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Recent News
Scores
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.

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Partial burger pic
Latest
Monday, 13 May 2013 04:25
Posted by bbqBob on May 10, 2013 at 12:37:45:

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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

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Brisket Prep
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?

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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.

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Kcbs Pork Temp
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.

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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

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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
 
Bite Through Chicken
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?
 

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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

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KCBS Brisket Taste
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...


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First 2 KCBS Ribs
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!!!

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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

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