Meat Rushmore BBQ Competition BBQ thread
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Pork was disappointing. The part that we normally use for our pulled was still a little tough on 2 of the 4 butts, and I didn’t like our backup area either. luckily, we got a lot from the other 2, and the money muscle slices were super flavorful and delicious. Unfortunately they were still a touch tight. Pulled a trick out of the bag, and sliced them thinner than normal. This effectively makes the meat more tender, as it shortens fibers, but it also means it could dry out easier, so I soaked them in the jus from the wrap as long as we could before we boxed.
Brisket was on point too. Burnt ends are a controversial topic in comp BBQ. It is the one thing that there isn’t really a standard that judges are looking for, meaning scoring can be all over the place with them. At the end of the day, if the fat is rendered, and they are moist and flavorful, we put them in, but they have to be absolutely perfect. We always try the burnt ends, saying we aren’t going to turn them in, and then make them tell us to put them in. These did that. I think this may be one of the best briskets we’ve cooked to date.
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Then we cleaned and loaded up again, for the second time, and waited for awards. In this part of the country, we are cooking against the best of the best every weekend, and it makes for some long ones, but you also know you earned it when you end up near the top.
Out of the 33 teams we finished
15th Chicken
1st Ribs
6th pork
5th BrisketOverall, we were Reserve Grand Champions (2nd overall) with a score over 700 (720 is the best score possible, the highest I’ve heard of is 717)! It was a nice bit of redemption after Saturday, and definitely allowed us to end on a high note.
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Judges have optional comment cards that they can fill out. Usually, your heart sinks when these come in, as it’s negative. Not today. Apparently the adjustments on our pork worked out (9 is the highest score in the KCBS system)
Here is the traditional GC/RGC picture. The funny part is Brad is a one man team (he’s on the left in the sizzle shirt), and then here we are rolling deep as hell with 5 people. It made for an interesting pic though.
Here are a couple other pictures, a team picture, plus a pic of our awards, including our 700 sticker, which will go on the trailer at the next contest, and the 700 pin.
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We have a week off this weekend, before we head out to Indianapolis next week! We’ve only cooked in Indiana once, and it went…not well. So, we’ll see if they like our flavors there this time, and if not, we’ll swear off that state forever!
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We have a week off this weekend, before we head out to Indianapolis next week! We’ve only cooked in Indiana once, and it went…not well. So, we’ll see if they like our flavors there this time, and if not, we’ll swear off that state forever!
Midwest_kc It’s great to see your self critique and then your placing of entries
I’m curious if you ever adjust flavors, cook schedules or doneness to area/regional tastes -
Midwest_kc just curious do you cook at the Dodge City Day’s BBQ Contest?
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Midwest_kc It’s great to see your self critique and then your placing of entries
I’m curious if you ever adjust flavors, cook schedules or doneness to area/regional tastesglen we don’t, for the most part. Competition BBQ has become a bit homogenized over the years to the point where the flavors aren’t that much different. Maybe a touch more vinegar here, more sweetness there, but we don’t cook enough in some of those regions to know exactly how much to change. Our flavors are pretty balanced overall, so we tend to do OK regardless.
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Midwest_kc just curious do you cook at the Dodge City Day’s BBQ Contest?
Tex_77 We did 2 years ago, and were going to cook it last year before COVID took it out. We aren’t planning on it this year, due to the date, but it may get added in.
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Tex_77 We did 2 years ago, and were going to cook it last year before COVID took it out. We aren’t planning on it this year, due to the date, but it may get added in.
Midwest_kc if you make it, hit me up.
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Judges have optional comment cards that they can fill out. Usually, your heart sinks when these come in, as it’s negative. Not today. Apparently the adjustments on our pork worked out (9 is the highest score in the KCBS system)
Here is the traditional GC/RGC picture. The funny part is Brad is a one man team (he’s on the left in the sizzle shirt), and then here we are rolling deep as hell with 5 people. It made for an interesting pic though.
Here are a couple other pictures, a team picture, plus a pic of our awards, including our 700 sticker, which will go on the trailer at the next contest, and the 700 pin.
Midwest_kc
Wow! Nice work. Congrats! Everything looks wonderful.
