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Threads 1 to 20 of 47

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: 3,389
    06-16-2011 06:57 AM Go to last post
  1. KCBS competition tips?

    could a mod delete this please. I was too lazy to navigate things first. There is so much info already on the forum Thanks

    Started by YankeeQ, 02-28-2016 08:57 PM
    • Replies: 0
    • Views: 732
    02-28-2016 08:57 PM Go to last post
  2. Test run this weekend.

    Gotta love a full counter or BBQ crap. This is the sauce run supplies. I'm making pork/rub glaze, chicken glaze, spritz, 3 different base sauces, my...

    Started by Umpa, 05-15-2014 01:12 PM
    2 Pages
    1 2
    • Replies: 14
    • Views: 2,731
    06-03-2014 05:46 AM Go to last post
  3. Comp Pics... With BBQ Releif Plug in it...

    These pics are from Owensboro KY as several top teams were present... Truebud BBQ and Warren County Pork Choppers. 1. I would like to say thanks for...

    Started by Shiz-Nit, 10-09-2013 07:43 PM
    • Replies: 2
    • Views: 936
    10-09-2013 07:51 PM Go to last post
  4. Turn in boxes from the weekend competition

    Take a look, see what you think.

    Started by SmokyOkie, 08-28-2013 06:32 PM
    • Replies: 5
    • Views: 1,073
    09-01-2013 05:27 PM Go to last post
  5. Ribs for Comps

    Tim we need a BBQ Comp section! Question I have is what do you do in comps? Mop or Brush? Which do you do? I myself brush

    Started by Shiz-Nit, 07-26-2013 10:20 PM
    • Replies: 7
    • Views: 1,569
    07-28-2013 07:50 PM Go to last post
  6. 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: 4,145
    08-07-2012 10:45 PM Go to last post
  7. 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: 4,261
    08-06-2012 10:24 PM Go to last post
  8. 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: 1,059
    05-03-2012 02:08 PM Go to last post
  9. 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: 3,041
    03-24-2012 08:19 AM Go to last post
  10. **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: 1,739
    03-14-2012 10:46 AM Go to last post
  11. 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: 3,828
    03-01-2012 12:16 PM Go to last post
  12. 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: 2,558
    12-20-2011 09:06 AM Go to last post
  13. 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: 3,455
    11-09-2011 09:46 PM Go to last post
  14. 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: 1,650
    09-01-2011 04:43 AM Go to last post
  15. 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: 2,330
    07-31-2011 05:36 PM Go to last post
  16. 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: 3,801
    06-29-2011 12:04 PM Go to last post
  17. 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: 2,089
    06-23-2011 09:37 PM Go to last post
  18. 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: 2,808
    09-27-2010 07:27 PM Go to last post
  19. 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: 2,484
    09-16-2010 01:47 PM Go to last post
  20. 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: 3,384
    08-12-2010 12:58 PM Go to last post

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