Pittmasters - JohnnyTrigg's Parkay, Brown Sugar and Honey

SierraScott · Posted: Jan 16 2010 Post subject:

only some times, and if I do it's a single, thin layer. Mostly I serve it on the side. My daughter is a dipper. I'm not talking about sauce here, tho. My complaint is about ridiculous lengths people go to win by applying a crazy amount of spices, sugars, and fake buttery hydrogenated whatever... I just don't understand it. That's all. If this show and what they do to the meat with all the over the top tricks for seasoning is what competition BBQ is all about, then they can have it.

Look, some people get so carried away with everything that they put on it that they forget what BBQ is supposed to taste like. And that ought to break your heart.
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BBQMAN · Posted: Jan 16 2010 Post subject:

I really enjoyed this thread- a lot!

Too bad injecting ribs isn't more popular we could really get things started here! Razz

Hey I'm good with whatever makes ya happy.

And as far as comps go, regardless of the trans-fats, MSG, phosphates, secret handshakes, Hail Merry's it all comes down to a subjective opinion.

Plain and simple-what one guy (or gal) THINKS is the perfect rib. Wink

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allsmokenofire · Posted: Jan 16 2010 Post subject:

allsmokenofire · Posted: Jan 16 2010 Post subject:

SierraScott · Posted: Jan 16 2010 Post subject:

buzz_backer · Posted: Jan 16 2010 Post subject:

JaMak · Joined: 29 Dec 2009 Posts: 6 Location: Cleveland, MS

SierraScott · Posted: Jan 16 2010 Post subject:

I'm not doing basically the same thing. AND It's not a tantrum. A tantrum would be me entering in a contest and losing cuz I don't do all this kind of stuff to the food, then throwing a fit at how unfair it is that the other competitors are cheating for not keeping it simple. I think your mistaking that for confusion.
Maybe I'm the only who yells "WHAT ARE DOING?!?" at the TV when I see stuff like that.
...So even if I used store bought sauce with buttery binders in them, it's not near the quantity that's in question. See, I like the taste of the meat with some peppery spice and a hint of tang... or twang in it. Balance that with some smoke; spicy or sweet, oak, apple or pecan depends on my mood. I've been thru the brown sugars and raw sugar treatments but I find it's better to add the sugars right at the end, if at all. I've learned that if you are true to simplicity you will be rewarded.
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DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

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day_trippr · Posted: Jan 16 2010 Post subject:

So, right off the bat in last nite's Pitmaster episode, the lead cook for Smack Yo' Daddy is seen complaining about the sauce he's making for the competition. He was pretty up front about the fact that he wouldn't eat it himself, but that it was a concoction intended to score well.

My immediate thought was "Oh great - more fuel for the flame war" Rolling Eyes

But it really does illustrate the problem of perspective for us non-competitor types. We really don't have a clue what the judges are looking for, after all - or how you competitor types deal with their expectations. So when we see stuff like Smack Yo' Daddy with their sauce that they don't like, and Tuffy's ribs-in-goo that he said he'd never eat - never mind Myron's griping about pretty near everything - it shouldn't surprise folks that some conclusions (however misguided) are drawn that aren't complimentary.

But there isn't any disrespect intended by asking what the heck is going on...

Cheers!
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BluDawg · Posted: Jan 16 2010 Post subject:

First of all sierra scott I think that your approach to great BBQ and mine are very similar.I too scream at the T.V. That being said, When you do comps it is a totally different approach and style. When that box goes to the judges first it has to look appetizing (we eat wit the eyes first) they each take 1 bite that's it . It has to pull off the bone clean, but still have a chew to it (think perfectly al dente pasta).It has to be moist, but most of all it has to be the best thing that the judge put in his mouth all day and that one delicious bite has to make the heavens part and the Angle Chorus sing hallelujah. That's comp bbq!
Now I distinctly remember Johnny Trigg say"Personally I don't like em, when I do Ribs at home my tastes are salt and pepper and smoke.These are what the judges want so that's what I give them." That was in episode #1.
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SierraScott · Posted: Jan 16 2010 Post subject:

Thanks Day Tripper.

Thanks Blu Dawg.
I'm seeing these kinds of things as a reality in this show. The first few times I saw BBQ comps on the food network, I thought the people they were showcasing didn't know how to cook. But I see that it's the normal way of doing food in a comp. As far as Trigg and these other guys go... if he doesn't like it, why does he put his name on it and turn it in? I think it's a valid question. I would never hand someone a plate of food that I wouldn't put on my own table. To be in a situation where you would, and on this show you see they are, you are doing something that may contradict what you believe or go against your better judgement for a trophy and cash money, that to me is selling out. I just don't get it.
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SoEzzy · Posted: Jan 16 2010 Post subject:

I've no dog in this fight... but I'll throw my 2 cents anyway.

If you want to cook ribs or pork or any other contest meat, the way you like to eat it... go for it!

But if they don't win, you might want to change the way you cook them until they do win, or you might have more good money to throw after bad and keep cooking that meat the way you like it at the next competition and the one after that.

If they do win, then it is pretty clear that what you like to eat, is the same as what the judges like to eat, and so why on earth would you change them?

Johnny Trig has stated that he likes more smoke on his meat for his table, than he puts on his competition meat, so he knows that if he wants to win, he can't just turn it in as he'd like to eat it.

I've eaten his food at competition, and judged it too, it was damn good, not too smoky, it won him that contest in 2008.

Do you cook at contests to prove your flavor and technique is what you like, or that you can make 20 of the 24 other people give you high enough scores in the 4 category's that you take home the big check at the end of the day, or that you hold your head up and say, "DAL in all categories and what do those 24 judges know, all the meat was just the way, I like it"?
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DENALI · BBQ Fan Joined: 08 Jun 2008 Posts: 231

SoEzzy · Posted: Jan 17 2010 Post subject:

Because after the judging was all done and dusted I was lucky enough to talk to him and he gave me some samples, I knew that I'd had them 2 hours earlier in the judging tent.

2 hours later I was at the awards when he took the GC.

Ergo the blind judging was blind judging, the samples were extras and the propriety and the honor of the KCBS judging system was maintained! Razz

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