עָטִין
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 11-28-2009, 09:06 AM   #1
Smokin' Joe
is one Smokin' Farker
 
Smokin' Joe's Avatar
 
Join Date: 02-03-08
Location: IOWA
Downloads: 0
Uploads: 0
Default Making adjustments for KCBS in the South

We are considering doing a couple of comps in the south in 2010 (fla, Ar, La). I'm not asking if I should change anything from my mostly KC style stuff, as I've read that debate. I am asking what I would change if I decide to...less sweet, less sauce, more heat???

Thanks
Joe
__________________
TippyCanoe BBQ Crew
www.tippycanoebbq.com



Memphis Pro
Backwoods Fatboy
Backwoods Party
Smokin' Joe is offline   Reply With Quote


Unread 11-28-2009, 06:22 PM   #2
CivilWarBBQ
is One Chatty Farker
 
CivilWarBBQ's Avatar
 
Join Date: 08-08-07
Location: Cartersville, GA
Downloads: 0
Uploads: 0
Default

Pulled or chunked wins the day in Dixie. Leave that sliced pork in Iowa.
CivilWarBBQ is offline   Reply With Quote


Unread 11-28-2009, 08:24 PM   #3
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

Pork, sliced? Seriously? Ummmmm.... Not here. The heat has mixed results, as does
sweet... Slice the beef, pull the pork, go with your best rub/sauce. Welcome to
Dixie.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote


Unread 11-28-2009, 08:43 PM   #4
Butcher BBQ
is one Smokin' Farker

 
Butcher BBQ's Avatar
 
Join Date: 07-03-07
Location: Chandler,OK
Downloads: 0
Uploads: 0
Default

Do what you do, do the best and turn it in. If not you could be asking yourself on the way home "What if if would have done it the way we win with".
__________________
www.ButcherBBQ.com

"Trust Your Butcher"
Often Imitated, but never Duplicated

Last edited by Butcher BBQ; 11-28-2009 at 09:07 PM..
Butcher BBQ is offline   Reply With Quote


Unread 11-28-2009, 08:45 PM   #5
Smokin' Joe
is one Smokin' Farker
 
Smokin' Joe's Avatar
 
Join Date: 02-03-08
Location: IOWA
Downloads: 0
Uploads: 0
Default

Thanks guys! Would be more that happy to leave the pork slices at home, kinda prefer the chunks/pulled myself

Sounds like the sweet/heat deal is similar.
__________________
TippyCanoe BBQ Crew
www.tippycanoebbq.com



Memphis Pro
Backwoods Fatboy
Backwoods Party
Smokin' Joe is offline   Reply With Quote


Unread 11-29-2009, 05:25 PM   #6
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

I have ZERO experience with the midwest, so can not compare.
I do not know about AR and LA, only FL, GA, and AL.

But,
Down here "sweet" rules except for Beef.
The judges do not seem to like thick sticky sauces, as with LOTS of honey, most of the time.
You might want to stop at one of the main chain BBQ restaurants to see what folks are used to, if you have time.
I know one of the big chains in Southern Al uses tweaked Cattlemen's and that is a good starting point for that area.
A touch of heat seems to work, but needs to be subtle. I have seen several of the lady judges just kill the score if heat or salt is not carefully controlled. They are blessed with more sensitive taste buds than us guys.

We used Blues Hog for awhile. Taste scores were either at the top or bottom of the scale. A totally unpredictable profile for this area, although I love it and use it at home a lot.

Vinegar works sometimes (especially on butts) as long as it is in moderation (like all things).

I have seen sliced pork do "OK" at Douglas for Best of the Best.
But, otherwize it seems to be mostly pulled/shredded/chunked on the pork side.
Baby backs and Spares seem to do equally well--just a matter of what you cook the best.

As Butcher said--I would not change much from what you do are you will be shooting in the dark.
Just tweak it a bit in things that you are comfortable with tweaking.

Probably not a lot of help here--but maybe a thought or two.

When you are in FL--give me a buzz if I can be of help.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 11-29-2009, 07:24 PM   #7
Candy Sue
is one Smokin' Farker


 
Join Date: 09-03-09
Location: Pine Bluff, AR
Downloads: 0
Uploads: 0
Default

Several years ago, down in Mobile, AL, I asked a friend from way up North if he changed anything when cooking somewhere else. I'll never forget what he told me, "Good food is good food anywhere." His cooking worked to get him GC down in Talledega. If your food's good, why change?
Candy Sue is offline   Reply With Quote


Unread 11-30-2009, 07:12 AM   #8
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Candy Sue View Post
Several years ago, down in Mobile, AL, I asked a friend from way up North if he changed anything when cooking somewhere else. I'll never forget what he told me, "Good food is good food anywhere." His cooking worked to get him GC down in Talledega. If your food's good, why change?
BINGO. Even then, Mobile is kinda New Orleans East (meaning, they like
it a bit spicier than some). Good is good and will do fine.

