Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
12-17-2015, 06:59 AM | #1 |
On the road to being a farker
Join Date: 12-09-15
Location: Schaumburg, IL
|
Competing in other areas of the country
How many of you enjoy competing in other parts of the country and how many do not? Do you enjoy changing flavor profiles or do you find it difficult? Does anyone do BETTER cooking a regional style of BBQ that you actually do not like?
__________________
[B][COLOR=red]Axe-Men BBQ Competition Team:[/COLOR][/B] Backwoods Competitor, Rec Tec Pellet Smoker, Weber Performer [B]Sponsored By:[/B] ChefWorks, Buedel Meats, D'Allesandro Spices, Stoger Oil, Scott Wold Design [COLOR=purple][B]Proudly Use: [/B][/COLOR][COLOR=black]Thermoworks Products, Cambro Food Storage, Gunter Wilhelm Knives[/COLOR] [COLOR=sienna][B]Member: [/B][/COLOR][COLOR=black]KCBS, NBBQA, IFT, Research Chefs Association [COLOR=#008000][B]CBJ#: [/B][/COLOR][COLOR=black]80380[/COLOR][/COLOR] [COLOR=royalblue][B]*Contact us for sponsorship opportunities*[/B][/COLOR] [URL]http://axemenbbq.com/2015/12/14/axe-men-bbq-now-part-of-the-bbq-brethren/[/URL] |
|
12-17-2015, 08:05 AM | #2 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
|
We have cooked in 43 diferent states. Have had a little success from coast to coast, cooking what we always turn in. Smokin 'Guns and Blues Hog have been in my bag since we began. We do use other rubs and sauces though. But SGH and BH are about as good of a base as there is.
__________________
cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
|
Thanks from:---> |
12-17-2015, 08:16 AM | #3 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
|
I'm pretty sure in KCBS that most teams don't change. Plus if you only cook 1 or 2 events in different "regions" and you do well or bad that isn't a big enough sample size to really know if the changes where what made the food good or bad or if it was just a random weekend............
Changing for region can lead you down a rabbit hole of overthinking things quickly. Especially if you are a new team. There are other things to focus on.
__________________
-Jason I didn't choose D-Canoe life.......... |
|
Thanks from: ---> |
12-17-2015, 08:31 AM | #4 |
is One Chatty Farker
Join Date: 04-11-09
Location: La Quinta, Ca
|
cooked 9 states this year same recipes in each...in top ten 24 out of 25 so we dont change for geography.
|
|
Thanks from: ---> |
12-17-2015, 11:05 AM | #5 |
is one Smokin' Farker
Join Date: 04-28-09
Location: decatur, IN
|
Reminds me of the wise words of ole Podge. A Big Mac tastes the same in LA as it does New York.
__________________
Fowl Butt BBQ..Chitload of smokers, Wife, dog. "I'm simple n I can prove it" |
|
Thanks from: ---> |
12-17-2015, 12:38 PM | #6 |
is One Chatty Farker
Join Date: 09-14-12
Location: Springfield, MO
|
It's hard enough figuring out what scores at home! Good is good coast to coast.
__________________
Gateway Drums - THE Insane Can Posse - gettinbasted.com |
|
Thanks from:---> |
12-17-2015, 02:27 PM | #7 |
is One Chatty Farker
Join Date: 03-19-13
Location: Suwanee, GA
|
We're planning on cooking a KCBS event in Michigan this coming summer, and I will not change a darn thing for this event. As Jason said, changing things for one or two events will get your mental game off kilter, and that is cause for trouble down the line. We're doing it as a fun experience, and I have no anticipation of doing well up there, but any success we find will be a bonus to just doing something different.
__________________
[FONT="Arial Black"][COLOR="red"][SIZE="3"]Beth Mewborn[/SIZE][/COLOR] [SIZE="2"][URL="www.facebook.com/jandbsbbq"] Follow Us On Facebook![/URL] [COLOR="red"][SIZE="3"]2016 Georgia BBQ Champions[/SIZE][/COLOR] [URL="http://www.southernqsmokers.com"]Southern Q Limo Jr. & 125 Water Cooker[/URL] Proudly Supported By: [URL="http://www.southernqsmokers.com"]Southern Q Smokers & Trailers[/URL] [URL="http://www.swampboys.com/wordpress/"]Swamp Boys BBQ Sauces and Rubs[/URL] [URL="https://carolinacookwood.com"]Carolina Cookwood[/URL][/FONT][/SIZE] |
|
Thanks from:---> |
12-17-2015, 04:45 PM | #8 |
On the road to being a farker
Join Date: 12-09-15
Location: Schaumburg, IL
|
It sure does!
