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Started By
Message
re: Competition BBQ vs Restaurant BBQ
Posted on 8/6/18 at 10:54 pm to Crawfish From Arabi
Posted on 8/6/18 at 10:54 pm to Crawfish From Arabi
How is Moe Cason IRL? He seems like a good guy on and off the screen.
1
Posted on 8/6/18 at 10:55 pm to t00f
quote:
will try to make it out Saturday.
That's the better day to come.
Posted on 8/6/18 at 10:58 pm to List Eater
quote:
How is Moe Cason IRL?
Big Moe is great. I'd say even more down to earth in person. We're both part of Team B&B, so I think we might have some demos or events together later this year or early next.
Posted on 8/6/18 at 11:00 pm to Crawfish From Arabi
Anything in Houston?
Posted on 8/6/18 at 11:01 pm to List Eater
Not that I know of right now.
Posted on 8/6/18 at 11:04 pm to Crawfish From Arabi
quote:
This has been brought to you by Myron "Crawfish From Arabi" Mixon. ;)
Are you telling me that you the poster are THE Myron Mixon? Myron Mixon from BBQ Pitmasters tv show and shite?
Posted on 8/6/18 at 11:05 pm to SuddenJerk
quote:
Are you telling me that you the poster are THE Myron Mixon? Myron Mixon from BBQ Pitmasters tv show and shite?
Lmao, not at all. Just having a little fun with something that someone said on another thread.
Posted on 8/6/18 at 11:11 pm to Crawfish From Arabi
quote:
Lmao, not at all. Just having a little fun with something that someone said on another thread.
Lol oh shite. I’ve had a few cold ones tonight and thought WTF is going on in TD.
We have the same number of posts!
Posted on 8/6/18 at 11:25 pm to Crawfish From Arabi
Ur name comes up on the link u posted
Posted on 8/6/18 at 11:39 pm to LSUvegasbombed
quote:
Ur name comes up on the link u posted
No worries. I've actually given my name on here before.
Posted on 8/7/18 at 6:51 am to golfntiger32
quote:
We recently ate at Skylight Inn BBQ in NC.
I was there last month, the cracklins mixed in with the meat was money.
BUT later in the week we went to Lexington bbq, and it was even better than skylight imo.
Posted on 8/7/18 at 6:59 am to rutiger
The big difference between the 2 kinds of BBQ is the time in which they are made and the time they are eaten. Competition BBQ is cooked to be eaten at a very specific time, and everything revolves around that. Great restaurant BBQ is additionally.
Crappy restaurant BBQ is cooked, then reheated to be eaten. Ribs for instance, I'd bet 90% or more of ribs in a restaurant are smoked and cooked through, then refrigerated, then reheated on a direct fire grill to be served.
Lunch is a better time for good restaurant BBQ because its cooked over night. The issue with dinner bbq is a lot of bbq requires 10-14 hours of cook time, and unless they have a cook waking up at 2-4am to throw the meat on then that simply is not happening. They are instead reheating the lunch food.
This is also part of the reason why so many BBQ places serve the food until they run out, and many of them run out after a busy lunch around 2pm.
Crappy restaurant BBQ is cooked, then reheated to be eaten. Ribs for instance, I'd bet 90% or more of ribs in a restaurant are smoked and cooked through, then refrigerated, then reheated on a direct fire grill to be served.
Lunch is a better time for good restaurant BBQ because its cooked over night. The issue with dinner bbq is a lot of bbq requires 10-14 hours of cook time, and unless they have a cook waking up at 2-4am to throw the meat on then that simply is not happening. They are instead reheating the lunch food.
This is also part of the reason why so many BBQ places serve the food until they run out, and many of them run out after a busy lunch around 2pm.
Posted on 8/7/18 at 7:12 am to Tiger Ryno
quote:
I don't believe in competitions for BBQ and never will. Lost a good friend because I refused to join his team. Cook for the love of food and family. Not for stupid arbitrary trophies
Posted on 8/7/18 at 7:18 am to Crawfish From Arabi
(no message)
This post was edited on 8/7/18 at 7:19 am
Posted on 8/7/18 at 7:52 am to Crawfish From Arabi
Just curious how old are you? Wondering if I know you from growing up in St. Bernard.
Posted on 8/7/18 at 8:48 am to bigberg2000
quote:
Just curious how old are you?
41
Posted on 8/7/18 at 8:54 am to Crawfish From Arabi
quote:
Crawfish From Arabi
I've recently taken over Cookin on The Cane here in Natchitoches. It has historically been a IBCA event but we were recently approached by BCA. You have any thoughts on that?
Posted on 8/7/18 at 8:54 am to Crawfish From Arabi
Hey Crawfish, you ever run into the guys from Squeal? I saw some activity from them yesterday for the first time in awhile, since they closed the Oak Street location.
Good guys.
Good guys.
Posted on 8/7/18 at 9:10 am to Hat Tricks
quote:
It has historically been a IBCA event but we were recently approached by BCA. You have any thoughts on that?
Well, yes I do. From a competition format standpoint, they're almost the same thing. The BCA cooks get more feedback from the judges than IBCA, in the form of comment cards. They also get to sample the top 10 entries in each category (big benefit for new cooks), and Andy & Lynn are amazing to work with.
They also offer a once a year competition class for newer cooks. It helps them shorten up the learning curve by a lot. I'm one of the instructors, and we just had a class this past weekend at John Curtis in River Ridge.
Since you were approached by the BCA, I'd give them a serious listen. You'll like working with them.
Posted on 8/7/18 at 9:21 am to Crawfish From Arabi
bullshite excuses for restaurant v comp batbque. If you put your name on it and collect money for it you should do a good job. The Shed is exhibit A of fricking terrible.
Great bbq exists in restaurants all around by folks that care about their patrons.
Great bbq exists in restaurants all around by folks that care about their patrons.
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