From chili cookoffs, I've always made, with no apologies, a fairly spicy and
somewhat hot chili. I call it 2 beer chili (number of beers per bowl you'll
need to keep it cool). It always scores either in the top 2 or in the
bottom 5+- (average 40 cooks). They either enjoy the spice & heat,
or not. I did enjoy receiving all 8's and 9's in one cookoff to also get a
1 from one judge. Yes, a 1. I guess it was too hot for her...
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote


Unread 11-30-2009, 01:33 PM   #9
Scottie
Babbling Farker
 
Scottie's Avatar
 
Join Date: 11-03-06
Location: Chi-Town
Downloads: 0
Uploads: 0
Default

They way I look at it and approach it Joe... Judges are to judge what is in front of them. I cook exactly the same way no matter where I go. About the only place that I get spanked is out in NEBS land. I don't think that is flavor profile either. As I managed to hit 2 second place finishes at a contest this year. Although they did bomb my other 2 categories...

So I would recommend cooking as you know how to cook and don't worry about flavor profiles, et al.... Majority of the time, it seems to work for me...

Good luck. Will probably see you at a couple of them...
__________________
cancersuckschicago.com
FROM SEA TO SHINING SEA BBQ TOUR

Red Jambo one off
FE 100
FEC 100
WSM
Homer Simpson 22 " Weber Kettle
Red 18 1/2" Weber Kettle
Black 26 3/4" Weber Kettle
Scottie is online now   Reply With Quote


Unread 11-30-2009, 06:52 PM   #10
Smokin' Joe
is one Smokin' Farker
 
Smokin' Joe's Avatar
 
Join Date: 02-03-08
Location: IOWA
Downloads: 0
Uploads: 0
Default

Thanks for the words of advice from everyone, this is the only forum on the net where you could ask that question and actually get some serious replies

Looking forward to seeing some more of the BBQ country in 2010, and hope to see some of you along the way
__________________
TippyCanoe BBQ Crew
www.tippycanoebbq.com



Memphis Pro
Backwoods Fatboy
Backwoods Party
Smokin' Joe is offline   Reply With Quote


Unread 11-30-2009, 09:07 PM   #11
CivilWarBBQ
is One Chatty Farker
 
CivilWarBBQ's Avatar
 
Join Date: 08-08-07
Location: Cartersville, GA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Smokin' Joe View Post
... this is the only forum on the net where you could ask that question and actually get some serious replies
There are others, but this one is certainly a better bet than some.

Hope to see you down here in 2010!
CivilWarBBQ is offline   Reply With Quote


Unread 11-30-2009, 10:02 PM   #12
swamprb
somebody shut me the fark up.

 
swamprb's Avatar
 
Join Date: 10-27-06
Location: Bothell WA
Downloads: 0
Uploads: 0
Default

Not to hijack here, but.....I've always wondered?.....

Do you think bringing meats purchased from your home area (in my case the Pacific Northwest) to the South (or Midwest) would have any effect?
__________________
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall
KCBS CBJ/PNWBA CBJ www.pnwba.com
swamprb is online now   Reply With Quote


Unread 12-01-2009, 09:54 AM   #13
Scottie
Babbling Farker
 
Scottie's Avatar
 
Join Date: 11-03-06
Location: Chi-Town
Downloads: 0
Uploads: 0
Default

I try to bring all of my meat from home. It is what I am used to cooking. When you start changing minor things in your cooking, like changing meats.... It all magnifies in the end.
__________________
cancersuckschicago.com
FROM SEA TO SHINING SEA BBQ TOUR

Red Jambo one off
FE 100
FEC 100
WSM
Homer Simpson 22 " Weber Kettle
Red 18 1/2" Weber Kettle
Black 26 3/4" Weber Kettle
Scottie is online now   Reply With Quote


Unread 12-01-2009, 12:44 PM   #14
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by swamprb View Post
Not to hijack here, but.....I've always wondered?.....

Do you think bringing meats purchased from your home area (in my case the Pacific Northwest) to the South (or Midwest) would have any effect?
I never cook the same briskets or butts, so my answer to that question is, a brisket is a brisket is a brisket.

Let me add chicken to that list, in that case ribs either!
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Unread 12-01-2009, 12:47 PM   #15
Diva Q
is one Smokin' Farker

 
Diva Q's Avatar
 
Join Date: 07-20-07
Location: Barrie,ON,Canada eh!
Downloads: 0
Uploads: 0
Default

Whether we fly in or drive I bring my own meats. I don't like using meats I am not used to.
__________________
Diva Q Website Follow me on Twitter and like us on Facebook.

Check out my new show BBQ Crawl !
Travel Channel (US) Cottage Life & Travel & Escape (Canada)

Life is too short for bad BBQ®
Diva Q is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Weber 22.5" One-Touch Gold Vent Adjustments? B-More BBQ Junkie Q-talk 13 10-12-2010 03:59 PM
When do you start making adjustments? monty3777 Competition BBQ 14 07-01-2009 05:10 PM
My first post: Can't find South Florida BBQ competitions, even on KCBS site jeffostroff Competition BBQ 6 04-07-2009 11:46 AM
south east texas guy trans planted to south dakota slider Cattle Call !!! 33 03-22-2009 10:32 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 06:27 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.