CWM: They didn't suck

Celtic Wolf

My ribs that is..

Did much better (40 something out of 87).. So I will continue using your suggestion..

I tasted the third place ribs. To me they were bland, but my tongue loves spice. Sooo I think I got this figured out.. We will see at Greenwood.

BENTE

i can't wait!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Celtic Wolf

Chip wanted to know if you were gonna b*tch all night.. I told him "nope cause I told him to be there early Saturday morning." HAHAHAHA

Get ready to sell some eggs. I have a local sponsor. He was kind of hesitant, but I think we can prove to him the power of an Egghead

If I can come up with the capital I will be selling the Guru's too.

I threw out all my spices. Everything at Greenwood will be fresh and premium. I'll make sure there is some extra for you :woohoo:

See you next month.

PS You are welcome to come down Friday and stay the whole competition.

Car Wash Mike

Good luck Pete, I wish I was out there with you. It is Regional, but sweet is good in KC.

Mike

BENTE

yea i will be getting up around 4:00 on friday and will not be getting home till around 4 that afternoon.. so i will need sleep.. but since i am already screwed up on my wake up time it will be easy to get there saturday morning... plus tell chip i will have the added advantege of being clean and hangover free (i hope ) on saturday...

ok i am cool with the spices but the wife wants some more rib sauce that is needed badly.. i have not made ribs here for the house since then... i do have a egger friend of mine that i have made a couple batches from his cabinets... and they were good as far as the meat goes but as far as the spices go... however i am really looking forward to the seeing how you do your ribs this year with CWM's help it might be a little diffrent that your way last year

Celtic Wolf

OK I'll make extra sauce for you too.

Mike is right. It's a regional thing. I got that figured out. Now I just need to implement it.

BENTE

cool i will send you a email my friend buck i nuts and i will proabably get you to lug a couple bags if that is ok... proabably not more than last year... he is new you and he spoke the other night
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=460169&catid=1
so he will proabably want a couple bags i still have half a bag left from last year as you can tell i don't use it except for special occasions like when i got my base replaced

Celtic Wolf

Yes it is regional and my problems is Ribs and Brisket are not normal in this region.

My Brisket is great if I was in Texas, but they don't know Texas Style Brisket here. So I need to re-think what the Judges here think is good brisket. The same applies to the ribs. We aren't in Kansas Toto.. My ribs tasted great, but they were too spicy (not hot, just spicy) for this region.

My pork and chicken do well because they are more traditional to this region.

Celtic Wolf

Email me about the lump.

mad max beyond eggdome

good job pete. .. one of the things you have to remember at competition is that you are cooking for judges, not for your self, so you have to throw out what you like personnaly, and cook for what those guys are gonna like. .. you might like them spicy, but most judges aren't going to. .. . i remember watching some competition guy on tv one time saying that the first thing he does when he rolls into town for a competition is to go to the most popular bbq joint in town and eat what all the locals like, then adjust his food to that flavor profile . .. if the locals like it sweet, he's gonna cook it sweet that weekend, if they like vinager, he's going that route, etc. . .

sure sounds like you have things heading in the right direction though .. . 40 sure is a whole lot better than 83!!

Celtic Wolf

You know I was considering doing that same thing.

Considering who was in the 46 above I really don't feel so bad about where I ended up. Middle of that pack after 10 contests ain't bad. I really shouldn't count the first two, but for honesty I am.

Least I didn't do what the guy next to me did. He had all his meat cooked before I went to bed Friday night and he presented Pulled Country Pork (AKA Country Ham)

milesofsmiles

Yes. Shop the comps. Just like I do Pool sellers, Egg sellers, furniture stores, etc. etc. I've never thought that applyed to comp. cookin, but that makes sense. I like hot and very spicy, but what are the judges lookin for??? Who knows? Can't hurt to eat around even if the food sux...Just a sample taste of what the locals THINK is good food. Sooooo what if the judges are from out of town. Things to ponder. Know the foes. Miles out.

mad max beyond eggdome

see, i do just the opposite, i don't look at who beat us, i look at who finished behind me, and even when we finish in the middle of the pack in a category, but i see that we beat a team that competes 30 -40 times a year, or that runs a catering or restaurant business and cooks 100 briskets a week while i cook 10 briskets a year and i still finished 10 places ahead of them, thats what gives me satisfaction, not looking at who beat me . . . so go back and look at your score sheets and so who finished behind you, not ahead of you ...i'll garantee you, you'll feel even better about your results . ..

Buster Dog BBQ

Use less rub and more honey

vidalia1

I look forward to seeing all the Eggers in action at the Greenwood Cookoff...

The Mrs. and I will be there Saturday but we will just watch and stay out of everyones way