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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 07-29-2005, 08:31 PM   #46
willkat98
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Jeff,

Don't take this the wrong way, but I hope you don't make the entry deadline, and your money is returned.

"What did he just say?" is what I just heard you say.

So here it is. I have never competed in a contest, so I think I can add .02

I've read this forum for a while, and rarely post in this sub forum. Why? Cuz these guys are serious, or make that passionate, about their hobby. I just can't get that worked up over the perfect chicken, etc.. The thought of judging (eating!) the perfect chicken on the other hand, has my interest.

But I digress. These guys take this stuff seriously (not saying you don't) but to "start" your competition career on the world series event, might be like taking your entry fee and throwing it into the fire. In no way trying to discourage you, but just here me out.

Okay, we have read, in the past few days, a sheet load of info here on turn in times, warm slices of brisket, and practice turn in runs, from plenty of circuit guys like Jim, the 2 Rays, Mokan, Sigma, etc. These guys have it down to a science. Greg even talks about practice walks.

We heard about brisket injections, Flav B, and ways to improve turn ins with burnt ends.

The older threads (what we loosly refer to as the "archives") have even more competition info.

So as a fellow person that never competed in an event, put your money away. Cancel your entry.

BUT WAIT!!!!

This isn't defeat.

I still want you to take that day off!!

Go to the Royal. But don't go as a spectator!!

We got a couple guys teams going here. Contact them. Send them a PM. Be down there, waiting at 6am on Friday for them to pull up. Help them unload. Stand back, and help out when they want you too. Clean the knives, keep the coolers full of ice, and wash the cutting boards whenever you can.

And watch.

And watch.

In "the window", get out of their way.

And watch.

Take notes if you can.

Since this is the signature event of the year, each and every team has been going at it all year, and they are all probably well sync'd and have their "A" game on.

If you spent your first Royal as a competitor, with no one their showing you what is working and what is not, then you just wasted the weekend, since you didnt learn anything. Make it a learning experience by tying on with another team, if only as a gopher. That will give you more time to learn.

I know from your posts that you are excited and pumped.

I just don't want you to come back in OCt and post a "well that sucked" response.

Maybe I am giving you my wish, to learn from the real competitors before going alone, I just want you to have the best experience ever on your first time out, at the farking World Series event!!

Does this make sense?

If off base, let me know, and I'll delete
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Unread 07-29-2005, 08:42 PM   #47
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Damn Bill,
I thought surprises were over in my life
That Sir--was a masterpeice!
All I can say is -------"DITTO"-----------!!!!!!!!!!

Jeff, consider what he says hard--Dude is putting out good thoughts.
But, if ya want to proceed--we will help all we can, for sure!

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Unread 07-29-2005, 08:45 PM   #48
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No it makes sense... but I have heard the opposite also from some teams and that is why not go for the big one right off the bat? Like I said, what you say does make a lot of sense... but competing at the Royal wouldn't suck, not matter what happened being my first event. I've watched SOME but not a lot and in a weird sort of way, from reading all I can here, I almost feel like I've been right in the mix at contests. But I think that's a tribute to the great folks here who share info and tell their stories in detail.

I guess in short, it would almost be a huge disappointment to NOT be in now. And I'm giving some serious consideration to cooking Bass Pro Contest anyway... thanks a lot, Kick! However, after reading your message, I've decided that if I'm out of the AR since I didn't get entered until late, I'm going to be fine with it and offer my assistance to any one of the guys here who will be competing that weekend! Fair enough? Now I'll quit farkin' whining about my possible bad luck and go get my farkin' beast of a briasket prepped for the smoke! :)
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Unread 07-29-2005, 08:46 PM   #49
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Yes, as Tim said.

These guys got your back with tips and stuff, but their tips are self taught.

I whole heartedly want your first experience to be great, and not turn you off to future events.

I'll step back now, cuz I don't know chit.

Regardless of what happens, Good Luck Jeff!!!
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Unread 07-29-2005, 09:35 PM   #50
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Hey Bill, I appreciate your thoughts and I am sure you make a lot of sense in what you say. I'm just going to see what happens with the entry come deadline time and if I'm in, great, I'll cook my ass off and make you farkers proud! :) But if they tell me I'm on the outside looking in, I'll just go terrorize the Meatheads or some of the Columbia boys if they decide to cook! I'm definitely up for being cheap labor to learn if I don't make it.

