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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.


BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Some random KCBS Comp Questions

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  • Top | #1

    Some random KCBS Comp Questions

    I'm competing in a KCBS at the end of the month and have a few questions. I've done one a couple of years ago but this will be the first one I'm doing on my own (I think I'll have a helper to at least run in my turn-in boxes but for the most part I'll be on my own). So, one general question and a few random ones:

    Just generally, I'm curious about tips / pointers for those of you who have competed on your own. I'm going to try and make up a fairly detailed schedule so that I can keep myself on track but any other pointers would be helpful.

    Cookers: I have access to a pellet grill, a 18" smokey mountain, and a homemade UDS. I'm thinking of bringing all three so that I can have a dedicated smoker for each meat (the butt/brisket will be done by the time I do chicken so that'll open one up). Is that a good approach or should I try and cut out a smoker so that I have one less smoker to manage?

    Chicken: lollipops or thighs?

    Brisket: is it detrimental to not have burnt ends included in the box (presuming that they're of quality taste/appearance)? I know it 'officially' doesnt matter, but curious from a practical standpoint - do they tend to score higher?

  • Top | #2
    I can’t speak to the brisket part (we sucked at brisket) but when we competed, we had a cooker for each piece of meat. It made things simpler and less stressful. However, we had a team and being that you’re alone, it will take precise planning in the prep work so you’re not overwhelmed at once.

    What worked for for us is we did trial runs on our recipe/cooks before (1-2 weeks before comp)to work out the stages and steps so there was no surprises. Of course, me being a nerd, I wrote the steps down in my BBQ Book, so we had no surprises day of the cook. If you really wanna get sharp, put in a spreadsheet or google keep.

    Good luck.


    • au4stree
      au4stree commented
      Editing a comment
      Oh yeah, we always did well on chicken, stick to thighs. But remember, it’s been a few years since I competed and not up on trends....

  • Top | #3
    Woodson and a few others gave some good tips in this thread. https://pitmaster.amazingribs.com/fo...bs-competition You have probably already seen it but wanted to point it out if you hadn’t.


    • Top | #4
      Originally posted by Donw View Post
      Woodson and a few others gave some good tips in this thread. https://pitmaster.amazingribs.com/fo...bs-competition You have probably already seen it but wanted to point it out if you hadn’t.
      Thanks! I had saw that post earlier but I only skimmed the original post and went straight to the answers. But re-reading it, it looks like we're talking about the same competition lol. Smoke Trails BBQ we can bumble through the comp together.


      • Smoke Trails BBQ
        Smoke Trails BBQ commented
        Editing a comment
        Too funny! Yes, there's going to be a lot of bumbling, but with fire and beer.

    • Top | #5
      I can give you some pointers from a Judge's perspective:

      1) Make sure you turn in warm food. As warm as it can be. Get an insulated cover to put your box into or make one. There are multiple steps involved before your meat is tasted by a judge. It might be a good 10 minutes after you turn in your uninsulated box. If the meat is cold, your score for taste and tenderness will suffer. I judged last week and had a rib that was cold. Happens at least once every competition I'm at.

      2) Don't waste a lot of time on your box. Judges are suppose to be looking for legalities (foreign objects, pooling of sauce, sculpturing, garnish, etc.) when judging appearance. Try not to leave fingerprints on your meat and cut your ribs straight (no shiners). For ribs I would do a Hollywood cut. Judges like to see a "big" rib in the box.

      3) Lollipops or Thighs: Judges get thighs 99% of the time, but had a leg at my last two comps. They scored very high on the table. Judges are always excited when they get something other than thighs and talk about it after the score cards have been turned in. Still waiting to get chicken wings. Once had a leg quarter from a Cornish game hen. Very interesting, but the skin was tough (see I remember getting something different).

      4) Brisket (and Pork too): TURN IN YOUR BEST. If your brisket slices are dry, but your burnt ends are fantastic, then just turn in the burnt ends. If your slices are moist and delicious, but your burnt ends have not rendered enough, then just turn in the slices. Same with Pork. If your MM is dynamite, then just turn in the MM. Seeing that more and more. Had pork at a comp where the MM was perfect, but the tubes were chewy. It affected the score. Judges are only suppose to judge what is in the box, not what they want to see in the box.

      Hope it helps. Good luck.


      • au4stree
        au4stree commented
        Editing a comment
        This is good advice👆🏼👆🏼👆🏼