So for one I am in some sort of mood this evening. Everything is bugging the heck out of me for some reason. I think the baby waiting me up is to blame as well as the 16 hour work days this past week. Anyways this is my rant about Competition Smoking.
So I happened to be flipping through the channels the other day and I saw "BBQ Pitmasters" on. Now I have never watched the show before and I said what the heck why not.
First episode they have waygu brisket and tri-tip they are cooking. I see these guys slathering and slobbering all sorts of stuff on their brisket. I couldn't believe they were. I am sure they didn't taste like a good brisket when it was done. Then to top it off they are cooking a brisket at 295° to try and get it to temp in the time they have. It was crazy.
I don't get it. The next episode they had to do boston butt and baby back ribs. Once again the teams were putting so much stuff on the meat that I don't think it was meat in the end and they were cooking it so hot (again 295°). Now some times my smoker being a stick burner and all can get a little hot and that is something I can accept but is this something that normally happens at competitions?
I have been considering going and doing a competition but if that is what judges are looking for then heck no. I will not cook my meat and not give it time to properly break down the connective tissue. Actually that was the biggest gripe the judges had was that the meat was tough. I was sitting there going "No sh*t dick tracey".
Oh and I think one of the funniest parts is each of the people cooking was shocked when their meat hit a plateau while cooking. "It's not where it should be by now" was something all three of them said. Could be some TV drama they were adding in but seriously if you know anything about smoking it is about you meat plateauing.
If I am crazy please feel free to tell me. I ain't looking for a flame war but that just ain't how I have ever cooked meat, well with the exception of some of my earliest cooks and that wasn't intentional.
// Notice this is something almost entirely separate //
Just a little confused but then again smoking and making meat that tastes great and is tender is something that hasn't been "natural" to me but it hasn't been all that hard. It takes a certain patience and diligence but after my first few disasters and doing a little reading (before finding this place and learning even more) I was making bbq that people have been enjoying for a while now. As it is about once a month I am catering the place where the wife works and her coworkers will call me up when they are throwing a party on the weekend and want something catered in. It is something I love doing.
Rant and ramble and I haven't even been drinking :-( awesome
Anyways have a good one y'all.
- NickyB
So I happened to be flipping through the channels the other day and I saw "BBQ Pitmasters" on. Now I have never watched the show before and I said what the heck why not.
First episode they have waygu brisket and tri-tip they are cooking. I see these guys slathering and slobbering all sorts of stuff on their brisket. I couldn't believe they were. I am sure they didn't taste like a good brisket when it was done. Then to top it off they are cooking a brisket at 295° to try and get it to temp in the time they have. It was crazy.
I don't get it. The next episode they had to do boston butt and baby back ribs. Once again the teams were putting so much stuff on the meat that I don't think it was meat in the end and they were cooking it so hot (again 295°). Now some times my smoker being a stick burner and all can get a little hot and that is something I can accept but is this something that normally happens at competitions?
I have been considering going and doing a competition but if that is what judges are looking for then heck no. I will not cook my meat and not give it time to properly break down the connective tissue. Actually that was the biggest gripe the judges had was that the meat was tough. I was sitting there going "No sh*t dick tracey".
Oh and I think one of the funniest parts is each of the people cooking was shocked when their meat hit a plateau while cooking. "It's not where it should be by now" was something all three of them said. Could be some TV drama they were adding in but seriously if you know anything about smoking it is about you meat plateauing.
If I am crazy please feel free to tell me. I ain't looking for a flame war but that just ain't how I have ever cooked meat, well with the exception of some of my earliest cooks and that wasn't intentional.
// Notice this is something almost entirely separate //
Just a little confused but then again smoking and making meat that tastes great and is tender is something that hasn't been "natural" to me but it hasn't been all that hard. It takes a certain patience and diligence but after my first few disasters and doing a little reading (before finding this place and learning even more) I was making bbq that people have been enjoying for a while now. As it is about once a month I am catering the place where the wife works and her coworkers will call me up when they are throwing a party on the weekend and want something catered in. It is something I love doing.
Rant and ramble and I haven't even been drinking :-( awesome
Anyways have a good one y'all.
- NickyB
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