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Threads 21 to 40 of 47

Forum: Competition Tips and Recipes

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

  1. 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: 10,318
    07-06-2010 04:26 PM Go to last post
  2. 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: 1,901
    05-21-2010 09:38 AM Go to last post
  3. 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: 4,677
    05-11-2010 12:23 PM Go to last post
  4. 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: 5,199
    05-11-2010 12:11 PM Go to last post
  5. 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: 1,495
    04-01-2010 02:24 PM Go to last post
  6. Foil in comp

    Can anyone let me know about the rules regarding the use of Aluminum Foil in comp. Is it OK to smoke open for 3 hours, Then wrap in foil with...

    Started by woodfolks, 03-29-2010 05:38 PM
    • Replies: 5
    • Views: 2,187
    03-30-2010 02:23 PM Go to last post
  7. Smokey Joe Grill

    I will be getting an wsm 18.5 and a 22.5 UDS. If I wind I like the WSM better Ill order a secound one this spring or Summer. I was looking at...

    Started by woodfolks, 02-27-2010 11:35 AM
    • Replies: 8
    • Views: 3,180
    03-04-2010 09:51 PM Go to last post
  8. Comp Boxes

    I saw a youtube clip and the guy said that no greens were alowed for the pork. I think he said it was KCBS Do all entries for comp use or...

    Started by woodfolks, 02-27-2010 12:21 AM
    • Replies: 2
    • Views: 1,701
    02-27-2010 02:00 PM Go to last post
  9. 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
  10. 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
  11. 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
  12. 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: 7,829
    09-20-2009 09:56 AM Go to last post
  13. 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: 3,240
    09-04-2009 10:31 PM Go to last post
  14. Backyard Cooks Comp...

    so we are entering our first comp in sept. just going to the backyards level to start with. what i was wondering is whats the judging process for...

    Started by Umpa, 07-20-2009 03:20 PM
    • Replies: 6
    • Views: 3,114
    08-16-2009 03:37 PM Go to last post
  15. Contest Scores

    I stole this topic from another forum I visit but do not post on. The discussion was on total scores for a comp and what is good. Most everyone was...

    Started by Butt Lover's, 07-09-2009 04:45 PM
    • Replies: 5
    • Views: 1,730
    07-12-2009 05:57 PM Go to last post
  16. 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
  17. Shall I enter?

    All you competition folks. I need some advice. Iím thinking about entering a local competition where something like 30 entrants are expected. ...

    Started by donnylove, 06-05-2009 12:22 PM
    • Replies: 1
    • Views: 1,216
    06-05-2009 04:14 PM Go to last post
  18. 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
  19. 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: 3,835
    05-08-2009 02:47 PM Go to last post
  20. 2009 KCBS rules straight from their website

    If anyone is having trouble finding them, here's the link: http://www.kcbs.us/pdf/KCBS_Rules_and_Regulations_2009.pdf

    Started by gt2003, 05-06-2009 04:28 PM
    • Replies: 1
    • Views: 1,416
    05-06-2009 05:02 PM Go to last post

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