Pittmasters - JohnnyTrigg's Parkay, Brown Sugar and Honey

[DawgPhan]

[calyx44]

Hey guys. On the episode of BBQ Pitmasters, during rookie Paul's "lesson", was that Lowry's seasoning salt that Jonny Trigg was using to cover the pork?

[SmokinOkie]

Some of the people are missing a fundamental point... it's all about the Judging, and judging is subjective.

It's a contest, and in a contest someone ELSE is judging you. The issue isn't trying to force what YOU think is good Q (think of it, does everyone love the Q you do at home, not always if they're truthful)

You have to please the judges.

I just always find it interesting, when competitors try to explain to those who don't (or those who did it once or twice on another team and think they know it all now) I just find it interesting when we try to explain why WE spend money and WE compete, that somehow WE are wrong for trying to get higher scores.

Guys, I know Trig, and John doesn't cook that way at home, but he does in Contests.

And after you've won the Jack Daniels Invitational more than his 2 times, then you can criticize his methods and trying to influence the JUDGES.

It's not about the cooks.

Put the issue right where it is... the judges and how BBQ is judged.

Oh, and if you're not a judge don't guess, ask, we'll tell you all about the judging, but it's a whole new thread (which we have done in the comp forums)... LOL

Russ
Certified Judge, table Captain and Competitor

[day_trippr]

[Dave C]

[CarolinaQ]

The one thing you have to constantly remember in comp cooking is that you are cooking for “JUDGES” and judges only, no one else! Not you, not your wife and not your friends, only the judges and they like their ribs sweet. That technique (butter, brown sugar and honey) has been around comp cooking for years.
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Ole Hickory EL-EDX
UDS
New Braunfels El Dorado
Weber Kettle
KCBS CBJ

[caliel]

[txluke]

I like to think about it like this. If I was going to try out for American Idol and I only had a few seconds to sing a song to the judges, impress them and get chosen to continue, and I knew that they all loved country music, I would sing a country song even if I hated it. At home I could sing all the Classic rock songs I wanted to in the shower but if the judges liked country music better, you can bet I would sing it to them.

[SierraScott]

[feldon30]

I thought the secret of competition bbq was slipping a $20 under the parsley. just kidding of course

And people are really going off on this parkay, brown sugar, honey deal.

How many times have I read on TSR of mixing up bbq sauce, apple cider vinegar, apple juice, brown sugar, etc. and glazing their ribs and then wrapping them in foil?

There are all kinds of glazes. Butter, brown sugar, and honey does sound a bit sweet but maybe he's not using much brown sugar in the rub. I use rubs with brown sugar so hopefully I don't need to glaze that sweet.

[day_trippr]

[feldon30]

Ok 2 hours is a long time to soak in butter and sugar, no doubt.

I hope to take my KCBS judging class next month. Put up or shut up, right?

[SierraScott]

I think the judging would be both fun and scary. I'm sure every judge out there has some real horrifying things to talk about. But probably an equal amount of stories about some real good food too.

Best of luck to ya, Feldon30
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Scott

Custom Built Upright Smoker
Weber One Touch Silver 22.5"
CharBroil Silver Smoker

[jknoll]

It can be scary at times. Like when it snows and blows all night before judging the next day. Talk about some tough and nasty brisket! Most comps you get some good, some not so good and some bad. Still, most of it is better than what you get in Q joints.

[feldon30]

Food poisoning from the "we're just here to party" teams who throw a piece of meat and don't think about it until 11:59am.

That's an occupational hazard I didn't consider.

Any others?

[SmokinOkie]

[David]

[SierraScott]

[SoEzzy]

So lets see. we should check on all those that have ever come in DAL in a contest to Trig, as being solid citizens and respectable because they loose, and praise them more if they continue to loose because they don't change the way they cook.

I wonder if people in other sports, like motor racing always drive the same make of car as they race, with the same engines, tires, steering wheels, and only turn left 4 times a mile?

I think I'll have to start attacking everyone who ever wins in a KCBS contest as sellouts, and cheats, if they don't always defend the food they turned in as the best food they've ever eaten!
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Here's a change Robert.

I still work here!

[SierraScott]

SoEzzy, point taken. But competition BBQ wasn't always like that. Someone had to be the first to inject 3 lbs of fluid into a 7 lb butt. The auto racing scenario seems a bit lacking. There are rules that dictate for the teams exactly the specifics of the cars. Except for the maker of the short block, every motor is almost the same. Every cars tube body is 95% identical for safety. They all use the same gas. It is also a liscensed enterprize and by taking the test and being given the clearance to race in the league, you sign on the line to abide by all its rules no matter how restrictive. Even if they drive a Camry on the track and a Camry at home they aren't even the same car. There is nothing similar except the contour of the body. Toyota doesn't offer the V8 in the Camry. The 5.7 litre they build is in the Tundra. Now back in the day, they brought their daly driver to the track cuz it was a showcase of the fastest 'Shine runners. Now what is the rule about running up on someone from behind and getting in the quarter panel and offering a little nudge to put them in the wall? Lets look at all the Tony Stuart fans that think Jimmy Johnson, Kyle Bush and Jeff Gordon are cheapening the sport.
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Scott

Custom Built Upright Smoker
Weber One Touch Silver 22.5"
CharBroil Silver Smoker