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Started By
Message
re: Competition BBQ vs Restaurant BBQ
Posted on 8/7/18 at 12:56 pm to TigerWise
Posted on 8/7/18 at 12:56 pm to TigerWise
quote:
Then how do you get beat by restaurants in competitions ?
They get the help from a competition guy for one contest, that also happens to have his worst contest there in 5 years.
1
Posted on 8/7/18 at 1:06 pm to Crawfish From Arabi
quote:
Some people think we're only out there for 2 days competing for "stupid arbitrary trophies", but there's a lot more at stake than that.
I mean it’s cool to win a competition and say you were the best that day. But you gotta admit there’s not much more at stake than that and maybe some prize money
Posted on 8/7/18 at 1:08 pm to Crawfish From Arabi
We have a ton of mutuals from back home. 
I look forward to some bbq posts on fb.
I look forward to some bbq posts on fb. Posted on 8/7/18 at 1:41 pm to Upperdecker
quote:
But you gotta admit there’s not much more at stake than that and maybe some prize money
There's a lot more. You can qualify for the world championships, pick up sponsors, turn it into a career, market it for that career, develop and sell proven products, etc....
Posted on 8/7/18 at 1:43 pm to bigberg2000
quote:
I look forward to some bbq posts on fb.
I figured that was you earlier. Feel free to message me anytime with questions about bbq.
Posted on 8/7/18 at 2:33 pm to Crawfish From Arabi
quote:Proven products? Proven to produce food that isn’t feasible to produce
into a career, market it for that career, develop and sell proven products, etc....
Posted on 8/7/18 at 2:48 pm to tigerfoot
quote:
Proven products? Proven to produce food that isn’t feasible to produce
Now you're just reaching. Trolls gonna troll.
Posted on 8/7/18 at 3:07 pm to Crawfish From Arabi
No I am not. This is a thread regarding Comp v Rest BBQ.
Your whole point is that the two are completely different animals.
The market for any proven products in the comp world would have to be pretty specific to the very small world of comp BBQ, correct?
My point is that the Comp guys commercialize their names to make money, which you just admitted is one of the goals.
Then, they take said money and give the pubic a bad product many times. I think the last part is chicken shite. I think this because there are really good barbque restaurants, there fore it can be done.
Your whole point is that the two are completely different animals.
The market for any proven products in the comp world would have to be pretty specific to the very small world of comp BBQ, correct?
My point is that the Comp guys commercialize their names to make money, which you just admitted is one of the goals.
Then, they take said money and give the pubic a bad product many times. I think the last part is chicken shite. I think this because there are really good barbque restaurants, there fore it can be done.
This post was edited on 8/7/18 at 3:08 pm
Posted on 8/7/18 at 3:38 pm to tigerfoot
quote:
This is a thread regarding Comp v Rest BBQ. Your whole point is that the two are completely different animals.
Those are about the only 2 points that you understand.
quote:
The market for any proven products in the comp world would have to be pretty specific to the very small world of comp BBQ, correct?
Wrong. It's not just limited to the "very small world" of competition bbq. Do you realize that most grills, accessories, bbq gadgets, sauces, rubs, and other seasonings are usually marketed by proven competition guys for the general public? We use these products, understand them very well, and demonstrate to people like you how to use them at home or wherever you want to. Every competition rub and sauce out there isn't designed to be used solely on competition meats. We've done a lot of the legwork, and give feedback so you can make a more educated decision in your buying process. When we win contests, it only helps build the name recognition of the products that we're using.
quote:
My point is that the Comp guys commercialize their names to make money, which you just admitted is one of the goals.
It can be a goal, but not what you're thinking. Mark Lambert is a good friend of mine, and very successful competition cook (multi time world champ). He never has, and never will have plans to open a restaurant. His full time career is centered around bbq. He has his own rub, sauce, injection, and smoker product line. Plus he also distributes a bunch of other products on his website. None of that would be possible if he weren't successful in competitions.
quote:
Then, they take said money and give the pubic a bad product many times. I think the last part is chicken shite. I think this because there are really good barbque restaurants, there fore it can be done.
