I've cooked in two now in the last couple months, including one this past weekend in Sanger where we place 4th overall. When we cooked for the first one and thought we nailed everything and then didn't get called on anything, we did some research and got really good at the brisket and chicken (4th and 5th respectively this past weekend). Couple questions:
Ribs: Does anyone have a competition "glaze" they've used that's been successful? If not, do you have a source for one? The google searches provide very wide opinions. I've seen anything from mixing corn syrup with spices to mixing rib dripping from foil with bbq sauce and adding at the end. We tried this last weekend but there wasn't the "shine" that we apparently needed (according to another cooker).
Beans: We made some badass beans a couple months ago and thought we were going to win only to not be in the top 15. This past weekend we were next to a guy that said he placed in every competition he's been in and he placed 2nd this time too. His beans were so salty and nasty I couldn't eat them. Anyone have a recipe they would be willing to share?
One thing I've learned and I'm really surprised about is the differnece in taste between backyard bbq and competition. Competition stuff is so salty. Everyone injects their brisket flats with very salty injections. Beans are all salty. Ribs are very complex with salty, sweet, spicy, etc. It's a blast but very confusing trying to figure out what the judges want. Any advice would be appreciated.
PS: We'll be at the Carrollton cookoff next weekend if anyone else is either going or cooking and looking for food/booze.
EDIT: After posting this I saw how long. TLDR: I like to cook and I want to beat people's asses, but I don't know how.
Ribs: Does anyone have a competition "glaze" they've used that's been successful? If not, do you have a source for one? The google searches provide very wide opinions. I've seen anything from mixing corn syrup with spices to mixing rib dripping from foil with bbq sauce and adding at the end. We tried this last weekend but there wasn't the "shine" that we apparently needed (according to another cooker).
Beans: We made some badass beans a couple months ago and thought we were going to win only to not be in the top 15. This past weekend we were next to a guy that said he placed in every competition he's been in and he placed 2nd this time too. His beans were so salty and nasty I couldn't eat them. Anyone have a recipe they would be willing to share?
One thing I've learned and I'm really surprised about is the differnece in taste between backyard bbq and competition. Competition stuff is so salty. Everyone injects their brisket flats with very salty injections. Beans are all salty. Ribs are very complex with salty, sweet, spicy, etc. It's a blast but very confusing trying to figure out what the judges want. Any advice would be appreciated.
PS: We'll be at the Carrollton cookoff next weekend if anyone else is either going or cooking and looking for food/booze.
EDIT: After posting this I saw how long. TLDR: I like to cook and I want to beat people's asses, but I don't know how.