First KCBS Competition -- BBQ Blues & Brews On The Bay

[q.pdx]

Entered my first KCBS competition over the weekend at The Mill Casino in Coos Bay, OR.

I'm skeptical of competitions because I don't necessarily agree with some of the practices, but I enjoy the idea of challenging myself to make the absolute best thing I possibly can.

I didn't get a whole lot of pictures of the actual turn in boxes, but hopefully you'll enjoy this album.

All of this was smoked on my Lang 84" Deluxe + Chargrill. Forgive me for the minor vent, but there's something to be said for BBQ cooked over real hardwood versus flipping a switch on a pellet grill and going to sleep. Maybe it's just me, but I prefer it the honest way as opposed to throwing in a bunch of gadgets and gizmos to regulate things. Anyways, rant over. Proceed!

I guess I should add scores:
Brisket: 38 out of 43
Pork: 33 out of 43
Pork Ribs: 19 out of 43
Chicken: 34 out of 43
Overall: 32 out of 43

http://imgur.com/a/w4DXQ

 

[Qbert60]

Conghrats on your first comp. You just might be addicted now.

Now comes the fun part...What to do different. I love a good stick burner too and it was hard to make the switch to Gateway's but it's paid off so far.

This is just my opinion. Brisket box looked good. Need to clean up the fat on the bottom of the flat slices though. Make the burnt ends a little more uniform. Same with the slices. Why do you think you scored so low?

 

[q.pdx]

I'm fairly certain I scored low in brisket because I won't compromise my style to fit what the judges are looking for. Moe Cason tried my brisket and burnt ends before the scores came out and said they were lights out. Then he walked me thru each score and said 'these judges don't know ****. That was amazing stuff you made. Don't change anything'

The other stuff... He gave me some great tips to adjust. There's another competition this weekend that I signed up for to give it another shot!

 

[Booties BBQ]

We'll be in Florence this weekend, stop by and we will help you with anything you need! Welcome to the world of BBQ Comps aka being humbled!

 

[q.pdx]

@Booties_BBQ thanks! I'll definitely stop by!

 

[bigdogphin]

We'll be in Florence this weekend, stop by and we will help you with anything you need! Welcome to the world of BBQ Comps aka being humbled!

Show him the Booties brisket slicing technique :laugh:

 

[big matt]

I'm fairly certain I scored low in brisket because I won't compromise my style to fit what the judges are looking for. Moe Cason tried my brisket and burnt ends before the scores came out and said they were lights out. Then he walked me thru each score and said 'these judges don't know ****. That was amazing stuff you made. Don't change anything'

The other stuff... He gave me some great tips to adjust. There's another competition this weekend that I signed up for to give it another shot!

A couple of things you might consider when doing Bbq competitions..you aren't there to compromise your style your there to try to win right?..and if your answer is yes then you need to cook what the judges want not what you want..secondly while Moe may have loved your food and told you not to change I wouldn't take his advice very serious..yes he's on tv but he hadn't won a contest in years and he's only won 1 contest(Gillette Wy 2011 16 teams)the whole time he's been around Bbq..so to me his advice is just that advice take it or leave it for what it is..if it was me I would be trying to find a class and take advice from someone who can actually win contests

 

[Right on Q]

I'm sure you know more than i do matt but Moe's website says

"Multiple Grand and Reserve Grand Championships"

I agree in principle though, I haven't seen his name in a GC or RGC spot in the last few years

 

[big matt]

I'm sure you know more than i do matt but Moe's website says

"Multiple Grand and Reserve Grand Championships"

I agree in principle though, I haven't seen his name in a GC or RGC spot in the last few years

Just because it's on the internet doesn't make it true hahaha..bottomline a guy that hasn't won a comp in 5 years really shouldn't be doling out advice about what it takes to win..it's like someone who is flat broke giving financial advice.

 

[Blanton]

I won't compromise my style to fit what the judges are looking for.

You might as well fan out $100 bills and light them just to watch them burn then.

