Wnter "reset"--getting back to basics

The_Kapn · 12-22-2011, 11:48 AM

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

boogiesnap · 12-22-2011, 11:52 AM

i like it!

ique · 12-22-2011, 02:11 PM

Quote:

Originally Posted by The_Kapn

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.

boogiesnap · 12-22-2011, 02:19 PM

Quote:

Originally Posted by ique

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?

ique · 12-22-2011, 06:12 PM

Quote:

Originally Posted by boogiesnap

what did you decide on?

Yoder 640

caseydog · 12-22-2011, 06:26 PM

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

JD McGee · 12-22-2011, 07:04 PM

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...

12-22-2011, 11:48 AM	#1
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	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 __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

12-22-2011, 11:52 AM	#2
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	i like it! __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

12-22-2011, 06:26 PM	#6
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	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 __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

12-22-2011, 07:04 PM	#7
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	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... __________________ Wine Country "Q" Competition BBQ

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