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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 03-21-2013, 02:59 PM   #1
J&B'sBBQ
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Anybody a member of the Georgia Barbecue Association or cook in one of their events? We are looking into one for June and I saw they do Pork, Pork and Pork! . One of the items was pork loin and we've never smoked one, let alone what a "competition" style would be like.

Any thoughts or suggestions on competition pork loin? Or experiences (good or bad) with GBA in general?
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Unread 03-21-2013, 03:13 PM   #2
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> Anybody a member of GBA or cook in any of their events?

Yes.


GBA follows to an extent MBN; which is also pork, pork, and pork. Expect to cook against some pretty good pork specialists.

Loin; from the perspective of a judge, is probably the category that has the largest variance from really tender to jerky. The best ones are pull apart tender and seasoned well.

GBA and MBN define rib tenderness different than say KCBS. Where in KCBS you'll want a nice "bite through" rib, MBN and GBA says "should pull cleanly from the bone with only slight resistance". The MBN/GBA rib will be cooked much more closely to falling off the bone (but not quite there).

Pulled pork is becoming much more like KCBS; we're seeing a lot more of the tubes and Money Muscle in the presentations...


GBA has another MBNesque thing in it, in that they have finals. The top 3 scorers in the first turn-in round will have a 2nd turn-in. Some cook extra for these, others borrow from the first turn-in meats. It's up to you, but it does require at very least extra planning and potentially extra cooking on the hopes you make finals.

Me, I really like the format. I was hoping to compete in Jackson, but it looks like I'll probably judge Jackson instead, and perhaps compete in either Gordon, Tennille, or both in the fall.
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Unread 03-21-2013, 05:35 PM   #3
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Thank you!!!!

I now know who to ask when I have GBA questions . The one we're looking at is in Blairsville in June; Hog Jam. We're still doing backyard for now until we get a few competitions under our belt, but its good to know how the qualification part works for when we're ready to go pro.

We're doing our first competition next month at the Cornelia Apple Blossom Festival, and I think adding this GBA one to our summer list would be fun (my husband and I are teachers so summers are a great time for competitions).
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Unread 03-21-2013, 09:26 PM   #4
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Hance is your man for GBA questions, for sure.

Some of the GBA folks can be awfully prickly when you ask about the nuances of that organization, especially how GBA compares to other sanctioning bodies. Hance seems to have a balanced and objective view, so he's a great resource if you want to get the skinny on cooking GBA events.
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Unread 03-24-2013, 07:04 AM   #5
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J&B. Looking forward to seeing you in the GBA. Loin is a very demanding meat to cook properly. First, it must be a minimum 5 lbs & cooked as a single piece. It has a very small window between undercooked and overcooked. You can cook it bone in or bone out. Most do boneless. Ideally you will want to present slices about pencil width thick. The slice should stretch slightly before tearing easily. The meat should have some some body but still chew easily. It is mostly presented with a light glaze to enhance the flavor.

GBA does not use garnish in boxes & the rules state to turn in a minimum 6 separate pieces. My best advice to you is to fill up the box. GBA judges like to see FULL boxes. For loin, you can cube the end pieces and use it as a base to raise up the slices for better presentation. Those cubes will get judged also, so treat them just like the slices.

Best of luck.
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Unread 03-24-2013, 08:36 AM   #6
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Dionn Lanton who won the BBQ Pitmasters Georgia I'm sure is, hit her up on Facebook. Very nice gal.
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