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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: 4,673
    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: 11,362
    04-22-2009 08:37 AM Go to last post
  2. 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: 7,890
    04-06-2009 10:16 AM Go to last post
  3. 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: 6,569
    09-17-2008 12:06 PM Go to last post
  4. 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: 5,967
    12-11-2009 09:50 AM Go to last post
  5. 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: 10,336
    07-06-2010 04:26 PM Go to last post
  6. 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: 7,830
    09-20-2009 09:56 AM Go to last post
  7. 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: 4,785
    02-24-2010 09:25 PM Go to last post
  8. 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: 3,836
    05-08-2009 02:47 PM Go to last post
  9. 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: 4,708
    06-29-2011 12:04 PM Go to last post
  10. 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: 3,940
    04-02-2008 05:53 PM Go to last post
  11. 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: 6,332
    05-14-2009 03:11 AM Go to last post
  12. 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: 5,418
    08-06-2012 10:24 PM Go to last post
  13. Garnish

    I'm just kind of thinking aloud here... After reading the responses to the polls from the Stillwater "Incident" I can't help but wonder if there...

    Started by Joneser, 04-07-2009 05:50 AM
    2 Pages
    1 2
    • Replies: 14
    • Views: 2,913
    04-08-2009 09:39 PM Go to last post
  14. 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: 5,201
    05-11-2010 12:11 PM Go to last post
  15. 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: 4,777
    03-01-2012 12:16 PM Go to last post
  16. 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: 4,045
    06-03-2014 05:46 AM Go to last post
  17. I think Okie asked for this...

    Here's our pork turn in box, have fun with it!

    Started by Butt Lover's, 06-22-2009 02:08 PM
    2 Pages
    1 2
    • Replies: 13
    • Views: 3,318
    06-23-2009 02:02 PM Go to last post
  18. These are not a 5!

    These ribs got two 5's on appearance. They are not 8-9's - but two fives is just wrong. I know I suck at trimming ribs - but am I off base thinking...

    Started by Butt Lover's, 09-03-2009 06:12 PM
    2 Pages
    1 2
    • Replies: 13
    • Views: 3,241
    09-04-2009 10:31 PM Go to last post
  19. Can anyone show me ??

    What comp ribs & chicken are suppose to look like sorta way.And what the judges expect?

    Started by Primo, 01-19-2010 09:09 AM
    2 Pages
    1 2
    • Replies: 12
    • Views: 3,470
    01-19-2010 08:39 PM Go to last post
  20. 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: 4,256
    11-09-2011 09:46 PM Go to last post

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