Tatonka3A2
New member
Great pics!! That would have been a great time. Thanks for sharing!!
Wow bbq comp
- Thread starter sparky
- Start date
Big Poppa
Administrator
nice to see scooter cooking something!
Spark..just a hint in the future.....this comp was different because they cooked under PWNBA rules which has a big window inbetween turn ins....normally good hint to sort of leave cooks alone until after brisket turn in....At a kcbs comp you have less than a half hour and well meaning people can really slow down the cook. They really need to fix this with the public because they rightfully want to ask questions...what they need to do is ope the doors a little later and then have the cooks all available to chat about the machines and techniques...We had the press come in right when we were boxing the pork and we were against the clock and had to nicely ask them to come back.
As for machines everybody wins on everything.....the real good teams get multiple calls at EVERY comp. Before taking what you hear at comps as gospel..check their records at kcbs.us
This next point is very controversial but if you tasted ribs from cooks booths...as rule the very serious teams (left coast is an exception) dont cook for the crowds
We havent done pc for over two years....There are teams that compete only so they can vend....also in the cooks tents there is a "good enough for PC" which I think hurts bbq. If a good team is cooking pc usually you are not getting the best they cooked that day unless they knocked everything out of the box. Also PC is cooked much longer than comp turn ins. Many come in at the bottom of the pack and cook pc to re coup their expenses
I think you would make a great comp cook...you would continue to grow at a very rapid pace and bbq needs guys like you out there! Too much vanilla in this old world
Spark..just a hint in the future.....this comp was different because they cooked under PWNBA rules which has a big window inbetween turn ins....normally good hint to sort of leave cooks alone until after brisket turn in....At a kcbs comp you have less than a half hour and well meaning people can really slow down the cook. They really need to fix this with the public because they rightfully want to ask questions...what they need to do is ope the doors a little later and then have the cooks all available to chat about the machines and techniques...We had the press come in right when we were boxing the pork and we were against the clock and had to nicely ask them to come back.
As for machines everybody wins on everything.....the real good teams get multiple calls at EVERY comp. Before taking what you hear at comps as gospel..check their records at kcbs.us
This next point is very controversial but if you tasted ribs from cooks booths...as rule the very serious teams (left coast is an exception) dont cook for the crowds
We havent done pc for over two years....There are teams that compete only so they can vend....also in the cooks tents there is a "good enough for PC" which I think hurts bbq. If a good team is cooking pc usually you are not getting the best they cooked that day unless they knocked everything out of the box. Also PC is cooked much longer than comp turn ins. Many come in at the bottom of the pack and cook pc to re coup their expenses
I think you would make a great comp cook...you would continue to grow at a very rapid pace and bbq needs guys like you out there! Too much vanilla in this old world
scooter
Moderator
BP, it was a LOT of hard work!! I have more respect for what you comp cooks have to go through to put out the quality in the box that you do.
Sparky, this is true. The stuff you were tasting was most likely Peoples Choice product unless you had a comp cook hand you something from his tray of meat that didn't make it into his box.
The PC stuff is put out in volume. It's closer to restaurant BBQ than competition BBQ. When you have a small crew processing 50 racks of ribs, 3 cases of butts, 60 chickens and 6 briskets you can't put as much attention into them as you do with a much smaller amount of comp meat. When the long lines hit your tent, your attention to how long things have been cooking takes a hit. Although I'd say the PC product that we were putting out was quite good. I have tasted other teams PC food and came away with a similar opinion as you did. After yesterday and being a part of a PC crew I can easily see how some pitmasters cut corners with their PC food. Chris Juencke (Pitmaster of Smokin Yankees) has a set of products he uses for PC that keeps it simple and really works well and his pellet cookers (MAK 2, MAK 4, two FEC100's, FEC 500) really crank out a quality product. The proof of that is the Smokin' Yankee's won PC Champions yesterday for the 4th year in a row. Very proud to have been a part of that. I had to leave right before awards so I didn't get to take the walk up on stage with the team to accept the award and BAT (Big A$$ Trophy). Next time!!
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