aggiebq03+ said:

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agcrock2005 said:

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aggiebq03+ said:

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This is exactly why I'll never compete in BBQ competitions.

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Because they like smoke rings? There are a lot of other reasons that are better than that...like time consuming, it's hot, have to go against what you actually like, etc. I personally want a smoke ring when I'm "smoking" something.

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I don't want to do competitions because they care about stuff other than good tasting BBQ.

I just want my food to taste "smokey" when I smoke something. I don't give a **** if a chemical reaction happens that turns some of the outter meat pink or not.

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Those competition ribs are too heavy on the sugar for their rubs (because they want to impress the judges on the first bite.)

My first time smoking spareribs, I followed a competition recipe someone posted online. I thought I was going to get diabetes from 2-3 ribs. I felt like I'd eaten three pieces of cheesecake (that sugary full feeling).


If cooking for a family BBQ, take it a little easier on the brown sugar versus some of these BBQ competitors recipes. They can be a little much.

Seanzy2012 said:

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Bruce Almighty said:

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After being a judge at the American Royal in KC one year, I'm come to realize that BBQ competitions are a total crapshoot.

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Did you have to take a BBQ judge class to do that? I've heard to become a judge you need some sort of certification.

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When I did it maybe 10 years ago, only the table captains had to take a class. I think now, all judges have to, but I'm not entirely sure.

Bruce Almighty said:

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Seanzy2012 said:

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Bruce Almighty said:

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After being a judge at the American Royal in KC one year, I'm come to realize that BBQ competitions are a total crapshoot.

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Did you have to take a BBQ judge class to do that? I've heard to become a judge you need some sort of certification.

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When I did it maybe 10 years ago, only the table captains had to take a class. I think now, all judges have to, but I'm not entirely sure.

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Always wanted to. Not so much to actually judge the competition but to get ideas.

Next weekend, I think we are going to smoke a big pork belly. Not sure how it's going to turn out, but hopefully delicious.

Bruce Almighty said:

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After being a judge at the American Royal in KC one year, I'm come to realize that BBQ competitions are a total crapshoot.

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You say that yet the same teams win contest after contest.

16lb brisket been on since midnight. Didn't plan on smoking one this large so I already wrapped it...which I don't like doing.

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Hope you boys are smoking something today!

I bought five lbs of tomatoes yesterday, so making a sauce today.

Also have three lbs of ground beef, that is either going to be meatballs or filling for stromboli, or both.

I don't like my ribs very sweet either, just make your own rub and either use just a little brown sugar or eliminate is completely. I stopped using the 3-2-1 method and just smoke completely uncovered and keep a water pan going and mop them hourly after the first two hours.

Nothing recent,but this was a winter time Cub Scout campout where the adults cooked a side of salmon over open fire. Damn good eating, too.