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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 03-20-2010, 10:54 AM   #1
Mo-Dave
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All this talk about using wagu brisket at contest makes me wonder if contest are getting a little wacky. The whole thing about cooking a brisket, used to be about taking an almost worthless cut of meat and turning it into something fabulous, instead of taking a fabulous cut of meat and turning it into something fabulous.

Some of us can't even get our hands on a wague let a lone afford one. I think the KCBS should disallow the use of them in contest and make a prime the highest grade that can be used, to help level the playing field but then I guess they would have to outlaw pellet cookers as well.
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Unread 03-20-2010, 11:20 AM   #2
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Quote:
Originally Posted by RobKC View Post
Ooops, thought this was a thread about Elmer Fudd's new spaghetti sauce.
took me a second.....thats hilarious

There is no magic bullet when it comes to comp bbq. Myron does well with waygu........but I'd bet that he could make even select a winner.
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Unread 03-20-2010, 11:45 AM   #3
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Quote:
Originally Posted by Mo-Dave View Post
All this talk about using wagu brisket at contest makes me wonder if contest are getting a little wacky. The whole thing about cooking a brisket, used to be about taking an almost worthless cut of meat and turning it into something fabulous, instead of taking a fabulous cut of meat and turning it into something fabulous.

Some of us can't even get our hands on a wague let a lone afford one. I think the KCBS should disallow the use of them in contest and make a prime the highest grade that can be used, to help level the playing field but then I guess they would have to outlaw pellet cookers as well.
Dave

I thought the point was to turn out the best product possible. I'll agree that in some ways things have been pushed to an extreme though.

I just don't see the use of Wagyu being a major issue though. I've been able to find it at prices that are competitive with USDA Prime brisket. Shipping costs can be steep, but so is having to buy a case of Prime brisket to just get a couple pieces so that a retailer will be willing to order it for me.
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Unread 03-20-2010, 11:49 AM   #4
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Waygu don't guarantee chit! I have used Waygus in comps. My best finish has been with a choice packer.
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Unread 03-20-2010, 12:43 PM   #5
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It's still the same cut of meat, but just from a specific breed. Sounds like someone must be getting tired of winter.
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Unread 03-20-2010, 03:03 PM   #6
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Originally Posted by KC_Bobby View Post
It's still the same cut of meat, but just from a specific breed. Sounds like someone must be getting tired of winter.
Yep I just lit up my smoker and have a brisket and butt ready to go. It is crazy nasty outside rain, wind and sleet but these are about the same comp conditions Capital City cookoff in Jefferson City had the first contest they put on. I was not going to cook today but thought I mite as well getter done, cause the weather may not be this nice when I cook the contest.
Dave
PS its not a wagu brisket.
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Unread 03-20-2010, 04:13 PM   #7
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Dave,
Schulte's Fresh Foods in Jeff City is now carrying whole PRIME GRADE packers. They run about $3.99/lb. If you want any for the Capital City Cook-Off you better call Scott and order them to make sure he has enough in stock for you to get what you need.
I called and ordered a case yesterday and he said he had three cases coming in for next week. I would imagine that when folks get the drift that he is selling Prime then they will start disappearing more quickly. His number is 573-636-8413. Schulte's Fresh Foods- ask for Scott in the meat dept.
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Unread 03-20-2010, 05:47 PM   #8
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Dave,
Schulte's Fresh Foods in Jeff City is now carrying whole PRIME GRADE packers. They run about $3.99/lb. .
Wow. That's a lot of jack for a choice brisket. Are you serious? I typically pay ~$25 for ~13# brisket at Sams.
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Unread 03-20-2010, 05:59 PM   #9
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Originally Posted by big brother smoke View Post
Waygu don't guarantee chit! I have used Waygus in comps. My best finish has been with a choice packer.
I totally, totally, totally agree !!!!.. I've cooked nothing but C.A.B.'s and don't see a need to switch !!!
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Unread 03-20-2010, 08:27 PM   #10
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Wow. That's a lot of jack for a choice brisket. Are you serious? I typically pay ~$25 for ~13# brisket at Sams.
I never said anything about Choice briskets. I said Prime. IMO you get what you pay for. sam's sometimes has ok meat, but I can buy better from other places. So far the best brisket I've had is Certified Herford Beef. Awesome stuff.
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Unread 03-21-2010, 02:39 AM   #11
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Wow! What's that saying to the American farmers and cattlemen raising the breed?

http://www.wagyu.org/wagyu.htm

http://www.wagyu.org/default.htm
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Unread 03-21-2010, 08:31 AM   #12
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Quote:
Originally Posted by River City Smokehouse View Post
Dave,
Schulte's Fresh Foods in Jeff City is now carrying whole PRIME GRADE packers. They run about $3.99/lb. If you want any for the Capital City Cook-Off you better call Scott and order them to make sure he has enough in stock for you to get what you need.
I called and ordered a case yesterday and he said he had three cases coming in for next week. I would imagine that when folks get the drift that he is selling Prime then they will start disappearing more quickly. His number is 573-636-8413. Schulte's Fresh Foods- ask for Scott in the meat dept.
All, when ordering a case of meat....you are picking through the case picking out the best visable cuts for comp. Where does the rest go (freezer)? Does anyone else use meat for comps that was previously frozen?
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Unread 03-21-2010, 09:38 AM   #13
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Does anyone else use meat for comps that was previously frozen?
Briskets, yes. I wouldn't knowingly use previously frozen butts.
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Unread 03-21-2010, 10:43 AM   #14
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I never freeze except chicken and beef. The case of prime briskets is for a friend. But, I bet you can't tell the diference whether it was previously frozen. Pork for some reason isn't as forgiving.
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Unread 03-21-2010, 05:39 PM   #15
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Both my 2nd place and 3rd place Wagyu briskets came frozen. I'd PREFER they were never frozen but apparently it doesn't really hurt them much.
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