The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 07-11-2013, 06:56 PM   #1
Williefb
Knows what a fatty is.
 
Join Date: 05-18-11
Location: Middle TN
Default Help - Backyard BBQ Competition

Our local fair is having a Backyard BBQ Competition with 3 categories

1. Chicken - any type
2. Beef steak - must be a ribeye
3. Pork ribs - baby backs or spares

This is the schedule for the day.
  • Meat inspection - 9 - 9:30 AM
  • Chicken judged - 4 PM
  • Steak judged - 4:30 PM
  • Ribs judged - 5 PM
My questions are
  1. What kind of chicken would you cook?
  2. Baby backs or spares?
  3. How do you do the most visually appealing competition box?
I've never been in a BBQ competition other than to see who can eat the most. My two sons are cooking a lot with me and I think this could be great fun for our family but if we are going to play we want to play to win.

Thanks in advance for you comments!
__________________
Willie
Williefb is offline   Reply With Quote


Old 07-11-2013, 07:05 PM   #2
DeepElemCue
Full Fledged Farker
 
DeepElemCue's Avatar
 
Join Date: 06-03-13
Location: Waverly, NY
Default

1. Big Bob Gibson style (stands out)
2. Spares cut generous for the judges
3 I always use curly leaf lettuce and a final hot spritz/glaze right before turn in
DeepElemCue is offline   Reply With Quote


Old 07-11-2013, 07:39 PM   #3
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Cook 1/2 birds Make sure you brine
I prefer St Louis cut spares
We don't put salad in our boxes in TX
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Old 07-11-2013, 07:46 PM   #4
JeffR
is One Chatty Farker
 
JeffR's Avatar
 
Join Date: 06-20-12
Location: Twin Cities
Default

If they are using backyard judges I wold cook what ever chicken you think you cook the best. Flavorful and moist. Sometime backyard comps try to get CBJ's and they may let their "training" still influence them.

Visit bbqcritic.com to see some comp boxes
JeffR is offline   Reply With Quote


Old 07-12-2013, 08:36 PM   #5
DepChief22
Knows what a fatty is.
 
DepChief22's Avatar
 
Join Date: 04-28-13
Location: Keswick Va.
Default

Quote:
Originally Posted by Williefb View Post
Our local fair is having a Backyard BBQ Competition with 3 categories

1. Chicken - any type
2. Beef steak - must be a ribeye
3. Pork ribs - baby backs or spares

This is the schedule for the day.
  • Meat inspection - 9 - 9:30 AM
  • Chicken judged - 4 PM
  • Steak judged - 4:30 PM
  • Ribs judged - 5 PM
My questions are
  1. What kind of chicken would you cook?
  2. Baby backs or spares?
  3. How do you do the most visually appealing competition box?
I've never been in a BBQ competition other than to see who can eat the most. My two sons are cooking a lot with me and I think this could be great fun for our family but if we are going to play we want to play to win.

Thanks in advance for you comments!


Just cook what you feel that you cook the best. Just don't try and over thank it. Just have fun.
__________________
Buckshot's BBQ Keswick Va. 300 gal propane tank reverse flow smoker. www.facebook.com/BuckshotsBBQ
DepChief22 is offline   Reply With Quote


Old 07-13-2013, 01:43 AM   #6
Stark-O-Rama
On the road to being a farker

 
Join Date: 02-27-12
Location: Orange County, California
Default

1. Chicken Legs - Brine them first - People love a handle (not KCBS Judges though ;)
2. St. Louis Cut Spares - Hollywood Cut
3. FILL the box with meat - don't let your garnish overwhelm
__________________
Matthew Stark
Twisted Brisket BBQ Team - CBJ
[B]Disposables [I]By STARK[/I]
[/B]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
[url]www.starkboards.com[/url]
Stark-O-Rama is offline   Reply With Quote


Old 07-13-2013, 04:03 AM   #7
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Default

1)i agree with legs
2)gonna buck the trend here and say babybacks, practically falling off the bone.
3)i agree with going to bbqcritic for boxes. is garnish allowed?
__________________
[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


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 06:25 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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.
no new posts