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 09-04-2011, 10:08 AM   #1
KevinK
Is lookin for wood to cook with.
 
Join Date: 07-09-10
Location: Iowa City, Iowa
Downloads: 0
Uploads: 0
Default Competition BBQ Book/School

Who has the best book and/or school for learning how to compete at BBQ contests? Just seeing comps on tv it looks like there are a lot of additional steps (ie garnishing, what parts of cut to turn in, sauce or unsauced, etc...) that need to be considered.
KevinK is offline   Reply With Quote


Unread 09-04-2011, 11:13 AM   #2
Brewer
is one Smokin' Farker

 
Brewer's Avatar
 
Join Date: 01-26-10
Location: Fall City, WA.
Downloads: 0
Uploads: 0
Default

You can learn quite a bit here from the Brethren. That's how I got started... W're to books, I think "Low & Slow" by Wiviott is a good place to start. W/re. classes, start with a KCBS cooking class - you can find a class listing on the KCBS site.

Be careful, once you get your feet wet, you'll be hooked. If you're not looking for a new addiction - proceed with caution.
__________________
Phil
Damn Straight BBQ Team
http://www.facebook.com/DamnStraightBBQ
KCBS & PNWBA Member, PNWBA CBJ
Superior SS-2
Backwoods Fatboy
Primo XL
Weber Ranch Kettle
Brewer is offline   Reply With Quote


Thanks from:--->
Unread 09-04-2011, 11:17 AM   #3
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

I hven't read any books on competition BBQ, but there are some out there. Maybe others have a recommendation.

As far as classes, Rod Gray and Johnny Trigg did a great class. I'm not sure if they are teaching together any more, but I know that Rod is still running classes. Scottie Johnson (Cancer Sucks Chicago) also does a great class. Another great class is the one that Todd Johns (Plowboy BBQ) and David Bouska (Butcher BBQ) put together. I've picked up tips and techniques from each.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Thanks from: --->
Unread 09-04-2011, 11:27 AM   #4
ClayHill
Full Fledged Farker

 
Join Date: 10-31-09
Location: Greencastle, PA
Downloads: 0
Uploads: 0
Default

Amazon.com: Startin' the Fire (978189068914: George W. Hensler: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51siN0CYLwL.@@AMEPARAM@@51siN0CYLwL

A great book from a good guy!!
ClayHill is offline   Reply With Quote


Thanks from: --->
Unread 09-04-2011, 12:24 PM   #5
QansasjayhawQ
is One Chatty Farker

 
QansasjayhawQ's Avatar
 
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
Downloads: 0
Uploads: 0
Default

I have read Startin' the Fire - and it's a great place to start.

But really, like Brewer said, this is THE place to learn about competition BBQ. Yes, even cooking methods and techniques can be had just for the asking. Just be sure to pay it back by your own participation and willingness to help others when they are coming up.

Then, besides the cooking classes, I'd recommend taking the judging contest and judging at least ten classes. (The judging class alone won't provide enough information as to what your target is.)

And finally, I'd say to jump in and do it. You will learn more by participating than you would believe. If it's a financial challenge for you, partner up with an established team, offering to help out. There's a sticky forum at the top of the Competition BBQ area called something like 'Team Mentoring' where folks get together for just such an arrangement.

Above all, have fun and enjoy your experience!
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln
-------
One Moocow UDS! (Thanks, Shane!)
http://www.moocowbbq.com/
Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295
Sweaty, smokey and enjoying every minute.
QansasjayhawQ is offline   Reply With Quote


Thanks from: --->
Unread 09-04-2011, 12:44 PM   #6
rocksbarbque
Is lookin for wood to cook with.
 
Join Date: 03-14-06
Location: Newark California
Downloads: 0
Uploads: 0
Default

1st judge a contest 2nd volunteer and help someone cook a contest. 3rd Compete in your first contest.
rocksbarbque is offline   Reply With Quote


Thanks from:--->
Unread 09-04-2011, 12:52 PM   #7
Sledneck
Time Out
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

+2 on starting the fire. Great read and the author is a member here. Chris hart and Andy husbands of ique also have a book coming out soon Amazon.com: Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competitions in the World (9781592334995): Andy Husbands, Chris Hart, Andrea Pyenson, Steven Raichlen: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/61E9tIvatQL.@@AMEPARAM@@61E9tIvatQL
Sledneck is offline   Reply With Quote


Thanks from: --->
Unread 09-04-2011, 01:21 PM   #8
gmholler
On the road to being a farker
 
Join Date: 04-15-09
Location: Lafayette, LA
Downloads: 0
Uploads: 0
Default

I don't know about a BBQ book - overall, they're good for guidelines, but a lot of the specific information they give about contests isn't always up-to-date - but that's often the nature of a book. I'd go to a contest - mainly on the Friday night before things get too "hot & heavy" and talk to a few cookers. Or see about volunteering to help with the contest itself, or with a team. We had a couple just "hang" with us this past weekend at a contest - had to move our entire site to under a shelter due to a tropical storm, so it was really nice to have a few extra hands!!

