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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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02-16-2018, 06:52 AM | #61 | |
is One Chatty Farker
Join Date: 09-03-09
Location: Springdale Ar
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Robert |
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02-16-2018, 07:53 AM | #62 | |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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interesting. I also find it interesting that in that world there is a differentiation between competition chili and eatin chili http://www.texascooking.com/features...ilivseatin.htm https://www.washingtonpost.com/archi...=.ee38c190cfe5
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3 of the top 5 teams in KCBS TOTY, AND the no1 team in Pork were cooking on UDS. AMEN! |
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02-21-2018, 02:29 PM | #63 |
Full Fledged Farker
Join Date: 01-11-12
Location: Tampere, Finland
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I thought that also before we got into competitions. Turns out I was wrong.
We cooked pretty much how we like our BBQ. And got a 2nd place in pork in our first comp. Haven't really needed to adjust after that, just refine, although I do prefer a brisket with just S&P at home. And I'm a habitual brisket overcooker... Pork, ribs and chicken we cook with flavor profile that we like, and it has always done well for us. Except chicken, can't really seem to nail it 100%... I guess all this will turn around when we compete over there, I'm sure you guys have different flavor profiles than Europeans
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Smoking Finns Competition BBQ team | KCBS CBJ |
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02-21-2018, 02:50 PM | #64 | |
Full Fledged Farker
Join Date: 01-11-12
Location: Tampere, Finland
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Quote:
We won our first GC's this year, the second one we cooked 11th Chicken, 1st Ribs, 2nd Pork and 1st Brisket. It took us 10'ish competitions to put it all together for few balanced cooks. My team mate lives around 95 miles away and we've trained exactly once together, ever. We live in a country which is separated by water from almost every other country in the world, so we have to fly into competitions. Our regular competition season is 2-3 competitions a year, since flying in makes everything so much harder to arrange. We need to borrow everything from somebody else. And we are pretty broke, so that's also that.. I fly with hand luggage only and meat cooler is my hold luggage. We also fly low-cost, sometimes that means multiple changes and other nice things. And the need to weight our luggage to the gram to avoid overcharges The point is this... It's not about the stuff, the cooker, or the size of the rig. Does it help? Sure. Do you need all that to win? Probably not, but granted it's much nicer to sleep in a campervan than in a sleeping bag with broken zipper. I have only experience of the latter...
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Smoking Finns Competition BBQ team | KCBS CBJ |
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02-21-2018, 07:00 PM | #65 |
Got Wood.
Join Date: 09-05-13
Location: Shirley, NY
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I agree, but sadly we live in a High Sugar Content Country. That is the biggest reason for obesity, and the fact is that's what judges today prefer. BBQ Candy for everyone!
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02-22-2018, 07:44 AM | #66 | |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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Quote:
If I had a hat I'd give you a proper tip of it. Ed
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Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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02-22-2018, 09:54 PM | #67 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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I hear ya...been cookin' comps for 10 years now...still don't like comp q...lol! Comp q is over seasoned...over sauced...under smoked...and under cooked! But...that's what one bite bbq is all about...
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"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... |
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02-23-2018, 11:41 AM | #68 |
Babbling Farker
Join Date: 10-28-14
Location: Mizzory
Name/Nickname : Jeremy
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I am reverberating what you are resonating. Competition Q is not your cup o tea because it is too sweet and not home-sweet-home, cooking. You like the flavor the best, when it isn't sauced up or sugary. That is good food to you.
I like BBQ!! I have been a BBQ judge for several years now and I think it is some of the best (although I have had the worst too!). I like the flavors that those guys and gals present to me when they do a good job. Good sauce, no sauce, good seasoning, not too powering with smoke--balanced. That being said, when I make BBQ, I don't sauce my food because I like to taste good meat and sauce if I think it would be better. I serve sauce on the side for those who want it. I use plenty of seasoning. I don't inject most of the time. It is good BBQ now, because i have been doing it more than 10 years, but it was not so good in the begining. I also look for good BBQ at restaurants. Had good, had not so good. People are all different, so they like different stuff!
