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tender chicken skin and Leetha's family's BBQ


 
We do OK in my area of the world. We turned in the best chicken ever at a comp just 3 hours north of us and got like 14th out of 50 or so. I knew that we were going to get 1st. HA. The team that won told me that they covered the chicken with a really sweet honey sauce. That grosses me out.
And my point to Kevin is that it isnt fair to rule that all comp food is inedible just because of observations of a few teams. Folks on this board really respect what he says. I do too, but I still think his post isnt fair. No offense Kevin but you may not see it as hurting comp bbq, but with your influence here, it can.

The great thing about Kevin and I is we can debate without throwing punches. I never ever will debate that he isnt a great cook, I may be a dumb comp cook, but Im not stupid.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dale Perry:
We do OK in my area of the world. We turned in the best chicken ever at a comp just 3 hours north of us and got like 14th out of 50 or so. I knew that we were going to get 1st. HA. The team that won told me that they covered the chicken with a really sweet honey sauce. That grosses me out.
And my point to Kevin is that it isnt fair to rule that all comp food is inedible just because of observations of a few teams. Folks on this board really respect what he says. I do too, but I still think his post isnt fair. No offense Kevin but you may not see it as hurting comp bbq, but with your influence here, it can.

The great thing about Kevin and I is we can debate without throwing punches. I never ever will debate that he isnt a great cook, I may be a dumb comp cook, but Im not stupid.
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Dale, I get your point, and I was taken aback myself at such a generalization in Kevin's comment about comp. chicken being "inedible". (Just being honest, Kevin, no disrespect)

However, you sort of make his point in your first paragraph here, don't ya think?
 
Whoa, boys.

First, I didn't target chicken. I targeted all comp Q:

"I find comp Q virtually inedible - but it's not about what I (and you, maybe) like..."

And I certainly can make that sweeping generalization - because I'm talking about me and what I like and dislike as it relates to my experience. (And it's been many, many more than 'a few teams', in many different comps all over the country.)

But I neither compete nor judge, so I would take issue with my statement as being one of unfairness. It's simply my experience. My opinion of comp Q food shouldn't matter one whit. Although I have some problems with KCBS, I have stated here numerous times that I enjoy comps and like comp people. My issue - my personal thing - is that the style of Q that is cooked for comps is not something I like very much (if I can nab some before saucing, and if it isn't excessively FAB'd or MSG'd, I often do).

However, I do understand your (collective) point.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">However, you sort of make his point in your first paragraph here, don't ya think? </div></BLOCKQUOTE>
Seems so to me too. It's the same thing I'm saying.

Frankly, Dale, I'm shocked that your chicken could do so well unsauced. Not shocked that you have that ability, shocked that it wasn't immediately discounted by the judges. (There is quite a bit of groupthink at play.)
 
My point is that not ALL comp Q is the way Kevin describes it. I dont care if he has been with half of the KCBS comp teams, he still doesnt know what others are doing.

As for my first paragraph making his point, sure it did for that comp. Some Judges prefer sweet. Some hate spice and my scores have proved that. If you cook like we do, you have to be ready to throw the dice and take your chances. If we get the right table of Judges, we do well. If we get judges looking for candy, we lose.

Our BBQ is far from inedible. One more time, we turn in exactly what we serve to our friends and family which is always, always, praised and devoured.
 
Dale, read what I write - there is nothing between the lines.

I did not say that ALL comp Q is the way I describe it. I said the the KCBS profile is quite sweet. The KC in KCBS means something - and KC barbecue is sweet. It is the defining characteristic. I've said that if one wants to do well in KCBS comps one should learn and adopt the profile. (It's the first thing I tell competitors that ask for help. Some resist, but when they change their view they go on to do markedly better.)

I know many current and past competitors and I can't think of one that would disagree with me. I know their food too and it is decidedly sweet. BRITU is a good example: 40% sugar in the rub, and a sauce of not only of the already sweet KC Masterpiece but an addition of honey as well. No, I don't know what everyone is doing - never said I did. I am simply making the point that the teams who win and win consistently are those that understand the profile and do so by producing that Q, and that Q is rather sweet. They don't need the right table of judges.

You can do whatever you'd like of course. I'm sure your Q is far from inedible - and I never said anything of the sort. If your stuff isn't that sweet I'd much prefer it over typical comp Q. I don't care at all for very sweet Q - which is what I said.

I'm glad your family and friends love your Q. If you can do well with it in comps more power to you.

My family and friends love my Q. But it isn't very sweet. I don't imagine that in a KCBS comp is would do very well.
 
Thanks for that Kevin, its just that so many people look up to you on this site so much I just wanted to express to everyone that not all comp food is sweet. Ours isnt.

No problem bud, i just cringe at the thought of being too sweet.
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I agree whole-heartedly with what Kevin is saying regarding sweet being the way to go at KCBS.

I just came off my first comp and the meat we had any success with was the chicken, which was produced with a sugar-friendly rub and sauced with a doctored Sweet Baby Ray's.

The brisket, butt, and ribs were all rubbed with more complex, less sugary rubs, more along the lines of what I normally serve myself. Pork was sauced with Fat Johnny's piedmont, brisket was not really sauced, but brushed with drippings, and ribs were lightly sauced with the same sauce we used on the chicken.

Execution problems aside, we scored poorly in taste in all three. I thought they tasted great for the most part.
 
I just got back from Madison Ribberfest helping my bud Podge from Moonswiners. He took home the big trophy. What a fun weekend.

We live in a society that assumes more and more.
Thats all I got.
 
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