oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
 
Thread Tools
Old 08-24-2012, 07:38 PM   #1
Teamfour
is Blowin Smoke!

 
Join Date: 07-13-12
Location: Sterling, VA
Default Why cook so much meat?

Let me preface this by saying that I am not trying to be a smart a$$. But...

If I only have to put six ribs in a box, or 6-8 slices of brisket, why would I cook two packers and four slabs?

If I cook a bunch of meat and maybe stagger the times I pull it off, doesn't it stand to reason that I am increasing my chance of lucking out somewhere along the line with decent Q? I know I still need to know the basics and still won't beat the pros via luck.

Wouldn't a true champion be able to cook one slab and either get it right or not?

OK, I have my kevlar on.
__________________
BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
KCBS CBJ
Teamfour is offline   Reply With Quote


Old 08-24-2012, 07:42 PM   #2
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Default

every piece of meat is different, however marginal.

those small variances can mean the difference between GC and MOTP.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Old 08-24-2012, 07:48 PM   #3
Alexa RnQ
is Blowin Smoke!

 
Alexa RnQ's Avatar
 
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
Default

Meat is a tremendously variable product. From one steer to the next, from one hog to the next, you don't *really* know what you've got until it's on the cutting board.

A true champion will cook a particular piece of meat to its greatest potential, but that's not to say some other guy with a better brisket/slab/whatever couldn't luck out and do better that day -- that's why you sometimes see choice briskets beat wagyus.
__________________
.
Don't practice until you get it right; practice until you can't get it wrong.
Don't overthink or undercook.

700 Club, Grand Champion Sam's Regional Las Vegas 2015 -- 702.8576
180 Brisket -- Sam's Club, Salt Lake City, UT 2014
180 Chicken -- The Great Vegas Gridiron Grill-Off, Las Vegas, NV 2014
180 Chicken -- Sam's Club National, Bentonville, AR 2013


Rhythm 'n QUE
Alexa RnQ is offline   Reply With Quote


Old 08-24-2012, 07:50 PM   #4
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Default

Quote:
Originally Posted by Teamfour View Post
Let me preface this by saying that I am not trying to be a smart a$$. But...

If I only have to put six ribs in a box, or 6-8 slices of brisket, why would I cook two packers and four slabs?

If I cook a bunch of meat and maybe stagger the times I pull it off, doesn't it stand to reason that I am increasing my chance of lucking out somewhere along the line with decent Q? I know I still need to know the basics and still won't beat the pros via luck.

Wouldn't a true champion be able to cook one slab and either get it right or not?

OK, I have my kevlar on.
WHAT!?!? How could you ask a question like that???



Sorry, I had to make it worth putting on the Kevlar suit :)

As Boogiesnap said, every piece of meat is unique, and I want the best shot at putting the perfect meat into the box. I typically cook 24 thighs, 4 ranks of ribs, two butts (at least 9 lbs) and two briskets (at least 12 lbs.) that gives me a good variety to pick from.

There is a great variation in thighs, so I want as many as possible to pick from. I choose ribs that are close, but not exactly the same size so one may be more done than another, but usually at least two are where I want them.

For the butts, I could probably get by with one since they almost always taste the same, but I still cook two.

For brisket, they almost always taste different, so I can choose whichever one tastes best.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!


I'm thinking about summer!


Southern Q Limo Elite Gravity Fed/FEC-100/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/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is online now   Reply With Quote


Old 08-24-2012, 07:59 PM   #5
NRA4Life
is One Chatty Farker

 
Join Date: 07-07-09
Location: Newark, OH
Default

I don't know, but let's say you cook one rack of ribs. And it falls on the ground. You think you've got any chance of getting all those foreign objects off of it so you don't get DQ'd? Or since you invested a chitload of time and money, is it really worth saving that extra $24 by not throwing those other 2 racks of ribs on when your only rack is laying in the dirt?

I cook 2 butts and 2 packers because invariably 1 of the 2 is better than the other and unless you're a "meat whisperer" you wouldn't know which of the 2 is going to be the best until you cook them.
__________________
- [B]Kevin[/B]
Team: [B]Smitty's Real Pit BBQ[/B]
KCBS CBJ
[B]Superior SS-3[/B] - Courtesy of Gainesville Jaycees and Superior Smokers
Custom Built Reverse Flow Stickburner
[B]Weber[/B] 22.5" WSM
[B]Weber[/B] 26.75" OTG
[B]Weber[/B] Blue 2000 Stainless Performer
[B]Weber[/B] Red 1998 Stainless Performer
NRA4Life is offline   Reply With Quote


Old 08-24-2012, 08:04 PM   #6
Teamfour
is Blowin Smoke!

 
Join Date: 07-13-12
Location: Sterling, VA
Default

Great answers! I wasn't trying to refute the practice, just trying to learn. I did wonder if one could be skilled enough to be a meat-whisperer. Also, I could cook 100 thighs and be DAL.
__________________
BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
KCBS CBJ
Teamfour is offline   Reply With Quote


Old 08-24-2012, 08:09 PM   #7
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Default

For every competition we cook 2 briskets, two butts, 6 ribs, and 16 thighs...if we don't show up for work Monday am with BBQ for our co-workers we get the cold shoulder...lol!

