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Threads 1 to 20 of 42

Forum: Competition Tips and Recipes

Give the newbies a leg up, share some tips for success and some recipes.

  1. Sticky Thread Sticky: Competition Checklist and Catering Workbook

    I was asked to try to upload these files for those interested in a checklist for comps. Also there is a catering workbook attached. Thanks Tuck!

    Started by PigCicles, 06-15-2011 10:34 PM
    • Replies: 1
    • Views: 1,659
    06-16-2011 06:57 AM Go to last post
  1. Wet aging brisket?

    I am thinking of doing some wet aging to try it before a comp. Buy it a week or 2 before and let it set in a cold dark fridge without disturbing it,...

    Started by BigOlBoysBBQ, 06-09-2012 10:03 PM
    • Replies: 6
    • Views: 1,400
    08-07-2012 10:45 PM Go to last post
  2. Wanna make the inside of your pork butts taste like the outside?

    Here it is. BARK injectable pork bark flavor. Just add it to your own inject recipe, or mix with Smokin' Swine brine, or for that matter, use it as...

    Started by SmokyOkie, 12-15-2010 07:37 PM
    2 Pages
    1 2
    • Replies: 16
    • Views: 2,023
    08-06-2012 10:24 PM Go to last post
  3. Comp in May

    Anyone doing the comp at Mark Twain Lake on the 18th?

    Started by antny616, 05-03-2012 02:08 PM
    • Replies: 0
    • Views: 267
    05-03-2012 02:08 PM Go to last post
  4. Leg's ????

    Thinking bout leg's for a comp this weekend. I think I can get better skin on the leg. What do you think? God idea or not? Thanks for the help.. ...

    Started by antny616, 09-07-2010 11:06 AM
    • Replies: 8
    • Views: 1,379
    03-24-2012 08:19 AM Go to last post
  5. **Pacific Northwest BBQ Association 2012 Cooks Rules** PNWBA

    This is how we roll! Check it out and think about joining in on the fun. http://www.pnwba.com/documents/2012/CooksRules2012.pdf

    Started by swamprb, 03-14-2012 05:08 AM
    • Replies: 2
    • Views: 586
    03-14-2012 10:46 AM Go to last post
  6. comp chix on cobb grill

    thinking about picking up a cobb grill for chic cookin at comps this coming year. Hope to fit about 10-12 thighs on it for 6 turn in pieces. Any...

    Started by Chargrilled, 12-12-2011 09:43 AM
    2 Pages
    1 2
    • Replies: 14
    • Views: 904
    03-01-2012 12:16 PM Go to last post
  7. Check my strategy for me

    I've got a little competition this weekend. It's actually Monday night, and it's a "friendly" comp between me and a friend at our local fire...

    Started by TBS-BBQ, 12-14-2011 03:42 PM
    • Replies: 7
    • Views: 664
    12-20-2011 09:06 AM Go to last post
  8. Future KCBS judges!!!

    Thats right,.......finally! we (Jax and I) got into a class. Round here they fill up even before they are posted in the bull sheet. Nov. 5th NW...

    Started by Chargrilled, 09-29-2011 11:12 AM
    2 Pages
    1 2
    • Replies: 11
    • Views: 1,040
    11-09-2011 09:46 PM Go to last post
  9. Roadmaster BBQ's Standings as of 8-31-2011

    After only 4 competitions this year, Roadmaster BBQ is in the top 8.1% of the country overall. It may not mean much to everybody, but it means a...

    Started by Joneser, 08-31-2011 04:33 PM
    • Replies: 5
    • Views: 504
    09-01-2011 04:43 AM Go to last post
  10. Thinking of first comp, curious about logistics

    Hey guys me and the wife are very serious about going to our first competition next year so we have plenty of time to practice. I just had a question...

    Started by Pagordy, 07-28-2011 08:51 AM
    • Replies: 8
    • Views: 738
    07-31-2011 05:36 PM Go to last post
  11. How do you sauce your entries?

    It's understandable that some might not want to share info on this subject, but in the spirit of helping our developing competition teams, what sauce...

    Started by SmokyOkie, 06-25-2011 03:42 PM
    2 Pages
    1 2
    • Replies: 17
    • Views: 1,225
    06-29-2011 12:04 PM Go to last post
  12. Comp Boxes

    Wanna get a look at what folks are turning in these days? http://www.bbqcritic.com You can submit your own box to have CBJ's pick it apart. I had...

    Started by Joneser, 06-23-2011 11:37 AM
    • Replies: 7
    • Views: 650
    06-23-2011 09:37 PM Go to last post
  13. sauces and rubs

    Do most people use the same sauce for Chicken, ribs, pork, Brisket or do they change them Same question with Rubs. I know people will inject...

    Started by woodfolks, 02-28-2010 09:06 AM
    • Replies: 5
    • Views: 1,493
    09-27-2010 07:27 PM Go to last post
  14. team structure

    so getting ready to step our game and start getting serious about what we doing and the comps for next year. we are in need of some more team...

    Started by Umpa, 09-15-2010 09:54 PM
    • Replies: 6
    • Views: 1,219
    09-16-2010 01:47 PM Go to last post
  15. Garnish

    Since garnish is a necessary evil and I'm going to need to bring my "A" game to the Smoke on the Water comp this weekend, I wanna know how much...

    Started by Joneser, 08-11-2010 09:55 AM
    2 Pages
    1 2
    • Replies: 10
    • Views: 1,523
    08-12-2010 12:58 PM Go to last post
  16. Pork Question

    Do you guys 'sauce' your pork for turn in at contests? If so what kind of sauce do you use...mustard base...vinegar base...Oklahoma style...

    Started by Butt Lover's, 10-09-2008 09:30 AM
    3 Pages
    1 2 3
    • Replies: 28
    • Views: 3,999
    07-06-2010 04:26 PM Go to last post
  17. Spares Trimming

    When you guys turn in spares (or when judging how do you see them?) do you make sure they are trimmed up right to the top of the bone or do you leave...

    Started by Fatback Joe, 05-20-2010 01:14 PM
    • Replies: 4
    • Views: 1,117
    05-21-2010 09:38 AM Go to last post
  18. sauce Bath chicken

    I am going to work on some chicken this weekend And have seen a recipe that calls for smoking the chicken to 180 then placing in sauce for 1 hour...

    Started by woodfolks, 03-30-2010 03:13 PM
    2 Pages
    1 2
    • Replies: 10
    • Views: 2,468
    05-11-2010 12:23 PM Go to last post
  19. For you CBJ's out there.

    Do you prefer your brisket slices lightly sauced or O'Naturale?

    Started by Butt Lover's, 05-09-2010 02:52 PM
    2 Pages
    1 2
    • Replies: 14
    • Views: 2,132
    05-11-2010 12:11 PM Go to last post
  20. jumpin jims

    I have read about jump jims chicken and woundered if anyone has tried it need to know do you put a heat source under the pan durring the sauce...

    Started by woodfolks, 04-01-2010 12:55 PM
    • Replies: 1
    • Views: 987
    04-01-2010 02:24 PM Go to last post

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