This is where the wheels really come off of the wagon. Everyone, including yourself, keeps referencing The Shed and Myron Mixon with his restaurants. The Shed was around before Brad started winning contests. Myron isn't a good restaurant guy. Neither is serving their competition bbq at the restaurants. Yes, there are some really good bbq restaurants out there, and guess what.....they're not serving competition bbq either. If a good bbq restaurant enters a bbq contest, possibly starts doing well, they'll use the winning for marketing, and still not serve what they served the judges at a contest. You'll rarely ever hear a competition guy say that he wants to open a restaurant. It never has, and never will be the same food. It doesn't matter if the roles are flipped and reversed multiple times.
This post was edited on 8/7/18 at 4:26 pm
Posted on 8/7/18 at 3:57 pm to Crawfish From Arabi
You can keep trying to explain it but I don't think they're going to ever understand how completely different these two types of barbecue are.
Posted on 8/7/18 at 4:02 pm to Hat Tricks
I posted a link on the prior page I thought was helpful. Here is a part:
"This is especially important in non-TV events when the judges aren't as experienced and skilled as Tuffy Stone, Myron Mixon, or Melissa Cookston, shown above. Alas, at most of the more than 500 events around the nation, many of the judges are newbies or have judged only a few events. They are easily seduced by the shiny, big, bold, and sweet.
To get there, the cooks employ every trick in the book. For example, they inject everything with moisturizers, tenderizers, and flavor enhancers. Fab B is a popular injection, made from hydrolyzed soy protein, vegetable oil, sodium phosphates, monosodium glutamate, autolyzed yeast extract, xanthan gum, disodium inosinate, and guanylate. Not something you can get at the local grocery store. Then they use a mustard slather to hold down their rub, they wrap their ribs, pork butt, and brisket in foil partially through the cook, they lather on liquid margarine and agave, and sprinkle a different rub on the bottom of their ribs than on top so the tongue and roof of the mouth get different flavors. Click here to read how competition chicken is prepared for an example of how far off the barbecue path they have gone.
The food is so bizarre that eating more than one or two bites becomes a chore. They are just toooo over the top. It is hard to eat more than one or two bones. I have heard more than one pitmaster confide that he would never cook like this for friends and family. Competition food is designed for one bit, not a meal."
"This is especially important in non-TV events when the judges aren't as experienced and skilled as Tuffy Stone, Myron Mixon, or Melissa Cookston, shown above. Alas, at most of the more than 500 events around the nation, many of the judges are newbies or have judged only a few events. They are easily seduced by the shiny, big, bold, and sweet.
To get there, the cooks employ every trick in the book. For example, they inject everything with moisturizers, tenderizers, and flavor enhancers. Fab B is a popular injection, made from hydrolyzed soy protein, vegetable oil, sodium phosphates, monosodium glutamate, autolyzed yeast extract, xanthan gum, disodium inosinate, and guanylate. Not something you can get at the local grocery store. Then they use a mustard slather to hold down their rub, they wrap their ribs, pork butt, and brisket in foil partially through the cook, they lather on liquid margarine and agave, and sprinkle a different rub on the bottom of their ribs than on top so the tongue and roof of the mouth get different flavors. Click here to read how competition chicken is prepared for an example of how far off the barbecue path they have gone.
The food is so bizarre that eating more than one or two bites becomes a chore. They are just toooo over the top. It is hard to eat more than one or two bones. I have heard more than one pitmaster confide that he would never cook like this for friends and family. Competition food is designed for one bit, not a meal."
Posted on 8/7/18 at 4:09 pm to t00f
quote:
To get there, the cooks employ every trick in the book. For example, they inject everything with moisturizers, tenderizers, and flavor enhancers. Fab B is a popular injection, made from hydrolyzed soy protein, vegetable oil, sodium phosphates, monosodium glutamate, autolyzed yeast extract, xanthan gum, disodium inosinate, and guanylate. Not something you can get at the local grocery store. Then they use a mustard slather to hold down their rub, they wrap their ribs, pork butt, and brisket in foil partially through the cook, they lather on liquid margarine and agave, and sprinkle a different rub on the bottom of their ribs than on top so the tongue and roof of the mouth get different flavors. Click here to read how competition chicken is prepared for an example of how far off the barbecue path they have gone. The food is so bizarre that eating more than one or two bites becomes a chore. They are just toooo over the top. It is hard to eat more than one or two bones. I have heard more than one pitmaster confide that he would never cook like this for friends and family. Competition food is designed for one bit, not a meal.
