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Anyone here a competitive BBQer? What’s the difference in competition and backyard BBQ?
Posted on 7/3/19 at 9:22 am
Posted on 7/3/19 at 9:22 am
Is the goal to make the BBQ as flavorful as possible all while ensuring it “resembles” what BBQ should look like, i.e. smoke rings, bark, deep red color on ribs, etc.?
Someone please explain.
Could a top flight BBQ joint (such as Big Bob Gibson’s) enter a standard rack of its ribs and have a chance to win?
Someone please explain.
Could a top flight BBQ joint (such as Big Bob Gibson’s) enter a standard rack of its ribs and have a chance to win?
This post was edited on 7/3/19 at 9:23 am
5
Posted on 7/3/19 at 9:27 am to Tornado Alley
Paging Crawfish
Posted on 7/3/19 at 11:08 am to Tornado Alley
Competition ribs are not as tender for sure...but they do have the "look"
Posted on 7/3/19 at 12:10 pm to Tornado Alley
They actually do compete in competitions. But what there is a difference between what they serve at the restaurant and what they put out for the judges. This is pretty much across the board with restaurants that actually compete in competitions.
Posted on 7/3/19 at 4:29 pm to USMCTIGER1970
Well? What’s the difference?
Posted on 7/3/19 at 5:43 pm to Tornado Alley
Lance zierlein is the brisket king. Don't question it. Just accept it.
Posted on 7/3/19 at 8:57 pm to Tornado Alley
quote:ribs-dont fall off the bone. When you take a bite, you can see the outline of your teeth.
Well? What’s the difference?
Brisket- super flavorful, injected with a ton of flavor to stand out from others. Passes hang test and pull test. Also is basted on the serving plate.
Pork-money muscle medallions.
Steak- injected meat, medium well, perfect grill marks.
Posted on 7/3/19 at 9:04 pm to CarRamrod
quote:
ribs-dont fall off the bone. When you take a bite, you can see the outline of your teeth.
Brisket- super flavorful, injected with a ton of flavor to stand out from others. Passes hang test and pull test. Also is basted on the serving plate.
Pork-money muscle medallions.
Steak- injected meat, medium well, perfect grill marks.
Don't forget bite-through skin on your chicken thighs...
Posted on 7/3/19 at 9:43 pm to BigDropper
Haha I have a partner that does the chickens.
Posted on 7/3/19 at 10:52 pm to Tornado Alley
quote:
Well? What’s the difference?
As i understand it, here's the difference. Competition bbq is extremely rich.
Competition ribs for instance are created for one bite (because that's all the judges are allowed) and that bite has to be perfect. Which means it will be extremely flavorful, to the point that consuming them as a meal would be just too much.
Ribs competition folks prepare at home typically aren't as rich, sugary, saucy or buttery from all that margarine and shite they put all over them.
I personally think the best ribs are savory, not sweet and only moderately seasoned with sauce on the side. Oh and not overly smoked.
This post was edited on 7/3/19 at 10:58 pm
Posted on 7/3/19 at 11:41 pm to Tornado Alley
They also inject the brisket with phosphates and/or nitrates like Tender Quick as flavor enhancers. While they’re cashing their checks, the judges are shitting like a goose.
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