Lynn H.
gmholler is offline   Reply With Quote


Unread 09-04-2011, 01:42 PM   #9
DeanC
Full Fledged Farker
 
DeanC's Avatar
 
Join Date: 07-23-05
Location: Kansas City, Missouri
Downloads: 0
Uploads: 0
Default

I enjoyed both of Adam Perry Lang's books for recipes and ideas.
__________________
FEC 100--Sold and sorely missed.
Snail Drum
3 WSM's
2 Weber Kettles

Eating and sleeping are the only activities that should be allowed to interrupt a man's enjoyment of his cigar---Mark Twain

www.odmp.org
DeanC is offline   Reply With Quote


Thanks from:--->
Unread 09-04-2011, 01:51 PM   #10
fnbish
Babbling Farker

 
fnbish's Avatar
 
Join Date: 01-10-11
Location: Lawrenceville, GA
Downloads: 0
Uploads: 0
Default

I'm in my rookie year competing and learned pretty much everything from this forum. Tons of info here and great pics of turn in boxes. Also as gmholler suggested go to a comp on Friday and ask the teams what goes down on the 2 days.
__________________
-Jason
Shirley Fabrication Offset Awesome Pit
22.5 WSM
Backwoods G2 Party & G2 Chubby
Big Green Egg XL
Weber 18.5 Kettle
"Tenacious Q" Competition Team
Follow Tenacious Q on Facebook!!
KCBS CBJ
fnbish is online now   Reply With Quote


Thanks from:--->
Unread 09-04-2011, 02:07 PM   #11
Fat Freddy
Take a breath!
 
Join Date: 12-31-10
Location: Albert City, Iowa
Downloads: 0
Uploads: 0
Default

I am from Iowa also and can give a few more ideas for you. The Iowa BBQ Society is involved in a "spring training" held at Iowa State and has courses in several different meats.
Also Mike from Grillnout in Des Moines has classes fairly often by other competition cookers just go under events and on the right shows upcoming classes.
http://www.grillnoutiowa.com/

Last edited by Fat Freddy; 09-04-2011 at 02:10 PM.. Reason: adding more info
Fat Freddy is online now   Reply With Quote


Thanks from:--->
Unread 09-04-2011, 02:30 PM   #12
motoeric
Babbling Farker
 
motoeric's Avatar
 
Join Date: 08-07-06
Location: huntington, ny
Downloads: 0
Uploads: 0
Default

I enjoyed Smokin' With Myron Mixon. It includes his comp recipes (at the time of writing) and I've heard that he's won a trophy or two in his time.


Eric
__________________
Smoke Signals
Current Issue

A BBQ Brethren Publication
2 Thessalonians 2:15
Exodus 12:9
motoeric is offline   Reply With Quote


Thanks from:--->
Unread 09-04-2011, 02:55 PM   #13
scm1226
Take a breath!

 
scm1226's Avatar
 
Join Date: 05-14-10
Location: Bay Shore, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Sledneck View Post
Love that he has YAnkees in his title, being a red sox fan and all.
__________________
SMOKIN' IRISH BBQ
Green Humphrey's Battle Box, 18 1/2 Inch WSM, Retired Green and White UDS, Black Performer, Smokey Joe Gold- WSM Mini, Genesis Gasser, Black Stealth Thermopen
JAMESON IRISH WHISKEY
scm1226 is offline   Reply With Quote


Unread 09-05-2011, 08:19 AM   #14
QueNivorous
On the road to being a farker
 
Join Date: 02-15-11
Location: Del Rio, Tennessee
Downloads: 0
Uploads: 0
Default

Taking a class cuts the slope of the "learning curve"! I've taken both a Troy Black class before we started cooking and a Rod Gray/Johnny Trigg class after we had cooked for a year. The first class gave us what we needed to start and the second one gave us some refinements and different views. Both were very helpful. It's pretty easy to recoup your class costs once you start to take a few walks. You can learn most of it through books but it just takes forever in my opinion. There's just no substitute for "seeing" the best do it.
__________________
QueNivorous

Jambo J-3, Jambo Backyard, Backwoods Party, Backwoods Chubby, Custom Offset, WSM, and a Primo Oval XL.
QueNivorous is offline   Reply With Quote


Thanks from:--->
Unread 09-05-2011, 01:21 PM   #15
Zombie Barbecue
Knows what a fatty is.
 
Zombie Barbecue's Avatar
 
Join Date: 08-30-10
Location: Newtown, PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by motoeric View Post
I enjoyed Smokin' With Myron Mixon. It includes his comp recipes (at the time of writing) and I've heard that he's won a trophy or two in his time.


Eric
Mixon's book aint giving the proper recipes. We just did his comp ribs recipe in this book to the t and it turned out flavorless and undercooked. We followed every step exactly as printed just to test. I don't think he's giving away his true recipes.

For a good book for starters, look for "Competition BBQ Secrets" by Bill Anderson. Step by step for competition bbq cooks including garnish and a check list of gear for comps.
__________________
(2) Fast Eddies FEC100s, custom 700lb woodburner Badass, www.DirtProductions.com
Zombie Barbecue is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Any Reviews on Hot Grill on Grill Action Competition E Book? bdodd444 Competition BBQ 2 12-26-2011 12:43 PM
Competition Book Project watg? Competition BBQ 2 09-25-2009 07:11 AM
Book: BBQ Competition Secrets by Anderson stlouBBQ Q-talk 2 05-14-2009 05:18 PM
Culinary school BBQ competition n-2-que Q-talk 16 05-01-2009 06:36 AM
CBJ Class and Competition BBQ 101 + Cooking School Dover, DE LindaM Competition BBQ 0 02-23-2008 11:17 AM

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 11:32 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