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Started By
Message
re: Competition BBQ vs Restaurant BBQ
Posted on 8/8/18 at 10:48 am to bigberg2000
Posted on 8/8/18 at 10:48 am to bigberg2000
quote:
What I was trying to say is the one I go to is a weekend long event. Most crews set up tents and invite family and friends. They cook all day and have a ton of damn good Q to eat. I am sure it’s somewhat similar to hogs in that sense. So it’s possible to go to one of these competitions and enjoy the food.
I understood. Just saying that the closest that you'll get to that, outside of some of the Texas "rodeo" cookoffs and Hogs, is a competition with peoples choice.
0
Posted on 8/8/18 at 10:53 am to Tiger Ryno
quote:
Are the fights typically among people on the same team or between teams? Ever seen guys go after judges?
Usually between two teams competing, and have seen some fighting within the team. Never with the judges. That's a quick way to get banned from that sanctioned organization.
Posted on 8/8/18 at 11:05 am to Crawfish From Arabi
quote:
Those ingredients are in a lot of other foods as well. Sounfs like you may still be interested, but have been pushed away by the thought of the focus of one bite. Give it another try. You can set up next to me, and I'll help you enjoy the experience
I’m not anywhere close to being able to compete. I’m a shoo in for last place in the most amateurish comp in the country!
I have...... get ready for it.....
an electric smoker!
Posted on 8/8/18 at 11:31 am to Crawfish From Arabi
The problem comes when they brag about their competition victories as an incentive to come eat their shitty restaurant barbecue.
Posted on 8/8/18 at 11:38 am to Tigertown in ATL
quote:
I'm not anywhere close to being able to compete. I’m a shoo in for last place in the most amateurish comp in the country! I have......get ready for it.....an electric smoker!
You might be more ready than you think. Can't be a pro, unless you're an amateur first.
Let's mod that suminabitch up, and get you legal. Lol
Posted on 8/8/18 at 11:39 am to Jake88
quote:
The problem comes when they brag about their competition victories as an incentive to come eat their shitty restaurant barbecue.
^^^^this guy just nailed it!!!
Posted on 8/8/18 at 11:40 am to Tigertown in ATL
quote:
I have...... get ready for it.....
an electric smoker!
There is a decent number of people on here with electric smokers, no shame in it. Great way to learn for beginners. You can focus on learning to smoke different meats without also having to learn temp control on a stick burner, kamado, or barrel, etc.
I still use my Masterbuilt electric smoker from time to time when I don't have time or don't feel like dealing with my kettle.
Posted on 8/8/18 at 11:48 am to AA7
quote:
There is a decent number of people on here with electric smokers, no shame in it.
You'll never hear me shame someone cooking on electric at home. It allows you to focus on perfecting a recipe, without any other distractions that come with an inefficient smoker. Ultimately, we're all trying to turn out the best finished product we can. Whether it's cooking at home for yourself or family, catering a large event, for judges at a competition, or for the trolls of the FDB. One of the biggest things that I love about bbq, is that it's boundless. It crosses cultures, personalities, regions, concepts, and cuisines.
Posted on 8/8/18 at 11:54 am to Crawfish From Arabi
I have a really dopey question about these competitions. You see on some shows a guy is booted after a challenge and tosses the product. With the shear volume of product produced, what happens to all this food if three judges have two bites apiece?
Posted on 8/8/18 at 12:13 pm to LilDeuceCoupe
quote:
With the shear volume of product produced, what happens to all this food if three judges have two bites apiece?
What you described is just for show on tv. Typically after your entries are judged by blind box, the judges basically take home doggy bags in KCBS. In BCA, the top 10 in each category are available for tasting/picking by the teams, then either given to the public in attendance or thrown away.
Posted on 8/8/18 at 12:33 pm to Crawfish From Arabi
How does competition barbecue compare to the barbecue produced at the extremely well-regarded restaurants like Franklin bbq and LA barbecue in Austin?
Posted on 8/8/18 at 12:44 pm to rutiger
quote:when I ate there it was OK, nothing to write home about. I ate at about 8 NC bbq restaurants last year and was underwhelmed by the pulled pork at every place. Just lacked smoke flavor and tasted little difference from pork cooked in an oven. I can produce better, smokier pulled pork. When I go to Texas though, the brisket really stands out as a must have that I can't replicate or buy in Louisiana.
BUT later in the week we went to Lexington bbq, and it was even better than skylight imo
Posted on 8/8/18 at 12:53 pm to Crawfish From Arabi
quote:
They're mainly for the backyard guy to pound his chest after overpaying for it
did you not get the TD Discount?Posted on 8/8/18 at 1:12 pm to Jake88
quote:
How does competition barbecue compare to the barbecue produced at the extremely well-regarded restaurants like Franklin bbq and LA barbecue in Austin?
It's still not the same. They're just better at what they do than other bbq restaurants.
Posted on 8/8/18 at 1:15 pm to CarRamrod
quote:
did you not get the TD Discount?
I'd probably get charged more.
Posted on 8/8/18 at 2:17 pm to Crawfish From Arabi
Thanks
Posted on 8/8/18 at 9:05 pm to Jake88
This thread had me hankering for Q.... so I stopped by the Pit Room in Houston for lunch before heading back to BR.
Slammin as usual. Nice fatty brisket!
Slammin as usual. Nice fatty brisket!
Posted on 8/9/18 at 4:42 am to bossflossjr
Damn that looks awesome
Posted on 8/9/18 at 4:48 am to Crawfish From Arabi
quote:
It's a very well built grill, cast aluminium, won't rust, large cooking surface, portable, and an easy to use intake/exhaust setup. The Classic is about 349, and the most popular grill for steak cookoffs.
I may look into it...though my wife may lose her shite if I buy another pit. I'm up to 4 right now with each one being very different but I believe the PK may get hotter than anything I currently use. Gonna find me some Grill Grates though.
Posted on 8/9/18 at 4:51 am to Crawfish From Arabi
quote:
Malcolm is a really good dude, with a great channel. I'd recommend anyone, with any amount of experience, to follow him.
I bought my brisket knife and BDI injector from him. I knew I needed a brisket knife when I saw the pic in my sig. Terrible.
This post was edited on 8/9/18 at 4:52 am
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