What to cook in Competition - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-13-2007, 02:49 PM   #1
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
What to cook in Competition

If you had to pick "ONE" catagory to compete with, what would it be ?

Consider these questions :


If you were trying to establish a catering service and felt that being in the top 10 of a local competition would help, what catagory would you choose ?

Which catagory would afford the most bang for the buck should your name be called ?

Which catagory do you think "everyone" is trying to win ?

There may also be something to be said about the catagory to stay the heck away from if you are just getting started.

Thanks for input.
__________________

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 07-13-2007, 02:52 PM   #2
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Re: What to cook in Competition

Quote:
Originally Posted by Cliff H.
If you had to pick "ONE" catagory to compete with, what would it be ?

Consider these questions :


If you were trying to establish a catering service and felt that being in the top 10 of a local competition would help, what catagory would you choose ?

Which catagory would afford the most bang for the buck should your name be called ?

Which catagory do you think "everyone" is trying to win ?

There may also be something to be said about the catagory to stay the heck away from if you are just getting started.

Thanks for input.
Brisket. No doubt about it. Its the hardest meat to cook just right. But when you win that category, you know you have done something right. So my answer to both your questions is BRISKET.
__________________

__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

http://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 07-13-2007, 03:11 PM   #3
BBQ Centralite
 
Diva Q's Avatar


 
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
what he said.

brisket
__________________
________________________________________

www.DivaQ.ca

Life is too short for bad BBQ

Generously sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
Diva Q is offline   Reply With Quote
Old 07-13-2007, 04:17 PM   #4
BBQ Centralite


 
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
I don't know about brisket in view of this statement:

If you were trying to establish a catering service and felt that being in the top 10 of a local competition would help, what catagory would you choose ?

Seems to me that butts or ribs would be a better choice.
__________________
John

"De gustibus non disputandum est,"
John A. is offline   Reply With Quote
Old 07-13-2007, 07:01 PM   #5
Smoker
 
boar_d_laze's Avatar


 
Join Date: May 2007
Posts: 334
Good question!

Depends on the region: For instance, a trophy in pulled pork probably wouldn't carry as much weight in SoCal as a trophy in the other three KCBS cats because it just isn't a pp area.

Depends on the level of competition: If there aren't a lot of people doing pulled pork well, there's an available niche.

Depends on what sells in the local restaurants: Just a different way of making the first point. But if everyone loves ribs than a ribs trophy will make you look pretty good. Besides, you're not really asking about the competition, you're asking about the do-re-mi. I'd guess that area sales are more ribs (beef and pork) and chicken than pork and brisket, and I'd work my competition strategy accordingly.

Bottom line... I'd shoot at ribs and chicken. But that's here. If I lived in Lincoln Nebraska I might be going after brisket.

Competitions and catering don't necessarily have a 1 : 1 correspondence. Recipes which do well in competition are not necessarily "public" favorites. It's been my experience that judges are actually more conservative than the general public. Certain categories are especially sensitive to materials choices -- brisket most of all. It's my expereince that consistently successful teams in big comps use boutique suppliers of very high quality meats. That's something you can rarely afford in catering. Something you can do both in catering and comp, is to use freshly killed (not too freshly -- you want them dead long enough to be out of rigor -- about 8 hours), local poultry. It makes a difference.

Another difference to be aware of is that judges try to consider sauce as little as possible, and rightly so. To a large extent that's true about most of us, too. The more experience we have cooking 'q, the more attuned we are to the nuances of the meats, and the more we prize techniques which enhance and bring out the meats' natural flavors. But cooking for the public is all 'bout the sauce. Like it or don't.

Consider a real effort into the "other" categories depending on what's available at your particular competitions. Sides; Sauces; "Anything But; and Desserts. A reputation in yam souffle or cheesecake or cobbler or beans or beef ribs or venison or duck breast ... isn't going to hurt you any. But a no. 1 in sauce is probably the best possible barbecue advertisement.

Rich
__________________
What were we talking about?

Klose Steak Grill with Swing Set
Backwoods Fatboy with DigiQ II
Other Stuff
boar_d_laze is offline   Reply With Quote
Old 07-13-2007, 10:55 PM   #6
Saint O'Que
 
WalterSC's Avatar


 
Join Date: Jul 2005
Location: Denmark South Carolina
Posts: 1,097
Re: What to cook in Competition

Quote:
Originally Posted by Cliff H.
If you had to pick "ONE" catagory to compete with, what would it be ?
Boston Butts !!!!!
__________________
Walter Brooker, Jr.
Pit Master Team Squeel Appeal
Graduate South Carolina Pit Masters School
South Carolina BBQ Association Master Judge
2- 22 1/2 '' WSMs
1 single barrel 55 gallon drum smoker
WalterSC is offline   Reply With Quote
Old 07-13-2007, 10:59 PM   #7
Guest
 
Posts: n/a
Re: What to cook in Competition

Quote:
Originally Posted by WalterSC
Quote:
Originally Posted by Cliff H.
If you had to pick "ONE" catagory to compete with, what would it be ?
Boston Butts !!!!!
I 2nd that eMotion
  Reply With Quote
Old 07-14-2007, 06:21 AM   #8
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
A good PP sammy is going to be hard to beat...people love to see it go from the whole but in the cooker to a PP sammy!
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 07-14-2007, 07:28 AM   #9
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Rich makes a good point...being the brisket guy here in the
Carolina's ain't gonna make you a lot of money.
Being known as the man to go to for whole hog cooks...
well, you could do all right .
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 07-14-2007, 08:43 AM   #10
BBQ NOOB
 
Join Date: May 2007
Location: Chesterfield, Va
Posts: 36
Well my two cents is for Ribs. It seems that everyone loves ribs and when you get them right people go crazy. If you can back that up with a win at a comp it is even better.
__________________

The Crazy Redneck is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:29 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.