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Started By
Message
re: Competition BBQ vs Restaurant BBQ
Posted on 8/7/18 at 7:00 pm to Crawfish From Arabi
Posted on 8/7/18 at 7:00 pm to Crawfish From Arabi
Crawfish - can’t tell u how much I have enjoyed this thread.
I’ve never been to a bbq competition, never planned on it, hate anything sweet on my protein (any hint of sugar even in a sauce is a no for me), only use dry rubs/smoke, cook almost solely on a ceramic, learned ribs from my “Tony’s-n-slow cook” father, live in the bbq deprived Baton Rouge, work in Houston bi-weekly and have learned a metric ton from the guys that own/operate Pit Room and Pinkertons to fancy myself a good brisket cook...... so some of this I would dig and some I wouldn’t.
Holy run on....
Learned a lot that I didn’t know on this one. Your insight, your discussion, your deflection of bs, etc is on point. Good job.
I hope one day I can stop by a competition and say hello. You seem like a pretty reasonable guy w a passion for doing what you love. Kudos.
I’ve never been to a bbq competition, never planned on it, hate anything sweet on my protein (any hint of sugar even in a sauce is a no for me), only use dry rubs/smoke, cook almost solely on a ceramic, learned ribs from my “Tony’s-n-slow cook” father, live in the bbq deprived Baton Rouge, work in Houston bi-weekly and have learned a metric ton from the guys that own/operate Pit Room and Pinkertons to fancy myself a good brisket cook...... so some of this I would dig and some I wouldn’t.
Holy run on....
Learned a lot that I didn’t know on this one. Your insight, your discussion, your deflection of bs, etc is on point. Good job.
I hope one day I can stop by a competition and say hello. You seem like a pretty reasonable guy w a passion for doing what you love. Kudos.
3
Posted on 8/7/18 at 7:18 pm to bossflossjr
Big bob Gibson's has won lots of competitions and trophies, but the bq in the restaurants are mediocre to me. I do like the white sauce for chicken they sell.
Posted on 8/7/18 at 7:21 pm to bossflossjr
quote:
Crawfish - can’t tell u how much I have enjoyed this thread.
1000%
Posted on 8/7/18 at 10:18 pm to bossflossjr
quote:
can’t tell u how much I have enjoyed this thread. Your insight, your discussion, your deflection of bs, etc is on point. Good job.
Thank you. Some of the guys on here have me using every bit of patience that I've developed over years of BBQ. Lol
quote:
I’ve never been to a bbq competition, never planned on it, hate anything sweet on my protein (any hint of sugar even in a sauce is a no for me), only use dry rubs/smoke, cook almost solely on a ceramic, learned ribs from my “Tony’s-n-slow cook” father, live in the bbq deprived Baton Rouge, work in Houston bi-weekly and have learned a metric ton from the guys that own/operate Pit Room and Pinkertons to fancy myself a good brisket cook...... so some of this I would dig and some I wouldn’t.
At some point, everyone has played around with some tonys-n-slow cook ribs.
There's nothing wrong with studying, and working on improving brisket. I study and ask questions all the time.
Are you working in Houston the week leading up to and through Labor day weekend? I found out this evening that I might be there for a B&B Charcoal event.
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