cooking for differnt regions

K-Train · 10-20-2011, 11:30 AM

I cooked in Southern MD about 2 months ago and did pretty well. Just cooked last weekend in PA with basically the same quality turn in's and pretty much got crushed.

Do you guys change your spices/sauce/etc depending on where you're cooking?

Sawdustguy · 10-20-2011, 12:12 PM

Quote:

Originally Posted by K-Train

I cooked in Southern MD about 2 months ago and did pretty well. Just cooked last weekend in PA with basically the same quality turn in's and pretty much got crushed.

Do you guys change your spices/sauce/etc depending on where you're cooking?

I would be surprised if there was much of a difference between Maryland and Pennsylvania.

bbq.tom · 10-20-2011, 12:32 PM

I judge all over the southeast (Virginia to Georgia) and haven't found a difference in those areas. Not saying that there is no regional differences, but when the same teams are cooking all over the area there should not be much difference noticed.

roksmith · 10-20-2011, 01:07 PM

I was told by one cook who is headed to the Jack this year that he always adjusts his recipes depending on where he is competing and from another cook who is also competing at the Jack this year that he used to adjust his recipes, but he has since quit and since he has started using the exact same recipes his overall results have improved.
Our personal results seem to indicate that the further west we go, the better our results, the further east..the worse. Our results may be a bit off since we only compete between about Kentucky to Maryland, but the results do seem consistent.

deguerre · 10-20-2011, 01:29 PM

Quote:

Originally Posted by Sawdustguy

I would be surprised if there was much of a difference between Maryland and Pennsylvania.

I think they're might be a difference between Pennsylvania and Virginia though, and Southern MD is very close to VA regionally...

roksmith · 10-20-2011, 01:54 PM

Yea.. I think where the judging pool is coming from is much more important than where the contest is being held.

Scottie · 10-20-2011, 02:07 PM

I've cooked in 32 different states. Never change my recipe. Good bbq is good bbq.

AZScott · 10-20-2011, 03:09 PM

How many contests have you done? Perhaps your turn in's weren't the same as you turned in in MD. Small minute changes can make a big difference.

Hub · 10-20-2011, 03:38 PM

There are significant variances in barbeque styles from one part of the country to another (e.g. "Texas" beef vs. "Carolina pork and vinegar sauce". However, these don't come into play significantly in KCBS competitions. Some teams may tweak a little, but by and large the teams that compete are much more likely to aim for good overall barbeque standards and KCBS "norms" than they are regional taste. In my opinion, the geography you cite is insignificant. Scoring variations can be induced by a lot more than regionalism.

Sawdustguy · 10-20-2011, 07:03 PM

Quote:

Originally Posted by deguerre

I think they're might be a difference between Pennsylvania and Virginia though, and Southern MD is very close to VA regionally...

See Scottie's answer above....

10-20-2011, 11:30 AM	#1
K-Train is one Smokin' Farker Join Date: 09-22-11 Location: Edgewater, MD Downloads: 0 Uploads: 0	cooking for differnt regions I cooked in Southern MD about 2 months ago and did pretty well. Just cooked last weekend in PA with basically the same quality turn in's and pretty much got crushed.Do you guys change your spices/sauce/etc depending on where you're cooking? __________________ Keith Fat Maxine's BBQ Thanks to DArtagnan Foods (Awesome ribs)

10-20-2011, 12:32 PM	#3
bbq.tom is one Smokin' Farker Join Date: 11-23-10 Location: Hillsborough, NC (just north of Heaven - TarHeel country!) Downloads: 1 Uploads: 0	I judge all over the southeast (Virginia to Georgia) and haven't found a difference in those areas. Not saying that there is no regional differences, but when the same teams are cooking all over the area there should not be much difference noticed. __________________ Tom CBJ - KCBS, MBN, NCPC CTC - KCBS Pitmaster and chef - "4 Lil' Pigs" Competition BBQ Team Author of "A 'Q' Review" Lang Hybrid Smoker, UDS, Holland "Epic"

10-20-2011, 01:07 PM	#4
roksmith is one Smokin' Farker Join Date: 04-21-09 Location: Marietta, Ohio Downloads: 0 Uploads: 0	I was told by one cook who is headed to the Jack this year that he always adjusts his recipes depending on where he is competing and from another cook who is also competing at the Jack this year that he used to adjust his recipes, but he has since quit and since he has started using the exact same recipes his overall results have improved. Our personal results seem to indicate that the further west we go, the better our results, the further east..the worse. Our results may be a bit off since we only compete between about Kentucky to Maryland, but the results do seem consistent. __________________ 4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129

10-20-2011, 01:54 PM	#6
roksmith is one Smokin' Farker Join Date: 04-21-09 Location: Marietta, Ohio Downloads: 0 Uploads: 0	Yea.. I think where the judging pool is coming from is much more important than where the contest is being held. __________________ 4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129

10-20-2011, 02:07 PM	#7
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	I've cooked in 32 different states. Never change my recipe. Good bbq is good bbq. __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

10-20-2011, 03:09 PM	#8
AZScott Full Fledged Farker Join Date: 02-22-08 Location: Phoenix, AZ Downloads: 0 Uploads: 0	How many contests have you done? Perhaps your turn in's weren't the same as you turned in in MD. Small minute changes can make a big difference.

10-20-2011, 03:38 PM	#9
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC Downloads: 0 Uploads: 0	There are significant variances in barbeque styles from one part of the country to another (e.g. "Texas" beef vs. "Carolina pork and vinegar sauce". However, these don't come into play significantly in KCBS competitions. Some teams may tweak a little, but by and large the teams that compete are much more likely to aim for good overall barbeque standards and KCBS "norms" than they are regional taste. In my opinion, the geography you cite is insignificant. Scoring variations can be induced by a lot more than regionalism. __________________ [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]

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