I needed a break to reply! I have been rubbing down that big-ass brisket and next is peeling the membranes off the babybacks and I farkin hate that! My wife, who usually does it, is at a woman's night party and I'm by myself here... so it's Q prep, beer and porn but not a damned decent cigar in the house! LOL! OK gotta go yank membranes...
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Unread 07-29-2005, 10:33 PM   #51
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Quote:
Originally Posted by Jeff_in_KC
Hey Bill, I appreciate your thoughts and I am sure you make a lot of sense in what you say. I'm just going to see what happens with the entry come deadline time and if I'm in, great, I'll cook my ass off and make you farkers proud! :) But if they tell me I'm on the outside looking in, I'll just go terrorize the Meatheads or some of the Columbia boys if they decide to cook! I'm definitely up for being cheap labor to learn if I don't make it.

I needed a break to reply! I have been rubbing down that big-ass brisket and next is peeling the membranes off the babybacks and I farkin hate that! My wife, who usually does it, is at a woman's night party and I'm by myself here... so it's Q prep, beer and porn but not a damned decent cigar in the house! LOL! OK gotta go yank membranes...
Your first reply came in a minute of mine. I see you talked to other teams that gave opposite advise of mine (better from real competitors than me) and I see you already watched a few people.

Apologies if necessary for thinking you didnt know what your in for.

You mentioned that it will be fun regardless, and I now say, GO FOR IT!

I was kinda looking out for you, but seems your already covered.

Fingers crossed till Aug 20 for you (and I now cannot write my name)
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Unread 07-29-2005, 10:59 PM   #52
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Bill, I guaran-farkin-tee you I don't have a farkin clue what I'm in for... I know it will be hectic... I know along about 10:00 AM on Saturday I'll be in crunch time, thinking a million things at once and I know I'll probably panic once or twice. But you know what? I'm just going to have fun if I make it in. I'm not gonna get worked up over anything and I have no grand illusions about outscoring many of the teams. My total "watch time" at contests probably totals 6 hours or so. Not much time to learn but I'm taking notes of everything I see here and from questions I ask. I have a sheet of notes for each category and when things are discussed, I'm writing down what I see that could help me. And I've remembered some of the things I've seen and talked about at Warsaw and Columbia and made notes on those too. I'm an extremely organized person and I am sure that I will go into any competition ready for whatever arises and if I come across something that farks me, so be it... lesson learned!

You have no idea how much I appreciate your thoughts on this topic, Bill. I respect you and everyone else here for their knowledge and expertise and competitor or not, your opinion is a wise one and while I will not pull out of the AR on purpose, if I am cut out due to registering late, I'll do exactly as you suggested. If I make it in, like I said, I'm gonna cook my ass off and will be working over the next 60 days to improve what I pull off my smoker. Hell, if I can pull some cash from just entering a fatty in the sausage competition, I'll consider it a successful weekend! If I get shut out but spend a weekend cooking, drinking beer and enjoying the company of my family, friends and any Brethren in town, farkin' AY! It couldn't get any better!
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Unread 07-30-2005, 10:19 PM   #53
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Default Brisket Bark and Foil

My beast brisket turned out really nice and I was very pleased with the bark I got (first time I really liked it on any brisket I've done) but my problem was that after wrapping in foil, it kinda "steamed" the bark and made it mushy again where it could practically wipe it off. My question is how do you combat this at contests? Here at home, I dabbed the whole top surface with Jay's Spicewine Gourmet BBQ Glaze and stuck in the oven on broil for 3-4 minutes. It helped somewhat. So how do you firm up and dry the bark at contest so it isn't difficult to slice without messing up the bark coating?

