喂我西摩
The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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
Old 09-29-2010, 07:45 AM   #1
Kirk
is One Chatty Farker
 
Kirk's Avatar
 
Join Date: 09-06-05
Location: Langhorne PA
Default Turn ins w/no garnish?

I've never done a comp where no garnish was allowed but I've organized one for this weekend. Ribs only. Just wondering if there's any reason to allow anything like foil or paper towel or anything else to line the box with?
__________________
Backyard All-Stars BBQ Team
"I think I've been slaked"
Kirk is offline   Reply With Quote


Old 09-29-2010, 07:52 AM   #2
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

If you line the box, I highly suggest that you (the organizer) provide whatever it is
that they can line it with. It's scary what some will do. Also, some will get creative
and start decorating the box with a liner. Keep the playing field as even as possible.
Remember, you want your judges to be judging the ribs themselves on their own
merits.

FYI: MBN and other sanctioning bodies have no garnish un-lined boxes; ala.
nothing in the box but BBQ. It's normal. I actually prefer the no-garnish
comps myself.
__________________
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


Old 09-29-2010, 07:56 AM   #3
Sledneck
is one Smokin' Farker
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Default

I have done no garnish contests and typically they allow for aluminum foil under the meat on the bottom of the box
__________________
[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ
Illuminati Blog[/URL][/COLOR][/B][/SIZE]
[B][COLOR="Blue"][B]Disclaimer:
The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]
Sledneck is offline   Reply With Quote


Old 09-29-2010, 08:42 AM   #4
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

The foil allowed sanctioning body would be (is it) IBCA. If I recall, they also supply
the foil, dont they?
__________________
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


Old 09-29-2010, 09:00 AM   #5
chromesporty
is one Smokin' Farker
 
chromesporty's Avatar
 
Join Date: 10-21-03
Location: Rockwall, TX
Default

Quote:
Originally Posted by Lake Dogs View Post
The foil allowed sanctioning body would be (is it) IBCA. If I recall, they also supply
the foil, dont they?
Yes, they do.
__________________
Shiner Bock is the grease that helps us slide thru life.


New R&O smoker - Flaco
Battle tested WSM - R2D2
chromesporty is offline   Reply With Quote


Old 09-29-2010, 11:31 AM   #6
Kirk
is One Chatty Farker
 
Kirk's Avatar
 
Join Date: 09-06-05
Location: Langhorne PA
Default

Thanks guys. We're trying to keep this as simple as possible so I think I'm going to disallow it.
__________________
Backyard All-Stars BBQ Team
"I think I've been slaked"
Kirk is offline   Reply With Quote


Old 09-29-2010, 12:15 PM   #7
Slamdunkpro
Babbling Farker
 
Slamdunkpro's Avatar
 
Join Date: 02-27-07
Location: Northern VA
Default

The only reason for foil in the box would be to keep hot food from melting the foam box and sticking to it. If you think this is a concern, get a box of the single sheet food service foil and give each team one or two sheets.
__________________
Aporkalypse Now Competition BBQ team
Thanks to our sponsors: Wusthof Trident USA, Creekstone Farms, Myron Mixon Smokers & The BBQ Guru
MABA 2014 Team of the Year
Spicewine Tandem - "The Beast"
, 2 Vulcan V33's & 1 V9
Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24, Super Stealth Mode black & Night Vision Red Thermopens
-----------------
MABA - (Mid Atlantic BBQ Association) President
KCBS Certified Judge - #23289
Slamdunkpro is offline   Reply With Quote


Thanks from:--->
Old 09-30-2010, 10:50 AM   #8
Kirk
is One Chatty Farker
 
Kirk's Avatar
 
Join Date: 09-06-05
Location: Langhorne PA
Default

Quote:
Originally Posted by Slamdunkpro View Post
The only reason for foil in the box would be to keep hot food from melting the foam box and sticking to it. If you think this is a concern, get a box of the single sheet food service foil and give each team one or two sheets.
Hmmm, I always wondered why you'd want it in there but I can see that. I don't think the ribs would be that hot by the time you get them into the box but I may have to reconsider. Thanks.
__________________
Backyard All-Stars BBQ Team
"I think I've been slaked"
Kirk is offline   Reply With Quote


