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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 05-03-2007, 03:01 PM   #31
Pig Headed
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Are you guys all on drugs?? Everyone knows that the answer is Delaware.
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Unread 05-03-2007, 03:58 PM   #32
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Quote:
Originally Posted by willkat98 View Post
The Pacific Northwest has their own section of the monthly Bullsheet

Even the KCBS recognizes them as the best, so the argument is moot
Not even us in the PNW pay attention to what Bob Lyon writes but there are a number of teams that do very well when cooking in other regions of the country.

I have cooked with outstanding cooks from the mid west, SE, and mid south and the west, because of this and the classes you can attend you can learn and work styles from all over the country.

The best cooks are coming from all over the country, internet just may play a role.
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Unread 05-03-2007, 07:07 PM   #33
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Originally Posted by homebbq View Post
It's been trying to exist, it's called the Best of the Best, put on by the National BBQ News in Douglas, Georgia... The same problems with distance plague this contest, besides the fact they keep charging an entry fee for the Invitational... But it's a neat contest, they take rules from several organizations, and meld them together.....

http://www.nationalbbqfestival.com/
2006 Best of the best
6 of the top ten teams were from florida
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Unread 05-03-2007, 07:44 PM   #34
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Quote:
Originally Posted by tony76248 View Post
KCBS has a training program for their judges where IBCA utilizes judges from the sponsoring organization such as VFW, K of C, volunteer Fire Dept, Chamber of Commerce...etc etc... There are pluses and minuses to both. Another difference is the meat selection and garnish. KCBS uses baby backs where IBCA uses spares. IBCA turns in fully jointed half chickens, KCBS 6 pieces of the same. KCBS turns in pulled pork and IBCA doesn't...unless they have added categories. KCBS garnishes, IBCA doesn't (I personally think it is silly to garnish, afterall it is a meat competition)

I am going to participate in a KCBS cook-off this year. We are still trying to determine the logistics on that one.
Just to clarify..
KCBS does certify judges, but the contests are not required to use those judges. Many contests use "celebrity" judges from the sponsor as well.

KCBS does not specify the type of pork rib you can use.... so you can turn in spare ribs or loin back/baby backs. (I always turn in spares)

KCBS does not require you turn in 6 of the same pieces of chicken, just 6 portions. Many people turn in thighs, but you could turn in breast, thighs and legs if you wanted - as long as there are at least 6 portions total in the container.

KCBS does not require garnish. But if you choose to garnish, it has to be green leaf lettuce, curly parsley, or cilantro/flat leaf parsley. I have not used greens to garnish my pork in quite a while... But would never turn in chicken in a bare box.

Good luck this year!!!
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Unread 05-03-2007, 07:45 PM   #35
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Originally Posted by Pig Headed View Post
Are you guys all on drugs?? Everyone knows that the answer is Delaware.
Well that's just pig headed....

Ok,Ok - off to my room I go...
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Unread 05-03-2007, 09:17 PM   #36
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Quote:
Originally Posted by HoDeDo View Post
Just to clarify..
KCBS does certify judges, but the contests are not required to use those judges. Many contests use "celebrity" judges from the sponsor as well.

KCBS does not specify the type of pork rib you can use.... so you can turn in spare ribs or loin back/baby backs. (I always turn in spares)

KCBS does not require you turn in 6 of the same pieces of chicken, just 6 portions. Many people turn in thighs, but you could turn in breast, thighs and legs if you wanted - as long as there are at least 6 portions total in the container.

KCBS does not require garnish. But if you choose to garnish, it has to be green leaf lettuce, curly parsley, or cilantro/flat leaf parsley. I have not used greens to garnish my pork in quite a while... But would never turn in chicken in a bare box.

Good luck this year!!!
Thanks for the clarification.

I would have chosen babybacks, less fat better flavor and they cook faster.

I realize that most folks turn in 6 thighs, actually most probably prepare a dozen or more and pick out the best 6. I would do the same if I cooked KCBS. Just so you know, we turn in a 1/2 chicken but when there are more than 50 we will turn in two halves.

Still wouldn't do garnish.
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