I've decided that when I get rolling in contests, all I'm going to cook is trimmed flats in the 8 pound range... this big 13 pound brisket was about 30% fat and the thick end was about 80% fat. As it turned out, I don't think there was much I would have felt comfortable using at contest due to the thick fat cap and fat on the top. My wife thinks we've gotten more brisket out of a trimmed 7-8 pounder than we did this 13 pounder. I think she's right. On top of that, a trimmed 7-8 pound brisket doesn't take 13 hours to cook!
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Unread 07-31-2005, 07:41 AM   #54
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Jeff,
Take a peek here for one discussion on Bark:
http://www.bbq-brethren.com/index.ph...+wet+heat+bark
Altough this thread was focused (kinda) on the type of heat, there is lots of good info there.
Folks will have even more thoughts here for sure.

As to packer vs flat--your call.
But, in comp "yield" is not a consideration, quality is
Different goals.
A lot of us find the flat area just below the point to be the best quality for turn-in slices. Other areas may be used for chopped or shredded peices to balance out the box.
I would think it will take more than one test cook to reach your final decision

Did you cook Choice or Select Grade of Brisket? I find a world of diffence in them with Choice winning hands down.

As to neighbors opinion--well my friends and family say my Que is the best in the world.
I really love that---Feels great, doesn't it
However, our comp meat is "notches above reality" compared to my recreational que--for sure.
KCBS and FBA judges find it DAM (Dead Ass Middle) of the Pack. Consistant placings event after event, at least up to now
Having judged some, afraid I have to agree with them (kinda), bad as I hate to.
We are "fixing" that at Dillard next weekend
Do what you want with that peice of info about friends and family

Keep on testing--that is how you will get there.

TIM
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Unread 07-31-2005, 09:29 AM   #55
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Tim, I can't recall the label and the way that trash probably smells this morning, no way in hell am I pulling it out. But knowing Sam's Club, it was probably "Select". I'll watch more closely next time. I recall the sticker and that it said "USDA something" (choice or select). Thanks for that info.

Yep, I've read discussions about cooking for family and friends who think your Q is the best they've ever had. It sure does feel pretty good. One can quickly become a legend in their neighborhood with their smoker! I've dispensed my Q to all but two families on my entire block now with nothing but rave reviews. The problem is 99.9 percent of them have never had Q outside of a Q joint and we all know backyard Q Brethren style beats any from a restaurant so it's understandable they'd feel this way. A couple of competitions will bring me back to earth I'm sure.

Thanks for the thread link. I'll study that today!
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Unread 08-01-2005, 05:41 PM   #56
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I think you going to the Royal is completely up to you. Just remember if you fail------Don't try to re-invent the wheel---make some subtle adjustments and live to cook another day. The judging can sometimes be brutal. Look at your scores and analize the problems---Appearance---Taste ----Tenderness ect. Find the weak points and build on them. Then and only then will you know what the Big Dogs already know.

Your Daily 2 cents worth of Spice!

ANY TIME YOU CAN WALK THE STAGE----IT'S A GOOD DAY!!!!
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Unread 08-01-2005, 06:44 PM   #57
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Thanks Jay... Hey, the only way I could fail is if I didn't turn something in. (which ain't happening). I'm feeling more and more confident that my product is getting better each time so if I finish 400th out of 475 and had a good time, drank some beer and got to eat some of my own cooking, I was successful! :) At leastv I knocked off 75 teams, right?
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Unread 08-01-2005, 06:46 PM   #58
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Jeff- just go out there and have a good time. What does it matter if you're up againist one legend of BBQ or 300? Even if you come in last place, you'll still have fun, meet some great folks and learn a lot.
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Unread 08-01-2005, 08:01 PM   #59
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Jeff,

Take a look at some of the pictures of the entries that BrooklynQ put together at Grill Kings and Guitarbeque. Rob got consistant High scores for appearance at both shows....no sense reinventing the wheel when you are tight for time. Print them out and hang them up for reference. If you win....thank BrooklynQ

Good Luck,

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Unread 08-01-2005, 08:19 PM   #60
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I've seen a few good photos of turn in's here that I really liked so I'll definitely do that! I need to educate my wife on the process too. We've already been discussing that. I'm scared to let anyone else run the entry to turn in because what if they stumbled, ran into someone, etc. and messed up the presentation inside the box? I'm going to have to let go of SOMETHING, especially in a contest where turn in could take 5-6 minutes to get there!
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