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glen we don’t, for the most part. Competition BBQ has become a bit homogenized over the years to the point where the flavors aren’t that much different. Maybe a touch more vinegar here, more sweetness there, but we don’t cook enough in some of those regions to know exactly how much to change. Our flavors are pretty balanced overall, so we tend to do OK regardless.
Midwest_kc said in Meat Rushmore BBQ Competition BBQ thread:
glen we don’t, for the most part. Competition BBQ has become a bit homogenized over the years to the point where the flavors aren’t that much different. Maybe a touch more vinegar here, more sweetness there, but we don’t cook enough in some of those regions to know exactly how much to change. Our flavors are pretty balanced overall, so we tend to do OK regardless.
That makes sense, with KCBS turning out so many CBJ’s every year!
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Midwest_kc if you make it, hit me up.
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So, I’ve been dark on here for a few weeks, partly because we have only had one contest since my last post, and partly because I’m trying to figure out a way to not be as repetitive in my posts. For better or worse, there is a lot of sameness in competitions. I have one this weekend, and I’m going to try and get more “social” pictures, but what would you guys like to see in this thread? I want to make sure that it stays fresh, and relevant to the people who are following the thread, and not get stale.
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So, I’ve been dark on here for a few weeks, partly because we have only had one contest since my last post, and partly because I’m trying to figure out a way to not be as repetitive in my posts. For better or worse, there is a lot of sameness in competitions. I have one this weekend, and I’m going to try and get more “social” pictures, but what would you guys like to see in this thread? I want to make sure that it stays fresh, and relevant to the people who are following the thread, and not get stale.
Midwest_kc let’s see some pictures of prep, what the meat looks like before it goes on the pit, how it looks when it comes off etc. What temps you cooked to etc.
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So, I’ve been dark on here for a few weeks, partly because we have only had one contest since my last post, and partly because I’m trying to figure out a way to not be as repetitive in my posts. For better or worse, there is a lot of sameness in competitions. I have one this weekend, and I’m going to try and get more “social” pictures, but what would you guys like to see in this thread? I want to make sure that it stays fresh, and relevant to the people who are following the thread, and not get stale.
Midwest_kc Personally I don’t mind the repetition, especially your opinion of what you turn in vs the judging, the quirks that occur in your prep and cook
May be I am living vicariously through you LOL
By the way, where are you competing this weekend? -
Columbia, MO
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A couple of pics of the general grounds of the area would be interesting
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So, I’ve been dark on here for a few weeks, partly because we have only had one contest since my last post, and partly because I’m trying to figure out a way to not be as repetitive in my posts. For better or worse, there is a lot of sameness in competitions. I have one this weekend, and I’m going to try and get more “social” pictures, but what would you guys like to see in this thread? I want to make sure that it stays fresh, and relevant to the people who are following the thread, and not get stale.
Midwest_kc
I’m with glen . Just keep doing what you’re doing. -
OK, so work has been crazy the last month or so, and shows no signs of slowing down until the end of July at least. Good problem to have, but not great for keeping this updated. Due to the craziness, we took a month off from competing, which was kind of a nice break, but now we’re going to be going hot and heavy for the rest of the year (well, until October when the season ends).
Our last competition was in Bixby, OK where the Rotary club there puts on a Blues and BBQ event. This is a big event for the town, and you can tell they really support it. Walking to turn in was interesting - you had to about double what you thought your walk was so you could dodge the crowds! It actually made us almost miss sausage turn in.
One of the great things about competition BBQ, as I’ve mentioned is the camaraderie, and the family atmosphere. One tradition is the 9:22 shot. At 9:22, someone hosts a good luck shot, and everyone gathers to wish each other the best.
Why 9:22? Well, you may have something to do 9:15, or something to do at 9:30 for your cook. But, everyone is available at 9:22 (or so the reasoning goes). Some contests then also have a 7:00 Good luck beer, 10:00, 10:30. and 11:00 shot as well. Basically if you’re trying to disguise your mild alcholism as a hobby - this is your thing!
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This competition had a sausage turn in, which we always enjoy doing. My wife wanted to try something she was thinking about turning in at the American Royal, so we ran with that.
It managed 7th place out of the 50-some teams at the contest.
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