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 |
06-28-2010, 09:59 AM | #1 |
Knows what a fatty is.
Join Date: 07-30-08
Location: Lebanon, MO
|
I need some advice
I have cooked 5 contests so far the past 2 years and always seem to end up finishing in the middle of the field with every category. Should I stop trying to get everything right and just concentrate on one particular category or completely change everything I'm doing? I use hickory and oak wood with lump charcoal in a Stumps smoker. I cook my chicken in pans until its done, then take them out and onto the rack for 15 mins for sauce, then boxed. St louis Ribs are 2 hrs in smoke, 1-1/2 hrs wrapped with a little apple juice, then an hour or so on rack for sauce. Pork is smoked till 165 then wrapped till 195 and into a cooler to hold till chunked and boxed. Brisket is smoked till 170 then wrapped with a juice concoction till 190-195 and into a cooler to hold till sliced and boxed. I need some advice on how to improve my results! My appearance scores are pretty good, just can't seem to get 8's or above on taste and tenderness...
|
|
06-28-2010, 10:01 AM | #2 |
is Blowin Smoke!
Join Date: 01-21-08
Location: Des Moines, IA
|
I know how you feel. I finished high overall for my first two comps this year and in the bottom of the pack for the next two. Frustrating to say the least. Good luck on your journey!
__________________
Smokers Purgatory Have you tried Simply Marvelous Rubs yet?? Backwoods Party Ole Hickory CTO Large Big Green Egg WSM X 2 Weber Performer |
|
06-28-2010, 10:32 AM | #3 |
Got Wood.
Join Date: 03-05-09
Location: Dodgeville, WI
|
Improving Contest Results
My recommendation is to take a class from a proven winner. There are quite a few out there now. I know they can be a bit of money, but I had very good results after taking the Pellet Envy class.
I'm not saying you can't get there on your own, but the best way to improve (especially without a class)is to cook a lot of contests and take detailed notes about everything you do so you can repeat it. I spent a year and a half chasing a pork injection recipe because I ran out of my usual ingredients and did not write down what I did when I was winging it. I really believe a good class shortens the learning curve, especially for those of us that compete only a few times a year. Just my 2 cents. Regards, Mark |
|
06-28-2010, 10:49 AM | #4 |
is one Smokin' Farker
Join Date: 07-10-07
Location: Summerville, SC
|
Instead of cooking to a certain temp, try cooking until that particular piece of meat is done. You may need to take a brisket to over 200 to get it done. Pull it when it feels done when you insert the temp probe (no resistance), not when the temp says it should be done.
And I second the motion to take a good class. It's helped us a lot.
__________________
Go For Smoke BBQ - Summerville SC |
|
06-28-2010, 10:54 AM | #5 |
is One Chatty Farker
Join Date: 05-14-07
Location: Cambridge,Ia
|
^^^ Robs on to something here.
__________________
Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM, Whole Hog Lousianna pellet Smoker IPT pellet Smoker and Gateway Drum CBJ #4643 |
|
06-28-2010, 11:55 AM | #6 |
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
|
Rob is absolutely right. On paper, it seems like you are doing everything right from a cooking standpoint but might need to adjust your flavor profiles. I compete on the West Coast so I'm not much help on what flavors the judges are looking for in the Midwest. You might want to judge a couple competitions to find out what types of flavors the other guys are turning in.
__________________
Ryan Chester - The Rub Company & Smoqued California BBQ |
|
06-28-2010, 01:18 PM | #7 |
Full Fledged Farker
Join Date: 07-09-08
Location: Shawnee, KS
|
I have not taken a class...per say...but I have spent a lot of time talking with good cooks and asking them a lot of questions. I have bothered Andy (Smoke on Wheels) Jeff (Big Creek) Cris Cox (Brew-n-BBQ), Jeff (KC Can Crew) just to name a few.
Walking them through what I do how I do it and what am missing. At the end of the day you will see a process you have not used, a method that will help you improve and make some great friends. Comps are'nt just about competition but there about learning and pushing to get better each time. Also have a judge (plenty here on the brethren) to come by and talk with you to better understand what they look for.
__________________
Co-Founder and Executive Director of Operation BBQ Relief - [URL="http://www.operationbbqrelief.org"]http://www.operationbbqrelief.org[/URL] Partner in CompBBQ - A Competition Management System [URL="http://www.CompBBQ.com"]http://www.CompBBQ.com[/URL] Sticks-n-Chicks BBQ Team Warm Smoke, Blue Skies...Best of days | Yoder 640 | FEC-100 | ABS Qube | 3 UDC's | WSM | KCBS CBJ |
|
06-28-2010, 05:01 PM | #8 | ||||
Knows what a fatty is.
Join Date: 04-20-09
Location: Mobile, AL
|
Quote:
Quote:
Quote:
Quote:
Good luck, Mark |
||||
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
New and need advice | crlova2 | Q-talk | 10 | 05-04-2011 04:44 PM |
need advice. | maxwell7 | Q-talk | 14 | 11-24-2010 12:57 PM |
Need Advice | Que'inKC | Q-talk | 9 | 02-03-2008 07:30 AM |
Need Advice! | Wine & Swine | Q-talk | 12 | 11-10-2006 01:51 PM |
Thread Tools | |
|
|