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First Competiton

 
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BorderCop
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Joined: 06 Dec 2015
Posts: 42
Location: Blythe, CA

PostPosted: Wed Jan 11 17 8:49 am    Post subject: First Competiton Reply with quote

My wife and a few friends have seemingly talked me into entering a the first local BBQ competition in our town. While doing some research I started seeing how a lot of competition cooks are layering their rubs. I'm curious to know if anyone here uses this technique, and if so, what are the benefits. Additionally, is there any preferred method for layering?

Thanks in advance
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k.a.m.
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Joined: 12 Dec 2007
Posts: 25941
Location: Southeast Texas.

PostPosted: Thu Jan 12 17 4:18 am    Post subject: Reply with quote

With the correct rub combination it works really well and yes we layer our rubs. The key is to get a base, intermediate and top that pare well with each other but bring a certain flavor of their own When the judge takes a bite you want that first flavor then work into another. There are a lot of different techniques that work on when to add finding what works best for you is the fun part. We do a two part up front and a third at the wrap.
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BorderCop
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Joined: 06 Dec 2015
Posts: 42
Location: Blythe, CA

PostPosted: Thu Jan 12 17 6:27 am    Post subject: Reply with quote

k.a.m. wrote:
With the correct rub combination it works really well and yes we layer our rubs. The key is to get a base, intermediate and top that pare well with each other but bring a certain flavor of their own When the judge takes a bite you want that first flavor then work into another. There are a lot of different techniques that work on when to add finding what works best for you is the fun part. We do a two part up front and a third at the wrap.


Thanks, k.a.m. I'm planning on firing up the smoker this weekend so I'll probably try some different combinations then.

One last question, do you do it just for ribs or everything?
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k.a.m.
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Joined: 12 Dec 2007
Posts: 25941
Location: Southeast Texas.

PostPosted: Thu Jan 12 17 11:17 am    Post subject: Reply with quote

We layer our brisket too.
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sanch10



Joined: 22 Dec 2016
Posts: 3

PostPosted: Fri Jan 13 17 10:53 am    Post subject: Re: First Competiton Reply with quote

BorderCop wrote:
My wife and a few friends have seemingly talked me into entering a the first local BBQ competition in our town. While doing some research I started seeing how a lot of competition cooks are layering their rubs. I'm curious to know if anyone here uses this technique, and if so, what are the benefits. Additionally, is there any preferred method for layering?

Thanks in advance


After a lot of experimentation I now use four rubs and layer them, but I started with one. The benefit is getting the different flavor profiles throughout the chew. As far as preferred method I go light with each. The best thing I can tell you as a rookie last year (12 comps), is learn to cook the meat first then play with the flavors. Make small adjustments and take notes on everything you do. You need to be able to replicate your cooks time after time. I am not sure if we are allow to post links in this forum, but we chronicled our first year of competition on our website www.radfondobbq.com. You may find some tips from our pitfalls that will help you avoid the blunders we made in 2016.

Good luck at your competitions!

Scott
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BorderCop
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Joined: 06 Dec 2015
Posts: 42
Location: Blythe, CA

PostPosted: Fri Jan 13 17 1:11 pm    Post subject: Re: First Competiton Reply with quote

Quote:


After a lot of experimentation I now use four rubs and layer them, but I started with one. The benefit is getting the different flavor profiles throughout the chew. As far as preferred method I go light with each. The best thing I can tell you as a rookie last year (12 comps), is learn to cook the meat first then play with the flavors. Make small adjustments and take notes on everything you do. You need to be able to replicate your cooks time after time. I am not sure if we are allow to post links in this forum, but we chronicled our first year of competition on our website www.radfondobbq.com. You may find some tips from our pitfalls that will help you avoid the blunders we made in 2016.

Good luck at your competitions!

Scott


Awesome! Thanks Scott, I'll take a look.

Looks like you guys are in CA; are you going to be at the Newport Beach Comp on the 28th? I'm headed out there as a spectator looking to chat and some advice.
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sanch10



Joined: 22 Dec 2016
Posts: 3

PostPosted: Fri Jan 13 17 2:01 pm    Post subject: Re: First Competiton Reply with quote

BorderCop wrote:
Quote:


After a lot of experimentation I now use four rubs and layer them, but I started with one. The benefit is getting the different flavor profiles throughout the chew. As far as preferred method I go light with each. The best thing I can tell you as a rookie last year (12 comps), is learn to cook the meat first then play with the flavors. Make small adjustments and take notes on everything you do. You need to be able to replicate your cooks time after time. I am not sure if we are allow to post links in this forum, but we chronicled our first year of competition on our website www.radfondobbq.com. You may find some tips from our pitfalls that will help you avoid the blunders we made in 2016.

Good luck at your competitions!

Scott


Awesome! Thanks Scott, I'll take a look.

Looks like you guys are in CA; are you going to be at the Newport Beach Comp on the 28th? I'm headed out there as a spectator looking to chat and some advice.


Yes we will be at Newport, hoping for GP4 then off to Reno for the Sam's club regional. That will be a haul, but should be fun. Come by and visit us, look for the blue Shimano pop up tents.
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BorderCop
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Joined: 06 Dec 2015
Posts: 42
Location: Blythe, CA

PostPosted: Sat Jan 14 17 1:33 am    Post subject: Re: First Competiton Reply with quote

Will do. Thanks again.

Sam
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sanch10



Joined: 22 Dec 2016
Posts: 3

PostPosted: Sat Jan 14 17 1:45 am    Post subject: Re: First Competiton Reply with quote

BorderCop wrote:
Will do. Thanks again.

Sam


By the way we are doing a ticket giveaway for the competition in the next few days, so make sure you check back at the site to enter, it may save you a few bucks ($10) on entry.
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