Are you the best?


 
James Lake said:
I will say....we don't go out to eat much anymore.
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Ditto what James said!
The best? Not even close, but my friends and family seem to like it and that makes me happy. I enjoy seeing cleaned plates and big smiles! I don't want to be the best, as long as they're full and smiling, I'm happy :)
Tim
 
J. Wilson said:
I'm just wondering....are you the best bbqer/smoker that you know of?
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Nope. Not by a long shot.

J. Wilson said:
... If you are in comps...do you lose because "judges don't know what they are talking about." Or because of some other entity?
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I'm curious what prompted this question. As a bbq'r with 38 yrs experience and an active KCBS judge, I'm interested in hearing what happened.

Bob
 
You're always your own worst critic. I recently cooked a few boston butts, few racks of ribs and a buncha wings for a friends birthday party, and I'm always paranoid as to how it will all come out. I went and dropped the food off then went to drop the kids off at the babysitters, then came back to the party and everyone was raving about the food, I was really flattered, random people would come up to me and ask if I had a restaurant, it was a good feeling I won't lie. Out of the 3 or 4 comps I've done so far the best I've come in is 2nd in brisket at a backyard comp. So I know there's always room for improvement.
 
The best? No way, but my kids think my barbecue is the best so that's good enough for me. I have no desire at all to get into the competition stuff anyway as that style of barbecue is just too over the top.
 
I'm nowhere near "the best", but I enjoy stuff I cook better than any of the local BBQ joints, and even better than a lot of the non-local places I've hit. But, as someone else noted, I have the advantage of only needing to please family and friends who all seem to have similar tastes. So, I can tailor rubs, sauces, etc. to what they like. I've considered doing comps down the road, but I know I need a LOT more time and practice to get to that level.
 
I could swear I saw a post from another member asking if I'd received any feedback on my comp entries. Maybe the post was deleted? Maybe I dreamed about getting a KCBS judge to give me all the "secrets". Anyway, for your edification:

On 3 comps, so 12 KCBS entries, I've only ever received feedback on one entry: some ribs where we inadvertently purchased enhanced pork. A couple comment cards came back regarding oversalted/overbrined flavor.

Other than that I'm forced to try to make heads from tails from numbers 5-9, one through six. It's pretty confusing to get both a 6 and a 9 on the same entry for the same criterion.

The most success we ever had was with a very sweet hot tub method chicken thigh. Another head scratcher is why I don't try to replicate that recipe every time.

I don't think the judges don't know what they're talking about. But I don't know what they're talking about either apparently.
 
Bob Bass said:
Nope. Not by a long shot.


I'm curious what prompted this question. As a bbq'r with 38 yrs experience and an active KCBS judge, I'm interested in hearing what happened.

Bob
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Oh...nothing really. I'm just a backyard bbqer and longingly look at the competitions and watch the show etc. I think my food tastes great but who knows....Was just wondering out loud.
 
Hi Dave... You were dreaming ;) After posting, realized I wasn't responding To J. Besides... kinda of fun watching others 'think' they saw something... (grin)

Most judges I have met are bbq savvy. Many have been or are competitive cooks. There are also judges on the other end of the spectrum. Not only do their backgrounds differ, so do their judging procedures and practices. Not all judges were trained in the current methods. Years ago, judges started at a 6 (average) and either added or subtracting points. That method was dropped in favor of starting at a 9 and deducting points. Both scoring methods had their own issues. The most recent method was just to give the sample a score, without adding or subtracting points. All three methods are in use, although the only legal method is the most recent method, as spelled out in the current rules book. With the diversity in judging technique and methods, it's no wonder one finds vast differences in scores given. I know KCBS is working toward addressing these issues.

The other thing to remember, is that not all pieces of meat are totally alike. Case in point... during a contest this past year, most judges at my table gave either an 8 or 9 in tenderness for a particular box of ribs. I gave it a 5. Yes... below average. The other judge's samples had very good to excellent tenderness and texture. My sample just fell off the bone as I was picking it up to checking for tenderness and texture. Since most ribs at most commercial restaurants around here do not fall off the bone when lifted, I felt that cook's entry was below the average. So on this one table, that pitmaster received mostly 8s and 9s in tenderness and texture, with one 5. I suspect my rib was not off the same rack as the other judge's ribs.

If I was to give a heads up on what flavor profiles to use, it would be simply.... middle of the road. Some heat, some sweet, some salt, some umami, some smoke, and loads of natural meat flavor.
Each should compliment one another while showcasing the real star of the show... the meat.

One of the best way to gauge what is being turned in by other teams is to take a judging class and, most importantly, judge some contests (plural). Most teams around in our area have done so and have proven to be of great help to them.

Wishing you, and your team, BBQ Excellence this year and in all future years !

Bob
 
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Hi J.

Those shows... best not believe what you hear or see ;) My understanding is that only during the first season of the Pitmaster show, was the audience actually treated to what really goes on during a comp.

Best suggestion is to attend some competitions, taste some of the offerings and talk with the teams. You will generally find most to be very welcoming and helpful. If you like what you see and the friends you meet, consider doing a backyard contest or two. Around here, most established teams will lend a helping hand to the rookie to help them when starting out in their BBQ journey.

Early last year, a couple of fellow pitmasters and myself (only a judge...), helped a new kid that had the energy and enthusiasm, but lacked the knowledge and experience of what comp bbq really is. He has come along ways since then and, as time permits, is cooking in the Pro BBQ circuit. What he started out with is totally different in what he cooks now. And his results (score wise) are also much better than before.

If you like being part of the comp bbq family and would like to dive in, by all means do. They are a great family to be part of.

Looking forward to hearing how you are doing. If I can be of any service to you, please let me know. More than happy to help.

Bob
 
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First and foremost I'm sure the majority of competitive cooks could "smoke" my backyard stuff. That said, when there's a bbq, family, friends and neighbors always nominate my wife and I hosting, so I take that as they're pretty happy with the backyard Q I'm putting out ;)
 
At one point in time I thought I was getting "good" then I got placed rght between QUAU and Parrot Head Smokers while cooking at a comp in Mason City IA. Needless to say, I was humbled by the experience. The message was keep cooking, learning and enjoying your BBQ and don't take it to seriously!
 
I'm sure I'm not the best, but I'm confident in my Q. I've had lots of "best I've ever had" comments from people both at my table and on the few occasions I cater for friends and family, and that's good enough for me.
 
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