I just completed my first "backyard" competition with mixed results. The competition prizes included entry into the "Praise the Lard'' Murphysboro 17th St. KCBS event, so there were several big time teams their looking to get that entry fee taken care of. As far as I could tell I was the only solo team there, cooking on my 18 WSM! There were 3 categories: ribs, chicken, and wildcard, and turn in times were all 2 hours apart. I placed 14th out of 20 overall, with my ribs and chicken both ending up 17th. I took 2nd place in the wildcard category with a smoked breakfast sausage and egg cup that I've worked on for awhile.
I was surprised at the results of the overall competition. The judging was done by local service men and laborers, and it was based on taste only. The teams that won ribs and chicken did more of a competition style cook, which to me is not as appealing to the average joe taster. I'm sure they tweaked their recipes a little to suit tastes, but I sampled their entries and they were much like what you get at a KCBS turn in table. I would not think the average person would enjoy eating lots of comp-style bbq...too sweet and rich.
My question is...for those who compete in KCBS events and "backyard" comps, do you change your style, or are recipes just that good and they are universally liked?
I was surprised at the results of the overall competition. The judging was done by local service men and laborers, and it was based on taste only. The teams that won ribs and chicken did more of a competition style cook, which to me is not as appealing to the average joe taster. I'm sure they tweaked their recipes a little to suit tastes, but I sampled their entries and they were much like what you get at a KCBS turn in table. I would not think the average person would enjoy eating lots of comp-style bbq...too sweet and rich.
My question is...for those who compete in KCBS events and "backyard" comps, do you change your style, or are recipes just that good and they are universally liked?