Old 09-30-2010, 10:58 AM   #9
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

The simpler you have it, the easier it'll be come judging time. Allow them to use their
own foil allows all kinds of potential craziness; things you cant even dream of, some
guy WILL dream it and it'll be in there... Either go nothing, or supply a few sheets
(as mentioned above) and say they can optionally use these and ONLY these with
no additional cutting, bending, folding, or otherwise marking the foil.
__________________
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


Old 09-30-2010, 07:33 PM   #10
sdbbq1234
is One Chatty Farker

 
sdbbq1234's Avatar
 
Join Date: 02-11-10
Location: Northern VA
Default

Speaking of garnish stuff, are the rules for garnish based on the sanctioning body?

thanks.

wallace
__________________
wallace(Don)

- Life Is Good But BBQ Is Better
- BWS - Fat Boy
- WSM 22.5
- A bunch on other outdoor cooking stuff.
- KCBS CBJ# 58657
- MABA Member

"Take luck!"
sdbbq1234 is offline   Reply With Quote


Old 09-30-2010, 07:41 PM   #11
QansasjayhawQ
is One Chatty Farker

 
QansasjayhawQ's Avatar
 
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
Default

Quote:
Originally Posted by randyhowsit View Post
Speaking of garnish stuff, are the rules for garnish based on the sanctioning body?
Yes. As are all the rules, really. Some have common traits - others are pretty far apart. Bottom line is the sanctioning body - even if that's just an individual as it sounds like is the case here.
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln
-------
One Moocow UDS! (Thanks, Shane!)
http://www.moocowbbq.com/
Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295
Sweaty, smokey and enjoying every minute.
QansasjayhawQ is offline   Reply With Quote


Thanks from:--->
Old 10-01-2010, 10:40 AM   #12
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

^^^ As different as night and day. It's all BBQ, but very different rules and categories,
etc. Probably your farthest 2 apart would be KCBS to MBN. Not much the same.

Most others are a hybrid if you will, taking what they feel is the best from each of
these and putting their own spin on it. Most dont allow garnish of any sort (KCBS
being the garnish one). Most only do blind judging (MBN doing a second round with
on-site, then a third round that's on-site as well [including the initial blind judging]).
Scoring systems are different (and this matters), as well as how they define what
is the "perfect" Q. Where KCBS would say that ribs should bite cleanly, but not pull
from the bone (bite through Q), MBN says the rib meat should pull cleanly from the
both with only a slight resistance. As a result, you'll see mostly spares cooked in
KCBS, and mostly babybacks in MBN. Pork; KCBS you'll see sliced and sauced; MBN
not nearly so much. KCBS has chicken & beef; MBN is strictly pork with whole hog
being one of their categories.

Whereas a small team of one or two people and a runner can compete effectively in
KCBS, it's almost impossible for a small team like this to compete in anything other
than just 1 category in MBN. For MBN we combine 3 KCBS/chili cooking teams and
come together as 1 team; 6 guys, plus wives and runners, etc.

Costs tend to be different as well. Everything included (travel cost, gasoline, food,
meat for the contest, entry fees, etc) we can usually compete effectively in a KCBS,
FBA, GBA, etc. cookoff within a few hours drive for less than $800. As a comparison,
we'll cook in an MBN cookoff coming up in a few weeks and I've got $900 in it already
($320 in meat alone) and we're only cooking pork shoulder and ribs; no whole hog
entry. To do all 3 we'd add in probably another $400, give or take. Thankfully this
one is close, so the travel costs are very low. But, we'll be feeding about 12 people
Friday night and Saturday and perhaps into Sunday... Havent even begun on those
costs yet...

All fun. All enjoyable. All BBQ.
__________________
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


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Can anyone help with my turn ins PorkysBBQ1 Competition BBQ 5 10-22-2010 09:27 PM
Please Judge my Turn Ins The Pigman Competition BBQ 17 07-22-2008 05:24 PM
Turn-ins from Memphis, TN GridironGriller Competition BBQ 13 06-13-2007 10:20 AM
Sausage turn ins? Kirk Competition BBQ 4 04-27-2007 10:26 PM
Non-styrofoam Turn-ins SmokeInDaEye Competition BBQ 3 04-10-2007 06:15 AM

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 12:21 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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.
no new posts