I have competed for 6 years. Highest I ever got was 8th out of 46 teams in pork ribs. Can't seem to figure out what others are doing that I'm not. Also still don't understand the amazing bark on some of the brisket and pork butts. Mine are never that dark or thick...any suggestions .
Steve
Welcome to the Pit side. Getting some details of what are you cooking on (what type of grill/cooker) and how you are cooking the meats will help others with more knowledge than I to help you.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I am a recovering KCBS judge. The requirements for becoming a judge is that I had to pay $135, attend an 8 hour class, and I had to be able to swallow food. I did a handful of contests. The people were always nice and I enjoyed myself, but I'd drive home feeling completely off kilter. It turns out I was eating so much sodium and phosphates by taking one bite of competition BBQ 36 times that I had to get out of the business of judging.
The food I was eating was so manipulated that it was inedible (for me). I could never serve that food to my family on a Sunday. I jokingly call it Franken-Q.
One suggestion I have if you're really looking to learn competition is for you to become a judge. See what KCBS is doing in the training. Maybe even judge some competitions yourself to see what it's like on the judges' side of things. You'll meet nice people and you'll see why you shouldn't beat yourself up over not finishing very high.
And if you're ever in Fishers, IN, let me know, and I will cook some BBQ for you that is totally edible. :-)
You know, I have thought about how eating that much Q as a judge in one day is probably tough. It seems like you're eating a lot, even at just a bite an entry, but one day probably won't have any long term measurable effect. But I never thought about all the excessive amounts of crazy stuff that gets rubbed, injected and sprayed onto the submissions. I think you successfully squashed any ambitions I may have still had to learn BBQ judging.
Andrrr there is also the consideration that one has to drive sometimes one, two, or three hours to get to the contest. There is no such thing as being paid for being a judge nor any reimbursement for travel. I found my time staying at home on a Saturday and cooking as a more valuable way to spend my weekend. Pursuit of cooking food that can be eaten in its entirety is a better choice for me.
I have no idea what kind of smoker you use. In my smoking I had to cook hotter to get the bark I wanted. That was in a kamado though which I’m sure you’re not using in competition.
Welcome to the posting side of The Pit. I can't help either, but CandySueQ might be able to help. We do need to know what you are cooking on and your process for cooking.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
Salutations from Hays, Kansas. I've never participated in a competition so I will be of little help. However, I'm sure someone will be along who competes and will be able to help. Also knowing what kind of cooker you have and the fuel you use will be helpful so folks can give you specific advice. Best of luck on your quest.
Greeting and welcome to the site. Been a KCBS judge for 10 years. Generally, judges do not give comment cards to those who get 8's and 9's in scoring and from what you've written you are doing well. You seem to be on the fringe, so I would look at the little things. Are you over saucing your ribs, bland flavor, too hot, overcooked a tad, etc.
Another thing you could do is become a judge. Go to a few comps and judge your competition. Talk to your fellow judges at the table and other judges after competition. You'd gain a lot of experience. FWIW.
I salute you. Competition is tough and expensive. Drive On!!
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