KCquers ROADMAP to the COMPETITION Forum (AKA our FAQs)
Use this thread to map to threads or posts you feel can be important to members. Like a roadmap into our forums. Give the post a brief description of the important topic within. (i.e. Checklists, Judging Experiences, Turn in boxes, etc.)
Find the thread or post, copy the URL from the address line in your browser and paste it into a post in this thread. |
KCBS Judging Experiences
The following threads are several of our experiences judging KCBS events.
BrooklynQ http://www.bbq-brethren.com/forum/showthread.php?t=9079 rbinms33 http://www.bbq-brethren.com/forum/sh...ad.php?t=13453 Chick-n-Pig-BBQ http://www.bbq-brethren.com/forum/sh...ad.php?t=13673 |
Competition Checklists
Here's a few threads with some competition checklists in them.
http://www.bbq-brethren.com/forum/showthread.php?t=9022 http://www.bbq-brethren.com/forum/showthread.php?t=9095 http://www.bbq-brethren.com/forum/showthread.php?t=8794 http://www.bbq-brethren.com/forum/sh...ad.php?t=13421 |
Sauces-custom Or Commercial ?
Common question- here are a couple of threads.
http://bbq-brethren.com/forum/showth...ighlight=sauce http://bbq-brethren.com/forum/showthread.php?t=17271 TIM |
Get home SAFE..
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Lessons Learned
No need to "re-invent the wheel".
Good thread on Comp lessons learned. http://bbq-brethren.com/forum/showthread.php?t=19775 TIM |
Presentation Tips
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Competition Ribs
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Competetion Chicken
Always an elusive catagory for many of us.
Skinless?? http://bbq-brethren.com/forum/showth...hlight=chicken Jeff's Quest for the perfect skin: http://bbq-brethren.com/forum/showth...hlight=chicken More Chicken skin discussion: http://bbq-brethren.com/forum/showth...hlight=chicken General Discussion including Cornish Hens. http://bbq-brethren.com/forum/showth...hlight=chicken Excellent general discussion of Comp Chicken: http://bbq-brethren.com/forum/showth...hlight=chicken Chicken Breasts: http://bbq-brethren.com/forum/showth...hlight=chicken Normally would be a "turn-in pic" thread, but flavor discussion is interesting. http://bbq-brethren.com/forum/showth...hlight=chicken Thighs vs White Meat: http://bbq-brethren.com/forum/showth...hlight=chicken |
Competition Brisket
This will be a work in progress for a couple of days.
Aging in Cryrovac? The definitive answer from the man who knows.: http://www.bbq-brethren.com/forum/sh...hlight=brisket Holding Brisket in a hot cooler? http://www.bbq-brethren.com/forum/sh...hlight=brisket The Never ending CAB (Certified Angus Beef) discussion: http://www.bbq-brethren.com/forum/sh...hlight=brisket "Salvaging" an overdone Brisket. May be a nugget in here to help someday. http://www.bbq-brethren.com/forum/sh...hlight=brisket Sliced or Chopped? http://www.bbq-brethren.com/forum/sh...hlight=brisket Frozen Brisket???: http://www.bbq-brethren.com/forum/sh...hlight=brisket Injecting Brisket? An entry level thread here: http://www.bbq-brethren.com/forum/sh...hlight=brisket An injection thread that turmed into a typical FAB bashing/loving thread (listed elsewhere in the RoadMap). But, still a few nuggets of useful injection theory: http://www.bbq-brethren.com/forum/sh...hlight=brisket Trimming Brisket for Comp? http://www.bbq-brethren.com/forum/sh...hlight=brisket Slicing knives for Brisket. http://www.bbq-brethren.com/forum/sh...hlight=brisket |
Doing garnish that looks like a putting green.
http://www.bbq-brethren.com/forum/sh...ad.php?t=42500 |
Sponsors
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First timers advice
http://www.bbq-brethren.com/forum/sh...4&postcount=27 New Competitors lessons learned. http://www.bbq-brethren.com/forum/sh...d.php?t=117623 |
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Great thread on Tire safety info for competition trailers.
http://www.bbq-brethren.com/forum/sh...d.php?t=197782 |
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