__________________
[B][COLOR=red]Axe-Men BBQ Competition Team:[/COLOR][/B] Backwoods Competitor, Rec Tec Pellet Smoker, Weber Performer [B]Sponsored By:[/B] ChefWorks, Buedel Meats, D'Allesandro Spices, Stoger Oil, Scott Wold Design [COLOR=purple][B]Proudly Use: [/B][/COLOR][COLOR=black]Thermoworks Products, Cambro Food Storage, Gunter Wilhelm Knives[/COLOR] [COLOR=sienna][B]Member: [/B][/COLOR][COLOR=black]KCBS, NBBQA, IFT, Research Chefs Association [COLOR=#008000][B]CBJ#: [/B][/COLOR][COLOR=black]80380[/COLOR][/COLOR] [COLOR=royalblue][B]*Contact us for sponsorship opportunities*[/B][/COLOR] [URL]http://axemenbbq.com/2015/12/14/axe-men-bbq-now-part-of-the-bbq-brethren/[/URL] |
|
12-17-2015, 05:29 PM | #9 |
On the road to being a farker
Join Date: 02-03-10
Location: Lakeland Florida
|
It is different. I notice a difference in the north east, the midwest and the south. These aren't great changes but little differences. Sometimes just presentation can kill you in a region. Putting the wrong cut in can kill you. I think judges in the midwest are more set in their flavor preferences. I think in the southeast you can get away with being different.
You won't score well anywhere until you can cook it perfect every time. |
|
Thanks from:---> |
12-17-2015, 06:40 PM | #10 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
|
Whether it's true or not about keeping flavors the same wherever you cook, I don't know. But we had a pretty good year cooking in Georgia and SC, got 3rd overall at the charleston Sam's and headed to Richmond for the regional and got our butts WHOOPED. We used the same flavors we always do, and I thought we had a good cook but the judges thought otherwise.
__________________
________________ Outlaw 2860 Porch Model Lang 84 Deluxe Yoder YS640 Savannah, GA Yes, Dear BBQ on Facebook Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store |
|
Thanks from: ---> |
12-17-2015, 08:34 PM | #11 | |
On the road to being a farker
Join Date: 08-09-12
Location: Moore, S.C.
|
Quote:
I did the same thing. I won the Sams Club in North Charleston in 2014 (My only GC still) then went to Richmond and came in 2nd from last. I was using vinegar sauce on my pork and ribs that I personally think did ok in South Carolina and North Carolina, but when I left there it wasn't good. Visiting Richmond made me stop making my own sauces. I was actually sad about that........
__________________
Chris Yoder YS1500 Kamado Joe Classic 18" Weber Smokey Mountain 14" Jambo J-3 Palmetto Pitmasters Competition Team [URL="https://www.facebook.com/pages/Palmetto-Pitmasters/328468683977456"]Follow Palmetto Pitmasters on Facebook[/URL] |
|
|
12-17-2015, 09:29 PM | #12 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
|
I sure wouldn't use the judging at a Sam's Club contest as a judge for anything.
__________________
cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
|
Thanks from: ---> |
12-18-2015, 06:57 AM | #13 | |
is one Smokin' Farker
Join Date: 05-08-09
Location: Plano, TX
|
Quote:
I've competed all over the US and Western Canada and done quite well without changing any thing. The only time I change is when it is an IBCA contest where you have to slightly overcook all of the products because of the way of judging. We sill use the same rub developed at a Paul Kirk class in 1999. |
|
|
Thanks from: ---> |
12-18-2015, 10:52 AM | #14 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
|
What works for us in the Pacific Northwest does NOT work anywhere else...lol! That said...we rarely cook anywhere else...other than The Jack when we are lucky!
__________________
"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
|
Thanks from:---> |
12-18-2015, 11:33 AM | #15 |
is one Smokin' Farker
Join Date: 05-08-09
Location: Plano, TX
|
You might want to reconsider this as this is where Sharon and I started and developed our rub and techniques, Jim Minnion is there, Judy Anderson (Mad Momma) had spectacular results all over the US, Beaver Castors, Conrad Haskins, et.al. just to name a few. There really is no difference in the PNWBA than the rest of the US and Canada except for the judging, which changes between organizations and areas.
|
|
Tags |
bbq, beef, chicken, cooking, food, kcbs, pork, sauce, smoke |
Thread Tools | |
|
|