DAL in ribs

roxy · Posted: Jun 10 2008 Post subject: DAL in ribs

Well I was out to my first comp of the year this past weekend and we had a great time indeed. The low part of the weekend was a DAL in ribs.. The amazing thing was I cooked the ribs the same way as last season with the same "Roxy's Rib glaze" that was good for 2nd and 3rd but it did not work this time out.. Go figure.

Tasted good to me when I put them in the box. Crying or Very sad

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Lewis & Herschel · Posted: Jun 10 2008 Post subject:

Many a great cook has a DAL to their credit. The whole thing is subjective as can be.
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roxy · Posted: Jun 10 2008 Post subject:

mutha chicken bbq · Posted: Jun 10 2008 Post subject:

OUch!!! Well at least you didn't get DQ'd. That happened to me last year for a stray toothpick that found it's way into my box O' Chicken.

Keep at it Roxy, We know how well you cook! Cool

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mds2 · Posted: Jun 10 2008 Post subject:

I've been there myself. In ribs too.

What did they score?
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roxy · Posted: Jun 10 2008 Post subject:

Thanks Mutha, just lickin my wounds.. Wink

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Chargriller Akorn
WSM
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

roxy · Posted: Jun 10 2008 Post subject:

BBQMAN · Posted: Jun 10 2008 Post subject:

Yupp, hard to believe Roxy!

As L&H said, highly subjective indeed.

My hats off the guys like Myron that consistenty win no matter where they are.........................
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roxy · Posted: Jun 10 2008 Post subject:

I agree Mike, it sure is something to be able to be so consistent. We have a hard time up here as a lot of the judge pool that we draw on are really not experienced in what real BBQ is.. I can just imagine a devout religious person, of which we were in a center, getting a bourbon glazed rib to judge....

Satan's little helper wont tempt me and his liquor cross my lips and I will not score this well... Laughing

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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

BBQMAN · Posted: Jun 10 2008 Post subject:

Last year, placed 18th out of 100 with our entry at MIM.

This year it was about middle of the pack (same dish, same idiot cooking it)! Razz

I'd be hard pressed to compete KNOWING that the judges were of that caliber...........................

I wouldn't worry it my man! Wink

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"I Turned A Hobby Into A Business".
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DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

Did you make sure that the judges knew that it was a glaze on your ribs and not just a thin out sauce?

roxy · Posted: Jun 10 2008 Post subject:

wnkt · Posted: Jun 10 2008 Post subject:

Excuse my ignorance...but what does DAL mean? Im not much into the competition area.
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roxy · Posted: Jun 10 2008 Post subject:

SIMPLE Q · Posted: Jun 11 2008 Post subject:

Dont feel bad dude, I turned in some not done chicken at a comp this weekend and it probably cost me a reserve grand and $1500. We learn more from our mistakes than our accomplishments. We'll get em next time!!!
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Simple Q Cooking Team
The Pork University

Doc1680 · Posted: Jun 11 2008 Post subject:

Don't sweat it roxy. The first year we cooked we ended up in the middle of the pack and thought we were off to a good start. The last two years, using the same techniques, sauces, and rubs, we have fell off to DAL last year.

I would love to get a call (recouping some green would be nice) but as long as I have a good time it's worth it.

I have been working on my comp cooking more over the past year so DAL should not happen again! Evil or Very Mad

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mrcustomsteel · Posted: Jun 12 2008 Post subject:

Been there in brisket. Just have to laugh, grab a beer and hope for a better day next time out.
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roxy · Posted: Jun 12 2008 Post subject:

The best part of the weekend was cooking with my new partner.. We really clicked and for me, that is the most important part.
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

barnburner180 · Posted: Jun 12 2008 Post subject:

Competition BBQ can be very humbling.

Robbie · Posted: Jun 12 2008 Post subject:

I believe people try too hard to create a unique flavor that will impress judges. I've been advised by chefs whom I respect to limit my use of different spices and herbs to those which are comonly related. Most commercial products have done this. In my opinion the most important aspects are salt intensity, sweet/sour balance, flavor including smoke, and heat.Last but not least is the influence of fat on the overall flavor. Many chefs would go broke if butter and cream were taken from them. Individual people will have a balance preference and a cook can not control that. I believe it safe to say that a middle of the road approach is preferable. When evaluating flavor, I am most likely to marke down for over seasoning, over salting, over smoking, and the presence of noxious
lighter fluid than I am for under doing any of these. At l;east I may be able to taste the meat.