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Thread: BBQ Competition

  1. #16
    Looks awesome, Cro.

    Do you serve up the food to the judges as and when it's ready, regardless of time of day or night? And how much of it do they actually eat? 22 teams sounds like a lot of food. Do you get to taste anyone else's offering?

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  3. #17
    Senior Member CroMagnon's Avatar
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    It gets served to the judges at set times on the second day. In this case Saturday. Pork butt is 11am, Brisket is 12 noon, Chicken at 1pm and Ribs at 2pm. Part of the learning curve is timing it so that it's ready when it's time to turn in your entry. I've learned a few tricks for when things don't go as planned. Normally if something gets done very early I'd wrap it in foil, then a towel and put it in a cooler that has been warmed with hot water. It will hold temp for many hours that way. In this case the brisket was done way too early and both my coolers were still full of meat and ice, hence the use of the chafing dish. The chafing dish is going to be a bit hotter than in the cooler and will have a tendency to continue cooking.

    The judges, if their smart, only take a bite of each entry they judge. If they like it, it goes in a cooler for them to eat later. I've heard stories about newbie judges chowing down only to get stuffed and not want to eat any more.

    You don't really get to taste other peoples food. Part of it is they have their secrets and don't want to share too much with other competitors. The winner of this comp was paid $3k, not a small amount of money. And part if it is I'm the new guy and don't know anyone well enough to ask to try their food or be taken under someone's wing...yet.

    It is a lot of food. I cooked 35 pounds of meat and other teams cooked much more. More than I would normally do, but at this comp they were giving us the option of selling to the public. Something I've never done and wanted to try. As it turned out it was way to hectic just to get my judges food together much less sell to what turned out to be a non existent public. The Casino put up $11k for the prize money in hopes of drawing a crowd that would end up gambling in the casino. There were only a handful that wandered around and bought bbq from the few teams that were selling. A bbq comp is just not a big enough draw on it's own. they need to pair it with a car show or something else. I hope they keep doing this event as, if it's going to take off, it will take a few years to get it right.

    Cro

  4. #18
    I reckon it should be in the competition rules that all participants can have a taste of the top three finishers. A bit like the clause on Poker Stars that they'll show your hole cards on the replay of a final table. I'd be wanting to know what success actually tasted like.

  5. #19
    Senior Member CroMagnon's Avatar
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    I suppose the only one's who would object are the top finishers. Until they change the rules I'll have to be satisfied with the bitter taste of defeat.

    Cro
    Last edited by CroMagnon; 09-02-2014 at 10:17 AM.

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