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re: Question About Competition BBQ Events
Posted on 4/4/19 at 11:45 am to fightin tigers
Posted on 4/4/19 at 11:45 am to fightin tigers
I figured Rob would go up against the best with guns blazing with how he acted on here
I guess we are just peons to him
I guess we are just peons to him
1
Posted on 4/4/19 at 11:45 am to NOFOX
quote:
Are you going to have them cook out there? Or can they prep ahead and just finish out there?
I don't see a problem with letting them prep ahead for this. I know they can't for the IBCA cooks on Saturday.
This post was edited on 4/4/19 at 12:19 pm
Posted on 4/4/19 at 11:49 am to Deactived
Think he chilled out. Got off the sauce maybe. Despite this boards thoughts he was a hell of a self promoter and put out a great product.
The bbq is all that I ever cared about. Don't need to be friends with the chef of every restaurant I eat at.
The bbq is all that I ever cared about. Don't need to be friends with the chef of every restaurant I eat at.
Posted on 4/4/19 at 1:09 pm to Deactived
quote:
Does bbq quality get easier when you're cooking for a small group of judges as compared to hundreds like the other teams that sold their food?
Competition BBQ is a lot different than commercial BBQ. Also most teams at the top are not serving turn-in level BBQ to the masses. I may take 2-3 ribs from the best 2 or 3 racks that are really quality for turn in. I also taste several ribs from those racks, so we end up selling a few ribs to the public, but those are typically gone pretty quick. They also have layers upon layers of flavor that are frankly overwhelming if you eat it in quantity.
With pork I put butts on at different times for different pieces to turn in. I take the best money muscle from one of the later butts and slice, those then go back ont he smoker in case we need to sell later. I chop the best portions of another and then do the same for pulling.
We sell the leftover butts if we can, but there is not a huge demand for pulled/chopped pork so we usually add it to another dish.
Whole Hog is a different story. We sell random plates of that and the team picks at it too.
This post was edited on 4/4/19 at 1:11 pm
Posted on 4/4/19 at 1:25 pm to NOFOX
Did you cook at River Bend BBQ Festival?
Posted on 4/4/19 at 3:28 pm to Hat Tricks
Look up the contact info for the guys who run the HOUBBQ Festival here in Houston. It's the best of the best BBQ restaurant/trailer/popups who cook for a ticketed audience. There is also a VIP option to go 1 hour before the rest. You get to sample special things from every team nobody else will. Just depends on your level of love for the Q. This isn't a competition though, so maybe this didn't help.
Posted on 4/5/19 at 8:40 am to List Eater
Thanks. Will do.
Posted on 4/5/19 at 10:41 am to Hat Tricks
quote:
Are the cooks usually reluctant to participate in this?
Yes. In sanctioned competitions (IBCA, BCA. KCBS, MBN, FBA, GBA, etc.), the cooks are just focused on what they have to cook for their turn in boxes. There's a ton of prep and focus required to successful at this level. With that being said, I have seen and been a part of some public or people's choice options for visitors. Typically it's pulled pork, turned in to the committee in an aluminum pan, then judged by the spectators. The cooks will sometimes provide their own pork with a discount on entry fee, or the contest provides it to any cook that is willing to get involved. That's usually the promoters decision.
Hogs is another animal, where just about every team has a front and back of house. Front consist of public cooking and selling, back is the competition cooks (that's what I do).
Posted on 4/5/19 at 10:43 am to Deactived
quote:
I think he got banned
Nope. Just been busy lately with the restaurant, festivals, and Hogs.
Posted on 4/5/19 at 10:52 am to fightin tigers
quote:
No one tried his stuff. He only competes, doesn't offer his manna to the unwashed masses.
Well....people have tried it, but not in the form of my competition entry. The pork and hog get pulled after turn in, and get mixed into the public dishes up front. The ribs never make it past the team. The team up front, and as a whole did a great job this year overall. The front crew worked their asses off, and finished in the top 5 in Fan Favorite (counter sales). Definitely proud of them.
Posted on 4/5/19 at 10:53 am to Deactived
quote:i wouldnt say easier.... but competitors cook 3-4 pieces of each mean and take the best 6 ribs, best 6 chickens, best 10 slices of brisket, and best chunks of butt.
Does bbq quality get easier when you're cooking for a small group of judges as compared to hundreds like the other teams that sold their food?
Where if you cooking for the masses, you are just putting out a bunch of food and not worried about serving the best cut of all of that meat.
Posted on 4/5/19 at 10:56 am to GeauxTigers0107
quote:
Won 3 out the last 5 at that. And I've tried his comp stuff (subtle brag). It was phenomenal.
Thanks GT, I appreciate that. Anyone of you on here are welcome to stop by at any contest, hangout, and talk bbq. I'm pretty open about things. At Hogs, just ask for me. I'll invite you to the back, show you around, and let you try the competition entries before they make it up front.
Posted on 4/5/19 at 11:00 am to NOFOX
quote:
NOFOX
This guy petty much nailed it. NOFOX, what's your team name in BCA, IBCA, KCBS, or Hogs? Have we met?
Posted on 4/5/19 at 7:11 pm to Hat Tricks
I can speak as a competition cook that people’s choice events are always tough for me to do. I’ve got a set schedule that is pretty non stop from the time I arrive. We have it pretty regimented and to put another task on our plate is a lot to take on. We are a smaller team too, so the bigger ones could probably pull this off easier. I know I’m not offering you a solution, but just why people’s choice don’t usually do great at events.
I’ve done Cookin’ on the Cane 5 times. The last one we did was the first year it moved to NSU. Is it still there? We liked it a lot better when it was on the river. Would probably come back if it got moved back there.
I’ve done Cookin’ on the Cane 5 times. The last one we did was the first year it moved to NSU. Is it still there? We liked it a lot better when it was on the river. Would probably come back if it got moved back there.
Posted on 4/5/19 at 7:26 pm to GeauxTigers0107
quote:
Won 3 out the last 5 at that. And I've tried his comp stuff (subtle brag). It was phenomenal.
I went to high school with him. His bbq is phenomenal.
This post was edited on 4/5/19 at 7:29 pm
Posted on 4/5/19 at 11:45 pm to IlikeyouBetty
quote:
I’ve done Cookin’ on the Cane 5 times. The last one we did was the first year it moved to NSU. Is it still there? We liked it a lot better when it was on the river. Would probably come back if it got moved back there.
We're back on the river. Which is why it's pretty important I get the public involved somehow since it's so visible down there.
Posted on 4/6/19 at 12:08 am to fightin tigers
Anybody see Chef Rob at Hogs last weekend?
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