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BBQhopeful

post #1 of 16
Thread Starter 
Hello, I'm new to this site and new to discussion boards. I am not even sure if this will be posted in the correct location!

I am on a competition BBQ team and I also love to cook at home. I found the site when I searched for a friend's log in name thru google. He posts all the time about fishing but the first place I found him was in a cooking forum! I then started looking thru the site and I got hooked. I hope to pick up new cooking ideas and hopefully provide some BBQ tips to others.
post #2 of 16
Welcome BBQhopeful! It so happens I'm from just the other side of I-94. Amazing what you can find with a little Google search. I had no idea there were BBQ competitors in this neck of the woods. We're about to get a new BBQ joint here and I can't wait to taste what they have.

Please take a bit of time to browse the forums; check out the recipes; read the cooking articles and cookbook reviews, too. If there's something you're looking for but don't see, try the search button.

We hope you visit often to share and learn.
Regards,
Mezzaluna
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post #3 of 16
Welcome BBQhopeful. Your friend sounds like an interesting guy. Hopefully, :D you're having a successful BBQ season. I do a little BBQing myself.

Kevin

I like muskies.
post #4 of 16
Thread Starter 

BBQhopeful

Mezzaluna;

You indicated that you will be getting a BBQ joint on your side of 94. I bet it will be called Great Northern BBQ and it will be on (or slightly off of) Silvernail Drive. The couple opening it (Mike and Barb) are on the same BBQ team as I am. It will be great BBQ!
post #5 of 16
Hello BBQH,

I recently competed on a BBQ team at the competition in Tulsa. Actually I ran the front of the house cutting, slicing and chopping the BBQ which we passed out to the people who paid $$ to sample. It's really a lot of work to compete in one of those and get all your turn-ins on time. The couple who did the cooking, as all the competitors spent the night tending their smokers and grills.

Do you compete using the KCBS rules? I was a judge last year and it was quite interesting. I recently ordered a Weber Smokey Mountain to play with at home and am anticipating its arrival.

You probably already know of this site, but I find a ton of useful information at http://www.virtualweberbullet.com

What is your specialty?

H.
post #6 of 16
BBQhopeful, this is great news. :bounce: (Actually, I'm just north of the highway; they're just south.)

I heard their BBQ is GREAT, I can't wait to be there when they open. I drive by there several times a week. I can almost smell the smoke! Best wishes to your teammates for resounding success. I can tell we'll be having BBQ a lot more, very soon.

Mezzaluna
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post #7 of 16
Thread Starter 

extremely late reply

Mezzaluna;

Sorry it took so long to reply. I prepared a response awhile ago but then when i tried to post it it disappeared. I don't think it was the site. I am pretty sure it was operator error. I will learn though.

Anyways, Great Northern BBQ will hopefully open by the middle of October. I just spoke to the owners and I will be emailing the website for this forum to them. I was just in Sparta with the the BBQ team. We had fun but we did not place where we expected to. If you love BBQ you should try to make it to a competition. The next contest we are going to is in Arthur IL.

BBQ Hopeful
post #8 of 16
Thanks for the update, BBQHopeful. The place is a hive of construction activity. I'll keep an eye out for the opening and will introduce myself to the owners. If you're there, give a wave!

It would be interesting for your friends to post an account of their experiences starting this new business.
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post #9 of 16
I'm now interested in BBQ competition.
We have a lot of them here in Texas, but there doesn't seem to be a hu8ge interest locally. A lot are done along with fund raisers. I think the reason is that most everyone has a black barrel in the back yard.
I don't want to compete, but am interested in the, what seems like a sport.
pan
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post #10 of 16
Thread Starter 

Reply to Henry and Panini

Panini;

Texans are renowned for their BBQ brisket. I know that competion BBQ is quite big down there but I don't know if most of the contests are under the KCBS rules. The rig we use for our competitions came from Texas. I will ask my friend, (Muskyhopeful) if he or his wife can recall the name of the place in the middle of nowhere Texas where we ate the best brisket I think I will ever eat.

Henry;

Sorry for not responding earlier. I don't use my computer at home and when I am at work, work seems to get in the way.

Anyways, yes our team competes under KCBS rules. If you haven't already done so, look at www kcbs.us (I found out I can't put in other websites - what I typed is not exact but you should find your way) to look at the information in its website. Also, if you really have an interest in BBQ, take a cooking and/or judging class. Be prepared for getting yourself into a hobby though that will take up all your free time.

You also asked what out specialty is. Under KCBS rules, chicken, ribs pork shoulder and brisket are the turn ins that count. Most competitions will also have a dessert and/or an "anything but" category. We have normally done well in dessert but our goal is to win or place high in each of the four main catergories and thereby win Grand Champion or Reserve Grand Champion (second place). Our next contest is in Arthur Ill. on October 13 & 14th. If you want to look at what that contest is about, go to www .cibr-bbq . com (see comment above - I hope I am not breaking some comment rule by directing people to other sites. If so, please let me know).

BBQhopeful
post #11 of 16
No problem, BBQHopeful! As long as your post doesn't contain a commercial solicitation, you're good. We aren't that parochial about our community.

Mezz
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post #12 of 16

Love BBQ, but lazy...

