ಚಿಕನ್
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 07-22-2013, 10:35 PM   #1
Stark-O-Rama
On the road to being a farker

 
Stark-O-Rama's Avatar
 
Join Date: 02-27-12
Location: Orange County, California
Downloads: 0
Uploads: 0
Default What's more important - The prep before or after the meat comes off of the smoker?

I'm starting to wonder if I've got things backwards for Competition Q. I've been more focused on everything I do to prep the meat before I smoke it i.e. Injecting, Rubbing, Wrapping, etc. I'm starting to wonder if everyone that's consistently walking is even more focused on how they treat the meat AFTER it's been smoked. Now I know IT'S ALL IMPORTANT....however, I'm going to assume that most of us make great BBQ. Which leads me to wonder if there's some magic going on once you've smoked perfectly - and the thing that separates the winners from the losers is some major doctoring after the meat comes off of the smoker.....hmmmm...
__________________
Matthew Stark
Twisted Brisket BBQ Team - CBJ
Disposables By STARK
Disposable Cutting Boards on a Perforated Roll, 5 gl Bucket Liners, Steam Pan Liners, Cooler Liners, Stark Naked BBQ Pit, Probe & Grill Cleaner, Stark Kitchen Food Grade Surface Cleaner
www.starkboards.com
Stark-O-Rama is offline   Reply With Quote


Unread 07-22-2013, 10:40 PM   #2
CBQ
is One Chatty Farker

 
CBQ's Avatar
 
Join Date: 01-11-09
Location: Cumberland, RI
Downloads: 0
Uploads: 0
Default

After.

Our prep is always the same. If we screw something up, it happens after 10AM on turn in day.

Doctoring, yes, but cooking for the right doneness, timing wrapping, glazing properly, keeping to a schedule, putting the best pieces in the box - all that stuff can go wrong in the last 2 hours. Very little goes wrong in prep that you can't correct.
__________________
Chris
ZBQ Competition BBQ Team, Rhode Island
"The Most Dangerous Team in BBQ" - Jon Vallone
www.teamzbq.com

KCBS, KCBS CBJ, NEBS
CBQ is offline   Reply With Quote


Thanks from:--->
Unread 07-22-2013, 10:51 PM   #3
ITBFQ
is one Smokin' Farker

 
ITBFQ's Avatar
 
Join Date: 09-17-12
Location: Oswego, IL
Downloads: 0
Uploads: 0
Default

My advice, and I don't know you at all, no booze until after turn in. If you drink, cool, keep them cold until after the final turn in and then celebrate like crazy. Focus on your timeline and don't vary from what has brought you previous success. Trust me, I love to booze it up, but, as Myron says, you can't win the party Friday night, and then win the competition.
__________________
Matt Walsh

Hatfield and McCoy Barbecue - Co-Pitmaster
Illinois This Butt's for 'Que - Pitmaster

KCBS CBJ; 18.5" WSM; UDS; DigiQ DX2; CharBroil Gasser; Maverick; OTS; etc.
ITBFQ is offline   Reply With Quote


Thanks from: --->
Unread 07-22-2013, 11:00 PM   #4
Stark-O-Rama
On the road to being a farker

 
Stark-O-Rama's Avatar
 
Join Date: 02-27-12
Location: Orange County, California
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by ITBFQ View Post
My advice, and I don't know you at all, no booze until after turn in. If you drink, cool, keep them cold until after the final turn in and then celebrate like crazy. Focus on your timeline and don't vary from what has brought you previous success. Trust me, I love to booze it up, but, as Myron says, you can't win the party Friday night, and then win the competition.
Yah, the booze definitely isn't our problem. We've just been finishing in the middle of the pack, and we're all pretty frustrated. We see the same teams win over & over again - Congrats to them, they're awesome. However there has to be something that they are doing after the cook that really sets it apart. We have consistently had what we, and some of our Comp neighbors thought was walkable product, but often have been really disappointed with where we finish. We have walked for pork, but that same exact pork came in the middle of the pack at the next comp.

Should we be injecting the meat after we pull it off of the smoker? Butter, aus jus, and rub? I'm sure most who walk consistently aren't going to give away their secrets, but man, this is a wonderful and frustrating "sport"!
__________________
Matthew Stark
Twisted Brisket BBQ Team - CBJ
Disposables By STARK
Disposable Cutting Boards on a Perforated Roll, 5 gl Bucket Liners, Steam Pan Liners, Cooler Liners, Stark Naked BBQ Pit, Probe & Grill Cleaner, Stark Kitchen Food Grade Surface Cleaner
www.starkboards.com
Stark-O-Rama is offline   Reply With Quote


Unread 07-22-2013, 11:27 PM   #5
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-04-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default

I have come to a point where I believe that there are certain popular rules of thumb that are not necessarily 100% true. I think that many top teams know the full truth regarding what the averge judge likes. Obviously its not an exact science, or a few teams would win every time.

I'll give an example. The general KCBS BBQ public has been taught that the bite mark on a perfectly cooked rib will be perfectly shaped. The truth is that a perfect bite mark can just as easily be found on an undercooked rib. IMHO a bite mark that is slightly ragged around the edge and leaves the bone clean in that one spot is a more accurate description. Despite the negative stigma associated with the term, I think the ideal texture is closer to "fallin off the bone" than many would admit.

