LT72884
Babbling Farker
- Joined
- May 7, 2009
- Location
- Draper Utah
Ok, so i have a question. How political are competitions?
Its almost like i can walk into a comp, see who is compitting and automatically know who is going to win based off the rig and what not.
I feel that the little guys who have been cooking for ever, dont win. IE, this last kcbs tour here at sams club. there is a team who has been compitting for only 5 years and cooking for only 6. But they have the largest rig and a ton of money from family business. I mean there rig is MASSIVE. While some of the long time bbqers, have smaller rigs and more humble roots, but yet they dont place at all.
Bare in mind i have not really competed before.
Ok, so this leads me to my second question. My friend was in that comp and he is from texas. His bbq is low and slow and oh so tasty, but he follows his traditional roots of his family... no sugar in the rub. So he placed 27th. He is wondering if he should switch it up and do all sweet because every other cook had a very sweet rub and they all seemed to place way high. I told him it is up to him but sometimes sticking with your roots is not a bad thing. Be unique and eventually people in this area will taste the awesomeness of texas bbq.
Any advice for him would be cool. Thanks.
Its almost like i can walk into a comp, see who is compitting and automatically know who is going to win based off the rig and what not.
I feel that the little guys who have been cooking for ever, dont win. IE, this last kcbs tour here at sams club. there is a team who has been compitting for only 5 years and cooking for only 6. But they have the largest rig and a ton of money from family business. I mean there rig is MASSIVE. While some of the long time bbqers, have smaller rigs and more humble roots, but yet they dont place at all.
Bare in mind i have not really competed before.
Ok, so this leads me to my second question. My friend was in that comp and he is from texas. His bbq is low and slow and oh so tasty, but he follows his traditional roots of his family... no sugar in the rub. So he placed 27th. He is wondering if he should switch it up and do all sweet because every other cook had a very sweet rub and they all seemed to place way high. I told him it is up to him but sometimes sticking with your roots is not a bad thing. Be unique and eventually people in this area will taste the awesomeness of texas bbq.
Any advice for him would be cool. Thanks.