Rib picture - Perfect 180

[Arlin_MacRae]

So Rod, you actually present ribs from different racks? I thought a clean, matched cut made a lot of difference?

[kcpellethead]

By the way, I don't posses some freak ability to tell the brand and weight of cooked ribs. Darren didn't like his ribs that year and asked me to go get him a case from my supplier. The man beat me with my own ribs. We still laugh about that.

Rod

[Arlin_MacRae]

HEHE Stuff to learn there, bro!

[kcpellethead]

No, we present ribs from the same slab. We taste an end bone of each of our slabs to determine which we like the best, but ultimately we don't mix ribs from several different slabs.

[Arlin_MacRae]

Ah. Check.

[The_Kapn]

Originally Posted by kcpellethead

No, we present ribs from the same slab. We taste an end bone of each of our slabs to determine which we like the best, but ultimately we don't mix ribs from several different slabs.

The voice of a Pro there.

Chad and I have to hunt and peck--kills us on ribs
But, a Pro gets a slab right and wins!
We will be there someday if we survive

And, we have finally figured out which Brisket source fills the bill. 70 mile trip, but worth it.
Still have not found the "magic rib patch"--still looking for that

Meat selection is one of the key elements to run with the dogs

TIM

[kcpellethead]

Tim,

I'm definitely no pro. I sure don't want to come off as a know-it-all. I'm not a great cook, so I have to seek out great meat. However, I get beat regularly by guys who waltz into Wal-Mart or Sam's Club and pick up average product. These same guys kick our tails all the time. They are the real cooks. They recognize what's good and what's bad about a piece of meat and make adjustments to get the best out of it. I can't do that. Just haven't cooked enough. Most of these guys we are seeing on OLN on the Outdoor BBQ Challenge. These are the guys I'm talking about.

Rod

[Jeff_in_KC]

Originally Posted by BrooklynQ

Jeff - Download the judges and cooks packets from the KCBS site. You need to know the rules inside and out BEFORE you start competing.

I don't have 'em ALL memorized yet but I did download the rules there awhile back and have read them 3-4 times. I also got a rule book with my KCBS membership packet today.

[Jeff_in_KC]

As for meat selection, my plan is to hit some place like McGonigal's here in KC. Pellethead, what do you know about them? There used to be a good place close by me over in Lee's summit, Mr. Prime Beef, that sold outstanding meat. I've had good luck for backyard purposes with Sam'r Club but my only problem for contest meat is that Sam's babybacks are packaged three to a cryovac wrapper and you can't tell much about at least two slabs. You can just judge the top one and hope for the best beneath.

So is there a thread on meat selection somewhere to look at? I don't want to hi-jack the thread (although meat selection has a lot to do with the perfect 180 turn in!).

[parrothead]

Back to the lettuce thingy. I used to think that it prettty much sucked, but in my discussion with brooklynq at grillkings, I realized that the best use we have for it is holding the meat in place right where you want it to. Otherwise it could tip over when you don't want it too.

[chad]

I believe lettuce will eventually go away - but not until there is a changing of the mindset of the "old" judges - currently it is STRESSED at judge's meeting that garnish IS optional. Some teams are starting to score without garnish - but I don't think anyone has one.

As to holding the meat steady - put more meat in the box!! :D

We can certainly beat this thing to death again. There are pros and cons on both sides. And if lettuce is all that "sets KCBS apart" then that is a sad commentary on the quality of the cooks. These are supposed to be MEAT CONTESTS not salad!!

[kcpellethead]

Dave,

My comments about lettuce setting KCBS apart from other sanctioning bodies has nothing to do with the quality of cooks that compete in KCBS sanctioned contests. I'd put KCBS contest cooks up against any other sanctioning body cooks any time. Oh wait, that happens every year at the Jack. When's the last time a cook from a different sanctioning body won in Lynchburg? It does, however, speak for an aspect of a KCBS contest that other sanctioning bodies do not address or require. If you don't like lettuce there is always MIM or ICBA. Oh, and don't forgot, garnish is optional. :)

Rod
Pellet Envy

[chad]

Rod;

Believe me, I understand! When I play with KCBS I do the lettuce thing - when I do FBA it's one less distraction. I was not disparaging any of the teams abilities. I do indeed compete in multiple associations and my opinion is just that, opinion.

As a cook I just don't truly appreciate having 14 percent (or whatever) of my score determined by lettuce and parsley. :D

I'm not trying to beat this horse again, honestly! As long as it's expected garnish will be in my KCBS boxes. I still want to find that magic lettuce patch!! :D

Each association has it's own standards and the differences make things interesting. I almost (almost!) feel sorry for teams that don't move out of their comfort zone and try other associations - I currently do FBA and KCBS - who knows, a MIM event may be in the future - BUT NOT NOW!! :D

And garnish is OPTIONAL in KCBS only in the rules - at this time! :D I really do think it will eventually go away - not soon but there are some top ranked teams that I've had the privelidge of talking to that are ready to lose the green!!! Not all by any means - some have access to that magic lettuce and do a wonderful job (deservedly so) with the garnish.

It's just like when MLB started playing games in AL and NL - there were differences and the "visitors" had to adjust. Same here. I always show up with 7-8 heads of lettuce and 2 or more bunches of parsley so that I can ensure I'll get the four boxes of "good stuff".

[Qczar]

JMO as well, ....... but as in all presented cooking, whether in a resturant, at one of these Q comps, or the home kitchen dinner table, 'presenting' a cooks prepared meal is part of the skills of the cook/chef. Clearly judging had to limit the use of greens, but it`s good to have at least something (as in some lettuce`s and parsley`s). In realitly, the arangement of the meats and greens should be judged, not the perfectness of the greens themselves.

What blows my mind, is the fact that these comps use diner grade syrofoam take out containers for the entries! One, they are as far from a natrual product as you can get. Two, styrofoam is a chemical that is not good for you. Three, they are butt ugly. Clearly, these comps can afford more of a quality thick paper product as these entry containers.

[2Fat]

Originally Posted by kcpellethead

No, we present ribs from the same slab. We taste an end bone of each of our slabs to determine which we like the best, but ultimately we don't mix ribs from several different slabs.

that is our usual practice too---but with not cooking much this year haven't got the system working yet---here are the ribs that got 7th at Shannon--obviously cut from different racks---you will notice that I screwed up and didn't lay the ribs the same way on the racks in the cooker!!! Decided to cook loinbacks that Friday 'cause we couldn't find any decent spares--cooked 6 racks and think there is a bone from each in that box<sf>---1st time that we cooked loinbacks in more than 2yrs!

The only place I can get contest meat is at Sams--usually buy a case of ribs per contest and sort--same with butts&briskets.

Nice seeing ya here Rod---did I ever thank you for the greens at the AR last year???

see ya
Buzz
2fat bikers bbq