ブタ
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 10-10-2008, 09:56 AM   #46
Sledneck
Time Out
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Muzzlebrake View Post
I have forwarded my report up the chain......... all requests have to go through higher headquarters
Great now we are NEVER going to see them. You should know better than that!
Sledneck is offline   Reply With Quote


Unread 10-10-2008, 09:56 AM   #47
Sledneck
Time Out
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BobBrisket View Post
What do you all use for a glaze, generally?
Those boxes are works of art.
Honey
Sledneck is offline   Reply With Quote


Unread 10-10-2008, 10:07 AM   #48
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Downloads: 0
Uploads: 0
Default

Hmmm, honey it is.

One more question, do you guys find that glazed or unglazed seem to score higher as a whole category? In other words, might a judge score unglazed higher since the honey isn't at the party and they can better gauge the taste of the meat, smoke and rub without having to get passed the flavor of the glaze? I'm assuming glaze is also there for points in appearance too? Interesting.

Thanks
__________________
UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver

My BEST Compliment......"You're a good cooker, Dad!"--My Son.
Git Smokin, Dan!
BobBrisket is online now   Reply With Quote


Unread 10-10-2008, 10:34 AM   #49
Plowboy
somebody shut me the fark up.
 
Plowboy's Avatar
 
Join Date: 10-09-06
Location: Blue Springs, MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by The Pickled Pig View Post
Beautiful. The MM looks huge and delicous. But what did the judges see Todd?
The word on the bottle says it all AWESOME.

The judges got a nice, plump money muscle.
__________________
Pork Pullin Plowboys (and Smoke on Wheels)
Save a hog, ride a plowboy!
www.plowboysbbq.com

Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)

FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler
Plowboy is offline   Reply With Quote


Unread 10-10-2008, 11:01 AM   #50
Neal
Full Fledged Farker
 
Neal's Avatar
 
Join Date: 03-31-06
Location: Kansas City
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BobBrisket View Post
Hmmm, honey it is.

One more question, do you guys find that glazed or unglazed seem to score higher as a whole category? In other words, might a judge score unglazed higher since the honey isn't at the party and they can better gauge the taste of the meat, smoke and rub without having to get passed the flavor of the glaze? I'm assuming glaze is also there for points in appearance too? Interesting.

Thanks
We have never used straight honey for a glaze. Not sure how that would turn out.

However we do use honey as an ingredient (among other things) to add to the sauce used to make a glaze. A glaze should add color and taste to the final product. We have always scored better when glazing ribs, for example.

So to answer you question - in my opinion, no a judge would not score higher for an entry sans glaze, as it is there to improve the final product in both taste and appearence.
__________________
Neal
[B][I]Dodge County Smokers[/I][/B]
[SIZE=1]KCBS CBJ[/SIZE]
[URL="http://www.dodgecountysmokers.com"][SIZE=1][B][I]www.dodgecountysmokers.com[/I][/B][/SIZE][/URL]

[I][SIZE=1]Custom Built Cooker / [/SIZE][/I][I][SIZE=1]Weber Kettle /[/SIZE][/I][I][SIZE=1]old New Braunfels offset in the backyard[/SIZE][/I]
[I][SIZE=1][/SIZE][/I]
Neal is offline   Reply With Quote


Unread 10-10-2008, 11:10 AM   #51
Sledneck
Time Out
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Neal View Post
We have never used straight honey for a glaze. Not sure how that would turn out.

However we do use honey as an ingredient (among other things) to add to the sauce used to make a glaze. A glaze should add color and taste to the final product. We have always scored better when glazing ribs, for example.

So to answer you question - in my opinion, no a judge would not score higher for an entry sans glaze, as it is there to improve the final product in both taste and appearence.
Sory that is what i meant i just did not expand on it. I did not mean straight up honey
Sledneck is offline   Reply With Quote


Unread 10-10-2008, 11:15 AM   #52
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Downloads: 0
Uploads: 0
Default

Thanks. Great info, tips, and insight. I'll be trying some thighs or something with a glaze like that soon.
__________________
UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver

My BEST Compliment......"You're a good cooker, Dad!"--My Son.
Git Smokin, Dan!
BobBrisket is online now   Reply With Quote


Unread 10-10-2008, 11:25 AM   #53
Cabntmkr1
is Blowin Smoke!
 
