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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 12-22-2011, 11:48 AM   #1
The_Kapn
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Default Wnter "reset"--getting back to basics

We had a great year in 2009.
Seemed like it all went our way.
Then, for 2010 and 2011, we proceeded back to our "Dead Ass Middle" placings
Continued to tweak and make small adjustments to no avail.

I just took a hard look at what we are doing and found, once again, that we had a complicated process with a jillion flavors and steps to cooking.
You know how you add something like a flavor or cooking step and it never seems to get removed even if it don't help?

Back to basics time.

I am test cooking butts and briskets with minimal prep and seasonings.
Simply trim the exterior fat, a light coating of mild rub or a salt, pepper, and garlic mix.
No injection, no real added flavors.
Finding the taste of the meat once again!!!!!!!!!!!!!!!!!!!!

Gonna use just a mild finishing sauce or pan drippings and see what happens.

So far, we like what we are tasting and will probably stay as simple as possible for a few comps to see what happens.

Good project for the little bit of off season we have.

TIM
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Unread 12-22-2011, 11:52 AM   #2
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i like it!
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Unread 12-22-2011, 02:11 PM   #3
ique
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Quote:
Originally Posted by The_Kapn View Post
I just took a hard look at what we are doing and found, once again, that we had a complicated process with a jillion flavors and steps to cooking.
You know how you add something like a flavor or cooking step and it never seems to get removed even if it don't help?

Back to basics time.

Good project for the little bit of off season we have.

TIM
Agree 100%. We often think about what to add when actually the question should be what can I remove?

My project is going to be figuring out the pellet cooker I just bought Yes, I've turned to the dark side.
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Unread 12-22-2011, 02:19 PM   #4
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Agree 100%. We often think about what to add when actually the question should be what can I remove?

My project is going to be figuring out the pellet cooker I just bought Yes, I've turned to the dark side.


what did you decide on?
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Unread 12-22-2011, 06:12 PM   #5
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what did you decide on?
Yoder 640
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Unread 12-22-2011, 06:26 PM   #6
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I don't compete in BBQ, but I have to wonder if there are "trends" the cycle through. One year, complex flavors are winning, and a couple years later, it's the basic flavors that are taking the trophies.

Have you noticed anything like this happening, and are you adjusting to it?

CD
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Unread 12-22-2011, 07:04 PM   #7
JD McGee
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We "remodeled" our flavor profiles last year out of respect for my former cooking partner "swamprb" and our team "Left Hand Smoke"...we went back to basics and kept it simple...it's been working well for us so far! We sought a balanced flavor profile with the focus being "offend no judge" as our mantra...
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