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Posted on 8/7/18 at 9:39 am to tigerfoot
quote:
bullshite excuses for restaurant v comp batbque
I'll keep it simple for you. You CANNOT cook competition bbq at a restaurant, and be successful. You CANNOT cook restaurant bbq at a competition, and be successful.
Typically good bbq restaurants build their name around serving good restaurant bbq. Competition guys build a name for themselves on the competition circuit, people see this, and they (both comp guy and the public) think that they will have an amazing restaurant. The truth is....the public hasn't had the competition bbq to compare, and the competition guy usually has no restaurant experience to just run the place.
You are right about The Shed. If you're going to win the world championship a couple times, at least have a descent cook in there cooking at the restaurant. It doesn't have to be competition quality, but a little quality would be an improvement.
Posted on 8/7/18 at 9:52 am to Crawfish From Arabi
I thought this was a good article talking about not trying to duplicate competition bbq at the house
LINK
LINK
Posted on 8/7/18 at 9:56 am to tigerfoot
quote:
bullshite excuses for restaurant v comp batbque.
I think what he’s trying to say is that it’s not feasible to do high end barbecue for resale. At $200 for an untrimmed, uncooked competition level brisket, you would have to sell it for about $25 per pound to break even. No one is going to pay that.
Posted on 8/7/18 at 9:58 am to Btrtigerfan
quote:
I think what he’s trying to say is that it’s not feasible to do high end barbecue for resale. At $200 for an untrimmed, uncooked competition level brisket, you would have to sell it for about $25 per pound to break even. No one is going to pay that.
That's one reason but as somebody mentioned earlier the competition cooks are really just trying to cook to certain guidelines and what the judges are accustomed to and expect. You're trying to pack all of that into one bite that each judge is going to taste. That doesn't translate well to cooking bbq for the masses in a restaurant.
Posted on 8/7/18 at 10:01 am to Btrtigerfan
quote:That and after your second rib with 10 lbs of honey on it, you might as well bring the rest of your meal to the bathroom with you.
I think what he’s trying to say is that it’s not feasible to do high end barbecue for resale. At $200 for an untrimmed, uncooked competition level brisket, you would have to sell it for about $25 per pound to break even. No one is going to pay that
Posted on 8/7/18 at 10:07 am to Crawfish From Arabi
quote:
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
Thanks
Posted on 8/7/18 at 10:08 am to Crawfish From Arabi
quote:
might even feed you
Wait. Restaurant BBQ or competition?
Posted on 8/7/18 at 10:25 am to Crawfish From Arabi
quote:
I'll keep it simple for you. You CANNOT cook competition bbq at a restaurant, and be successful. You CANNOT cook restaurant bbq at a competition, and be successful.
That's BS, I'm sorry. If you can cook Competition, you can cook in a restaurant. Like I said, its all about timing. You have to be able to time your food to be ready by the correct time.
As said earlier, you don't have to have high end prime meat to have very good food.
No one is asking for amazing competition quality, we are asking for restaurants not to serve reheated ribs that were smoked 2 days ago and refrigerated. There's a huge difference.
ETA: Now I understand food costs and pricing is different in competition and restaurant. I understand you have to price differently. But if you make quality food, generally people will pay for it.
This post was edited on 8/7/18 at 10:27 am
Posted on 8/7/18 at 10:26 am to Crawfish From Arabi
quote:
You are right about The Shed. If you're going to win the world championship a couple times, at least have a descent cook in there cooking at the restaurant.
Why?
They win competitions with evidently good stuff and probably have great profit margins with a poor restaurant.
Posted on 8/7/18 at 10:32 am to baldona
quote:
we are asking for restaurants not to serve reheated ribs that were smoked 2 days ago and refrigerated.
quote:
That part is simple. Make a reasonable amount, and serve it until you run out. Lock the door, light the pit, and start smoking for tomorrow.
Posted on 8/7/18 at 10:34 am to TigerstuckinMS
quote:
Restaurant BBQ or competition?
It would happen at a bbq competition, so......lol kidding. I'd let you try the competition stuff after each box is turned in. This particular contest also has an SCA (Steak Cookoff Association) along with the BCA contest.
The SCA provides the steaks, and allows any heat source. Plus it's a quick setup and quick cook. You can pretty much go out there with an ez up tent, a table, and a Weber kettle (really any grill you want). I'd recommend it for anyone on here to try at least once.
Posted on 8/7/18 at 10:40 am to baldona
quote:
If you can cook Competition, you can cook in a restaurant.
Where did I say you couldn't? I'm not sure where the disconnect is coming from here.
What I did say is that you cannot cook "competition bbq" at a restaurant, and be successful. I never said that a competition cook can't or doesn't have the ability to cook in a restaurant.
You did "quote" what I actually said, so why the confusion?
This post was edited on 8/7/18 at 11:05 am
Posted on 8/7/18 at 10:58 am to Btrtigerfan
quote:whvh goes to show you how silly bbq competitions are, I thought I would enjoy them. The best tasting meat doesn’t win.
think what he’s trying to say is that it’s not feasible to do high end barbecue for resale. At $200 for an untrimmed, uncooked competition level brisket, you would have to sell it for about $25 per pound to break even. No one is going to pay that.
Posted on 8/7/18 at 11:24 am to lion
quote:I watched a Franklin episode, I believe they referred to it as candy apple coating.
That and after your second rib with 10 lbs of honey on
Posted on 8/7/18 at 11:27 am to tigerfoot
You mean the honey, brown sugar, butter and foil method?
Johnny Trig said he would never eat ribs like this, but that is the way the judges like them.
Johnny Trig said he would never eat ribs like this, but that is the way the judges like them.
Posted on 8/7/18 at 11:45 am to Crawfish From Arabi
quote:
Where did I say you couldn't? I'm not sure where the disconnect is coming from here.
What I did say is that you cannot cook "competition bbq" at a restaurant, and be successful. I n
It comes down to volume. You can do it successfully if the volume is high enough.
Posted on 8/7/18 at 12:02 pm to Tiger Ryno
quote:
You can do it successfully if the volume is high enough.
I'm not sure if you realize what actually goes into prepping and cooking competition bbq. Meathead has an idea, but he was off in his article. The costs of the meat, the competition quality ingredients, the enormous amount of prep work, and not to mention that people just wouldn't want to eat a plate of it. So, if they don't eat the volume required, then how can it work. Also, what could you charge for this type of food? It would have to be ridiculous. I just don't see it happening.
Posted on 8/7/18 at 12:44 pm to rutiger
Hmmmm, good to know. I will be driving from Charlotte to Durham next week and may make a pit stop in Lexington
Posted on 8/7/18 at 12:53 pm to Crawfish From Arabi
quote:
You CANNOT cook competition bbq at a restaurant, and be successful. You CANNOT cook restaurant bbq at a competition, and be successful.
Then how do you get beat by restaurants in competitions ?
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