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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 03-14-2013, 08:30 PM   #1
Butt Rubb'n BBQ
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Default Desserts?

What is up with the desserts? Are you cooking them in your smoker or do you make it at home and bring it with you. Does one type usually win over another one. Thanks for the help.
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Unread 03-14-2013, 08:32 PM   #2
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That depends on the rules for the competition. Some competitions require that they are cooked on site, others don't. Even if they specify cooked on site not all specify in the smoker or grill.
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Unread 03-14-2013, 08:36 PM   #3
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Thanks. I could not find on comp site any info on it. Guess I could email rep.
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Unread 03-14-2013, 09:01 PM   #4
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Default Re: Desserts?

I've heard that Cheesecakes win a lot.
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Unread 03-14-2013, 10:09 PM   #5
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Having judged many desserts at comps, I can tell you that cheesecakes seem to do pretty good. Apple pie does well also.
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Unread 03-15-2013, 12:45 AM   #6
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Quote:
Originally Posted by Butt Rubb'n BBQ View Post
Thanks. I could not find on comp site any info on it. Guess I could email rep.
Better to contact the organizer. KCBS basically has no rules on ancillary categories, the organizer sets his rules for them & the Rep enforces them.
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Unread 03-15-2013, 05:10 PM   #7
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We've seen "assembled on site" and "cooked on site". And we've been to some where there are no rules.

Assembled usually means the entry can be pre-cooked, but it needs to be finished for presentation onsite. Such as a Creme Brulee would need to be "Bruleed" onsite

Cooked on site is usually start to finish on site.

Also ask about presentation as some contests require your entry be served in the clamshell, and for others that is an option. One we go to is a 18inch by 12inch tray.

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Unread 03-15-2013, 06:31 PM   #8
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Creme Brulee is actually easy to make on a WSM smoker with no wood. Just put the custard in a foil pan with water. I've always wanted to try carmelizing the sugar with the weed burner.

I've also made a garlic custard as an appetizer, it worked really well using the water bath.
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Unread 03-15-2013, 09:47 PM   #9
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While most all comps let you bring it already cooked we had a lot of fun at an event where you had to cook it all there. Did an entire cheesecake including making the crust on a WSM.
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Unread 03-15-2013, 10:36 PM   #10
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Unread 03-16-2013, 09:44 AM   #11
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NEBS sanctions a lot of grilling contests in the northeast, often held the same weekend as a KCBS event. The organizer generally determines the rules, but generally the following quote from the Hudson Valley Ribfest application seems to apply to most of these:

All prep and cooking shall be done on-site, with the following exceptions: If pizza will be one of the categories, pizza dough may be brought in; dough needed for dessert may be brought in.
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