Newbie to forum but not cooking

[JAK SE MAS]

Im from College Station TX. I’ve been cooking in a few comps for 6 years. I have placed but no top 3 yet so I’m still a work in progress. It’s a expensive hobby so I can only cook 4 or so comps a year, no sponsorship. I have been lucky enough to cook ribs at the Houston Livestock Show and Rodeo BBQ Cookoff for another team, where I placed 56 out of 523 teams. Just here to gain knowledge any where I can.

 

[SmokinLogs]

Welcome to SMF from Indiana! Those sound like pretty good numbers for a newbie in BBQ competitions. I haven’t competed yet. I hope to soon. Looking forward to seeing some posts of your Q...

 

[gmc2003]

Welcome to the site. No real comps in my part of the world - bummer. Looking forward to seeing some of your work.

Chris

 

[JAK SE MAS]

Here are my ribs from Houston.

 

[SmokinAl]

Welcome to SMF!
Those are some fine looking ribs!!
Al

 

[bluewhisper]

Welcome to the board!

Competitions are kind of a world of their own. Different judges like different things. I was at a chili competition and I was surprised at how VERY salty some of the high-placed entries were.

I was a judge at a hot sauce competition, and we had scorecards to tally up points on elements like flavor, texture, etc.

 

[HalfSmoked]

Welcome glad to have you on board. Nice looking ribs. Personal taste and competition taste differ greatly.

Warren

 

[Danno44]

Welcome from Michigan! I’m no where near ready for comps, if ever, however I look forward to follow your comp progress and submissions.