Smoked Sausage at KCBS contest, what do you enter?

nucornhusker · 08-13-2012, 05:43 PM

In a KCBS sanctioned contest with the optional smoked sausage category, what do you enter? Do you enter a cased sausage, or a fatty?

And if you do cased sausage, do you turn in six individual links, or one cut into six pieces? I assume if you enter a fatty, you would slice up just one to turn in.

Thanks in advance!

nucornhusker · 08-14-2012, 09:58 AM

Bump. Anyone??

billm · 08-14-2012, 10:06 AM

you can turn in any of those..as a cook i have always turned in cased sausage..cut into segments..as a judge ive seen everything you mentioned turned in..

mobow · 08-14-2012, 10:22 AM

Have seen it done every way you can think of. Don't know which does best. If you hit a winner let us know. keith

Scottie · 08-14-2012, 10:32 AM

I use brown and serve

BoneDaddy's · 08-15-2012, 09:08 AM

My buddy judges a ton and he gets all sorts of entries. He is partial to a good Sausage sub with peppers and onions.

Ron_L · 08-15-2012, 09:27 AM

Since sausage is not a KCBS category, check with the organizer for their rules. In some cases you can turn in only sausage, others will allow stuffing, sauce, etc. You should verify that.

When allowed we've done well with fatties. I usually cook a couple and pick the best slices, but I did do mini-fatties once and did pretty well with that, too.

TheJackal · 08-15-2012, 09:32 AM

Quote:

Originally Posted by Ron_L

Since sausage is not a KCBS category, check with the organizer for their rules. In some cases you can turn in only sausage, others will allow stuffing, sauce, etc. You should verify that.

Ditto. In our experience, the SAME competition but on different years had different rules. One year they only allowed sausage in the box. Another year they allowed fatties, etc.

bodcat · 08-15-2012, 09:32 AM

From our limited experience, we have seen better results when turning in an uncased fatty sliced up compared to cased links.

speedrcer1 · 08-15-2012, 09:40 AM

At a comp last year with a team mate, we turned in a meaty link that was relatively tame in flavor, but performed well for a 2nd place.
This year I had a custom made Italian style sausage done with Chipotle's in it. I sauced it with a very sweet blueberry BBQ sauce. I thought it his right with the sweet, then meat, then heat. Judged poorly.

bover · 08-15-2012, 09:43 AM

Quote:

Originally Posted by TheJackal

Ditto. In our experience, the SAME competition but on different years had different rules. One year they only allowed sausage in the box. Another year they allowed fatties, etc.

Erm...a fatty *is* only sausage. Adding anything other than rub to the surface is an abomination, plain and simple. Long live the naked fatty!

Seriously though, as a judge I don't have a preference one way or another and I really haven't seen or heard of one from the other judges either. Cased or uncased, sauced or unsauced, etc. doesn't seem to matter much in my experience. If it's good, it will score well. If it's not, it won't. Plain and simple.

Ford · 08-15-2012, 10:19 AM

One year at the royal I turned in johnsonville brats with a mustard glaze. Finished top 20. Sliced into large pieces and turned in about 3 links. To me the key is keeping it moist. Casing helps.

08-13-2012, 05:43 PM	#1
nucornhusker is One Chatty Farker Join Date: 08-29-11 Location: Lincoln, NE Downloads: 4 Uploads: 0	Smoked Sausage at KCBS contest, what do you enter? In a KCBS sanctioned contest with the optional smoked sausage category, what do you enter? Do you enter a cased sausage, or a fatty? And if you do cased sausage, do you turn in six individual links, or one cut into six pieces? I assume if you enter a fatty, you would slice up just one to turn in. Thanks in advance! __________________ Yoder YS640 on Competition Cart, Oklahoma Joe's Offset, Kamado Joe Classic, UDS, Yoder 24" Firepot w/Cooking Grate and Hanger Weber: OTG 22.5" (DI), OT 22.5" (L), Smokey Joe Gold: Black (AU) & Copper (DI) Zero club member - Join a throwdown and try to earn your Goose Egg. IMBAS Certified MOINK Baller in Accordance with the 2008 Wichita MOINK Ball Treaty

