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  1. #11
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    Saterday night we stayed in stillwater to relax and drink some beer.
    So after everyone had already left we had a little after party at the elks lodge bar. Hence the pizza.
    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
    Kegerator(retired)
    OUTDOOR GOURMET 11-PIECE COMBO FRYER SET
    KCBS Certified BBQ Judge
    Formaly "The Q Joint" BBQ Team (The Butt Man)
    There's no place like 127.0.0.1
    Facebook

    Jeremy
    .

  2. #12
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by TX Sandman View Post
    No worries. I completely understand. I've just always been told to try something new at least 3 times to make sure you didn't like it. I don't want y'all to have a bad experience and think they're all that way. That said, I completely understand and respect your reasons. Especially since you're the (n)th person to tell me that.

    Thanks for the advice on how to cook for the judges.

    As for entering under The Joint, I'm afraid we already have a name picked out. Thanks just the same, though.
    That's a good philosophy, but I never really had intentions of continuing to do comps.

    If I had an FEC like the one that Stuart from Cookshack had, I might comsider it because with one of those, you just set it and toddle off to bed until about 9:00 the next morning. But then, I'm not really in the mood to spend $10,500 on a cooker either.

  3. #13
    Join Date
    Jan 2008
    Location
    Broken Arrow, OK
    Posts
    1,905

    Default

    Quote Originally Posted by SmokyOkie View Post
    If anyone happened to notice, SmokyOkie was nowhere to be found in the after party pix. Where do you suppose he might've been? Rumor has it that he was somewhere looking for judge #3.

    I would like to share my take on mistakes made and lessons learned. I don't have time to go over everything at once, and I don't want to bore everybody with one long post either, so what I"ll do is present an overview from my perspective, and then follow up later with my take on each individual category.

    OVERVIEW:

    Competition food and home, or even restaurant food are two different things.

    One should always remember that each judge will only take one bite of each meat, so you only have one chance to wow them. If they take the wrong bite, you're SOL. One should probably season each meat much more heavily than they would if they were going to make a meal of it. If what you turn in is so highly seasoned that you couldn't stand to eat a whole portion of it, that's OK.

    Sauce, Sauce, Sauce. Pretty much everything that won at our comp was absolutely slathered in layers of sauce as I understand it. This is difficult for me because in this part of the country it is very close to blasphemy to serve pre-sauced meat. Were I to evter another competition, I would have to work on my saucing technique.

    The biggest two mistakes we made were as follows:
    1) We tried to show the judges something different. You know, something they hadn't seen before, but something undeniably very tasty. We should've stayed with the traditional stuff. (this is also difficult for me being as, to me, creativity is the most important part of culinary excellence. This appears to be a cardinal sin here.)

    2) Timing. Both our pork and our rib entires were started too late, and we tried to leave a two to two and a half hour window for fudge factor. It wasn't enough. If we were to do it again, I would invest in a Cambro, or some other high performance holding device and plan to have everything done 3 to 4 hours before turn in or maybe even longer.

    That's my overview, and about all I have time for for now. Over the next few days I will break everything down by category and share what what happened with each of our entries in hopes that this may prevent otheres from making the same mistakes that we did.

    That's funny, I don't care who you are.

    I think I saw Judge #3 headed out the back door (with his walker) after your comments to Brian.
    Kev
    GOSM 3405
    UDS - One of a set of twins
    Custom Stick Burner - "Latifah".....(yeah, she's big and beautiful)
    Certified KCBS Judge

    Between two evils, I always pick the one I never tried before.
    -Mae West

  4. #14
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    I can't imagine the Okie to say something opinionated out loud! Are you sure it was him talking?
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  5. #15
    Join Date
    Jan 2008
    Location
    Broken Arrow, OK
    Posts
    1,905

    Default

    Believe it or not, Joe, he found a way to voice some sort of diminutive opinion. I know it sounds far fetched, but that's how I remember it.
    Kev
    GOSM 3405
    UDS - One of a set of twins
    Custom Stick Burner - "Latifah".....(yeah, she's big and beautiful)
    Certified KCBS Judge

    Between two evils, I always pick the one I never tried before.
    -Mae West

  6. #16
    Join Date
    Mar 2008
    Location
    Northeast Georgia
    Posts
    491

    Default

    LOL

    They cook all of that good barbecue and then order pizza...

  7. #17
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    Quote Originally Posted by BlazerQue View Post
    LOL

    They cook all of that good barbecue and then order pizza...
    Trust me We had all the BBQ we could stand.


    I'm pretty sure it was time for pizza!

    http://i225.photobucket.com/albums/d...Picture447.jpg


    http://i225.photobucket.com/albums/d...Picture445.jpg
    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
    Kegerator(retired)
    OUTDOOR GOURMET 11-PIECE COMBO FRYER SET
    KCBS Certified BBQ Judge
    Formaly "The Q Joint" BBQ Team (The Butt Man)
    There's no place like 127.0.0.1
    Facebook

    Jeremy
    .

  8. #18
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Quote Originally Posted by glued2it View Post
    I'm pretty sure it was time for pizza!
    Time for *something*, that's for sure!
    Rob - TX Sandman
    Plank Owner, TQJ

  9. #19
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    Quote Originally Posted by SmokyOkie View Post
    If anyone happened to notice, SmokyOkie was nowhere to be found in the after party pix. Where do you suppose he might've been? Rumor has it that he was somewhere looking for judge #3.

    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
    Kegerator(retired)
    OUTDOOR GOURMET 11-PIECE COMBO FRYER SET
    KCBS Certified BBQ Judge
    Formaly "The Q Joint" BBQ Team (The Butt Man)
    There's no place like 127.0.0.1
    Facebook

    Jeremy
    .

  10. #20
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Significant others?
    Elks gals?
    Comp. groupies? (I hear they are relentless)
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

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