Join Date: 08-19-07
Location: Wichita, Ks.
Downloads: 0
Uploads: 0
Default

What a great set of photos to compare and drool all over.
Thanks to all for sharing.
__________________
[FONT=Arial]New Braunfels Black Diamond[/FONT]
[FONT=Arial]Backwoods Patio Smoker[/FONT]
[FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT]
[FONT=Arial]ServSafe Certified[/FONT]
[FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT]
Cabntmkr1 is offline   Reply With Quote


Unread 10-10-2008, 12:09 PM   #54
KC_Bobby
Babbling Farker
 
KC_Bobby's Avatar
 
Join Date: 05-03-07
Location: Gardner KS
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Plowboy View Post
The word on the bottle says it all AWESOME.
I noticed that. Is that what you were telling me to spritz my pork with in Blue Springs?

BTW Paul, Todd let me peak inside his box that day - of course, I had to show him mine.
__________________
Boondoggle BBQ
Country Smokers 450
Weber Smokey Mountain 18"
Proud KCBS Member & Certified Judge

KC_Bobby is offline   Reply With Quote


Unread 10-10-2008, 12:18 PM   #55
Jorge
somebody shut me the fark up.
 
Jorge's Avatar
 
Join Date: 01-23-04
Location: DFW, San AntonioTx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by KC_Bobby View Post
I noticed that. Is that what you were telling me to spritz my pork with in Blue Springs?

BTW Paul, Todd let me peak inside his box that day - of course, I had to show him mine.
I think that's all WE need to know about you two playing doctor
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

BOOGITY, BOOGITY, BOOGITY!!!

Recipient of a Huggies box!

Shut up, and cook!!!!
Jorge is offline   Reply With Quote


Unread 10-10-2008, 12:34 PM   #56
Sledneck
Time Out
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Plowboy View Post
The word on the bottle says it all AWESOME.
Never heard of that, what is it?
Sledneck is offline   Reply With Quote


Unread 10-10-2008, 12:36 PM   #57
Sledneck
Time Out
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BBQchef33 View Post
heres a few of ours.. others are still in the camera. Not sure of the specific appearance scores, but none got trashed.


invitational chicken

That is some damn fine 13th place chicken there. Brings a tear to my eye
Sledneck is offline   Reply With Quote


Unread 10-10-2008, 12:46 PM   #58
rweller
Full Fledged Farker
 
Join Date: 07-01-08
Location: Beardstown, Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by ique View Post
We took 5th overall in the sides... here are the taters:


Chris, my table judged those taters. I was table captain and got to have two of them. They were outstanding. Do you mind teeling how you did those or is it a secret? You can PM if you want, would really like to know.

I also got to meet you Saturday. I have the BW competitor I was going to lend your team.

Thanks
Ralph
rweller is offline   Reply With Quote


Unread 10-10-2008, 12:54 PM   #59
Plowboy
somebody shut me the fark up.
 
Plowboy's Avatar
 
Join Date: 10-09-06
Location: Blue Springs, MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Sledneck View Post
Never heard of that, what is it?
Cleaner

It is actually Simple Green in an Awesome bottle.
__________________
Pork Pullin Plowboys (and Smoke on Wheels)
Save a hog, ride a plowboy!
www.plowboysbbq.com

Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)

FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler
Plowboy is offline   Reply With Quote


Unread 10-10-2008, 01:03 PM   #60
ique
is One Chatty Farker
 
ique's Avatar
 
Join Date: 12-14-05
Location: New England
Downloads: 0
Uploads: 0
Default

Hey Ralph... don't know the exact recipe but its, shredded peeled russets, stuffed with velvetta and blue cheese. Dusted in rice flour and then deep fried at 325* until golden brown and sprinkled with sea salt.


Quote:
Originally Posted by rweller View Post
Chris, my table judged those taters. I was table captain and got to have two of them. They were outstanding. Do you mind teeling how you did those or is it a secret? You can PM if you want, would really like to know.

I also got to meet you Saturday. I have the BW competitor I was going to lend your team.

Thanks
Ralph
ique is online now   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Best turn in boxes HOG WILD BBQ Competition BBQ 28 01-04-2012 02:52 PM
Need some help with turn in Boxes KCBBQman Competition BBQ 6 04-27-2009 09:08 PM
Turn in Boxes getyourrubonbbq Competition BBQ 12 04-10-2009 10:05 AM
Turn in Boxes buckinbbq Competition BBQ 24 04-29-2008 11:22 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 06:01 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