Competition Help

CaptainSpaulding

I am considering entering a local rib cook-off and would love some advice from some veteran competitors.

The event happens in two weeks (August 9th), so I have a some time to get my strategy and logistics together.

The cook starts at 0600 with a sample turn in time of 1145.

I've never participated in a competitive cook and I feel pretty confident that I can cook some darn good ribs and compete, but would like some advice as to the finer points.

The event is governed by the Memphis Barbeque Network. I went to their website looking for some clues, but couldn't find much in the way of guidelines.

Because of the time constraints, I plan on cooking baby backs, as opposed to spares. This is well within my comfort zone, as I have gotten fresh, non-cryovaced ribs to cook to tender (with some pull to the meat) within 4 or 5 hours.

My main questions is whether I should:

1. submit dry ribs with sauce on the side, or

2. use a sauce to finish and present ribs solo. or

3. a combination of 1 and 2, baby backs with a finishing sauce, served with a sauce on the side.

It is a small competition, but I would like to represent well (Bringing a Large BGE to cook on). Entry fee is minimally $200, with first being paid $1500 and an entry to Memphis in May.

Any and all guidance is greatly appreciated.

Joe

Ripnem

Don't forget cold beer

CaptainSpaulding

Thanks, Rip. The only problem with that is that alcohol, unless pre-approved for cooking is strictly verboten in the cooking area. I was planning on the stealth method of one large, well disguised travel mug with rum and coke. The cook is on a Sunday morning and beer sales are prohibited prior to noon on Sunday in the great state of Michigan.

I remember something through a fog of alcohol haze about the "separation of church and state." I often wish that I could somehow get back the 6+ years that I served in the Marine Corps...

- Joe

CaptainSpaulding

Thanks, Rip. The only problem with that is that alcohol, unless pre-approved for cooking is strictly verboten in the cooking area. I was planning on the stealth method of one large, well disguised travel mug with rum and coke. The cook is on a Sunday morning and beer sales are prohibited prior to noon on Sunday in the great state of Michigan.

I remember something through a fog of alcohol haze about the "separation of church and state." I often wish that I could somehow get back the 6+ years that I served in the Marine Corps...

- Joe

Panhandle Smoker

Ever hear of the Beer Belly? :laugh:

http://www.thebeerbelly.com/

CaptainSpaulding

Very cool, Eddie.

I'll probably just risk disqualification and show up with a loaded cooler, but am seriously seeking advice as a newbie for comp. tips.

- Joe

Panhandle Smoker

I couldnt resist. :laugh: No experience in that area yet but the best of luck to you.

CaptainSpaulding

Thank you, sir. You are a gentleman and a schoolbus...











That's a whole lotta scholars...

- Joe

Doug in Eggmonton

I don't think you could go far wrong using Car Wash Mikes recipe you can find here

He puts the sauce on late and they sure look purdy. Tricky bit is picking the right sauce.

Doug

Hoss

You MUST have DEEP POKETS or Corporate SPONSORS to go there!Stay with KCBS sanctioned events.They are more user friendly and anyone can win!!!Blind Box judged and that is fair!!!E-mail me if you have questions.

Bobby-Q

That is kind of the general market information and is kind of wrong. In reality MBN contests are usually cheaper than KCBS because you have the choice of only entering 1 category but you are still eligible to win. Sometimes the cost is only $75 per category.

The other myth is the blind box. 70% of your MBN score is from a blind box.

I've done 1 MIM contest and decided I wouldn't do it again. I made the decision because it doesn't fit me as well as KCBS not because the whole system is flawed or not accessible to me.

I am the biggest fan of KCBS but you won't find me bad mouthing MBN because of it.

I'm not jumping down your throat here but some well meant advice would be to check with some folks who do these on a regular basis and get all the facts instead of listening to the loudest whistle.

Have a great day and EGG® something special tonight.

