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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 07-07-2009, 02:54 PM   #16
Vince RnQ
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Quote:
Originally Posted by Dale P View Post

Dale, you should know that using "cabbage" as garnish is going to get your entry DQ'd.
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Unread 07-07-2009, 04:45 PM   #17
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I see a problem..........the judges that get the dollar bill are going to be pissed! At least you left something for the table captain.
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Unread 07-07-2009, 05:52 PM   #18
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Does the ketchup make the flavor pop??
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Unread 07-07-2009, 07:49 PM   #19
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Quote:
Originally Posted by Dale P View Post

999
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Unread 07-07-2009, 08:04 PM   #20
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Great advice PatioDaddio.
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Unread 07-07-2009, 08:13 PM   #21
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i think that the ketchup gives it a nice red color and a rich tomato flavor.
And yes Patio Daddio gave some good tips.
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Unread 07-07-2009, 08:37 PM   #22
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Quote:
Originally Posted by Northsider View Post
Great advice PatioDaddio.
Thanks, bro.

John
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Unread 07-24-2009, 09:40 PM   #23
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Quote:
Originally Posted by PatioDaddio View Post
Here is what I do, and it's working for me.

Chicken
  • Brine 6 hours (light - 3/4 cup Kosher salt to 1/2 cup dark brown sugar, and 1/4 cup rub, per gallon)
  • Drain, but leave wet
  • Dust all sides with sweet rub as you put them on the cooker
  • Cook indirect to 175*
  • Glaze with two coats of sauce during the last 20 minutes on the cooker (I start at about 165* internal)
  • Sauce again just as they are coming off.
Ribs
  • St. Louis, skinned, of course
  • Dust with a moderate sweet rub on all sides
  • 2 1/2 hours on the cooker bare
  • 1 1/2 hour foiled with butter, brown sugar and honey (yes, that sweet)
  • Glaze just before they are cut and in the box
Pork
  • Untrimmed and injected with apple juice and a little rub, dissolved over heat and cooled
  • Thin plain mustard slather, then a heavy coat of sweet rub on all sides
  • Bag and let marinate 6-8 hours
  • Cook over 2/3 cherry and 1/3 hickory to 195*
  • Double-wrap with HD foil, wrap in two towels, and rest at least one hour
  • Pull to thumb-sized pieces and dust with a tiny bit of rub
  • Sauce (warmed) the pieces lightly and into the box
Brisket
  • 13-16 lb packer, trimmed, prepped, and cooked as you see on my blog
As for garnish, I use putting greens for everything.

I hope this helps,
John
Late but,Thanks for sharing.
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Unread 07-24-2009, 10:25 PM   #24
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Many of the teams that win consistently have claimed that spices and rubs don't win contests. Properly cooked meat wins contests. Chris Lilly claims if a brisket is cooked properly all you need is salt and pepper to be competitive. Definitely some food for thought, no pun intended.
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Unread 07-24-2009, 10:53 PM   #25
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Quote:
Originally Posted by Sawdustguy View Post
Many of the teams that win consistently have claimed that spices and rubs don't win contests. Properly cooked meat wins contests. Chris Lilly claims if a brisket is cooked properly all you need is salt and pepper to be competitive. Definitely some food for thought, no pun intended.
I think that's great advice. I don't usually taste the rub I put on my brisket by the time it's done. I mostly taste meat and smoke. Oh and whatever I add to it to boost the flavor!
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Unread 07-25-2009, 12:26 AM   #26
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Quote:
Originally Posted by BRBBQ View Post
Late but,Thanks for sharing.
I'm more than happy to help.

John
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Unread 07-25-2009, 01:15 PM   #27
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DP you can't split 59 dollars no way but one way,,no wonder you got reserve,,,Where'd you get yer Learnings,,,, And really a Cards Hat,,, you must have been in the big city when taking this Pic,, they'd run you outta town if they knew that was in yer house there in Porkbutt KY,,,,,I jUSt Read Rhythm's "Cabbage" hahahahaa
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Unread 07-25-2009, 05:12 PM   #28
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If you want to get the Judges to notice your food; you should probably
take a course on "How to be a Judge".

That way you will know EXACTLY what the Judges are looking for.
I think that you would then have a good starting point in knowing
how to make your food look; and taste.

Because if you don't know what the judges are looking for; then how are
you going to know what to do?

Go to.. http://www.kcbs.us/ ..to see when the next class will be
held near you.
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Unread 07-25-2009, 08:10 PM   #29
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Quote:
Originally Posted by Dale P View Post
If I was the first judge on the table, then for sure you will get all nines!
9 9 9, but the sixth judge wont even get to try the chicken!
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Unread 07-25-2009, 09:50 PM   #30
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Quote:
Originally Posted by Grillman View Post
If you want to get the Judges to notice your food; you should probably
take a course on "How to be a Judge".

That way you will know EXACTLY what the Judges are looking for.
I think that you would then have a good starting point in knowing
how to make your food look; and taste.

Because if you don't know what the judges are looking for; then how are
you going to know what to do?

Go to.. http://www.kcbs.us/ ..to see when the next class will be
held near you.
ya might know then what their looking for, but you will never know what they are tasting for.
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