BBQ Pitmaster show on TLC tonight

[the dude abides]

I respectfully disagree. I think presentation should have something to do with it. I think they ought to either be able to do more or nothing at all. Because at this point it pretty much all looks the same if they take their time placing the greens. But I do think the points awarded for presentation should definatley take a back seat to everything else.

 

[fatback joe]

Yeah, each judge won't taste everyone's entry. If you and I were at the same comp, we may or may not hit the same judges. Adds another factor to it......sometimes you hit an "easy" or "hard" table.

 

[the dude abides]

So is there one table for chicken with 6 judges (cause that's how many pieces were in the box) a table of 6 for ribs, table of 6 for brisket, etc.?

 

[fatback joe]

When chicken gets turned in all the tables judge chicken.......then ribs.....all the tables judge ribs, etc. By the end of the day, all the judges would have eaten all four catagories, but not from the same cook teams usually.

 

[the dude abides]

gotcha, i think. Thanks

 

[fatback joe]

I could do a better job of explaining standing next to you with a beer.

 

[the dude abides]

Come on over. I've got the beer you bring the meat and we'll have a cookoff. And since it's just a backyard comp for no $$$ we don't have to present on greens.

 

[alx]

Yep-thats why you have to have 6 samples in each box.The meats are turned in -in this order in KCBS.
chicken-noon
ribs-12:30
Pork-1 p.m.
brisket 1:30 p.m.

The judges have a sheet with 6 squares and all 6 boxes have one piece of meat in the square...

It is almost pointless to compete and not have taken a class from a reputable competitor.I have had access to 2 overall champion of KCBS techniques from former teamates....If not a class someone who has inside knowledge of what wins...Appearance,taste,texture.

I see alot of people waste money since they do not no little things like the guy from texas....

 

[fatback joe]

1230 Miles. LOL Be right there, give me a couple of minutes to pack.

 

[chisoxjim]

I feel the same way right now, I prefer to "compete" against myself, and my last smoke.

 

[got14u]

Drugs will make you super tho

 

[fatback joe]

I'll second that.

If you don't take a class you need to atleast talk to everyone that you can that has done a comp or fifty.......save yourself a lot of time, money, and frustration. There are little bits of info that go a long, long way.

 

[alx]

How bout when he got the flat tire on the pit and had it towed.He could have had it towed to a tire shop and had it fixed....LMAO

He went back and got his clunker smoker instead....

 

[fatback joe]

Really that is all you are doing at the comps, IMO, try to improve on what you did the time before.

But no doubt, just like anything else in life, it ain't for everyone.

 

[alx]

Fatback Joe would know the name,but in IB something-texas area-they have a no garnish rule.Just the meat in the styrofoam box...

Teams i have been on we make all 4 putting greens nite before and refridgerate...I see alot of hungover/flustered folks trying to do it at last minute...

 

[chisoxjim]

its all good, I was just saying it wasnt for me at this time in my life.

 

[fatback joe]

IBCA International Barbeque Cookers Association

http://www.ibcabbq.org/

 

[fatback joe]

Agreed

 

[chisoxjim]

I am going to watch this show though(love anything to do with bbq like most on here), I recorded it as it was on past my bedtime on a work night.

 

[hilbillyinca]

We competed against Slap Yo Daddy in Fairfield, CA last year. These are two great guys!
The gave a 10 minute demo on how he sets up his turn in boxes. Pretty cool, and quick.

They swept a couple comps last year, and will be a real player next year.

It's funny to see them with all there WSM's lined up against the big boys.