I want to say "Thank You" to KCBS....

Brewmaster · 11-08-2010, 08:35 AM

My church held a little fundraiser this weekend. They did a 5K run with a Rib Competition. There were only 6 teams competing and I was one of them. I also cooked ribs, burgers, and hot dogs for public.

So anyway, back to my "Thank you". The organizer, who also cooked in the contest, hand picked the judges. I don't have a problem with this because we still used a blind turn-in. The problem I have is with the knowledge of what these judges think is good BBQ.

I would like to say "THANK YOU" to KCBS for putting a system in place that puts some order and consistency to how the judges decide a winner.

Apparently if we didn't have this consistency, this is what wins:

I was told by the cook that the rub was brown sugar and cayenne. He was very proud of them and wanted me to try one. So I did. As I ate the mushy, granular crunchy rib, I thought I had this one in the bag.

I was wrong.

I got 2nd.

Thank you KCBS and all the CBJs for adding a little consistency and knowledge to this sport.

Cheers,
Nate

boogiesnap · 11-08-2010, 08:40 AM

Dr_KY · 11-08-2010, 09:01 AM

Question is what place did those free radical sub quenching agent ribs get?

Brewmaster · 11-08-2010, 09:11 AM

Quote:

Originally Posted by Dr_KY

Question is what place did those free radical sub quenching agent ribs get?

1st.

Lake Dogs · 11-08-2010, 09:37 AM

This is exactly why there are sanctioning bodies. Otherwise you end up with willy nilly.

My teammates and I get asked quite often to participate in a few local unsanctioned
competitions and we've always politely declined. I will help and volunteer assistance,
but I'm not going to cook when there's willy nilly afoot. Honestly, it's just too time
consuming to "play that game".

Smokin' Gnome BBQ · 11-08-2010, 09:39 AM

did Smoke in Da eye cook those ribs?

Dr_KY · 11-08-2010, 09:58 AM

That
is
just
so
wrong.

In all honesty just like hundreds of you I hear people bang on about boiling ribs in this country. A few 'foodie' sites I use to visit from time to time have members that swear by boiling ribs and oven cooking chicken before grilling every time.

I just gave up on them in the end.

Lake Dogs · 11-08-2010, 10:11 AM

Why wasnt he just using a nice coleman propane stove, vs. defiling a nice weber that way?...

stl-rich · 11-08-2010, 10:28 AM

At the risk of getting crucified, I don't think KCBS juding is good/consistant, whatever because the KCBS imposes a standard but becuase at most KCBS comps the judges are more experienced than at a small church function.

Experienced judges know that those boiled ribs are LOUSY

Rich Parker · 11-08-2010, 11:48 AM

At least they were boiled outside on the grill. :)

Lake Dogs · 11-08-2010, 12:16 PM

Quote:

Originally Posted by Rich Parker

At least they were boiled outside on the grill. :)

Blurs the lines, doesn't it?!?!?!

rescue_ranger · 11-08-2010, 01:09 PM

Sorry they look like my old field boots, we would drop new leather boots into boiling water to soften them up speed up the break-in time, maybe thats what going on here speeding up the "pass-through" the gut time

HBMTN · 11-08-2010, 03:37 PM

Unfortunalty I have had simular results in local competitions, pi$$es you off when it happens but wait a year or two and you will laugh about it.

Ken V · 11-08-2010, 06:14 PM

All I can say is WOW!!!

nthole · 11-08-2010, 06:18 PM

Oh man, those ribs look great? If they were turned in completely covered in some good Kraft sauce I would probably think I'd died and gone to heaven.

Or at least I would have died and gone somewhere...

11-08-2010, 08:35 AM	#1
Brewmaster is One Chatty Farker Join Date: 07-05-07 Location: St. Louis Downloads: 0 Uploads: 0	I want to say "Thank You" to KCBS.... My church held a little fundraiser this weekend. They did a 5K run with a Rib Competition. There were only 6 teams competing and I was one of them. I also cooked ribs, burgers, and hot dogs for public. So anyway, back to my "Thank you". The organizer, who also cooked in the contest, hand picked the judges. I don't have a problem with this because we still used a blind turn-in. The problem I have is with the knowledge of what these judges think is good BBQ. I would like to say "THANK YOU" to KCBS for putting a system in place that puts some order and consistency to how the judges decide a winner. Apparently if we didn't have this consistency, this is what wins: I was told by the cook that the rub was brown sugar and cayenne. He was very proud of them and wanted me to try one. So I did. As I ate the mushy, granular crunchy rib, I thought I had this one in the bag. I was wrong. I got 2nd. Thank you KCBS and all the CBJs for adding a little consistency and knowledge to this sport. Cheers, Nate __________________ FEC-100 PG-500 Large Egg Weber Ranch Kettle BBQ070 (Lil Tex) BBQ075 (Texas) UDS

