|
Latest
|
|
Wednesday, 15 May 2013 03:46 |
|
Posted by BK on May 13, 2013 at 08:04:36: Cooked this weekend at a KCBS event.
When I got my appearance scores in pork I had 4 9's 1 8 and a 6. Any idea how
one judge could think it looked so bad? By the way that same judge also gave me
6's on taste and tenderness , all the other scores were higher.
Read More on the BBQ Forum |
|
Provel cheese from St. Louis |
|
Latest
|
|
Friday, 10 May 2013 03:01 |
|
Posted by bbqBob on May 09, 2013 at 19:05:59: I'm tinkering with a smoked pork
and a brisket sandwich and have an interest in this cheese but can't find it in
my area. Have read about mock versions which I'll try for now. Apparently provel
is a processed cheese. Is its texture anything like velvetta or firmer?
Thanks
Bob
Read More on the BBQ Forum |
|
|
Latest
|
|
Friday, 10 May 2013 03:00 |
|
Posted by fisher1 on May 07, 2013 at 19:22:27: Am going to cook a brisket
tomorrow. I rarely use a rub on a brisket anymore, just use salt and pepper and
let the meat speak for itself. If you were going to add one or two other spices
to the salt and pepper, what would you use, or would you just stick to the salt
and pepper?
Read More on the BBQ Forum |
|
BBQ Restaurants run by BBQ Champions |
|
Latest
|
|
Tuesday, 07 May 2013 03:51 |
|
Posted by Turk on May 06, 2013 at 18:30:05: I'd like to see a list of BBQ
Restaurants run be true Champions. Guys like Mike Mills in St. Louis, Oklahoma
Joe's, Phil and Smoking Guns in the KC area and Darren and Shad at Iowa's Smokey
D's. Folks that have won dozens of contest and World Championships, not just
some TV personality wannabe's.
Read More on the BBQ Forum |
|
Latest
|
|
Monday, 06 May 2013 04:02 |
|
Posted by CBM on May 03, 2013 at 12:48:08: What is the desired internal temp
for tenderness when doing pork in KCBS? I have heard everything from 180 to 205.
Read More on the BBQ Forum |
|
contest --- Cold Meat turn-in |
|
Latest
|
|
Monday, 29 April 2013 02:34 |
|
Posted by snyder625 on April 28, 2013 at 18:31:29: I hope to have as many
responses as my candied rib question...why are we as cooks ,judges and
organizations (though I don't know how they could police it other than policy
)allowing teams to turn in meat that isn't even 100 degrees some even has grease
congealing on top (very rarely) and why do judges not score down on it when it
happens ...I just came back from Barnesville (FBA event ) and even though at the
cooks meeting they said don't let the meat get below 140 degrees my table had a
few boxes that were cold ,the next table over asked the table captain to get the
reps and they were asked about a very cold box and was told to judge it as they
wanted .no clear instruction ...this is happening at more and more contests
....there is no excuse for cold meat on my table for pork our 6th box was still
hot ...why are we getting lukewarm ribs ,how many slabs are they going through
looking for the perfect rib while the rest are getting cooler and cooler
Read More on the BBQ Forum |
|
big tadoins' at hawgeyes this saturday |
|
Latest
|
|
Thursday, 25 April 2013 04:30 |
|
Posted by mike on April 24, 2013 at 14:49:23:
if you're anywhere close, come on in. we have the legendary texas rib rangers stopping in for the day, and smokey d's will be serving up a free lunch. we just received huge orders of horizons, pellet grills, eggs, and anything else you may need. check out the bbq contest(full), where 4 mile fred will try to capture the championship title. freds' spawn will also be battling for the gold in the kids division. everything is on sale. green mountain will be doing demos. the weather is supposed to be fantastic. its going to be a great day for a bbq. we'll even offer sale prices on internet orders placed on saturday(the 27th). just put a note(sale)in the comment section of your order, and we'll apply the sale price(10% off). in stock items only, shipping not included. its gonna be big, big, big!!!!!
mike |
|
|
Latest
|
|
Wednesday, 08 May 2013 04:16 |
|
Posted by CBM on May 07, 2013 at 17:11:49: I have heard if you put the chicken
skin down for the last 30 min before saucing then it helps with the bite through
skin. Does the skin not stick to the grate or come off when flipping back over?
Read More on the BBQ Forum |
|
Contest Results at a glance |
|
Latest
|
|
Monday, 06 May 2013 04:06 |
|
Posted by Ray Basso on May 05, 2013 at 02:53:39: Smoke on the Water Nevada
BBQ Championship Laughlin, NV
Grand Champion: Leftcoast Q
Reserve Champion: Rhythm 'n Que
Overall:
1. Leftcoast Q - 680.5710
2. Rhythm 'n Que - 670.2854
3. Big Poppa Smokers - 652.5716
4. Knife Pork and Spoon - 650.8566
5. Smokin' Triggers - 649.7140
6. Weekend Warrior - 648.0000
7. Pig Love - 644.5714
8. Rock's Barbeque - 643.4282
9. Cowboys Smokin' Hot BBQ - 641.7138
10. FIRE AND DESIRE - 639.4290
Printable Results
Heritage Festival Grandview, MO
Grand Champion: MOKAN MEATHEADS
Reserve Champion: BURNT FINGER BBQ
Overall:
1. MOKAN MEATHEADS - 687.9998
2. BURNT FINGER BBQ - 680.0000
Read More on the BBQ Forum |
|
Latest
|
|
Wednesday, 01 May 2013 04:37 |
|
Posted by CBM on April 30, 2013 at 18:15:20: What is the brisket supposed to
taste like? I had great scores on my brisket last week but taste kept me out of
a better ranking. It was only my second competition so Ill take it. Just a
little confused...
Read More on the BBQ Forum |
|
Latest
|
|
Monday, 29 April 2013 02:32 |
|
Posted by Cammo's BBQ on April 28, 2013 at 09:17:06: Seeking help and advice
on KCBS Ribs.
I have never been a fan of cooking or eating ribs. However, in KCBS its one
of 4 that I have to do. I have only done 2 KCBS competitions and I have my third
in 2 weeks. The first 2 competitions I finished second to last in both. My
scores went down in the second competition. Both weeks the ribs seemed to taste
like dry pork chops with some sauce on top. The baby back ribs seem to have a
lot of meat and Im not sure if thats good or bad.
Week 1:
-Marinated 4 hours
-Rub 1 hour
-Sprtiz hourly
-Reverse flow smoker with Cherry wood 225
-2-1-1 method
Week 2:
-Rub 1 hour
-Sprtiz hourly
Reverse flow smoker with cherry wood 225
-3-2-1 method
Thanks!!!
Read More on the BBQ Forum |
|
Looking for ideas for OTHER category |
|
Latest
|
|
Thursday, 25 April 2013 04:22 |
|
Posted by Donnie on April 22, 2013 at 00:16:42: I'm looking for some ideas for
an OTHER! Something u don't see everyday. Please share all ideas
Read More on the BBQ Forum |
|
|
|
|
<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>
|
|
Page 1 of 12 |
