Double Nickles on the Deckle.

Roadpuke0 · August 2015

Babaqua goat is assume. Love it in corn she'll taco

SkinnyV · August 2015

@SGH I I know what you mean , sometimes its 24 hours, maybe less......maybe a bit more. But every time, it will put a smile on your face . agreed sir!

SGH · August 2015

SkinnyV said:

. But every time, it will put a smile on your face . agreed sir!

Agreed brother Skinny^^^^^^^^^^^

lousubcap · August 2015

Now this thread is a friggin home-run: highlights the differences in Q around the country and that between what we (backyard wannabes) and the real competition brisket/Q world address. If your method approach works and you get rave reviews from your target audience, be it public or private then all is good.
I have the utmost respect for Aaron Franklin and his willingness to share enough of the "holy grail" to allow most of us to think we are following in the footsteps of greatness. And guess what-the results will confirm that our brisket game has moved on to a higher level of goodness with his insights.
When you know you are good (AF) then have fun with it and follow your conscience. He is doing just that and enjoying life.
What a professional-across the board. Enjoy greatness when you are in its midst.

SGH · August 2015

@lousubcap
Agree my friend. And we'll said sir.

Jeremiah · August 2015

Dyal_SC said:

Looks like that was last year's results. Man, competition must be fierce if he finished that low! I was thinking about organizing a team, but that scares me. Lol

@Dyal_SC I'll sign up. If nothing else I'll provide the beer. Seriously I'd love to dive in as well.

Dyal_SC · August 2015

@Grillin_beers and @Jeremiah , for sure! I still need to register for a KCBS judge class. Never taken one before and I'm interested in learning what they're looking for in a competition. We should find one nearby and meet up.

500 · August 2015

Sweet100s said:

I wish everyone here had access to the 2015 season of, "BBQ With Franklin".

Anyone can watch the full episodes of "BBQ with Franklin" TV series online here;

http://video.klru.tv/video/2365494916/

Interesting Chicken BBQ Sauce I want to try that is shared in Episode #6.

DaveRichardson · August 2015

You can get the BBQ with Franklin on Youtube. He is a funny guy on those episodes; drinking beer and cracking jokes.

@SGH - awesome comparison on the Brisket and Chocolate!

Black_Badger · August 2015

I'm showing up a little late to this thread, but it's a really interesting conversation to me nonetheless. I agree pretty strongly with what was said above, comp BBQ and restaurant BBQ are generally looking to accomplish two different things. Comp BBQ allows one or two bites (usually) to show off the most delicious flavors possible, as well as a great texture to the meat. Restaurant BBQ is aiming to maximize enjoyment over the course of a meal. That often means that Comp BBQ is more complex, more flavor dense, more smoky, spicy, salty, sweet, umami, etc. The key word there is MORE! It's in your face from the first moment because you don't have much time to spend with it. Great restaurant BBQ builds and changes as you enjoy it. Half way through you're still noticing things that weren't there in the first couple bites. That doesn't mean it's boring (by any stretch of the imagination) just that it's aiming to do something different.

For anyone in the KC area there's a great way to test this concept out yourself. Q39 serves the closest thing to comp BBQ I've ever had in a restaurant. As a result I've noticed people often don't finish what they themselves will say is GREAT BBQ. I believe this is because they're not used to so many strong flavors over the course of a meal. It's not that Q39 has HUGE portions or anything (not to say they scrimp) it's just that you're sense of being done with Q39 often arrives before the food is gone. Now the kicker for Q39 is that all of this is not a bad thing, it's actually great, so people keep coming back for more.

Maybe I'm totally off base with this, but it's what I've seen and experienced myself. I love comp BBQ and I love great restaurant BBQ, but I'm not at all surprised that even the very best restaurant BBQ would place out of the calls at a comp. A great race car is still a terrible speedboat...

Cheers all -
B_B

SGH · August 2015

DaveRichardson said:
@SGH - awesome comparison on the Brisket and Chocolate!

Thanks buddy. I chose the chocolate as a comparison simply because most folks can relate to just how hard it is to eat something like chocolate when you are really hungry. It makes a far better snack than it does a meal.

Foghorn · August 2015

The only thing that surprises me about this thread is that apparently I can eat more chocolate than @SGH. I assume that I'm not alone.

DMW · August 2015

Foghorn said:

The only thing that surprises me about this thread is that apparently I can eat more chocolate than @SGH. I assume that I'm not alone.

I'm pretty sure I can eat more chocolate than I can brisket.

nolaegghead · August 2015

DMW said:

Foghorn said:

The only thing that surprises me about this thread is that apparently I can eat more chocolate than @SGH. I assume that I'm not alone.

I'm pretty sure I can eat more chocolate than I can brisket.

....but only if you're depressed

SGH · August 2015

Foghorn said:

The only thing that surprises me about this thread is that apparently I can eat more chocolate than @SGH. I assume that I'm not alone.

I can actually eat a fair amount of chocolate. Just not on a empty stomach. With that said, I can certainly put down more beef than I can chocalte. You honestly probably can out eat me in a chocolate eat off.

Chubbs · August 2015

Dyal_SC said:

I was thinking about organizing a team, but that scares me. Lol

Ohh ohh. Pick me. Pick me

SGH · August 2015

DMW said:
I'm pretty sure I can eat more chocolate than I can brisket.

We need to talk brother D

SGH · August 2015

Black_Badger said:

I'm showing up a little late to this thread,

Maybe I'm totally off base with this, but it's what I've seen and experienced myself.

Better late than never my friend. And no sir, you are not off base at all. Your thoughts above align with mine exactly. Comp Q and home/restaraunt Q are two totally different things. My whole point of posting the results was to drive that point home. Aaron faired very poorly in the competition overall. However no one disputes or questions his ability to turn out par excellent Q.