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9 out of 10 cannibals agree...vegetarians taste better! |
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02-23-2018, 02:05 PM | #69 |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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unrelated, but kinda, why does the kcbs mandate a certain tenderness for ribs etc.
it seems they are telling the judges what bbq SHOULD be. ie, shouldn't they let everyone cook their ribs how they want and if judges think its too tender then they score down, if not tender enough they score down. It seems to me that even the judges are not allowed to score how they like but based on what kcbs wants (ribs that when you bite into them you see a rounded bite mark)
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3 of the top 5 teams in KCBS TOTY, AND the no1 team in Pork were cooking on UDS. AMEN! |
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02-23-2018, 04:02 PM | #70 |
Full Fledged Farker
Join Date: 01-29-14
Location: Corona, CA
Name/Nickname : Bob
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1. They, KCBS, does NOT mandate.
2. Judges are NOT to score down or up. Doing so would mean that there was a starting score, which there is not. Rumors do not improve any perceived judging issues.
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KCBS, Operation BBQ Relief |
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02-23-2018, 04:18 PM | #71 |
Knows what a fatty is.
Join Date: 08-22-14
Location: Carrollton, TX
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I'm a little late to the discussion, but I do believe my new favorite word is rubric. I am going to start incorporating it in my staff and management meetings, and I will laugh on the inside every time I say it. My own little inside joke with me. RUBRIC!
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Shirley Fabrication 24 x 65; Good One Marshall; 22.5 WSM; Perk's Pit BBQ Team; Carrollton, TX |
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02-23-2018, 06:59 PM | #72 | |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Quote:
I've seen teams win with a 1st or 2nd and then three that were in that 11-13 range.
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-Jason I didn't choose D-Canoe life.......... |
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02-24-2018, 04:30 PM | #73 | |
Babbling Farker
Join Date: 10-28-14
Location: Mizzory
Name/Nickname : Jeremy
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If KCBS did what you say, then IMnotalwaysHO, there would be more across the board scores. I believe the criteria they tell you to look for is a varied target to give judges a point to judge by. If they didn't say "pull away from the bone clean" there would be judges who say: "yep, I still got my teeth after that bite, it's a 9". Now maybe that is a little extreme, but not far from how it would go? It makes sense to give judges a reference so it is more equal. On the flip side, I think if they went to opening up the criteria of how to judge and change more to preference, we would see different bbq depending on region, which would make it more interesting for sure
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9 out of 10 cannibals agree...vegetarians taste better! |
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03-04-2018, 05:33 PM | #74 | |
Full Fledged Farker
Join Date: 01-11-12
Location: Tampere, Finland
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Quote:
Chicken is our worst, but our most consistent category, it always hovers around 9-15th. It's true that 1,2,1,11 will win everywhere but it's not equally "easy" to place like that everywhere I'm already thinking how bad we'll get our butts kicked in Royal & Jack, two great contests to be our first USA ventures. If we can get there somehow and have something to cook with hehe... Oh wait, let's not talk about the contest where we scored 4th in ribs, 6th in pork, 4th in brisket and LAST in chicken. I guess that was more of what you wrote about After that we decided to focus on chicken... We did actually win with 2nd 2nd 2nd 4th as well previously. But that was pretty weird, the organisers failed to communicate in English that they will provide the meat... So we had to work with weird cuts of meat and we only had three whole chickens (cooked & turned in 6 thighs ), but at least it was equal to all. Except everyone else knew beforehand about that
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Smoking Finns Competition BBQ team | KCBS CBJ |
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03-04-2018, 05:46 PM | #75 | |
Full Fledged Farker
Join Date: 01-11-12
Location: Tampere, Finland
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I actually think that's the most challenging thing about barbecue, the right/enjoyable tenderness. Don't you already have pretty different bbq depending on region? I've understood local teams do quite well since many judges are local over there? Or have I been misled by media about that? I think it's different here in Europe, where many judges travel judging most of the contests in many countries. And we don't have long traditions & flavor profiles that have developed over a long time. I would actually like to have a reference for proper chicken tenderness in KCBS, apart from the skin. That would be also helpful as a cook, I only know how I like my chicken texture wise... Taste is always subjective, you can always say "balance", but that means different things to different people. I think that makes it interesting.
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Smoking Finns Competition BBQ team | KCBS CBJ |
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