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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 01-23-2009, 11:37 AM   #1
Jacked UP BBQ
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Default Competition BARK

Whether it be on the pork butt or the brisket, how do you like your bark.
What texture?
What Color?
How Flavorful?
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Unread 01-23-2009, 11:43 AM   #2
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Does'nt matter what texture I like it, it's what the judges like. When i figure that out, I'll let you know.
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Unread 01-23-2009, 11:59 AM   #3
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I think a lot of cooks confuse the term. Where they think that bark means crunchy/burnt outside.... Mine is hardly crunchy or burnt. But is filled with flavors...
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Unread 01-23-2009, 12:33 PM   #4
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Build that bark! To me its the layers of rub and sauce I build up on the meat . Not crunchy and I try to not to make it to dark. All about the flavor
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Unread 01-23-2009, 12:36 PM   #5
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Scottie,

Do all the pieces you turn in have bark - or do you mix it up a bit for turn in?
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Unread 01-23-2009, 12:46 PM   #6
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Monty, think of a painting... Does it look better with all one color on it or is it more appealing if you have multiple colors? I find that it 'pops' more if you have distinctive pieces and colors...

Enough though, as I know Sled and Pat are keeping notes....
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Unread 01-23-2009, 12:56 PM   #7
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Quote:
Originally Posted by Scottie View Post
I think a lot of cooks confuse the term. Where they think that bark means crunchy/burnt outside.... Mine is hardly crunchy or burnt. But is filled with flavors...
That's the route I take with mine...

Quote:
Originally Posted by Scottie View Post
Enough though, as I know Sled and Pat are keeping notes....
Getting a little paranoid aren't we????
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Unread 01-23-2009, 01:10 PM   #8
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nah, they've just been asking direct questions lately...

And for those that know me and talk to me in person, I am very open with cooking techniques.... People helped me and my way it to pay it forward... Might not be my number 1 recipe, but it's a recipe...
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Unread 01-23-2009, 01:22 PM   #9
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Quote:
Originally Posted by Scottie View Post
Might not be my number 1 recipe, but it's a recipe...
So does that mean you really may not coat your brisket with whipped cream like you told me you did????
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Unread 01-23-2009, 01:27 PM   #10
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Oh, did I tell you whipped cream? I usually say Miracle Whip... See I have to keep track of who I tell what... Less follow-up questions that way....
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Unread 01-23-2009, 01:29 PM   #11
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Hey, I'm not as dumb as..... never mind....
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Unread 01-23-2009, 01:51 PM   #12
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Quote:
Originally Posted by Scottie View Post

Enough though, as I know Sled and Pat are keeping notes....
Who me?
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Unread 01-23-2009, 02:18 PM   #13
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Quote:
Originally Posted by Scottie View Post
Monty, think of a painting... Does it look better with all one color on it or is it more appealing if you have multiple colors? I find that it 'pops' more if you have distinctive pieces and colors...

Enough though, as I know Sled and Pat are keeping notes....
My secretary is taking notes now. Team Brew-B-Q had a budget increase and hired some nice ladies to keep track of things.
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Unread 01-23-2009, 02:27 PM   #14
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Scottie - you won't need to worry about me on the circuit. I use a stick burner :)
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Unread 01-23-2009, 05:30 PM   #15
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does anyone find that "if" they foil that the barks apperance is lessend a bit? mine seems to need another round on the smoker prior to slicing.
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