Quote


Thanks from: --->
Unread 08-15-2011, 08:15 AM   #15
NS Mike D
Full Fledged Farker

 
NS Mike D's Avatar
 
Join Date: 08-08-11
Location: Huntington, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Jacked UP BBQ View Post
Sweet baby rays works well for us, also we have been doing pretty wellin brisket with a au jus KC masterpiece mixture. This is what these people eat. Feed them what they know.

just two cents from a backyard guy, IMO, sweet baby rays let's the rub stand out while delivering quality appearance and texture.
__________________
Backwoods Party
WSM 22
WSM 18
La Caja China #2
Weber 22 Kettle
Brinkman Vertical Charcoal (out on loan)
Weber Q 200
Weber Summit Series Gasser

super sneaky thermapen disguised as a protemp
NS Mike D is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Storing Comp Sauce motoeric Competition BBQ 9 01-09-2012 11:44 AM
Enterting sauce into comp JellyQ Competition BBQ 5 04-23-2011 09:15 AM
Purple Pork Masters Comp Grade BBQ Sauce Spydermike72 TheBBQSuperstore.com. 0 01-26-2011 08:30 AM
Comp Brisket Sauce Nature Boy Competition BBQ 63 11-16-2008 02:02 PM
Unusual Recipes MrSmoker Q-talk 4 08-28-2005 02:28 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 02:59 PM.


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