08-14-2012, 09:58 AM	#2
nucornhusker is One Chatty Farker Join Date: 08-29-11 Location: Lincoln, NE Downloads: 4 Uploads: 0	Bump. Anyone?? __________________ Yoder YS640 on Competition Cart, Oklahoma Joe's Offset, Kamado Joe Classic, UDS, Yoder 24" Firepot w/Cooking Grate and Hanger Weber: OTG 22.5" (DI), OT 22.5" (L), Smokey Joe Gold: Black (AU) & Copper (DI) Zero club member - Join a throwdown and try to earn your Goose Egg. IMBAS Certified MOINK Baller in Accordance with the 2008 Wichita MOINK Ball Treaty

08-14-2012, 10:06 AM	#3
billm is One Chatty Farker Join Date: 03-08-06 Location: Roselle Il Downloads: 0 Uploads: 0	you can turn in any of those..as a cook i have always turned in cased sausage..cut into segments..as a judge ive seen everything you mentioned turned in.. __________________ --Average consumers replenish their supply of barbecue sauce every 54 days. Source: ACNielsen, as reported in American Demographics, Backwoods Party Backwoods Chubby Brinkmann Cimmarron Offset Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com

08-14-2012, 10:22 AM	#4
mobow is one Smokin' Farker Join Date: 12-11-09 Location: Marshall MO Downloads: 0 Uploads: 0	Have seen it done every way you can think of. Don't know which does best. If you hit a winner let us know. keith __________________ WSM 22.5, MCBJ, In The Key Of Que

08-14-2012, 10:32 AM	#5
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	I use brown and serve __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

08-15-2012, 09:08 AM	#6
BoneDaddy's Full Fledged Farker Join Date: 06-24-09 Location: Bedford, NH Downloads: 0 Uploads: 0	My buddy judges a ton and he gets all sorts of entries. He is partial to a good Sausage sub with peppers and onions. __________________ Bone Daddy's BBQ Team, Too Sauced to Pork Team Member: Bubba Grills 250R: Lg BGE: KCBS CBJ #57193

08-15-2012, 09:27 AM	#7
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Since sausage is not a KCBS category, check with the organizer for their rules. In some cases you can turn in only sausage, others will allow stuffing, sauce, etc. You should verify that. When allowed we've done well with fatties. I usually cook a couple and pick the best slices, but I did do mini-fatties once and did pretty well with that, too. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

08-15-2012, 09:32 AM	#9
bodcat Got Wood. Join Date: 04-02-08 Location: Topeka, Kansas Downloads: 0 Uploads: 0	From our limited experience, we have seen better results when turning in an uncased fatty sliced up compared to cased links. __________________ Traeger 075, Traeger 070, Traeger 055

08-15-2012, 09:40 AM	#10
speedrcer1 is One Chatty Farker Join Date: 01-02-10 Location: Massapequa, NY Downloads: 0 Uploads: 0	At a comp last year with a team mate, we turned in a meaty link that was relatively tame in flavor, but performed well for a 2nd place. This year I had a custom made Italian style sausage done with Chipotle's in it. I sauced it with a very sweet blueberry BBQ sauce. I thought it his right with the sweet, then meat, then heat. Judged poorly. __________________ Don G Weber WSM 22.5 Weber WSM 18 CL Find Bubba-Keg “on-loan” Char-Griller OS, Gasser, Weber 22.5 Platinum CL find Weber 22.5 Gold CL find w, SMOKE-EZ conversion KCBS 54236, Certified KCBS judge Certified MOINK Baller Super-Fast, Super-Non Stealthy ORANGE Themapen

08-15-2012, 10:19 AM	#12
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	One year at the royal I turned in johnsonville brats with a mustard glaze. Finished top 20. Sliced into large pieces and turned in about 3 links. To me the key is keeping it moist. Casing helps. __________________ Ford Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill