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Competition vs. Homemade

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  • North Carolina Mike
    commented on 's reply
    Wait! What? Kids stop consuming your time? I did not know that could happen. My daughter is grown, married and has 2 kids and I still expect her to call at any time with a new project.

  • au4stree
    commented on 's reply
    TripleB. I grew up on that white sauce, practically in baby bottle. Love the stuff.

    Thanks for the info on the chicken skin. Will have to try that

  • TripleB
    commented on 's reply
    My story above about checking out the guy with a Lang and him smoking three Wagyu briskets, I actually scored higher than him on briskets. Still feel good about it!!

  • TripleB
    commented on 's reply
    Good for you!!! Total envy on my part. I assume that taking the judging class at the American Royal also gets you into judging some event.... right? Once you judge, you are always on their list and get invited every year. That would be a site to behold. Someday for me maybe....

  • TripleB
    commented on 's reply
    I hear that competitors are starting to use breast skin instead of the thigh skin on their thighs. Still scrape the fat off, but breast skin is thinner than thigh skin, thus easier to achieve the "bit through".

    They are also doing what they call the "bloom" cut on their pork, rather than just isolating the MM. It basically exposes all the muscles during a cook, thus good caramelization.

    You being from Alabama, what do you think of Bob Gibson's White Sauce?

  • Randy-Phx
    replied
    I’v never done competition cooking, but I did go to the KCBS contest in Payson, Az. That said, I am going to the American Royal BBQ contest next month to become a certified judge. I’ll take some pictures and walk around the speedway to checkout different techniques.

    Leave a comment:


  • dshaffes
    replied
    I've been a comp cook for 10 years and a backyard BBQ cook for 20 years. Although I agree that the food is prepared differently, I have learned a lot about BBQ doing comps and feel my cooking is better because of it. It's not for everyone, but I enjoy participating in comps and feel great when I score well against other Pitmasters.

    Leave a comment:


  • au4stree
    replied
    When I competed we tried all kinds of things to stand out. We had to make it look just right (think crazy glazes for that perfect sheen), it hadb to be sweeter than normal (I prefer tangy rather than sweet or just S&P). We used to scrape the skin on our chxn thighs to ensure the perfect bite, it was nuts. I never cook like that in my backyard.

    It was fun, we meet some great people and we likely will get back in it when kids aren't consuming our time.

    Leave a comment:


  • TripleB
    replied
    I've competed in 2 comps, but mostly judge. Backyard and competition are galaxies apart. Comp teams generally have better equipment, working in teams, applying tricks of the trade to render that perfectly moist brisket, bite through chicken skin, and those ribs with the "competition bite". It is by far the best BBQ you will ever have....IMHO. They buy Waygu beef, freshly butchered chickens from a local purveyor, import their pork from Georgia, etc. And they really dont care about the money purse. They just want the "call".

    Here's an example. At one of the comps i competed in, i did brisket and pulled pork for our team. I bought one (1) choice brisket. I noticed a competitor across from me with a brand new Lang smoker. Went over to say hi and check out the Lang. I had just put on my brisket and so had he...... three (3) Waygu briskets. That's $900 of beef and just for one category. Insane what they do.

    Leave a comment:


  • mountainsmoker
    replied
    I agree with Max Good Competition is way different from home cooking. I am sure others that others who compete will speak up.

    Leave a comment:


  • FireMan
    replied
    It reminds me of a saying awhile back, “what is reality”?

    Leave a comment:


  • Max Good
    replied
    Competitive Q is waaaay different from what real people eat at home. https://amazingribs.com/bbq-and-gril...q-competitions

    Leave a comment:


  • texastweeter
    commented on 's reply
    I'd vote for ya

  • klflowers
    commented on 's reply
    Rah rah rah!!!

  • glitchy
    replied
    Wouldn't a competition be like going to a fancy restaurant? Do I put a pat of butter on a steak when I'm done? Sure, but do I make a garlic herb butter every week? I might try it if it's a special occasion. I love to try different things, but usually they are simple things trying to improve the end product that are easy enough that I'd be willing to do it every time. Holidays or special guests and I might do something unique...but then I can't remember how I did it a couple years later when I want to do it again :-)

    My family generally likes things pretty simple, so most of my cooks are just dry rubbed. I might make a chimichurri sauce occasionally and do make homemake BBQ sauce a few times a year, but mostly just rubs and bottled sauce for dipping...and a pat of unsalted butter for steaks.

    If I was spending $1000 plus (meat, entry, gas, etc.) for a single KCBS comp weekend though, you bet I'd pull out any crazy stunt that I think could give me an edge. I don't have any interest in comps because I'd be bankrupt and divorced since I'd need to have every gadget, cooker, and competition hauling/camping/relaxing accessory known to man to feel I was on a level playing field when I met up with big names. I do tend to go a bit overboard and know things to steer away from.

    Leave a comment:

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