Competition BBQ Secrets

Archive for October 13th, 2009

BILL got a question for you to ponder on if you were going to build a enclosed trailer to travel coast to coast too compete what type of smokers would you us? I’m thinking Backwoods but that is the only one I am familiar with..thx joey

Hello. Im gonna be selling my BBQ TRAILER. Can you tell me any good places to list it. Im located in Benson, Az. Any help is good help

Kenneth Kitelinger Regret Nothing; and Fear Even Less!!!

Bill I am not a certified judge but I do judge here in Texas where the judges are just everyday people with varing taste which I think gives you a more overall ability of a BBQ cook.
If it would be OK I would like  to fill out your survey with comments on some things.
It is very strict here in Texas,everything is exact if not it is considered a marked tray.I looked at your survey and if each tray is not exactly the same it could be a marked  tray.Also i noticed that you cook only thighs.Why don’t you rewrite the rules and cook only 1/2 whole unjointed chicken where you have two different meats White & Dark.this will separate the men from the boys.
Just some thoughts Zanna

Bill, I am a KCBS judge but have competed 100% of the time in 2009.
After having competed in almost 10 cook-offs this year I must say I am
a little disappointed in how teams seem to have shelved BBQ skills for
BBQ judges.

For example, I fashion myself to be a BBQ purist. In the case of
chicken, for example, I believe half chickens should be BBQ’d and
that’s what I’ve turned in at every competition. All the other teams
turn in thighs. Now at home I wonder if they’d just cook thighs for
their families or half chickens? See what I’m getting at. All their
BBQ skills are being thrown out the window in order to win.

Sorry if I’m getting carried away. Love the book by the way.

Hi Bill, I filled out your survey..  I am a Certified KCBS Judge and we are told to judge what the cook presented to us and not what we like or dislike.  I know that this is hard to do and I have gotten into some “discussions” with other judges about this.  I didn’t like that because of whatever and I don’t like it.  I would remind them that they are to judge what the cook presented and not what you like, and the the ”discussion” ensues.  I love it when the cook takes and chance and tries something new.
 
Take care

i filled out your survey , any chance i can get the results ??
sorry we didnt get to meet you at the American Royale , how did you do ?
that weekend all sorts of things poped up that we had not planned to do
but had to get done, so next time for sure , there is always next year
right ?
I did want to ask you a question or for some advice on my cooker ill
attach a picture of it but id like to keep the heat up at the far end
but not have to have side closest to the drop box from burning the meat
is that any way to build a deflector or damper to regulate (see pic 007
)the fire back so the heat would go into the damper and not directly
into the meat ? Between the fire box and cooking area.
I have a Southfork Cooker by Brinkmann it is a heavy thick 1/4 plate
cooker and has a nice horizontal chamber for loading up for smoke with
three levels.
let me know if you have any ideas
Thanks Don

i’m not a judge i’m just a cooker.and need lots of help on my ribs.we have only one head judge,and she or he does not judge the meat .they supervise the judging of people that judge the meat.those people judge each tray and mark each tray 10/1 points.after all trays are judge then the head counts all the points and determined witch tray is the winner 1st thru 10th.double blind tickets are on the trays.most of the time we cook and turn a half chicken with skin on and jointed,7 rib meat side up and 7 slices 1/4 to 3/8 thick.the sauce is to be cooked on.no sauce added after the meat is in the trays.we are a meat contest not a sauce contest.it a lot different where you are by just cooking thighs. we cook LSBS or IBCA around our little part of the world.keep in touch.richard

Bob H. forwarded your survey to me which I filled in except for
two questions.

1. I personally don’t like any garnish in the box. This is not a
flower arrangement test, it’s a meat judging contest – fill the box
with meat.

…..

Question 3 – Should include NO GARNISH AT ALL in the box, meat only. That is the way it should be presented for judging. I judge and cook. Cooked with the Smokin’ Scotsmen team at the Royal (8^th overall in the invitational, 4^th pork).  I hate to pick up a thigh and have the bottom of it coated solid with greenery, then have to pick it all off.  Better cooks are the answer. Poor cooks = Low scores. My $.02