Forum: Competition Tips and Recipes

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,...

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...

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

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.. ...

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

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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

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...