All of that is absurd to me
Posted on 8/7/18 at 4:10 pm to jchamil
quote:
All of that is absurd to me
All of this also varies by the sanctioning body. IBCA, BCA, KCBS, Memphis Barbecue Network....they're all looking for different things from their cooks.
Posted on 8/7/18 at 4:17 pm to Tiger Ryno
quote:
Lost a good friend because I refused to join his team.
You must be one badass mofo at cooking BBQ.
Posted on 8/7/18 at 4:18 pm to jchamil
quote:
All of that is absurd to me
Point is it appears competition BBQ is not what you want in a restaurant.
I have no idea personally. But I do love me some good BBQ and it sounds like a festival or an establishment is the way togo.
Posted on 8/7/18 at 4:18 pm to t00f
quote:
To get there, the cooks employ every trick in the book.
ban doping in BBQ competions
Posted on 8/7/18 at 4:25 pm to Crawfish From Arabi
quote:This thread was spawned from the Myron Mixon thread, why on earth I drop his name.
Everyone, including yourself, keeps referencing The Shed and Myron Mixon with his restaurants
quote:
Do you realize that most grills, accessories, bbq gadgets, sauces, rubs, and other seasonings are usually marketed by proven competition guys for the general public? We use these products
Ok, I suppose. But some of the most widely used equipment by home cooks is scoffed at by competition guys. You yourself had a comment about Eggs in this very thread.
If your competition cooking is so different, how much carry over can there be to a home cook?
A huge majority of home cooks are grabbing choice briskets and going to town
Posted on 8/7/18 at 4:27 pm to t00f
quote:
Point is it appears competition BBQ is not what you want in a restaurant. I have no idea personally. But I do love me some good BBQ and it sounds like a festival or an establishment is the way togo.
It just seems silly to judge a food based competition on food that no one would actually eat. I can't be the only person who thinks that is crazy
Posted on 8/7/18 at 4:46 pm to tigerfoot
quote:
This thread was spawned from the Myron Mixon thread, why on earth I drop his name.
Let's just say that hey are bad examples that have been run into the ground of how a bbq restaurant should be run, even if you are a competition cook. Agree?
quote:
But some of the most widely used equipment by home cooks is scoffed at by competition guys. You yourself had a comment about Eggs in this very thread.
That may be partially true by some guys. I made the BGE comment, because it's not the most practical grikl/smoker for a competition. It's very cumbersome, fragile, and takes a while to cool down. It can and has cooked very well for some people at contests, but transporting them is a bitch. I do like to take a few joking shots at the BGE community, because their "community" is very cult-like. Realize I mean no harm by that, just a friendly joke. As far as what I actually cook on at a contest....my last contest, I tied for Grand Champion cooking on a UDS (I built it), an 18" wsm, and a PK360 (kinda expensive, but a great grill). I've said before in other posts that your best grill/smoker is the one that you know the best. I have 16 different pieces of equipment, and I use any combination of them at contests. So as far as scoffing, I'm all for whatever will get the job done with little to no headache.
quote:
If your competition cooking is so different, how much carry over can there be to a home cook?
They can carryover quite a bit. Just limit some of the ingredients, techniques, and buy whatever meat that you can easily get ahold of. I have my own rubs that I use at competitions, and have a meeting on Thursday about finally getting them produced and on the market. Anyone can use them at home for just about anything that they are grilling and smoking. It's all of the other nonsense, and I agree that it's nonsense for regular bbq, that's not really needed to produce really good bbq at home or a restaurant.
quote:
A huge majority of home cooks are grabbing choice briskets and going to town
That's even common for some competition cooks, because it's all they have access to. I know guys that have won the brisket category a bunch using choice.
Posted on 8/7/18 at 4:51 pm to jchamil
quote:
It just seems silly to judge a food based competition on food that no one would actually eat. I can't be the only person who thinks that is crazy
I agree with you to a point. My favorite bbq to eat is something that has been just rubbed and smoked. In competition, the judges only get one bite or a small portion. So it's our job to make that one bite as awesome as you possibly can. That's why that one bite is so over the top, and you wouldn't want a whole plate of it.
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