DMW · August 2015

SGH said:

DMW said:
I'm pretty sure I can eat more chocolate than I can brisket.

We need to talk brother D

It's not that I can't eat my share of brisket, it's just that I can really put away chocolate.

Botch · August 2015

I'm curious about something. If competition brisket has MORE and really needs to make an impression on the judge, and not something you'd want to eat for an entire meal, what's the judge's tongue and stomach doing after sampling 30, or 50, different entries, even if he/she takes only one bite of each? Thinking I wouldn't exactly want to be a judge.

Hill AFB held a barbeque competition last summer, it was a bucket list item of mine and I figured it'd be more low-key. I did see one guy peeling the skin off his thighs, carefully scraping the fat away, and then re-placing the skin back on, I guess that's fine if you just Gotta Win. My brisket came in 5th out of 16 entries, and the taste was good as I got zero points for presentation; I was happy (the comments from folks getting a sample were very satisfying, too). The organizers said it was one of the most popular things they've ever tried, and I expected them to have another one this summer, but nothing.

Black_Badger · August 2015

Hey @Botch,
At least for KCBS in general you're only getting 4-6 samples of each category; chicken, ribs, pork, brisket. The most BBQ entries I've ever judged in a single comp is about 23-24, and that's quite rare. There's also about 20 minutes between each category so that gives you a bit of time to 'process' things a bit.

As for keeping your palate clear it's an important task for each judge to consider. As for me I try to avoid the crackers we're given, mostly because they can really fill you up. Instead I pull some clean parsley out of one of the boxes in each category and have a little bit between each entry. I do that after appearance has already been scored so it doesn't hurt anyone's scores in any way. During a competition we're allowed to drink water (which is always provided) and nothing else. We can not consume any outside food, gum, brush out teeth, smoke, chew, etc while we're judging; nothing that would alter the way things taste. Those rules are taken quite seriously.

I've often thought that it would be easy for comp BBQ to be sort of silly, but there's actually been a LOT of thought put into it and most everyone involved takes it quite serious. I've never walked away from a comp feeling hungry, nor have I left feeling disappointed in the food (overall) I was served. I have, on rare occasion, been served individual entries that were bad or even inedible, and they were scored appropriately.

Cheers all -
B_B

SGH · August 2015

Thatgrimguy said:

Cooking in a parking lot on a smoker you don't use everyday is a big disadvantage if you aren't used to it.

Brother Grim, after farther review, that sure looks like one of the smokers from his restaraunt. I could be in error, but again it sure looks like it. I would guess that he would take and use what he was familiar with. I know that I would.

YukonRon · August 2015

This thread was an amazing read for me. I had initially perceived these events to determine, on a regional basis, the best Q cook in the area.

These events are nothing like that. I doubt I would ever enter to begin with, and certainly not now, knowing what I now understand.

To me , the events, based on my understanding, is a party, and someone tells you your stuff is pretty good. I get that in the neighborhood.

Everything is consumed, no waste, and the effort has meaning. So to me, it is a waste of time, food and effort, other than to be pseudo judged by one cook on a couple of bites.

Have at it.

I like my meals with friends and family that appreciate great Q.

just my opinion.

SGH · August 2015

YukonRon said:

This thread was an amazing read for me.

Glad that you enjoyed it my friend^^^^^^^^^

I like my meals with friends and family that appreciate great Q.

Well said, and I agree 100%.^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Black_Badger · August 2015

Comp BBQ certainly isn't for everyone, but I know a lot of folks that think it's a blast. There's almost always a big cook's dinner on Friday night before the comp on Sat and for most of the cooks there's a huge element of "meals with friends and family that appreciate great Q".

Not sure why I feel like comp Q needs defending, but I just think most of the folks here would enjoy it quite a bit if they checked it out (even if they weren't competing themselves).

Cheers all -
B_B

SGH · August 2015

Black_Badger said:

Comp BBQ certainly isn't for everyone, but I know a lot of folks that think it's a blast.

They are blast, especially if you are set up proper for them. But as with all things, not everyone enjoys them. I myself always really got into it, especially when I was younger. I hope to retire in a few years and if I'm still able I plan to hit a few every year. You made a great point above, you can attend and not compete and still have a blast. Everyone should at least go watch one once, even if they have no interest in competing themselves.

thetrim · August 2015

I did the American Royal several years back with friends of a friend. It was a grind, but I would love to do it once a year. I think that is all I could handle. I bet some smaller more local ones w/ good friends would be a real blast.

SGH · August 2015

thetrim said:

I bet some smaller more local ones w/ good friends would be a real blast.

They are. It's a scaled back setting and not near as demanding. You can just sit back and relax and have a ball.

Foghorn · August 2015

SGH said:

Thatgrimguy said:

Cooking in a parking lot on a smoker you don't use everyday is a big disadvantage if you aren't used to it.

Brother Grim, after farther review, that sure looks like one of the smokers from his restaraunt. I could be in error, but again it sure looks like it. I would guess that he would take and use what he was familiar with. I know that I would.

That looks like a smaller version (1/2 the size?) of what he has at the restaurant.

SGH · August 2015

Foghorn said:
That looks like a smaller version (1/2 the size?) of what he has at the restaurant.

The function and flow is identical. All are side fired, naturally aspirated, once through, direct to exhaust design. I was simply saying that he was cooking on a pit that he was very familiar with how it operated. All of his pits with the exception of the turntable he recently added run the same. I'm pretty sure he built the pit that he took to the comp. Had he been using a reverse flow or bottom fired unit, I would certainly agree that he handicapped himself. I was actually hoping that he would win. Aaron is one of the good guys.

Double Nickles on the Deckle.

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