Any interest in a running Comp BBQ thread?
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I have a competition BBQ team, competing around the KS/MO region. We did 24 competitions last year, and have plans to do around the same number this year (though it will feel like less, since COVID made it a very condensed season last year). The season is getting ready to get going next weekend (actually, I have a steak cookoff this weekend), and I was wondering if anyone would want to follow along on our year this year?
Last year we finished 24th in the world overall, 20th in both brisket and Ribs, and 8th in pork. In a normal year, if you’re not doing 35+, you’re not doing enough to get that high in the rankings, so we’re not planning on being that high again, but we will certainly give it a go. I find myself looking for outlets outside of Facebook and Instagram to share my experiences, triumphs, and failures, so if there’s interest, I’d love to share about the Comp BBQ world, and all that’s going on in it.
In addition to competing, I’m also on the KCBS rules committee, work part time in a BBQ shop (way more fun than my real job) and think about BBQ (and now meat processing) pretty much all the time.
Let me know if you’d be interested in reading about this topic, and I’ll start one up next week!
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I have a competition BBQ team, competing around the KS/MO region. We did 24 competitions last year, and have plans to do around the same number this year (though it will feel like less, since COVID made it a very condensed season last year). The season is getting ready to get going next weekend (actually, I have a steak cookoff this weekend), and I was wondering if anyone would want to follow along on our year this year?
Last year we finished 24th in the world overall, 20th in both brisket and Ribs, and 8th in pork. In a normal year, if you’re not doing 35+, you’re not doing enough to get that high in the rankings, so we’re not planning on being that high again, but we will certainly give it a go. I find myself looking for outlets outside of Facebook and Instagram to share my experiences, triumphs, and failures, so if there’s interest, I’d love to share about the Comp BBQ world, and all that’s going on in it.
In addition to competing, I’m also on the KCBS rules committee, work part time in a BBQ shop (way more fun than my real job) and think about BBQ (and now meat processing) pretty much all the time.
Let me know if you’d be interested in reading about this topic, and I’ll start one up next week!
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Midwest_kc sounds like a great idea! Keep us up to date on all of the latest tips, tricks, and anything else new that may come along!
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I have a competition BBQ team, competing around the KS/MO region. We did 24 competitions last year, and have plans to do around the same number this year (though it will feel like less, since COVID made it a very condensed season last year). The season is getting ready to get going next weekend (actually, I have a steak cookoff this weekend), and I was wondering if anyone would want to follow along on our year this year?
Last year we finished 24th in the world overall, 20th in both brisket and Ribs, and 8th in pork. In a normal year, if you’re not doing 35+, you’re not doing enough to get that high in the rankings, so we’re not planning on being that high again, but we will certainly give it a go. I find myself looking for outlets outside of Facebook and Instagram to share my experiences, triumphs, and failures, so if there’s interest, I’d love to share about the Comp BBQ world, and all that’s going on in it.
In addition to competing, I’m also on the KCBS rules committee, work part time in a BBQ shop (way more fun than my real job) and think about BBQ (and now meat processing) pretty much all the time.
Let me know if you’d be interested in reading about this topic, and I’ll start one up next week!
Midwest_kc Please do keep us up to date
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I have a competition BBQ team, competing around the KS/MO region. We did 24 competitions last year, and have plans to do around the same number this year (though it will feel like less, since COVID made it a very condensed season last year). The season is getting ready to get going next weekend (actually, I have a steak cookoff this weekend), and I was wondering if anyone would want to follow along on our year this year?
Last year we finished 24th in the world overall, 20th in both brisket and Ribs, and 8th in pork. In a normal year, if you’re not doing 35+, you’re not doing enough to get that high in the rankings, so we’re not planning on being that high again, but we will certainly give it a go. I find myself looking for outlets outside of Facebook and Instagram to share my experiences, triumphs, and failures, so if there’s interest, I’d love to share about the Comp BBQ world, and all that’s going on in it.
In addition to competing, I’m also on the KCBS rules committee, work part time in a BBQ shop (way more fun than my real job) and think about BBQ (and now meat processing) pretty much all the time.
Let me know if you’d be interested in reading about this topic, and I’ll start one up next week!
-
I have a competition BBQ team, competing around the KS/MO region. We did 24 competitions last year, and have plans to do around the same number this year (though it will feel like less, since COVID made it a very condensed season last year). The season is getting ready to get going next weekend (actually, I have a steak cookoff this weekend), and I was wondering if anyone would want to follow along on our year this year?
Last year we finished 24th in the world overall, 20th in both brisket and Ribs, and 8th in pork. In a normal year, if you’re not doing 35+, you’re not doing enough to get that high in the rankings, so we’re not planning on being that high again, but we will certainly give it a go. I find myself looking for outlets outside of Facebook and Instagram to share my experiences, triumphs, and failures, so if there’s interest, I’d love to share about the Comp BBQ world, and all that’s going on in it.
In addition to competing, I’m also on the KCBS rules committee, work part time in a BBQ shop (way more fun than my real job) and think about BBQ (and now meat processing) pretty much all the time.
Let me know if you’d be interested in reading about this topic, and I’ll start one up next week!
Midwest_kc
Not something I’ve done but… Would be an interesting read for tips and tricks. Go for it! -
I have a competition BBQ team, competing around the KS/MO region. We did 24 competitions last year, and have plans to do around the same number this year (though it will feel like less, since COVID made it a very condensed season last year). The season is getting ready to get going next weekend (actually, I have a steak cookoff this weekend), and I was wondering if anyone would want to follow along on our year this year?
Last year we finished 24th in the world overall, 20th in both brisket and Ribs, and 8th in pork. In a normal year, if you’re not doing 35+, you’re not doing enough to get that high in the rankings, so we’re not planning on being that high again, but we will certainly give it a go. I find myself looking for outlets outside of Facebook and Instagram to share my experiences, triumphs, and failures, so if there’s interest, I’d love to share about the Comp BBQ world, and all that’s going on in it.
In addition to competing, I’m also on the KCBS rules committee, work part time in a BBQ shop (way more fun than my real job) and think about BBQ (and now meat processing) pretty much all the time.
Let me know if you’d be interested in reading about this topic, and I’ll start one up next week!
Midwest_kc id find it worthy, although ive never done it. How often would you post? Just in comp season?
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Midwest_kc id find it worthy, although ive never done it. How often would you post? Just in comp season?
twilliams I will post as much as I have content. I would assume there will be more early in the year, as I’ll probably show some of the “work” that goes into it, that’s the same every week. We’ll do 2 to 3 comps every month, so I’ll have pics and such from those then. I’m also online most every weekday, so I can answer questions, etc reasonably quickly too.
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twilliams I will post as much as I have content. I would assume there will be more early in the year, as I’ll probably show some of the “work” that goes into it, that’s the same every week. We’ll do 2 to 3 comps every month, so I’ll have pics and such from those then. I’m also online most every weekday, so I can answer questions, etc reasonably quickly too.
Midwest_kc sounds fun
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