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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 06-11-2012, 09:20 PM   #1
rxcellentq
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looking to develope a new dessert entry to compete against cheesecakes
has anyone tried to enter pies? I baked both apple and pecan tonight. Apple needs work, top crust not right but bottom was good and taste was nice. Pecan was great.
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Unread 06-11-2012, 09:57 PM   #2
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I think you should make Apple Pie, but make the top lattice out of Pig Candy instead of dough.
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Unread 06-11-2012, 10:18 PM   #3
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If you use fresh apples, it is hard to beat an aple pie
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Unread 06-11-2012, 10:39 PM   #4
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Maybe Apple Pie Cheesecake? hehe
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Unread 06-11-2012, 10:42 PM   #5
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Just be sure they are green apples. Red do not bake well. Pecan looks killer to heck with a cheesecake.
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Unread 06-12-2012, 06:23 AM   #6
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Just curious, what kind of cooker did you use to bake them?
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Unread 06-12-2012, 08:27 AM   #7
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Those pies look awesome.

If I were a judge at a contest, I'd be looking for the best tasting fresh fruit pie I could find. Blueberry, Cherry, maybe even peach if seasoned correctly.

We have tried pies in the dessert category at several comps, however, and it seems that most judges prefer ooey, gooey sticky, extremely rich something or other. Most of the time, that's cheesecake.
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Unread 06-12-2012, 09:05 AM   #8
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If I remember correctly, didn't Miss Trish Trigg used to cut a swath with pecan pie? In this area, one lady is legendary for her Snickers pie.

If I were going to try to get out of the cheesecake/chocolate rut, in the middle of the summer, I would try the richest, lightest fresh-peach shortcakes that I could turn out.
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Unread 06-12-2012, 01:51 PM   #9
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I can't really help with your specific question, but I can say, with all inappropriate preconceptions firmly in place, that I would select a pecan pie like the one above (especially if you figure out how to serve it with cream) over a cheesecake 10 times out of 10.
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Unread 06-12-2012, 03:42 PM   #10
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Baked in a 22 inch weber kettle. I'm waiting to try a bourbon peach pie but it's too soon for any good peaches in NY. I was considering a nice scoop of icecream but worried judges would bang me if it fully melted. Would they consider it a sauce or just a melted mess
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Unread 06-12-2012, 03:58 PM   #11
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I agree with the scoop of ice cream idea. My team recently wrestled with this same question. We ended up adding a scoop of ice cream to a pound cake covered with smoked peaches in a carmel sauce. The ice cream ended up completing the desert and making it whole. I am a firm believer that after a judge has eaten all that meat they want something cool and creamy. We solved the ice cream melting issue by designating a team member to get the ice cream to the prep area at the last possible moment to keep it as frozen as possible.
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Unread 06-12-2012, 04:00 PM   #12
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Quote:
Originally Posted by ParkAvenue_2 View Post
most judges prefer ooey, gooey sticky, extremely rich something or other. Most of the time, that's cheesecake.

Well, putting on my judges hat...I love fruit, when I eat it I eat it, I want it ice cold, just the way I prefer it. I dont want it baked so that it is turned into mush...Just my personal prefference. I like pecan pie, but it still is not gonna beat cheesecake.

Since Dessert & Anything butt have nothing to do with KCBS judging rules I will let my personal prefferences run wild!

I can assure you if you put a cheesecake, fruit pie & pecan pie in front of me, unless the pie's can make me pizza and rub my feet, the cheesecake is gonna win my vote.

Guess you just need to know your judging pool, but I tend to agree with ParkAvenue, it sure applies to me.

Hope the input helped.

You could always try a pecan cheesecake, this got 38th or 41st at 2010 Royal, can never remember...
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Unread 06-12-2012, 04:07 PM   #13
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Chocolate Bottom Pecan Pie (layer of chocolate chips at the bottom before the filling goes on and then drizzle the top with white and dark chocolate) might work well.
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Unread 06-12-2012, 05:04 PM   #14
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If that pie was around 40th I need to stop making dessert. can anybody help with my brisket!!
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Unread 06-12-2012, 05:29 PM   #15
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Quote:
Originally Posted by rxcellentq View Post
If that pie was around 40th I need to stop making dessert. can anybody help with my brisket!!

I am fairly slow, but I am gonna show this comment to my sister and I think it bring a simle to her face.

She made this for the team based on Debs recipe posted on Pelletheads.com. I think it got two 8/s and the rest 9's...There were like 8 or 9 180's in 2010...That is when she said that dessert at the Royal was a whole new level of competition...
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