Generally speaking what usually separates the winners from the losers? Of these three is it the quality of the meat, cooking method or style, or rubs and sauces?
Announcement
Collapse
No announcement yet.
Competition winners secrets
Collapse
X
-
Club Member
- Dec 2018
- 828
- Northeast Iowa, USA
-
Warm Morning G3 propane grill, 1970s vintage, https://pitmaster.amazingribs.com/forum/grills-and-smokers/gas/618448-vintage-warm-morning-broilmaster-grill
Weber Genesis II 330 SE, 3-burner propane grill
Hasty Bake Continental charcoal cooker
Smoke Vault 18, propane cabinet smoker
Amazen pellet smoker, https://www.amazenproducts.com/category_s/12.htm
Thermapen, Chef Alarm, https://www.thermoworks.com/
My friend Keenan has done a few competitions and knows a couple of judges. I'm not good enough to be on his pit crew to wash dishes, but I've listened to him talk.
What he says is this -- getting good meat and cooking it right are both really important, but you have to cook for the judges, not for yourself. That may mean using a flavor profile that might not trip your trigger, but it makes the judges happy. He wasn't going to go anywhere competitively until he learned what flavors, textures, etc. that the judges are looking for.
Another aspect is being obsessive about presentation - the meat sliced and arranged just so, fresh eye-appealing garnish, etc. There are many excellent pitmasters who can turn out amazing food, so the difference between landing in the winners box or going home empty handed can sometimes be in the details.
- Likes 3
Comment
-
You are right on. I am a judge. The order of importance is taste, tenderness, and appearance (in KCBS land). Remember that the judge is going to usually take only one bite, that one bite has to stand out. As a judge, you never know who cooked what, if it is wagyu, or what rub or sauce they used.I guarantee that Wagyu does not win every time. One point difference in any category is a huge thing in placing or not.
-
Club Member
- Nov 2015
- 1410
- Schertz Texas
-
Pit Barrel Cooker
Slow 'n Sear for 22" Kettle
Weber 22" Kettle (Craiglist)
Slow 'n Sear for 22" Kettle
Weber Rapid Fire Chimney
Maverick ET-732
Kingsford Original Charcoal
Kingsford Competition Charcoal
Anova Sous Vide
The competitions I have attended don’t allow garnish. You should attend one and walk around and talk to the teams. Most people do this for the comraderie. There are different sanctioning organizations so you need to find out what each requires. CandySueQ is a moderator in the pit and very successful in competitions she usually is very helpful.
Also volunteer to be a judge would probably be a good idea.
- Likes 1
Comment
-
Competition Pitmaster & Moderator
- Jul 2014
- 2036
-
Backyard Jambo, T1000 Woodmaster, MAK 2 star, 14" & 22" WSM, 2x 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Ranger, RecTeq Bullseye, GMG Davy Crockett; Original Grilla and others I'm not remembering!
Originally posted by Alakso View PostGenerally speaking what usually separates the winners from the losers? Of these three is it the quality of the meat, cooking method or style, or rubs and sauces?
- Likes 3
Comment
-
Club Member
- Dec 2018
- 70
- Amarillo
-
Hunsaker Vortex Drum, Weber 2-Burner Spirit Gas Grill and 22" Weber Kettle with SNS on the way.
When time permits, I will also brew some beer and ride bicycles
I have never competed but from what I have read, like other things, the recipe is less important than execution. great meat and presentation does not over ride poor execution.
Of course from a compitition standpoint, I cook for one judge. If she's happy, I get to make it again. Thanks to the guys at the pit I have been winning more than losing here lately. Thanks to all for your great adviceLast edited by SparkDog; March 1, 2019, 07:29 PM.
- Likes 1
Comment
Announcement
Collapse
No announcement yet.
Comment