That's just one example, but I'm sure that there are quite a few others that folks keep to themselves.
Q-Dat is offline   Reply With Quote


Thanks from: --->
Unread 07-22-2013, 11:31 PM   #6
gettinbasted
Full Fledged Farker
 
Join Date: 09-14-12
Location: Saddlebrooke, MO
Downloads: 0
Uploads: 0
Default

After. Competitions are won and lost over what meat makes it in the box.
__________________
Gateway Drums - THE Insane Can Posse - gettinbasted.com
gettinbasted is offline   Reply With Quote


Thanks from: --->
Unread 07-22-2013, 11:55 PM   #7
Alexa RnQ
is One Chatty Farker

 
Alexa RnQ's Avatar
 
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
Downloads: 0
Uploads: 0
Default

I'm going to go with the spectacularly unhelpful answer of "both".

Good meat presented badly will still do well, but it won't reach its full potential score. Conversely, the meat has to be perfectly cooked, or all the tapdancing in the world between the cooker and the box won't save it.
__________________
.
Special Snowflake
Don't practice until you get it right; practice until you can't get it wrong.
Don't overthink or undercook.

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


Unread 07-23-2013, 12:34 AM   #8
Scottie
Babbling Farker
 
Scottie's Avatar
 
Join Date: 11-03-06
Location: Chi-Town
Downloads: 0
Uploads: 0
Default

If you slip up or cut corners on either of the 2, you lose. You need to nail both to win... or have a jar of pixie dust like I have...
__________________
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
Scottie is offline   Reply With Quote


Unread 07-23-2013, 01:21 AM   #9
Stark-O-Rama
On the road to being a farker

 
Stark-O-Rama's Avatar
 
Join Date: 02-27-12
Location: Orange County, California
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Scottie View Post
If you slip up or cut corners on either of the 2, you lose. You need to nail both to win... or have a jar of pixie dust like I have...
I'll pay $100 for 4 oz.
__________________
Matthew Stark
Twisted Brisket BBQ Team - CBJ
Disposables By STARK
Disposable Cutting Boards on a Perforated Roll, 5 gl Bucket Liners, Steam Pan Liners, Cooler Liners, Stark Naked BBQ Pit, Probe & Grill Cleaner, Stark Kitchen Food Grade Surface Cleaner
www.starkboards.com
Stark-O-Rama is offline   Reply With Quote


Unread 07-23-2013, 01:54 AM   #10
big matt
is one Smokin' Farker
 
Join Date: 04-06-10
Location: Banning,Ca
Downloads: 0
Uploads: 0
Default

I'd say it's both..you've got to know how to prep correctly but also know how to finish correctly as well...perfectly cooked meat and a balanced flavor profile are what wins IMO.
__________________
_________________________________
JOS whole hog cooker
MAK 2 Star
Facebook:https://m.facebook.com/pages/Leftcoa...440847709&_rdr
Our website:
http://www.leftcoastq.com/Leftcoastq.com/Home.html
big matt is offline   Reply With Quote


Thanks from:--->
Unread 07-23-2013, 02:15 AM   #11
ViciousGame
Knows what a fatty is.

 
ViciousGame's Avatar
 
Join Date: 07-13-11
Location: San diego
Downloads: 1
Uploads: 0
Default

I read somewhere (can't remember where) that if your "meat is too anything, then you're f$%ked!" I laughed when I read that, but I know what they mean. Your flavor profile has to be well balanced with complimenting flavors. We're working on it ourselves and it's been hit & miss.
__________________
Vicious Smoke Competition BBQ Team

KCBS CBJ CBBQA

Competition arsenal:
(1) 22.5 WSM, (2) 18.5 WSMs, So fast it predicts the future Blue Thermapen

Visit Vicious Smoke on facebook

Follow Vicious Smoke on twitter
ViciousGame is offline   Reply With Quote


Thanks from:--->
Unread 07-23-2013, 07:16 AM   #12
sdbbq1234
is One Chatty Farker

 
sdbbq1234's Avatar
 
Join Date: 02-11-10
Location: Northern VA
Downloads: 1
Uploads: 0
Default

I would say after. Especially as far as the taste goes. If you are putting glazes, sauces, and stuff on before going into the box, those things are what is going to be first tasted by the judge; whatever hits the tongue first is what makes the "first impression". The fact that final sauce or glaze is applied last will say what is tasted first.

wallace
__________________
- Life Is Good But BBQ Is Better
- BWS - Fat Boy
- WSM 22.5
- A bunch on other outdoor cooking stuff.
- KCBS CBJ# 58657
- MABA Member

"Take luck!"
sdbbq1234 is offline   Reply With Quote


Thanks from:--->
Unread 07-23-2013, 07:26 AM   #13
Lake Dogs
Quintessential Chatty Farker

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

What separates the top 3 to 5 in every contest from the middle-of-the-pack folks is tenderness.
__________________
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


Thanks from: --->
Unread 07-23-2013, 08:35 AM   #14
BogsBBQ
On the road to being a farker
 
Join Date: 07-17-07
Location: Worcester, MA
Downloads: 0
Uploads: 0
Default

I would say both as well. Agree with Scottie...nail them both and you will do great.

One thing you didn't mention which I think is equally important is meat selection. It all starts there.
__________________
Jared Huizenga
Insane Swine BBQ
Backwoods Party G2, WSM x3, Weber Kettle
BogsBBQ is offline   Reply With Quote


Thanks from:--->
Unread 07-23-2013, 08:46 AM   #15
bruno994
Full Fledged Farker
 
bruno994's Avatar
 
Join Date: 06-14-12
Location: Buna, Texas
Downloads: 0
Uploads: 0
Default

Could it also be, "during" the cook, not just before and after? Pit temps, when to wrap, moisture, etc...I think we all have similiar methods of trimming, injecting, seasoning and such, but the differences to me come from during and after the cook.
__________________
Hale of a Good BBQ Pitmaster...Just say NO to bad BBQ...Custom built RF trailer pit...
bruno994 is offline   Reply With Quote


Thanks from:--->
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 07:28 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.