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Backyard competitions are not for Backyard BBQ chefs

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  • Moscuba
    Charter Member
    • Sep 2014
    • 56
    • Minneapolis, Minnesota, USA

    Backyard competitions are not for Backyard BBQ chefs

    I was excited to see that MN BBQ Society is raising awareness of backyard competitions. Then I read the rules: there is no way I could make all the meat they require on all of my backyard equipment. It's still a big boy game.

    There should be competitions that limit the size of the equipment and meats accordingly. That'd be real backyard BBQ.

    Just frustrated.
  • JeffJ
    Charter Member
    • Feb 2015
    • 2305
    • Michigan
    • Jeff

    #2
    I am guessing it depends on the competition. Harry Soo wins competitions all of the time using nothing more than a pair of 18" Weber Smokey Mountains.

    Comment

    • eugenek
      Former Member
      • Oct 2014
      • 214
      • SoCal

      #3
      I guess it's all what you'd consider backyard. I just visited the Santa Anita KCBS event here in Arcadia, CA and I saw a good number of the competitors running Webers and drum barrel-style smokers exclusively. But on the other end of the spectrum there was a team that had a 10x20 booth with a huge smoker in the back that entered competitions just for fun. I asked them if they had a food truck or catered and they said no, just cooking for family outings.

      The thing that I don't like with these competitions is the box presentation and appearance portion. Yeah, you want to make it look appetizing but what's with the salad that no one even eats? I mean, how fancy can you dress something up in a styrofoam box anyway? There's nothing natural or backyard about it.

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9037
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
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        #4
        The garnish is mainly to lift up the product for presentation. There are some comp's that use no green stuff. You just lay the meat down on the bottom and go with it.

        Comment

        • scorched_porch
          Charter Member
          • Jan 2015
          • 115
          • Redwood City, CA
          • - 36" Built in Wood Burning Argentine Parilla
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            Blog - https://thequinchoproject.wordpress.com/
            Equipment - Mundial Catering Knives, Boos Blocks, Sous Vide Setup, Excalibur Dehydrator
            Kitchen Idols - Steven Raichlen, Francis Mallman, Paul Kirk, Corey Lee and Ryan Farr
            Passions - Game Processing, World Cuisine, Charcuterie, Great Wine and Great Cheeses

          #5
          Just got back from my first backyard comp as an observer, learned a TON and was able to listen to the judges live critiques. Great stuff. Mostly WSM's but a couple verticals. This year I practice, next year I compete.

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          Comment

          • Gunderich_1
            Founding Member
            • Jul 2014
            • 207
            • Paris, TN
            • 1-Slow N Sear
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              1 Brinkman Master Bullet Smoker

            #6
            scorched_porch, I am going to be doing the same thing this year in my area which is Western Kentucky. There are several I am going to check out. If you don't mind, can you share with the rest of us some of the things you learned? Inquiring minds want to know.
            Thanks!

            Comment

            • scorched_porch
              Charter Member
              • Jan 2015
              • 115
              • Redwood City, CA
              • - 36" Built in Wood Burning Argentine Parilla
                - Cast Iron Plancha
                - Magnani Picolo Pizza Oven
                - WSM 22.5 with Cajun Bandit Conversion Kit
                - Pit Barrel Cooker
                - Weber Performer with CrayCort CI Grate Insert
                - DigiQ Party Q
                - Maverick RediCheck
                - Red Thermapen
                - Amzn Pellet cold Smoking Tray


                Blog - https://thequinchoproject.wordpress.com/
                Equipment - Mundial Catering Knives, Boos Blocks, Sous Vide Setup, Excalibur Dehydrator
                Kitchen Idols - Steven Raichlen, Francis Mallman, Paul Kirk, Corey Lee and Ryan Farr
                Passions - Game Processing, World Cuisine, Charcuterie, Great Wine and Great Cheeses

              #7
              Pay attention to what the judges are saying. From what I learned - and this is probably true just about everywhere - Their palates are getting quite jaded, it takes something special to wake them up and make it pop. Everyone uses the same stuff, so be unique and throw them a curve so you stand out. Watch the heat - they complained about what I didn't think was much. Watch the smoke on chicken - Harry Soo uses none, and most of the judges say the same thing. As for equipment, keep it simple, it will make your setup much easier. Even though I didn't compete, I packed the car with everything I thought I would need if I did. If I saw something I didn't pack, I made a note of it.

              Don't drink too much - a couple teams had a little too much out of the flask and their turn in was a bit of a disaster. Keep it down to light beers or better yet, water. Enjoy yourself, these competitions are for you to learn!

              Comment

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