 

[Right on Q]

Just because it's on the internet doesn't make it true hahaha..bottomline a guy that hasn't won a comp in 5 years really shouldn't be doling out advice about what it takes to win..it's like someone who is flat broke giving financial advice.

I think we agree here. I like Moe (from what I've seen on TV). I was making the point that if he is lying about his awards and accolades it makes me think alot less of him.

^^^ OP listen to JeffR

 

[big matt]

I think we agree here. I like Moe (from what I've seen on TV). I was making the point that if he is lying about his awards and accolades it makes me think alot less of him.

^^^ OP listen to JeffR

I hear ya..he may have some other sanctioning body wins other than KCBS which is very possible..but KCBS keeps pretty good record and he's only got one GC according to them

 

[q.pdx]

I hear ya..he may have some other sanctioning body wins other than KCBS which is very possible..but KCBS keeps pretty good record and he's only got one GC according to them

I believe he competes in IBCA quite often as well. Either way, I take home the rest of the meat that I cook at these competitions besides what gets turned in. I want to enjoy it and challenge myself to make the best product i possibly can. I'll sell BBQ on other weekends and make my money back then!

And to say I'm not going to take advice from a guy that has clearly had more success than I can shake a stick at would be ridiculous. I'll take all the recommendations I can get.

 

[Burnt at Both Endz]

Where in the hell is Rusty when you need him?:help:

 

[DUBBAGA]

Where in the hell is Rusty when you need him?:help:

 

[big matt]

I believe he competes in IBCA quite often as well. Either way, I take home the rest of the meat that I cook at these competitions besides what gets turned in. I want to enjoy it and challenge myself to make the best product i possibly can. I'll sell BBQ on other weekends and make my money back then!

And to say I'm not going to take advice from a guy that has clearly had more success than I can shake a stick at would be ridiculous. I'll take all the recommendations I can get.

Like I mentioned in my first post..competition Bbq is about pleasing the judges..balanced flavor packed Bbq..with nothing standing out..as far as Moe being a successful competition cook is your opinion I guess..to me success means winning more than once.

 

[SDAR]

I say feed it to em until they like it.

 

[Serious Hog]

I won't compromise my style to fit what the judges are looking for.

I like our competition chicken a lot and sometimes so do the judges, but honestly it's not our favorite for eating. I do use some of the same flavors when cooking at home, but our family doesn't usually sit around eating uniformly trimmed thighs. I prefer a big pile of old fashioned, nicely charred barbecue chicken in all shapes and sizes and could care less if it's bite through. But I know if we want to win, we have to cook what the judges want not what we want.

 

[q.pdx]

I like our competition chicken a lot and sometimes so do the judges, but honestly it's not our favorite for eating. I do use some of the same flavors when cooking at home, but our family doesn't usually sit around eating uniformly trimmed thighs. I prefer a big pile of old fashioned, nicely charred barbecue chicken in all shapes and sizes and could care less if it's bite through. But I know if we want to win, we have to cook what the judges want not what we want.

Totally agree when it comes to chicken. The only time I ever cook chicken is for these competitions so I could really care less what it tastes like.

However when it's brisket or ribs, I'd like it to be something that I want to eat. The small tweaks I make will be in the last few minutes before boxing up for the judges.

 

[DUBBAGA]

Like I mentioned in my first post..competition Bbq is about pleasing the judges..balanced flavor packed Bbq..with nothing standing out..as far as Moe being a successful competition cook is your opinion I guess..to me success means winning more than once.

To expand on Matt's comments about success, I would like to present Aaron Franklin as an example. We have all seen Aaron as a judge on Pitmasters. Aaron has received countless accolades for his BBQ. Most of us would give our left nut to have a small percentage of his accomplishments.

Aaron competed in a KCBS event in 2014 (http://www.kcbs.us/event/4877/balloons-bbq-festival-at-kansas-speedway) along with 52 other teams, his best result was in Brisket with a 17th place finish.

When looking to improve your comp results, it is very important that you seek out the advice of successful comp cooks.