U2CANQUE
is Blowin Smoke!
- Joined
- Jul 4, 2006
- Location
- Cleveland, OH
shame shame shame Shawn...he was right up on the hill with you guys.....man, and I thought that you darn Butts and Breastts folks were so friendly...
:tongue:THE BBQ BRETHREN FORUMS
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The lost and confused BBQ Competitor!
- Thread starter HBMTN
- Start date
:tongue:Thanks for all the support and a refreshment of new idea's, I was about out. I will be at Que and Cruz next month and I will look you guys up. At previous comps I have not gotten around much because I have been so busy trimming and prepping meats and anything butt stuff. So in the future I plan to ditch the anything butt stuff and I am going to prep all meats at home so all I have to do is rub them down at the comps. Maybe that will give me time to get around and talk with everyone. Butts I did talk with one of your team member in Danville in 08 but I did not get out much further than that.
I am going to try to hit a cooking class sometime before the end of the year. I will stick to one method through 3 comps before I change as well. I am however still confused about the taste of meats. The advice from here is don't cook to what I like but what the judges will like, and in the judges tent they say don't judge on what you like but to judge on what the product is. Very confusing I must say, but hopefully I will figure it out sometime. I have done plain meats with not so good rubs you really could not taste in the bark at all, I have tried injections like Chris Lilly's, I have tried Texas BBQ Rub, vinegar sauces and sweet sauces. No single profile has gotten better results than another for me.
I will say that the cold meat thing might be a big problem because the brisket and ribs that I brought home from judging this weekend were 10 times better heated up in the microwave than they were almost cold in the judges tent. I am thankful for all of the support as you have put new life back into my efforts and I plan to hit 2 maybe three more comps this year. See you on the BBQ trail!
I am going to try to hit a cooking class sometime before the end of the year. I will stick to one method through 3 comps before I change as well. I am however still confused about the taste of meats. The advice from here is don't cook to what I like but what the judges will like, and in the judges tent they say don't judge on what you like but to judge on what the product is. Very confusing I must say, but hopefully I will figure it out sometime. I have done plain meats with not so good rubs you really could not taste in the bark at all, I have tried injections like Chris Lilly's, I have tried Texas BBQ Rub, vinegar sauces and sweet sauces. No single profile has gotten better results than another for me.
I will say that the cold meat thing might be a big problem because the brisket and ribs that I brought home from judging this weekend were 10 times better heated up in the microwave than they were almost cold in the judges tent. I am thankful for all of the support as you have put new life back into my efforts and I plan to hit 2 maybe three more comps this year. See you on the BBQ trail!
bigdogphin
is one Smokin' Farker
- Joined
- May 12, 2009
- Location
- Sperry, OK
This is exactly why I wanted to get into competition BBQ and so far I have not been disappointed.
Butt-A-Bing!
Knows what a fatty is.
- Joined
- Oct 9, 2008
- Location
- Millersville, MD
"Very confusing I must say, but hopefully I will figure it out sometime. I have done plain meats with not so good rubs you really could not taste in the bark at all, I have tried injections like Chris Lilly's, I have tried Texas BBQ Rub, vinegar sauces and sweet sauces. No single profile has gotten better results than another for me."
I will ad my 2 cents on this matter. And thats what it's worth.:-D If I were you, for the time being, I would pick a commercial rub. One that is well respected, pair it with a good commercial sauce and stick with it for a season. Work on your cooking skills. Be consistant. If you are swithching back and forth, this rub with that sauce, changing injections, theres no way you will be consistant. Once your scores start leeling out you can tweak from there. Good luck!
I will ad my 2 cents on this matter. And thats what it's worth.:-D If I were you, for the time being, I would pick a commercial rub. One that is well respected, pair it with a good commercial sauce and stick with it for a season. Work on your cooking skills. Be consistant. If you are swithching back and forth, this rub with that sauce, changing injections, theres no way you will be consistant. Once your scores start leeling out you can tweak from there. Good luck!
