New BBQ Show

[pjayt]

Will watch tonight

looking forward to watching

 

[Dom Mazzetti]

The ribs Joe Pierce made were the most square ribs I have ever seen.

 

[ronbrad62]

The ribs Joe Pierce made were the most square ribs I have ever seen.

Hmmmm... will that be a new marketing method. "Fresh pork St. Louis Square Ribs".

 

[Connor_Macleod]

I just hope he goes to some competitions that are not KCBS. In Texas BBQ comps are totally different than KCBS.

This caught my eye since I have not been around the competition BBQ scene. I'm curious how TX competition differ from KCBS? Would love to learn more.

 

[marvda1]

In Texas comps. judges are volunteers from the general public. Cooks turn in ribs (spare or st louis no babybacks), brisket, and a full half chicken. There is no salad in the box only a sheet of foil. turn in times are an hour apart instead of kcbs 30 min.
Judges do not pick the meat up to taste it, they are given a stack of plastic utnesils to cut their samples.

https://www.youtube.com/watch?v=B4gFZifB-14

 

[BBQBrew65]

In Texas comps. judges are volunteers from the general public. Cooks turn in ribs (spare or st louis no babybacks), brisket, and a full half chicken. There is no salad in the box only a sheet of foil. turn in times are an hour apart instead of kcbs 30 min.
Judges do not pick the meat up to taste it, they are given a stack of plastic utnesils to cut their samples.

https://www.youtube.com/watch?v=B4gFZifB-14

Also, only one (that I know of) of the sanctioning bodies provide any feedback to the teams after the competition. IBCA modified the scoring system and now judges score each meat for appearance, taste, & texture. One score for each. Other organizations Outlaw BBQ, Lone Star, etc. judges are supposed to combine appearance, taste, & texture into a single score for each meat. The single score system gives you very little information to go on. If my brisket gets a score of 6 out of 10... I have no idea what the judges liked or didn't like... did they not like the taste? Was it not tender enough?

 

[TC Smoke & Que]

I enjoyed the show and am looking forward to the future episodes. I usually catch "PitMasters" on the Travel channel on fridays, but sometimes its not scheduled.
Yes the BBQ Comp needs more exposure to the general public so that they can see and some what experience this great sport.

 

[Porcine Perfection]

Also, only one (that I know of) of the sanctioning bodies provide any feedback to the teams after the competition. IBCA modified the scoring system and now judges score each meat for appearance, taste, & texture. One score for each. Other organizations Outlaw BBQ, Lone Star, etc. judges are supposed to combine appearance, taste, & texture into a single score for each meat. The single score system gives you very little information to go on. If my brisket gets a score of 6 out of 10... I have no idea what the judges liked or didn't like... did they not like the taste? Was it not tender enough?

KCBS still has comment cards as far as I know.

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[SirPorkaLot]

KCBS still has comment cards as far as I know.

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Yup!

 

[BBQBrew65]

KCBS still has comment cards as far as I know.

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We don't get comment cards from any of the non-KCBS comps.

 

[dshaffes]

I competed in the NJ Competition that airs in August and got an 8th place call in ribs. I’m hoping I don’t get edited and make it on air.

 

[TheHojo]

Been awhile since I watched a competition bbq show - when did folks start to inject their ribs?

 

[ronbrad62]

Been awhile since I watched a competition bbq show - when did folks start to inject their ribs?

I'm not sure but one of the teams that I compete with injects theirs and are always at the top of every competition. I may seriously look into it.

 

[marvda1]

We don't get comment cards from any of the non-KCBS comps.

the good thing is you as a cook can skip comps and just judge to see what the judges like.

 

[Back9Q]

Been awhile since I watched a competition bbq show - when did folks start to inject their ribs?

I did this my last 1.5 years competing and made huge difference


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[ModelMaker]

I judged for 6 years and started my team for my Master CBJ, 2 contests, 2 walks.
Like taking candy from a baby.
Ed

 

[BBQBrew65]

the good thing is you as a cook can skip comps and just judge to see what the judges like.

I have judged many comps and it helps alittle...but since the competitions around me use people off the street to judge it's a crap shoot. You might get people judging your ribs who think "crock pot" ribs are the best ribs in the world.

 

[Right on Q]

Excited for the new episode tonight!

Never injected ribs but may give it whirl.

Joe is one of the top competitors on the circuit. His entries were beautiful.

 

[smokeisgood]

Well, last night "Pitmasters" star Robbie Royal was on. My father lives in Florida, and lately I've had to go back and forth a lot due to his health. There's a sign on one of the exits that says "Pitmasters" and "Rescue BBQ." The place looks abandoned though. I guess he tried the restaurant deal and it didn't work out.

 

[Dom Mazzetti]

Shocked they turn in pork loin and no brisket!