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.


View Poll Results: Leave out apperance, what item is the most influential in the outcome of your score?
Meat 14 31.82%
Rub 8 18.18%
Sauce 9 20.45%
Injection 0 0%
Marinade 0 0%
Cooker (Equipment) 2 4.55%
Cooker fuel (Charcoal, Wood, Pellets,...) 0 0%
Flavoring wood 1 2.27%
Lucky underwear 10 22.73%
Voters: 44. You may not vote on this poll

Reply
Thread Tools
Unread 03-17-2008, 09:55 PM   #1
Brewmaster
is One Chatty Farker

 
Brewmaster's Avatar
 
Join Date: 07-05-07
Location: St. Louis
Downloads: 0
Uploads: 0
Default Contest Scores

I'm thinking if I concentrate my efforts on the low hanging fruit it might improve my scores. Thanks for participating.

Cheers,

Nate

Edit: Maybe I wasn't clear on where I'm coming from. I know timing is important but, it will always change depending on a number of things like meat, climate, how much beer you drink, ect. What I'm looking for is help with my "constants", things that won't change like, wood, rub, sauce. These things don't change contest to contest. Which one of these "constants" do you think is most important to the scores "you" receive?
__________________
FEC-100
PG-500
Large Egg
Weber Ranch Kettle
BBQ070 (Lil Tex)
BBQ075 (Texas)
UDS

Last edited by Brewmaster; 03-18-2008 at 09:27 AM..
Brewmaster is offline   Reply With Quote


Unread 03-17-2008, 10:06 PM   #2
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

I think you forgot an important one that might be a first choice for a few

Time !!!!
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 03-17-2008, 10:10 PM   #3
Brewmaster
is One Chatty Farker

 
Brewmaster's Avatar
 
Join Date: 07-05-07
Location: St. Louis
Downloads: 0
Uploads: 0
Default

When you say "time" do you mean low and slow or do you mean timing your turn in?

Nate
__________________
FEC-100
PG-500
Large Egg
Weber Ranch Kettle
BBQ070 (Lil Tex)
BBQ075 (Texas)
UDS
Brewmaster is offline   Reply With Quote


Unread 03-17-2008, 10:12 PM   #4
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

More about timing your meats for when they go on and come off the grates, cooler/rest time etc.
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 03-17-2008, 10:20 PM   #5
Brewmaster
is One Chatty Farker

 
Brewmaster's Avatar
 
Join Date: 07-05-07
Location: St. Louis
Downloads: 0
Uploads: 0
Default

I agree timing is important to your score but, I'm looking for more physical items that are constant.

Cheers,

Nate
__________________
FEC-100
PG-500
Large Egg
Weber Ranch Kettle
BBQ070 (Lil Tex)
BBQ075 (Texas)
UDS
Brewmaster is offline   Reply With Quote


Unread 03-18-2008, 12:18 AM   #6
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

Timing in Lucky underwear!
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 03-18-2008, 12:32 AM   #7
TOPS BBQ
Full Fledged Farker
 
TOPS BBQ's Avatar
 
Join Date: 10-01-07
Location: Fresno, CA
Downloads: 0
Uploads: 0
Default

It's all in the wood, baby!
__________________
www.TOPS-BBQ.com

Diamond Plate FAT 50 Ultra
200-Gal Barrel
55-Gal Horizontal offset
2 55-Gal Vertical Barrels
Bar-B-Chef Offset

Anything worth fighting for is worth fighting for dirty!
TOPS BBQ is offline   Reply With Quote


Unread 03-18-2008, 12:32 AM   #8
Rookie'48
Quintessential Chatty Farker

 
Rookie'48's Avatar
 
Join Date: 11-12-06
Location: Des Moines, Iowa
Downloads: 0
Uploads: 0
Default

I voted to get the best quality meat that you can afford, but then I don't compete. I figure that buying cheap meat & putting your best rub & sauce on it is kinda like putting lipstick on a pig.
__________________
Dave Compton
KCBS MasterCBJ # 22569
Member of the 100+ Contest Club

Possibly the only judge ever to get an award from a bunch of cooks

UDS 075 UCB WSM and a bunch of other stuff.
Rookie'48 is offline   Reply With Quote


Unread 03-18-2008, 06:29 AM   #9
cmcadams
Quintessential Chatty Farker
 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Downloads: 0
Uploads: 0
Default

Well, the idea of barbecue is to take cheap meat and make it something great. I think the most important thing is a mix of things that come down to experience/know-how/feel... The cook more than the ingredients.
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote


Unread 03-18-2008, 07:27 AM   #10
River City Smokehouse
is One Chatty Farker
 
River City Smokehouse's Avatar
 
Join Date: 09-25-05
Location: Jefferson City, Missouri
Downloads: 0
Uploads: 0
Default

IMO, I think the quality of the meat sometimes plays a large part in overall scores. Maybe it's the quantity of the fat in the meat that makes it better. Fat=Flavor & Moisture
__________________
"Please let me be the person my dog thinks I am." ~Author Unknown
8 x 18 Haulmark Trailer
Fast Eddy FEC 100
Traeger Texas BBQ 075
UDS "Cool Hand Luke"
3 Weber Kettles and a Yellow Thermapen
KCBS Certified BBQ Judge #8425
River City Smokehouse is offline   Reply With Quote


Unread 03-18-2008, 08:21 AM   #11
YankeeBBQ
is One Chatty Farker
 
Join Date: 02-07-06
Location: boston ma
Downloads: 0
Uploads: 0
Default

I have to agree with Vinny about the timing or cooking process, it's way more important than anything you have listed. I've done well with different rubs, sauces, woods, marinades, cookers, meats and I don't own any lucky underwear(though I've been thinking of buying some of those magic mormon underwear).

This is the hardest thing to teach people really. There is no secret ingredient or magic cooker. It's all about the timing....
__________________
Steve Farrin
KCBS BOD member. Thank you for your support.

This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh.
YankeeBBQ is offline   Reply With Quote


Unread 03-18-2008, 09:14 AM   #12
acorette
Full Fledged Farker
 
Join Date: 07-01-07
Location: Hamlin, NY
Downloads: 0
Uploads: 0
Default

All of it. More about the process that you follow than the equipment tho IMO.

Other influences - weather (temp, air speed and direction) Timing (marinade/rub, when to put on, take off, wrap or not and how long) temperature and it's intended changes and inadvertent fluctuations... What you are drinking affects your product too....

Cooking has many levers that you can adjust - each has plusses and minuses. When the planets align and everything goes well, you get great Q.

Too many factors to narrow it down to one or two key ones. Practice, practice, practice. Good judgement comes from experience. Experience comes from bad judgement. Try pulling all the levers and learn what works and what doesn't. That's what it's all about in my book.
__________________
Aaron
8 Ball and the 'Que Sticks

Custom Southern Yankee rotisserie trailer towed by the 8-Ball RV
Brinkmann Cimarron, Weber One Touch Gold (22.5), Camp Chef 2 burner stove + Griddle, 10, 16 and 20 qt Dutch ovens, Scottims Pit Grille
acorette is offline   Reply With Quote


Unread 03-18-2008, 09:17 AM   #13
Podge
is One Chatty Farker
 
Join Date: 09-25-06
Location: Elk Creek, Ky.
Downloads: 0
Uploads: 0
Default

Meat Quality is most important.
Podge is offline   Reply With Quote


Unread 03-18-2008, 09:25 AM   #14
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

I'd like to think that meat quality and smoke flavor or an exciting rub were the really important things but when it comes down to it, it's a sauce contest.

Try turning in a really well cooked piece of quallity meat with no sauce and see how you score. It ain't pretty but that's the fact, Jack.
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote


Unread 03-18-2008, 09:28 AM   #15
smokincracker
is one Smokin' Farker
 
smokincracker's Avatar
 
Join Date: 02-16-05
Location: Sebring, Florida
Downloads: 0
Uploads: 0
Default

Leave out apperance, what item is the most influential in the outcome of your score?

That's easy (TENDERNESS)
A #1 The food can taste awsome but if its not tender you failed.
Yep Tenderness!!!!
Tenderness is the hardest thing to make just right.
__________________
Jimmy "Cracker" Brod
Smokin’ Cracker BBQ Team (Pit Master) & Everglades Seasoning BBQ Team (Pit Master)
www.smokincrackerbbq.com
EXPERT IN CRACKERESE
Spicewine Smoker Sales Southeast 863-381-1530
smokincracker is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
What should I do with these scores? Stacks Competition BBQ 6 05-09-2011 11:56 AM
Scores please. BBQchef33 Competition BBQ 19 10-20-2008 09:48 PM
Look at these scores. BrooklynQ Competition BBQ 16 10-04-2006 03:56 PM

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 07:04 PM.


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.
no new posts