re: Competition BBQ vs Restaurant BBQ

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Btw....just had the spicy chicken sandwich at Blue Oak for the first time, and it was amazing.

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Did you happen to see a nerdy looking husky dude in there pounding Beam?

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Btw....just had the spicy chicken sandwich at Blue Oak for the first time, and it was amazing.

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yeah that is money. I started a thread about it that devolved into pickles and mayo splainin

LINK

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.

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.

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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.

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I was typing this very thing in my reply the same time you were. Can you give us an idea of your prep, flavor profile, wood and smoker used for your competition chicken?

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My favorite bbq to eat is something that has been just rubbed and smoked.

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Do you prefer any commercial poultry rubs when you're Q'ing at home or do you use your own stuff. I like Big Mike's Poultry Rub or Plowboy's Yardbird Rub.

My backyard chicken:



eta: and do I look for an Aporkalypse Now tent in Port Allen

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Cook for the love of food and family. Not for stupid arbitrary trophies

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Precisely correct. All these clowns running around with their pits and some danish clogs looking for some Q recognition need to get back to their roots. Quit putting on your dog and pony show, and cook for the love of what it is: a man, a fire, solitude, and his meat. The social media has ruined so much about our way of life.

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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.

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Thank you. Some of the guys on here have me using every bit of patience that I've developed over years of BBQ. Lol

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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. 

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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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Is there a public schedule posted somewhere? You said nothing in Houston yesterday.

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frick! Some of y'all are dense.

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I found out this evening that I might be there for a B&B Charcoal event.

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It's only absurd because you obviously don't understand it. A judge takes ONE BITE of your entry. One bite. And then scores your entire entry on it. That bite better be packed with the flavor profile you're going for. That's why all of these flavor enhancers are used... 

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Preach GeauxTigers0107!!!

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Can you give us an idea of your prep, flavor profile, wood and smoker used for your competition chicken? Do you prefer any commercial poultry rubs when you're Q'ing at home or do you use your own stuff. I like Big Mike's Poultry Rub or Plowboy's Yardbird Rub.

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For a BCA competition (1/2 chicken):
I use a savory profile for injection, and rubs. Sauce is sweet with a little tang, and some heat. Cherry wood over some B&B briquettes on the PK360.
KCBS competition (6-9 pieces):
Trimming is more manicured, and detailed. Flavors are the same, and I cook on a uds.
At home:
I'll either use my base bbq rub, Elk Creek AP with their Cajun Stinger, or B&B's Trinity with their Chicken rub. Yardbird is some good rub too, and a lot of people have used it in competition. I've never tried Big Mike's.

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and do I look for an Aporkalypse Now tent in Port Allen

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No Aporkalypse Now tent. If you let me know what day you're going, I'll wear an Aporkalypse Now t-shirt.

Btw.....really good looking chicken.

BCA Upcoming Events
There's also an IBCA event in Marksville in November. I also might be at the American Royal next month in KC, and the World Food Championship in November for their bbq contest in Orange Beach.