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, 03:49 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, 03:52 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, 04:11 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, 05:17 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, 08:01 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, 11:55 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, 11:59 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, 07:21 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, 08:28 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, 09:43 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
Old 07-14-2007, 10:00 PM   #11
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Great comments, Thanks.

I may enter the local MIM qualifier this year.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 07-15-2007, 11:52 AM   #12
BBQ Centralite
 
Kloset BBQR's Avatar


 
Join Date: Mar 2005
Location: Hudson, OH
Posts: 3,150
Personally I wouldn't even bother going to a comp if I was only going to compete in one category. You'll build a better reputation for yourself by competing for the title of Grand Champion. You don't get a price break on the comp by only competing in one category so go for all four. If I were to skip out on any of the categories it would be anything Butt or desert unless you have a large team and someone dedicated to cook in that category since it doesn't count for the overall champiosnship.

For marketing purposes though I believe winning the Rib category is most marketable to the general public. They know what ribs are. Most don't have a clue as to what a pork butt or a brisket is but they sure do love it when they taste it.

Good luck with your first comp and your catering business!
__________________
Smoke 'em if you got 'em!

KCBS member & Certified BBQ Judge

The mission of the Kansas City Barbeque Society is to celebrate, teach, preserve, and promote barbecue as a culinary technique, sport and art form.

Sic semper tyrannis!

http://www.impeach-barack-obama.com/

http://theglennbeck912project.com/
Kloset BBQR is offline   Reply With Quote
Old 07-16-2007, 01:01 PM   #13
Cooker


 
Join Date: Dec 2005
Location: MN
Posts: 240
Ribs

If you can do Ribs Perfecto, you can smoke anything well.
Enter ALL categories. Better chance of winning something.
PARTY!!!!!!!!!!!!!
Smoke On!!!!!
__________________
Smoke On!!!!!
www.kickassbbq.com
kickassbbq is offline   Reply With Quote
Old 07-16-2007, 03:33 PM   #14
BBQ Central Pro


 
Join Date: Mar 2005
Location: N. Charleston, SC
Posts: 786
Re: Ribs

Quote:
Originally Posted by kickassbbq
If you can do Ribs Perfecto, you can smoke anything well.
Enter ALL categories. Better chance of winning something.
PARTY!!!!!!!!!!!!!
Smoke On!!!!!
I Respectfully disagree. If you can cook a whole hog perfectly, the rib guys will bow to the master.

Good Q!

Jack.
__________________
If you are going to have a Barbecue, something has to die.
- Ted Nugent.
Jack W. is offline   Reply With Quote
Old 07-16-2007, 03:39 PM   #15
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
I've been wanted to start this discussion...I often hear how the toughest
meat to perfect in the bbq world is brisket. I think it's whole hog.
Brisket ain't easy, and maybe you can say each to it's own region,
but getting a whole hog perfect, and that's ribs not dried out, hams
cooked, good smokey flavor, and at least some crispy skin, well...
that ain't easy. I know I'm a Carolina boy, but I've cooked briskets
(not well) but the skill level to perfect it seems to pale in comparison
to a 100 lb hog.
__________________
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 07-16-2007, 04:53 PM   #16
BBQ Centralite
 
Diva Q's Avatar


 
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
I have never ever cooked a whole hog.

I think you are right about that so I will retract what I said about brisket.

There are no whole hog categories up here. That is an art form unto itself for sure.
__________________
________________________________________

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 07-17-2007, 02:56 PM   #17
Cooker
 
Chiles's Avatar


 
Join Date: Dec 2006
Location: Henrico, Virginia
Posts: 202
Wow, I wished I would have posed this question. This is what I like about this site. I bet half the newby's have the same questions I do.

Chiles
__________________

__________________
Lang Model 60 Deluxe
Old Hickory UltraQue
WSM and WSM Pro
Twin 65, 45, 25 and 10 gallon antique cast iron Brunswick Stew pots
TEC Infrared Grill
Route 1 Smokers custom Rotisserie smoker.
Chiles 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 08:49 PM.


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