Restaurant vs competition q

big blue bbq · 01-18-2009, 04:24 PM

Question for CBJ's:

I went to 17th street bar and grill in Murphysboro Il. last night for dinner. Drove about 3.5 hours to get there. I had ribs and brisket, lovely wife had ribs and pork. I thought the ribs are good, brisket real good. She thought ribs ok but did not like his sauce, pork was dry and not real flavorful.
I know it must be tough to cook for the masses, but my question is, even when I cook for 110 people my pork is juicy and has a lot of flavor. I have only placed in pork once. Is it possible to have too much flavor? Are the judges looking for more of a traditional pork, or is the flavor important as well.
My wife said she would rather have my pork, I don't think she was just being nice

, since she only ate one rib and a couple bites of the pork.

bigabyte · 01-18-2009, 04:44 PM

I'm not a CBJ, but how expensive per serving is it when you make flavorful pork for 110 people? Then figure out how much you would have to upcharge to maintain a restaurant and see how it compares.

Rodsboots · 01-18-2009, 05:10 PM

My 2 Cents....

I think no matter the amount of people you're cooking for you should always put passion into what you're doing otherwise it's just a job and the end product will show that.

again my 2 cents....

MilitantSquatter · 01-18-2009, 05:20 PM

" Is it possible too have too much flavor ?"

IMO, it's definitely possible. Flavor is a very generic term. What is positively flavorful to one person make not be to someone else.

I'm sure whatever rub you use has a variety of flavors. If one or more of them is too overpowering, making the final product seem out of balance and also potentially lessing the actual taste of the pork, that could certainly have a negative impact of the taste scores.

HBMTN · 01-18-2009, 07:18 PM

Another thing to consider is when you cook for 110 people they are eating it around the prime time after it is cooked. In the restaurant world they cook with out knowing how many people and when they will come into the restaurant. Could have been setting around at holding temp for a while. Just a thought.

Bigdog · 01-18-2009, 07:33 PM

They are 2 completely different animals.

CTSmokehouse · 01-18-2009, 08:46 PM

Saturday Night...They should be right on....

Give them another chance...

Yours in BBQ,

Cliff

ThomEmery · 01-18-2009, 08:53 PM

Quote:

Originally Posted by HogBack Mtn Comp BBQ Team

Another thing to consider is when you cook for 110 people they are eating it around the prime time after it is cooked. In the restaurant world they cook with out knowing how many people and when they will come into the restaurant. Could have been setting around at holding temp for a while. Just a thought.

Bingo

CTSmokehouse · 01-18-2009, 08:57 PM

Quote:

Originally Posted by ThomEmery

Bingo

That's right...

michiana mark · 01-19-2009, 10:22 AM

Saw Mike Mills on some Travel Channel special. He stated that they always cook "competition" style. But then again he didn't say how long they held it too.

Went into a Famous Dave's one time and had a terrible meal, about 7 pm. Went into another Famous Dave's for lunch and had a terrific meal. It's all about the timing.

I love pulled pork freshly pulled. Once it's been refrigerated and reheated, not so much. Just my .02

Bigdog · 01-19-2009, 10:34 AM

Quote:

Originally Posted by michiana mark

Saw Mike Mills on some Travel Channel special. He stated that they always cook "competition" style. But then again he didn't say how long they held it too.

Went into a Famous Dave's one time and had a terrible meal, about 7 pm. Went into another Famous Dave's for lunch and had a terrific meal. It's all about the timing.

I love pulled pork freshly pulled. Once it's been refrigerated and reheated, not so much. Just my .02

Agreed. Very hard to be consistant if you serve both lunch and dinner and everything in between.

Bigmista · 01-19-2009, 11:02 AM

I tell my customers to come to the Farmers Market early to get their BBQ. It's just better than at the end of the day when it's been held. I can stagger things like ribs, sausage and chicken so it's coming out constantly during the day but that's almost impossible with brisket and pulled pork.

big blue bbq · 01-19-2009, 12:12 PM

Thanks for the answers. I am mainly just trying to figure out if I am doing too much to the meat I cook for contest. I was injecting with some blues hog and then doing the rub. I really like it, but if the judges are looking more for just smoked meat finished product I could be doing more than I should.

big blue bbq · 01-19-2009, 12:14 PM

Quote:

Originally Posted by Bigmista

I tell my customers to come to the Farmers Market early to get their BBQ. It's just better than at the end of the day when it's been held. I can stagger things like ribs, sausage and chicken so it's coming out constantly during the day but that's almost impossible with brisket and pulled pork.

Like Mista said you can do the ribs and chicken staggers. The finished product on the ribs and brisket was really done right. Brisket maybe a little to tender, but the ribs were perfect done.

Bentley · 01-19-2009, 03:13 PM

Quote:

Originally Posted by HogBack Mtn Comp BBQ Team

Another thing to consider is when you cook for 110 people they are eating it around the prime time after it is cooked. In the restaurant world they cook with out knowing how many people and when they will come into the restaurant. Could have been setting around at holding temp for a while. Just a thought.

