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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 10-11-2010, 08:28 AM   #1
Jorge
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Default How not to cook IBCA ribs!:)

If anyone wants a class in how not to do it, give me a call.

Lesson #1) Don't think! Just cook!
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Unread 10-11-2010, 08:56 AM   #2
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Something you want to get off of your chest?
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Unread 10-11-2010, 09:06 AM   #3
Jorge
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Something you want to get off of your chest?
I'm still trying to figure out what to do with my butt the judges handed me after trying my ribs!
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Unread 10-11-2010, 09:40 AM   #4
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Spill the beans.

Under done?

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Originally Posted by Jorge View Post
I'm still trying to figure out what to do with my butt the judges handed me after trying my ribs!
You should know by now that you guys don't cook Butts in IBCA, sheesh.
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Unread 10-11-2010, 10:01 AM   #5
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Spill the beans.

Under done?



You should know by now that you guys don't cook Butts in IBCA, sheesh.
Undercooked, which I was afraid of being used to KCBS and not cooking IBCA for years. I backed off on the flavor profile too, trying to stand out with a more balanced flavor from the seasoning and wood choice. So, I turned in KCBS textured, low flavor ribs, in Texas.

I made REALLY bad choices as a cook, and tried to outthink the rest of the field. I'm not that smart If I'd cooked the flavor profile I had in mind three days earlier I would have been much better off.
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Unread 10-11-2010, 10:14 AM   #6
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Thanks Jorge. I agree. Sticking to what you know is always the best strategy in BBQ. Only introduce a new recipe at comp after it has been tested...then tested some more.
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Unread 10-11-2010, 10:54 AM   #7
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In defence of George, I thought the ribs were excellent. They just were not "Tony Roma" done and may have needed a bit more heat. I gave them a 9 because they were pretty and had a good 'eatin' flavor.

Now my "obie" que chicken was a good example of no flavor and no way to cook chicken. Be a fact I gave it away because my family would not touch it.
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Unread 10-11-2010, 10:58 AM   #8
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Bless your heart, Jorge. You know thinking will get you into trouble!
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Unread 10-11-2010, 11:19 AM   #9
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Quote:
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Bless your heart, Jorge. You know thinking will get you into trouble!
OUCH
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Unread 10-11-2010, 11:27 AM   #10
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Quote:
Originally Posted by Jorge View Post
If anyone wants a class in how not to do it, give me a call.

Lesson #1) Don't think! Just cook!
I would venture a guess that 80% of the time I've failed in cookoffs it was
due to this very thing (over-thought). Most of the time, if you just do
what you do best, you'll do fine. It's when you get *creative* that
everything seems to get farked up.

Lesson #2) RELAX.
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Unread 10-11-2010, 11:46 AM   #11
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Wow sounds like I need to give someone a pep talk... role reversal.
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Unread 10-11-2010, 11:49 AM   #12
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Quote:
Originally Posted by Plowboy View Post
Wow sounds like I need to give someone a pep talk... role reversal.
LOL, and I was looking for the same ingredient!
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BOOGITY, BOOGITY, BOOGITY!!!

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Unread 10-11-2010, 11:50 AM   #13
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Get back out there and do it again!
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Unread 10-11-2010, 12:47 PM   #14
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I know you know this but ill say it anyway, Never forget the judges can't touch the meat and they have a cheap plastic knife and fork to taste the food with. That helps keep everything in perspective as far as tenderness is concerned. Flavor is something else. I've seen tough ribs hit very high because they had great flavor.
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Unread 10-11-2010, 04:15 PM   #15
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Do like I do Jorge, if I don't get my ticket called I just assume I was in 11th place. Makes me feel better
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