The BBQ BRETHREN FORUMS.


Forum Portal 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
Unread 09-05-2012, 04:49 PM   #1
Mexi "Q" Tioner
Full Fledged Farker
 
Mexi "Q" Tioner's Avatar
 
Join Date: 07-19-12
Location: San Jose, CA
Downloads: 0
Uploads: 0
Default My 1st BBQ Comp Coming Up

I am entering my 1st BBQ comp this month on the 22nd and am using my Orion as my smoker. Has anyone used their "O" to cook ribs in a comp before? Im starting to get a lil intimidated knowing that alot of the teams there will have their smokers/rig that usually take 4-5 hour to smoke their ribs while mine will be done in 1hr 15-1hr 30min. By competition standards they dont want meat that falls off the bone, if it does its considered overcooked. The judges are looking for a slight tug with a clean bite & I'm afraid that with me using the "O", one bite and all the meat will just fall off. What I did try this past weekend was cook them in the "O" for the time it calls for, remove them and wrap them in foil for about 30 min and then toss them back on the grill for about 10-15 to tighten them up/glaze the sauce. Has anyone had any luck doing ribs in a comp or any advice as to what I can/could do? Thanks again.

Link to an Orion 101 Cooker


Link to BBQ Comp

http://www.blazinhog.com/
Mexi "Q" Tioner is offline   Reply With Quote


Unread 09-05-2012, 04:57 PM   #2
4uweque
Full Fledged Farker
 
4uweque's Avatar
 
Join Date: 02-16-12
Location: Memphis Tenn.
Downloads: 0
Uploads: 0
Default

I've never used it in a comp but I do have an Orion cooker. You have a pretty good plan but I would cook them around an hour or so, not the whole time then move them to a grill set up indirect. Practice,will be your friend. The most important thing is to go, compete, have a good time, and meet some people.
__________________
2 UDS's /Backwoods Fatboy/ Orion cooker/ 18.5 WSM/ Weber kettle / Cowboy grill
4uweque is offline   Reply With Quote


Thanks from:--->
Unread 09-05-2012, 05:02 PM   #3
Mexi "Q" Tioner
Full Fledged Farker
 
Mexi "Q" Tioner's Avatar
 
Join Date: 07-19-12
Location: San Jose, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by 4uweque View Post
I've never used it in a comp but I do have an Orion cooker. You have a pretty good plan but I would cook them around an hour or so, not the whole time then move them to a grill set up indirect. Practice,will be your friend. The most important thing is to go, compete, have a good time, and meet some people.
Thanks 4uweque, I've been practicing every weekend and Im sure my family is sick of ribs til next summer...lol I will try the hour method and then move to indirect...see how that turns out.
Mexi "Q" Tioner is offline   Reply With Quote


Unread 09-05-2012, 05:39 PM   #4
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

Which sanctioning body; they define the perfect rib differently.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
Lake Dogs is offline   Reply With Quote


Unread 09-05-2012, 05:51 PM   #5
Mexi "Q" Tioner
Full Fledged Farker
 
Mexi "Q" Tioner's Avatar
 
Join Date: 07-19-12
Location: San Jose, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Lake Dogs View Post
Which sanctioning body; they define the perfect rib differently.
Good question, I've looked thru the website/guidlines and I dont think its a sanctioned event. At least I couldnt find where it stated if/who/what...here's a link to comp if you'd like to check it out.

http://www.blazinhog.com/
Mexi "Q" Tioner is offline   Reply With Quote


Unread 09-05-2012, 06:15 PM   #6
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

Not sanctioned that I can see, and they're not defining the perfectly tender rib. If not, it's left up to the individual judge as to their individual preference. Judges, averages being averages, are just average folks. As they're unlikely to be CBJ's in any sanctioning body, I'd cook to the average persons expectations. That said, I'd over-cook them. I'd have them right to where they're ready to fall off the bone. If BB's, give them 6 individual pieces, 2 bones each. Allow them to pull it apart, MBN or GBA style. If they're right at falling off the bone, they'll firm up a tad when in the clam shell. Put them in as hot as you can.

What you read here about the bite-through rib is largely a KCBS or KCBSesque definition. Dont expect that at a regular unsanctioned comp.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
Lake Dogs is offline   Reply With Quote


Thanks from:--->
Unread 09-05-2012, 06:45 PM   #7
thaberberger
Knows what a fatty is.
 
Join Date: 06-18-12
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Lake Dogs View Post
Not sanctioned that I can see, and they're not defining the perfectly tender rib. If not, it's left up to the individual judge as to their individual preference. Judges, averages being averages, are just average folks. As they're unlikely to be CBJ's in any sanctioning body, I'd cook to the average persons expectations. That said, I'd over-cook them. I'd have them right to where they're ready to fall off the bone. If BB's, give them 6 individual pieces, 2 bones each. Allow them to pull it apart, MBN or GBA style. If they're right at falling off the bone, they'll firm up a tad when in the clam shell. Put them in as hot as you can.

What you read here about the bite-through rib is largely a KCBS or KCBSesque definition. Dont expect that at a regular unsanctioned comp.
100% agree
__________________
Cook, SLABS a' Smokin. Backwoods Party, Fatboy, Competitor, Comp Hog
thaberberger is offline   Reply With Quote


Unread 09-05-2012, 06:49 PM   #8
thaberberger
Knows what a fatty is.
 
Join Date: 06-18-12
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Mexi - don't let it intimidate you. Go meet some people, share a few drinks, and have fun cooking in an awesome atmosphere. You can't beat that type of cooking atmosphere. Have fun first. Worry about how you do, second, and learn from it. It's not worth it if you're not having fun.
__________________
Cook, SLABS a' Smokin. Backwoods Party, Fatboy, Competitor, Comp Hog
thaberberger is offline   Reply With Quote


Thanks from: --->
Unread 09-05-2012, 07:07 PM   #9
Mexi "Q" Tioner
Full Fledged Farker
 
Mexi "Q" Tioner's Avatar
 
Join Date: 07-19-12
Location: San Jose, CA
Downloads: 0
Uploads: 0
Default

@Lake Dogs Thanks for looking and now knowing that its not sanctioned, I can breath a lil easier now...lol

@thaberberger I definately will do what you said, thanks again.

I'll post some pics/results after the 22nd
Mexi "Q" Tioner is offline   Reply With Quote


Unread 09-05-2012, 07:26 PM   #10
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

Have fun, and "break a leg"!
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
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

Loading



All times are GMT -5. The time now is 03:43 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.
no new posts