But seriously now...to answer your question...we increase our odds of producing a good, better, or best product by cooking more meats to choose from. We have (on several occasions) been very glad that we did...
__________________
Wine Country "Q" Competition BBQ Team
PNWBA Team Of The Year 2011, 2012, 2013, & 2014
Proudly sponsored by Kosmo's Q, MAK Grills, BBQr's Delight, and Ravenswood Winery!
JD McGee is online now   Reply With Quote


Old 08-24-2012, 08:36 PM   #8
Eggspert
Full Fledged Farker
 
Join Date: 04-25-12
Location: Willmar, MN
Default

I struggle with this too. This is our first year competing and competition BBQ is really expensive. We cook what we need for competition. We don't cook extra brisket or butts. If we cooked twice the meat we would have to limit our competitions. So far it is working for us. If you are getting sponsorship and getting a great deal on your meat, fine, cook 2x the meat. It starts to get to the point where even if you win GC or RC you break even.

Eggspert BBQ
Eggspert is offline   Reply With Quote


Old 08-24-2012, 09:13 PM   #9
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Default

Quote:
Originally Posted by NRA4Life View Post
I don't know, but let's say you cook one rack of ribs. And it falls on the ground. You think you've got any chance of getting all those foreign objects off of it so you don't get DQ'd? Or since you invested a chitload of time and money, is it really worth saving that extra $24 by not throwing those other 2 racks of ribs on when your only rack is laying in the dirt?

I cook 2 butts and 2 packers because invariably 1 of the 2 is better than the other and unless you're a "meat whisperer" you wouldn't know which of the 2 is going to be the best until you cook them.
i agree, but if you think a rack of comp ribs cost 12 bucks...

it all nickel and dimes you to death.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Old 08-24-2012, 09:49 PM   #10
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Default

Quote:
Originally Posted by NRA4Life View Post
I don't know, but let's say you cook one rack of ribs. And it falls on the ground. You think you've got any chance of getting all those foreign objects off of it so you don't get DQ'd? Or since you invested a chitload of time and money, is it really worth saving that extra $24 by not throwing those other 2 racks of ribs on when your only rack is laying in the dirt?

I cook 2 butts and 2 packers because invariably 1 of the 2 is better than the other and unless you're a "meat whisperer" you wouldn't know which of the 2 is going to be the best until you cook them.

Trust me....

It's worse when you're pal / teammate "unintentionally" drops the entire rack of perfectly cooked, glazed chicken parts falls on the ground just before placing in boxes ..

You'd think 18-24 pcs would be safe...

safe enough to prevent a DQ, but not safe enough to place 68th of 72 (when everyhing else was Top 5 - 10)

Ask Sledneck why I retired

__________________
XL BGE (#2) & Performer Platinum

Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Thanks from: --->
Old 08-24-2012, 09:56 PM   #11
Contracted Cookers
is one Smokin' Farker
 
Contracted Cookers's Avatar
 
Join Date: 12-11-07
Location: Jefferson City, MO
Default

we presale all of are leftovers. ribs 1 bad cut get a tear we will change racks
Contracted Cookers is offline   Reply With Quote


Old 08-24-2012, 10:11 PM   #12
lcbateman3
is One Chatty Farker

 
lcbateman3's Avatar
 
Join Date: 02-24-10
Location: Durham, NC
Default

Selection..Selection..Selection.

I cooked four racks of ribs once. Each rack seasoned the same way. Each had a different tenderness and taste.

Brisket, had one too tender, one too tough, etc.

I rather be safe. As everyone else said, sell the leftovers, feed family & friends, freeze it. (I have way to much left over BBQ in the freezer)
__________________
--Lionel

You only fail if you do not try.
lcbateman3 is offline   Reply With Quote


Old 08-25-2012, 12:57 AM   #13
kenthanson
Full Fledged Farker
 
Join Date: 07-10-11
Location: Saskatoon, SK
Default

We cook two Butts because certain parts are the perfect doneness at different temps. We do four racks of ribs because we have the room and it gives us the big get margin for getting 6-8 perfect ribs. Chicken is cheap so we do 20 trimmed thighs, 10 un-trimmed and a dozen drums just for fun.
kenthanson is offline   Reply With Quote


Old 08-25-2012, 08:15 AM   #14
NRA4Life
is One Chatty Farker

 
Join Date: 07-07-09
Location: Newark, OH
Default

Quote:
Originally Posted by boogiesnap View Post
i agree, but if you think a rack of comp ribs cost 12 bucks...
I'm normally paying around $36 for a 3 pack of ribs that I trim to St. Louis, I normally buy 2 packs to get 3 good racks, but I sell the extras for what I paid to my buddies that want to cook them and my 3 racks normally cost around $12 each.
__________________
- [B]Kevin[/B]
Team: [B]Smitty's Real Pit BBQ[/B]
KCBS CBJ
[B]Superior SS-3[/B] - Courtesy of Gainesville Jaycees and Superior Smokers
Custom Built Reverse Flow Stickburner
[B]Weber[/B] 22.5" WSM
[B]Weber[/B] 26.75" OTG
[B]Weber[/B] Blue 2000 Stainless Performer
[B]Weber[/B] Red 1998 Stainless Performer
NRA4Life is offline   Reply With Quote


Old 08-25-2012, 10:01 AM   #15
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

+1 what they've all said above. Selection, and frankly disaster recovery. I personally
witnessed Bub-Ba-Q trip with this chicken box and dump the entire contents in the gravel & sand as we were heading to turn-in (actually it was his wife carrying the box who tripped). Thankfully for him he'd cooked plenty, he went back to his table, wiped out the box, put 9 pieces of chicken in now without garnish, placed 2nd in chicken that day and GC'd.

I smile when I read about how expensive it is to compete and the meat costs... Try MBN sometime. HOLY TAMALE!!! I actually cook a little extra at each competition because I enjoy the leftovers and so do my friends. We stock the fridge and freezers...
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 02:17 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.