喂我西摩
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
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 10-30-2012, 03:57 PM   #1
PapaBearsHickoryPit
Got Wood.
 
PapaBearsHickoryPit's Avatar
 
Join Date: 10-14-12
Location: Lawrence, KS
Default category consistency

What KCBS category do you guys think is the hardest to be consistent at? I am new to competitive cooking so I haven't got the amount of contests under my belt like many of you do and am wondering what categories you guys practice the most. Thanks for the replies.
__________________
Papa Bear's Hickory Pit proudly uses The Good One Smokers
PapaBearsHickoryPit is offline   Reply With Quote


Old 10-30-2012, 04:11 PM   #2
Smitty250
Full Fledged Farker
 
Join Date: 02-18-10
Location: Scottsdale, AZ
Default

Pork Shoulder!!
__________________
[LEFT][SIZE=3][COLOR=black]Loot N' Booty BBQ[/COLOR][/SIZE][/LEFT]
[LEFT]Gold Star Chicken Rub/Everything Rub/What's Your Beef? Rub[/LEFT]
[LEFT]7 X 180 Club[/LEFT]
[LEFT]2 X 700 Club[/LEFT]
[LEFT]2014 American Royal Open RGC[/LEFT]
[LEFT]2012, 2014 & 2015 Arizona Team of the Year[/LEFT]
Smitty250 is offline   Reply With Quote


Old 10-30-2012, 04:16 PM   #3
columbia1
is one Smokin' Farker

 
Join Date: 01-15-12
Location: Kalama Wa.
Default

Chicken, chicken sucks!!
We cook 16 thighs for comps, because chickens only have two thighs the quality between those 16 thighs is not consistent. Some chickens taste slightly different, and can cook different. One thigh might be perfect at 178', while another needs to hit 182' to hit the perfect mark.
__________________
[URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL]
PNWBA Board Member and Certified Judge.
KCBS
Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills.
[URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL]
columbia1 is offline   Reply With Quote


Thanks from:--->
Old 10-30-2012, 06:04 PM   #4
Swamp Donkeyz BBQ
is one Smokin' Farker
 
Swamp Donkeyz BBQ's Avatar
 
Join Date: 07-25-12
Location: Huntsville, Tx
Default

I've never cooked KCBS, but I would say that chicken would have to be the hardest category to be consistent, in any sanctioning group.
Swamp Donkeyz BBQ is offline   Reply With Quote


Old 10-30-2012, 06:10 PM   #5
Theresa B
Full Fledged Farker

 
Join Date: 07-24-11
Location: Virginia Beach,VA
Default

Chicken hands down!!
__________________
[FONT=Comic Sans MS]Sassyredhead[/FONT]
[FONT=Comic Sans MS]Big Dog BBQ VA Head cook[/FONT]
[FONT=Comic Sans MS]MMS V33[/FONT]
[FONT=Comic Sans MS]22.5 WSM[/FONT]
[FONT=Comic Sans MS]KCBS member/CBJ/CTC[/FONT]
[FONT=Comic Sans MS]MABA Board of Directors [/FONT]
Theresa B is offline   Reply With Quote


Old 10-30-2012, 07:13 PM   #6
Gowan
is Blowin Smoke!
 
Join Date: 08-08-07
Location: Cartersville, GA
Default

It changes. Just when you get your chix hitting on all cylinders, your old reliable brisket falls down. That's the hard part about competition BBQ: you are chasing a moving target. The judge's preference ebbs and flows like the tide, so you can't just keep doing the same thing all the time or you find your scores dropping as they leave you behind.

Just ask Trigg.
Gowan is offline   Reply With Quote


Thanks from: --->
Old 10-30-2012, 08:22 PM   #7
Tack
Full Fledged Farker
 
Join Date: 08-18-10
Location: Millville NJ
Default

Heck I got consistency down everything I cook at a contest comes in lower half of the field!!! Seriously I would have to say chicken also.
__________________
" Doesn't have any smoke taste. Chipotle taste is too dominant." Judge 6
Tack is offline   Reply With Quote


Thanks from:--->
Old 10-30-2012, 09:16 PM   #8
PapaBearsHickoryPit
Got Wood.
 
PapaBearsHickoryPit's Avatar
 
Join Date: 10-14-12
Location: Lawrence, KS
Default

Thanks for the replies all. I guess just practice a ton and never stop learning. I agree about the chicken though.
__________________
Papa Bear's Hickory Pit proudly uses The Good One Smokers
PapaBearsHickoryPit is offline   Reply With Quote


Old 10-31-2012, 03:37 AM   #9
route66
Knows what a fatty is.
 
Join Date: 06-09-10
Location: Parks, AZ
Default

Chicken!
__________________
Route 66 Catering Crew
route66 is offline   Reply With Quote


Old 10-31-2012, 08:06 AM   #10
Kit R
Full Fledged Farker
 
Kit R's Avatar
 
Join Date: 10-20-09
Location: Midland VA
Default

Chicken is the general consensus here. I was talking with my wife on the very long (for us anyway) drive home from Lynchburg about why we seem to be struggling recently in the big meat categories. She said she is surprised that it's the big meats and not chicken where we are having difficulty. When I asked her why, she said that she thinks the smaller piece of meat and resulting shorter cook time leaves a smaller margin of error. I can see that. So if that's the case, how is that our pork scores have been on a roller coaster for the past 18 months (top five one week and bottom three the next on more than one occasion) and our brisket has fallen on a cliff since June? That is the question I hope to answer over the next five months.
__________________
http://deguellobbq.wordpress.com
Kit R is offline   Reply With Quote


Old 10-31-2012, 12:22 PM   #11
dhuffjr
Full Fledged Farker
 
Join Date: 10-16-07
Location: Ohio
Default

Chicken is the thing I have been consistent with (3 in top 10 and two 11th place finishes). Ribs I used to be but only 1 top 10 this year with 5 contests cooked. The big meats I've always been all over the place. That is where I tinker though I'm thinking of one change for the ribs.
__________________
Scramblin Eggs BBQ Team....Two Eggs and a backwoods...bbq diversity....
dhuffjr is offline   Reply With Quote


Old 10-31-2012, 02:23 PM   #12
Outnumbered
is Blowin Smoke!
 
Join Date: 09-18-11
Location: Smithville, Missouri, United States
Default

We are consistent with chicken. Always, always bad.
__________________
Greg Vincent

When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.
Outnumbered is offline   Reply With Quote


Old 10-31-2012, 02:55 PM   #13
sweetheatbbq
On the road to being a farker
 
Join Date: 05-21-12
Location: St. Louis MO
Default

Whatever you practice the least you will need to practice more on. I tend to practice pork shoulder, ribs, and chicken the most because the family likes that the best and we can eat it for a couple days. my scores generally reflect that. I need to practice brisket simply because I have cooked it the least and it shows in the score.
sweetheatbbq is offline   Reply With Quote


Old 10-31-2012, 03:25 PM   #14
PapaBearsHickoryPit
Got Wood.
 
PapaBearsHickoryPit's Avatar
 
Join Date: 10-14-12
Location: Lawrence, KS
Default

Yeah I need to practice chicken baaaaad. How often do you guys practice? Anybody ever use kosmos a chicken soak or oakridge game changer?
__________________
Papa Bear's Hickory Pit proudly uses The Good One Smokers
PapaBearsHickoryPit is offline   Reply With Quote


Old 10-31-2012, 03:42 PM   #15
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Default

when i'm on it hard, i'll run chicken and ribs maybe three times a week. pork MAYBE once a month and brisket once or twice before the season. my scores don't reflect any results from either practicing or not.
__________________
[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 10:36 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, 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