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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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Old 11-08-2010, 09:35 AM   #1
Brewmaster
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Cool 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
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Old 11-08-2010, 09:40 AM   #2
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Old 11-08-2010, 10:01 AM   #3
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Question is what place did those free radical sub quenching agent ribs get?
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Old 11-08-2010, 10:11 AM   #4
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Quote:
Originally Posted by Dr_KY View Post
Question is what place did those free radical sub quenching agent ribs get?
1st.
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Old 11-08-2010, 10:37 AM   #5
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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".
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Old 11-08-2010, 10:39 AM   #6
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did Smoke in Da eye cook those ribs?
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Old 11-08-2010, 10:58 AM   #7
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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.
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Old 11-08-2010, 11:11 AM   #8
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Why wasnt he just using a nice coleman propane stove, vs. defiling a nice weber that way?...
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Old 11-08-2010, 11:28 AM   #9
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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
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Old 11-08-2010, 12:48 PM   #10
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At least they were boiled outside on the grill. :)
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Old 11-08-2010, 01:16 PM   #11
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Quote:
Originally Posted by Rich Parker View Post
At least they were boiled outside on the grill. :)
Blurs the lines, doesn't it?!?!?!
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Old 11-08-2010, 02:09 PM   #12
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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
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Old 11-08-2010, 04:37 PM   #13
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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.
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Old 11-08-2010, 07:14 PM   #14
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All I can say is WOW!!!
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Old 11-08-2010, 07:18 PM   #15
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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...
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