Backwoodsok

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 27

9 members and 18 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
Page 1 of 3 1 2 3 LastLast
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: 4,578
    06-16-2011 06:57 AM Go to last post
  1. Ribs

    I've been thinking of competing in a Rib cook-off this summer (I think Travis will compete too) I have a sponsor as well as a butcher that will...

    Started by Joneser, 01-07-2009 02:48 PM
    7 Pages
    1 2 3 ... 7
    • Replies: 64
    • Views: 11,081
    04-22-2009 08:37 AM Go to last post
  2. 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: 10,193
    07-06-2010 04:26 PM Go to last post
  3. Official TQJ BBQ team

    The official Q Joint.com BBq team has been formed and will be competing in a KCBS sanctioned event in Stillwater, Ok on April 4 &5, 2008. The team...

    Started by SmokyOkie, 03-09-2008 02:46 PM
    6 Pages
    1 2 3 ... 6
    • Replies: 51
    • Views: 7,865
    04-06-2009 10:16 AM Go to last post
  4. Tisket a tasket, who can cook a champion Brisket?

    We have completed our first year in competition - only 4 comps. while we did pretty good for our first times out, brisket was the real downer. They...

    Started by Bud's BBQ, 01-16-2008 06:54 PM
    3 Pages
    1 2 3
    • Replies: 22
    • Views: 7,797
    09-20-2009 09:56 AM Go to last post
  5. May do first comp in September

    :sign0009: There's a BBQ competition this September near my house and I'm thinking about entering (with Chuck, if he's interested). It's a...

    Started by TX Sandman, 03-04-2008 04:32 PM
    5 Pages
    1 2 3 ... 5
    • Replies: 42
    • Views: 6,541
    09-17-2008 12:06 PM Go to last post
  6. Here they are boys, tear 'em up

    Turn in boxes from Bixby

    Started by SmokyOkie, 05-10-2009 05:16 PM
    2 Pages
    1 2
    • Replies: 16
    • Views: 6,232
    05-14-2009 03:11 AM Go to last post
  7. Just out of curiosity

    Just out of curiosity, I was wondering if any of you comp cooks out there can give me a rough guestimate of what it would cost to put a bare bones...

    Started by chef schwantz, 12-07-2009 04:05 PM
    3 Pages
    1 2 3
    • Replies: 29
    • Views: 5,912
    12-11-2009 09:50 AM Go to last post
  8. Need opinons of turn in boxes

    Enid was our first contest and we need opinions of our turn in boxes, just took pictures of chicken and brisket didn't get ribs or pork just got to...

    Started by Boss Hogg, 04-26-2009 07:58 PM
    • Replies: 9
    • Views: 5,434
    04-27-2009 11:02 AM Go to last post
  9. 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: 5,417
    08-07-2012 10:45 PM Go to last post
  10. 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: 5,315
    08-06-2012 10:24 PM Go to last post
  11. 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: 5,121
    05-11-2010 12:11 PM Go to last post
  12. getting started

    can you start with just one smoker like a WSM or will you need something bigger. What is the least size or Number of smokers you could use to enter...

    Started by woodfolks, 02-22-2010 04:16 PM
    3 Pages
    1 2 3
    • Replies: 21
    • Views: 4,763
    02-24-2010 09:25 PM Go to last post
  13. 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: 4,719
    03-01-2012 12:16 PM Go to last post
  14. 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: 4,644
    06-29-2011 12:04 PM Go to last post
  15. 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: 4,612
    05-11-2010 12:23 PM Go to last post
  16. 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: 4,213
    11-09-2011 09:46 PM Go to last post
  17. 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: 4,108
    08-12-2010 12:58 PM Go to last post
  18. 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: 3,987
    06-03-2014 05:46 AM Go to last post
  19. The Q Joint Competition dry run.

    This weekend we had a dry run at the Smoky Okie Ranch for the blazeathon comp next weekend. Somewhere in between honing the fine arts of smoking...

    Started by glued2it, 03-31-2008 10:47 AM
    2 Pages
    1 2
    • Replies: 16
    • Views: 3,907
    04-02-2008 05:53 PM Go to last post
  20. i'm wingin' in Saturday, got a question tho

    Ok, I've got a friend of mine who is competing in the brisket and ribs at the Bixby contest. He asked me to do pulled pork and I agreed although I'm...

    Started by gt2003, 05-05-2009 10:58 PM
    2 Pages
    1 2
    • Replies: 18
    • Views: 3,726
    05-08-2009 02:47 PM Go to last post

Page 1 of 3 1 2 3 LastLast

Thread Display Options

Use this control to limit the display of threads to those newer than the specified time frame.

Allows you to choose the data by which the thread list will be sorted.

Order threads in...

Note: when sorting by date, 'descending order' will show the newest results first.

Icon Legend

Contains unread posts
Contains unread posts
Contains no unread posts
Contains no unread posts
More than 15 replies or 150 views
Hot thread with unread posts
More than 15 replies or 150 views
Hot thread with no unread posts
Closed Thread
Thread is closed
Thread Contains a Message Written By You
You have posted in this thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1