I think that statement right there is why it is almost impossible to compare competition flavor to restaurant flavor. But I am also going on a crawl this weekend and I will probably use the competition criteria...how else would one judge BBQ?

01-18-2009, 04:24 PM	#1
big blue bbq Take a breath! Join Date: 12-05-06 Location: Cedar Hill, TN Downloads: 0 Uploads: 0	Restaurant vs competition q Question for CBJ's: I went to 17th street bar and grill in Murphysboro Il. last night for dinner. Drove about 3.5 hours to get there. I had ribs and brisket, lovely wife had ribs and pork. I thought the ribs are good, brisket real good. She thought ribs ok but did not like his sauce, pork was dry and not real flavorful. I know it must be tough to cook for the masses, but my question is, even when I cook for 110 people my pork is juicy and has a lot of flavor. I have only placed in pork once. Is it possible to have too much flavor? Are the judges looking for more of a traditional pork, or is the flavor important as well. My wife said she would rather have my pork, I don't think she was just being nice, since she only ate one rib and a couple bites of the pork. __________________ Larry, Big Blue BBQ WSM 22.5" WSM 18" Traeger 075 Weber one touch gold (blue of course!) Jack's old south cooker

01-18-2009, 04:44 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I'm not a CBJ, but how expensive per serving is it when you make flavorful pork for 110 people? Then figure out how much you would have to upcharge to maintain a restaurant and see how it compares. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

01-18-2009, 05:10 PM	#3
Rodsboots On the road to being a farker Join Date: 01-10-09 Location: Albuquerque NM Downloads: 0 Uploads: 0	My 2 Cents.... I think no matter the amount of people you're cooking for you should always put passion into what you're doing otherwise it's just a job and the end product will show that. again my 2 cents.... __________________ If God didn't want us to eat meat.. he wouldn't have made cows taste like steak!

01-18-2009, 05:20 PM	#4
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	" Is it possible too have too much flavor ?" IMO, it's definitely possible. Flavor is a very generic term. What is positively flavorful to one person make not be to someone else. I'm sure whatever rub you use has a variety of flavors. If one or more of them is too overpowering, making the final product seem out of balance and also potentially lessing the actual taste of the pork, that could certainly have a negative impact of the taste scores. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

01-18-2009, 07:33 PM	#6
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas Downloads: 0 Uploads: 0	They are 2 completely different animals. __________________ Bigdog Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

01-18-2009, 07:18 PM	#5
HBMTN is One Chatty Farker Join Date: 10-16-08 Location: Fairfield, Virginia Downloads: 0 Uploads: 0	Another thing to consider is when you cook for 110 people they are eating it around the prime time after it is cooked. In the restaurant world they cook with out knowing how many people and when they will come into the restaurant. Could have been setting around at holding temp for a while. Just a thought.

01-18-2009, 08:46 PM	#7
CTSmokehouse is One Chatty Farker Join Date: 01-31-05 Location: Ridgefield, CT Downloads: 0 Uploads: 0	Saturday Night...They should be right on.... Give them another chance... Yours in BBQ, Cliff __________________ Member KCBS,Member NEBS,KCBS Certified BBQ Judge "The Twins" 2 BWS Fatboys with experience! NB Black Diamond with Mods,CB Bandera with Mods CharGriller Outlaw with Mods,2X WSM in Comp. Mode Weber Kettle 22" Gold, Kirkland Signature SS Gas Grill La Caja Asadora - Caja China - Cajun Microwave 1 "Primal Meat Smokers" BBQ Team Purple Primal Smoker Turtle!

01-19-2009, 10:22 AM	#10
michiana mark is one Smokin' Farker Join Date: 04-28-07 Location: Elkhart IN Downloads: 0 Uploads: 0	Saw Mike Mills on some Travel Channel special. He stated that they always cook "competition" style. But then again he didn't say how long they held it too. Went into a Famous Dave's one time and had a terrible meal, about 7 pm. Went into another Famous Dave's for lunch and had a terrific meal. It's all about the timing. I love pulled pork freshly pulled. Once it's been refrigerated and reheated, not so much. Just my .02 __________________ Looking for the truth, in the thin blue smoke Weber Silver 22.5X2, UDSx2 KCBS-CBJ #16571, Member GLBBQA Roadmaster BBQ comp team Proud member of the Blue Thermapen Association Certified MOINKballer Class of 2008

01-19-2009, 11:02 AM	#12
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	I tell my customers to come to the Farmers Market early to get their BBQ. It's just better than at the end of the day when it's been held. I can stagger things like ribs, sausage and chicken so it's coming out constantly during the day but that's almost impossible with brisket and pulled pork. __________________ 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

01-19-2009, 12:12 PM	#13
big blue bbq Take a breath! Join Date: 12-05-06 Location: Cedar Hill, TN Downloads: 0 Uploads: 0	Thanks for the answers. I am mainly just trying to figure out if I am doing too much to the meat I cook for contest. I was injecting with some blues hog and then doing the rub. I really like it, but if the judges are looking more for just smoked meat finished product I could be doing more than I should. __________________ Larry, Big Blue BBQ WSM 22.5" WSM 18" Traeger 075 Weber one touch gold (blue of course!) Jack's old south cooker

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