CaptainSpaulding

Thanks, Doug. That's my cooking technique, in a nutshell.

Around the neighborhood, I usually keep them dry so that everyone can choose a sauce to their liking to eat them with. I tend to like a bit of spice, but 2 of my 3 youngsters aren't too keen on the spice and the wife thinks that everything I cook is too spicy.

I've done a few slabs during the past week with a sauce finish and really like the results. Sticky fingers comes to mind as a decent commercially available one. I was thinking that a finish with something like that (last 15-20 minutes) turns out a really tasty bone, but I was thinking of serving them with a side of something homemade.

Obviously, never having competed before, I'm totally clueless as to how the judges would like it.

I'm looking for any advice from folks who have participated in competitions.

I just sent Hoss an email regarding his response, hoping to get more insight.

Right now, I believe that there are only 9 teams registered. If it's a fairly judged competition, I like those odds. I'm pretty confident that I can turn out something that will place well, but Hoss' response makes me reluctant to go through the trouble and expenditure involved in entering an hauling an egg down to participate.

Joe

Bobby-Q

I applaud your decision to jump in and give it a go. Competing is a lot of fun besides all the other stuff that goes with it.

If it is true MBN rules then you need to cook several racks of ribs. In regular MBN you need to fill a turn in box with 2 bone rib sections. Then you really need a full rack for each of the 3 judges that come to visit you on sight. If you make finals then you will need at least 2 preferrably 3 more racks for those 3 judges that visit all at once.

The MIM that we cooked we did 15 racks. We ended up using about 5 though because ours were horrible that day and we didin't make finals.

Check with the organizer to see if it is being run like this. It could be some special modification to the MBN rules and just be a blind box turn in or just an on site visit.

Good luck and plan on having a great time.

CaptainSpaulding

Bobby-Q,

I appreciate the response. I was thinking that this could be a fun experience and would love to see how my ribs stand up next to some competition.

This event is ribs only and, obviously, Novi, Michigan isn't the mecca of BBQ. Entry fee is $175, plus a clean up deposit of $100 (of which all but $25 seems refundable), so call it $200 plus the cost of the meat and the effort to haul an egg down there and do the deed. First place pays $1500 and an entry to MIM (No idea what that's worth, and I'm pretty sure that I'm not rigged out to make that trip, just yet). With a first, I could make use the cash to take a drive down to Georgia for EggToberfest and pick up a demo egg and see a few old friends and make some new ones.

I'm definitely in the market for advice from some veteran competitive cookers, here.

Joe

CaptainSpaulding

Bobby,

Thanks, again, sir. I was told that 4-6 slabs should do it and have the additional gear on the way from Tom at ceramicgrillstore.com to complete the sliding grids system to do 6 slabs and rotate/mist/sauce easily.

A friend has a 60th birthday party next Saturday and I was planning to do a test run, perhaps with 3 different sauces. I was thinking about cutting them up into single bones and putting them in A, B and C containers, bringing some index cards and golf pencils and gathering some opinions at the party.

Joe

Doug in Eggmonton

That sounds like a great idea. See you then :laugh:

Doug.

Bobby-Q

Fall off the bone is the preference of all the advice I have heard.

If there is just a blind box then load the box as full as you can. If there is on site as well, load the box and then talk about the EGG®. Don't get all wrapped up in the stories you've heard about making stuff up. Eveyone I know that has done well has just told the truth basically.

This is going to be a ton of fun for you. I'm getting excited for you.

Hoss

All I know is of my eggsperience of anything affiliated with MIM, the 2 I competed in and the 5 I've attended, It was NOT a level playing field. They judged tablescape,cooking area and verbal presentation all of which have absolutely NOTHING to do with the food.KCBS gets my vote!

Hoss

I'm sure you'll have a lot of fun and gain some good eggsperience.Best of luck!BTW you have mail.

fieroguy

Joe - Nothing ventured, nothing gained (or lost) so have at it and good luck.