11-08-2010, 08:40 AM	#2
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	__________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

11-08-2010, 09:01 AM	#3
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England Downloads: 0 Uploads: 0	Question is what place did those free radical sub quenching agent ribs get? __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

11-08-2010, 09:37 AM	#5
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	This is exactly why there are sanctioning bodies. Otherwise you end up with willy nilly. My teammates and I get asked quite often to participate in a few local unsanctioned competitions and we've always politely declined. I will help and volunteer assistance, but I'm not going to cook when there's willy nilly afoot. Honestly, it's just too time consuming to "play that game". __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook

11-08-2010, 09:39 AM	#6
Smokin' Gnome BBQ is One Chatty Farker Join Date: 05-31-07 Location: Shippensburg PA Downloads: 0 Uploads: 0	did Smoke in Da eye cook those ribs? __________________ I need a 2009 kcbs member pin, help a brother out!

11-08-2010, 09:58 AM	#7
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England Downloads: 0 Uploads: 0	That is just so wrong. In all honesty just like hundreds of you I hear people bang on about boiling ribs in this country. A few 'foodie' sites I use to visit from time to time have members that swear by boiling ribs and oven cooking chicken before grilling every time. I just gave up on them in the end. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

11-08-2010, 10:11 AM	#8
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	Why wasnt he just using a nice coleman propane stove, vs. defiling a nice weber that way?... __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook

11-08-2010, 10:28 AM	#9
stl-rich Full Fledged Farker Join Date: 07-10-10 Location: saint louis, MO Downloads: 0 Uploads: 0	At the risk of getting crucified, I don't think KCBS juding is good/consistant, whatever because the KCBS imposes a standard but becuase at most KCBS comps the judges are more experienced than at a small church function. Experienced judges know that those boiled ribs are LOUSY

11-08-2010, 11:48 AM	#10
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	At least they were boiled outside on the grill. :) __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com

11-08-2010, 01:09 PM	#12
rescue_ranger Full Fledged Farker Join Date: 09-08-10 Location: New Baltimore, VA Downloads: 0 Uploads: 0	Sorry they look like my old field boots, we would drop new leather boots into boiling water to soften them up speed up the break-in time, maybe thats what going on here speeding up the "pass-through" the gut time __________________ [B][COLOR=black]Rigs:[/COLOR][/B] 1[B] - [COLOR=orange][I]The Good-One Rodeo Smoker[/I][/COLOR][/B] [I]2- [COLOR=blue][B]Char-Griller Outlaw[/B][/COLOR] with offset[/I] [I]2 - [COLOR=blue][B]Char-Griller [/B][/COLOR][I][COLOR=black][COLOR=blue][B]Professional[/B][/COLOR] [/COLOR][/I]With offset[/I] [I]2 -[B][COLOR=darkorange]Gold[/COLOR][/B] [/I][B]Weber 22 1/2" kettle, with therm- sear grate, ash can[/B] [I]1 - [B]200gal[/B] smoker[/I] [COLOR=green][B]Rescue_ranger[/B][/COLOR] also known by my fellow [COLOR=red][B]USMC[/B][/COLOR] clan as G-Bear :boxing:

11-08-2010, 03:37 PM	#13
HBMTN is One Chatty Farker Join Date: 10-16-08 Location: Fairfield, Virginia Downloads: 0 Uploads: 0	Unfortunalty I have had simular results in local competitions, pi$$es you off when it happens but wait a year or two and you will laugh about it.

11-08-2010, 06:14 PM	#14
Ken V Full Fledged Farker Join Date: 04-13-08 Location: Moline, IL. Downloads: 0 Uploads: 0	All I can say is WOW!!! __________________ BabyGotBack BBQ team Stumps GF222P Uber fast stealth black thermapen Cubby blue Thermapen UDS XL UDS 22.5" weber X 2

11-08-2010, 06:18 PM	#15
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis Downloads: 0 Uploads: 0	Oh man, those ribs look great? If they were turned in completely covered in some good Kraft sauce I would probably think I'd died and gone to heaven. Or at least I would have died and gone somewhere... __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

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