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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 04-03-2012, 08:05 PM   #1
Code3BBQ
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Default Beef Category - No Brisket.

Hey guys. There is a local one day event coming up with 3 categories, Ribs, Chicken, & Beef. It's a one day comp which will not really be enough time for a Brisket. I know, I know, some will say to do high & fast. I don't have a lot of experience with those so I don't want to choose this event to try. ;).

So my question is, what other type of beef options would you guys suggest ? The organizer says its an open field category, so be creative.

Thanks guys !!!!
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Unread 04-03-2012, 08:10 PM   #2
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Tri-tip would be my go to, although a prime rib/standing rib roast is never bad.

Really though, a nice choice or prime tri-tip or picanha is what I would do.
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Unread 04-03-2012, 08:13 PM   #3
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You could always do your brisket hot and fast, although I would probably do a rib roast... so good.
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Unread 04-03-2012, 08:41 PM   #4
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Since I'm doing the same event why don't you do a Sloppy Joe? :)))))
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Unread 04-03-2012, 08:52 PM   #5
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Quote:
Originally Posted by parrdist View Post
Since I'm doing the same event why don't you do a Sloppy Joe? :)))))
Hey now Don.....I was gonna suggest you try the new Spam "beef" as an entry . Lol.
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Unread 04-03-2012, 08:53 PM   #6
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Trim down a beef clod and smoke at 325.
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Unread 04-03-2012, 09:21 PM   #7
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Tri-Tip!!!
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Unread 04-03-2012, 09:42 PM   #8
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Tri-tip!!!!
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Unread 04-03-2012, 09:48 PM   #9
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I'd love a chance to do BBQ Short Ribs in a comp.

http://www.amazingribs.com/recipes/b...beef_ribs.html
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Unread 04-03-2012, 10:09 PM   #10
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Thanks to everyone for their input. I certainly have some choices. Is it common to see such a wide open beef category (obviously non KCBS) ?

From a judges perspective, it would seem like its an uneven playing field and subjective based on what their preference may be for one kind of beef over another ?
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Unread 04-03-2012, 10:15 PM   #11
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Bone in ribeye
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Unread 04-03-2012, 10:29 PM   #12
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I like the tri-tip idea if you can get it. A nice thick ribeye is also a great choice.
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Unread 04-03-2012, 11:50 PM   #13
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I always wondered if you could do meatloaf in an open category competition. Anyone know?
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Unread 04-04-2012, 01:44 AM   #14
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Since you're in CA...tri-tip would me my choice. Tenderloin would be a second choice.
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Unread 04-04-2012, 06:39 AM   #15
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Ribeye, medium rare.
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