Welcome BBQhopeful -

As a native midwestener who has been fortunate to move around and sample lots of food, I am a kindred spirit for BBQ. I must admit though that I have become lazy, and less of a purist. I recently purchased a smoker to replace one the movers destroyed, and succumbed to buying an electric smoker. Solid, accurate thermostat, stainless steel, insulated. My first test was 15 pounds of Boston butt, brined, dry rubbed, and smoked over pecan wood for 11 hours. True, no classic smoke ring, but by gosh it tasted great. I made hoagies from a Vienna bread recipe I have, and a friend brought three sauces for it from the Carolinas. So, what are your rituals and preferences for BBQ?
post #13 of 16
BBQhopeful,

Are you a memeber? Well if ya are from One KCBS member to another welcome to the forums. If not Welcome just the same.

Last year I was a judge for the AR in KC. what a trip. Actually had so much BBQ felt like I was well lets just say it was a rather intoxicating feeling. LOL

I play around with sauce, wood mixes and have actually develoved a decent rub. Un fortunately for the home I don't use a KCBS sanctioned cooker. Propane fired with wood chips. Okay if you've gotten up off the floor it was all the budget could do so. Did have a really nice one picked out from a local place but I couldn't justify the 1500.00 for something that would never see a competition. Had a friend who's team won the Lenexa KS competition back in 2003. Won him a place at the AR that year.

Memphis in May is supposed to be the one to visit. The Table Captain we had and I talked a great deal about some of the comps and that was one of his favorites.

Maybe when we get settled on where we'll be in the next few weeks (KC or the Southeast) I'll swap ya some stuff sometime. Fed Ex of course.

Talk to ya later. :beer:

BTW: Kinda find it ironic that even 10-15 years ago most culinarians snubbed the BBQ concept and just look at it now. LOL
post #14 of 16
The Texas BBQ joint my friend BBQHopeful was referring to is Louis Miller's in Taylor, TX. About 30 minutes east of Austin if I remember correctly. I might not remember it's exact location, but like he mentioned, it will be hard to forget the brisket. The Lone Stars out of an ice filled trough weren't bad either. That was some trip.

Kevin

I like muskies
post #15 of 16
Hi BBQHopeful,

I did judge last year as a corporate volunteer. I really didn't enjoy the judging too well--sitting in a hot tent all day eating BBQ samples and drinking water was really not that appealing. I was more interested in the cooking process and kind of got hooked on it. In July I participated as part of the team, although my job was more FOH, cutting, slicing, serving the meat for the "People's Choice" competition (we took 2nd in that). We are participating in another local comp next month, http://www.riverwalkbbq.com/
I am in charge of the chicken turn-in for this. I've been working on my method.

The head of our team has custom ordered a new DP Fat 50 rig and is anxiously awaiting.

What do you guys do for the "anything butt"? And I'd like to hear about your desserts. Are they smoked?

It's amazing how many friends you can acquire when you pass out free BBQ! I'm doing 3 briskets this weekend for my motorcycle club, love to smoke some butts, salmon, and the ABT's and fatties are a lot of fun.

Good luck on your upcoming comp.

H.
post #16 of 16
Thread Starter 
Oldschool Monk and Henry;

yes I am a member of KCBS. I have taken both a cooking and a judging class. I have only judged once. I have not judged any more contests since it if I have the time to go to a contest - then I want to be competing.

The great thing about the competitions is that 95% of the people in the event are friendly, helpful to the new competitors and are there to have a good time. Everyone wants to win of course but it seems like most people will provide guidance or advice if you ask for it. My advice to anyone that wants to get into a bbq competition is to first go to one to see how they work. You would need to walk around and talk to the competitors on Friday night and also go back and see what the teams are doing Sat. morning. The briskets and pork shoulders/butts go into the smokers on Friday night. The ribs and chicken will go into the smokers Sat morning. Before our first competition, I and two other team members went to a competition on Friday night, spent the whole night walking around and talking to anyone that was willing to talk to us, slept for a couple of hours in the car and then watched the teams put together their entries. I was hooked after that.

Another thing I would recommend is that for the first contest, just enter in one or two categories. Pick the ones you do best so you don't get overwhelmed trying to do well in everything.

I also have no problem with propane or electric smokers. I don't have a home smoker - even though I want one. Cost is the reason. Our team use to have a stick smoker (only fuel was charcol and wood). We now have a pellet feeder. This smoker makes it real easy. Load the hopper with pellets (you can purchase pellets for any type of wood you want) turn it on to whatever temp you want, sit back and let the smoker do the work. (ok it is alittle more involved but I think you get the point).

There really isn't any one item we use when our team enters "anything butt." Normally, the event will have a theme. Sometimes its cheese, or pumkins or whatever the community may be known for. For dessert we have entered chocolate covered cherry cheesecake. We have won or placed in the top three with that entry a number of times. This dessert is not smoked.

Our team captain developed (and sells) a Sprecher rootbeer bbq sauce that we use in our competitions on our chicken. My kids love it with anything. The rootbeer taste comes in at the finish or back of the throat. We have also developed a number of rubs and we have used others sauces and rubs. Many times, we will use a rub or sauce that would be known to the local area. That seems to help the scores - but it is hard to tell.

I would love to go to Memphis in May as a spectator. I doubt I would compete in that contest since it does not follow KCBS and I think a whole hog is one of the entries. I have heard that the party is quite an event though.

BBQHopeful
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