Types of BBQ

[tcv21]

Im the first to admit it.. I am not a fan of the requirements of competition BBQ. With that said, I love to compete and do my absolute best to meet the requirements. There are two different types of prep... the type for competitions and backyard which is my favorite. I like my brisket to fall apart and be so moist that there is a puddle of juice that its sitting in.. Ribs, they need to fall of the bone with rub and sauced infused flavor. Chicken.. well.. we all know that its a PIA to prep for competition. Im more of a throw it on the grill and let it cook instead of spending 2 hours scraping fat off of the skin. I love pork butt to be uber tender and not have to worry about getting the money muscle just right and let the flavor flow. So.. why do I do comps if I am not a fan of cooking that way? Easy answer.. its the people. Some of the nicest folks you can meet are at the comps. Win or lose, its about the process and the camaraderie.

 

[jvargas]

Nicely said, a love for the people and not necessarily the competition. I am the same way with car shows, I attend because of the awesome people I have met.

 

[Smokedawg86]

Those are interesting comments. I think however you like it is perfect for you. We spend a lot of time on here debating things when in reality a man's preference in doneness or flavors is completely subjective. I, like you, sometimes prefer ribs to be a little more done. Nothing wrong with that.

And yeah comps are nice. I still remember my first one. I was floored by the amount of strangers that walked up, introduced themselves and thought I was doing THEM some sort of favor for trying their food. I've made some good friends out there.

 

[Jason TQ]

Im the first to admit it.. I am not a fan of the requirements of competition BBQ. With that said, I love to compete and do my absolute best to meet the requirements. There are two different types of prep... the type for competitions and backyard which is my favorite. I like my brisket to fall apart and be so moist that there is a puddle of juice that its sitting in.. Ribs, they need to fall of the bone with rub and sauced infused flavor. Chicken.. well.. we all know that its a PIA to prep for competition. Im more of a throw it on the grill and let it cook instead of spending 2 hours scraping fat off of the skin. I love pork butt to be uber tender and not have to worry about getting the money muscle just right and let the flavor flow. So.. why do I do comps if I am not a fan of cooking that way? Easy answer.. its the people. Some of the nicest folks you can meet are at the comps. Win or lose, its about the process and the camaraderie.

Try legs :clap2:. The other night I started with 30 ended with 27 good ones (enough for 1 and a half comps) and it took 30mins :becky:. Zero scraping.



But in terms of the sentiment of your post, comps are a very unique beast. We are basically no one in the comp world, but the process and experience is something so different than normal bbq. The ones that don't like it, have never tried it and are against it are just being closed minded for the sake of attempting to have an "opinion" on something they've never tried. Don't get me wrong because there are those that just don't want to compete and go on living their lives, but it's those that bash it simply for an ignorant perceived notion of "over sauced/sweetness, looks stupid on that pitmasters show yada yada" just want to hate to hate and be heard.

I like comp food, the process, the people and the experience. It's unlike anything else. And I will talk up my wife every chance I get, because she makes a mean dessert :becky:.

I actually like comp prep. Granted I like it more with easy chicken prep :blah:

 

[PatAttack]

Jason, you doing lollipops?

Taking the ligaments out??

Sorry for the hijack, OP...

 

[Jason TQ]

Jason, you doing lollipops?

Taking the ligaments out??

Sorry for the hijack, OP...

No lollipops. That's way too much effort for little return. Gotta leave it there :becky:. Like the legs :clap2:

 

[Blanton]

Interesting tease of a picture there Jason!

 

[Red Valley BBQ]

Chicken.. well.. we all know that its a PIA to prep for competition. Im more of a throw it on the grill and let it cook instead of spending 2 hours scraping fat off of the skin.

People still scrape skins????:shock:

 

[CUTigerQ]

Legs are just easier...I like legs. I also like my ribs competition style. Bite through snd NT fall off the bone. My pork...well, I like it infected but when at home I cluldt care less about a new muscle. Brisket...I LOVE competition style brisket. Little snap on the slices with melt in your mouth burnt ends. Nothing like it. And like the others said, the people at comps are incomparable. The few I've been to and hung out at, everyone that I met was awesome! Even the morning that Jason came to our site at sip and swine and never even spoke to me...LOL. Granted, it was 4 in the morning and no one had had any seep...:becky::becky::roll::roll:

I KID! I KID!!

 

[TXBronco]

I like meat