Competitive BBQ Update

[NotGuiltyNole]

Since it has been a week without a BBQ thread, here you go. My team competed this weekend at Rockin' Ribville in Lawrenceville, GA. We had a screwy week with the storm and some personal stuff. So my partner handled everything Friday and I came out Saturday Morning for the crazy stuff. We had a really good cook with a 13th Chicken (not sure what was missing there as we are usually a killer chicken team), 9th Ribs, 24th Pork, and 1st Brisket, for a 4th place overall. I posted on Thursday that if we did not get a Brisket call something was wrong. The piece of meat was amazing. Marbling looked better than most Prime+ Ribeyes. For the record it was a Snake River Farms Gold Grade Wagyu.

Next cook is likely going to be The Real Squeal in Lyons, GA. That is a big money cook that draws a lot of great teams. Then we have The Jack Daniels World Championship on Oct 26th, where we are competing against the best of the best. We were the team chosen to represent Georgia. Hope that let us back in the state after that one.

 

[RunRonnieRun]

What's your team called? Anywhere we can follow you online / social media?

 

[EconSean]

Do you know the Blazin' 7s team?

 

[SeaPA]

Last week I was kicking ass & taking names on the "Those Without Power" bbq circuit. It takes mad skilz to figure out map out what you're gonna cook next as things are thawing & on the verge of going bad, but I managed to not let anything worth eating to to waste - while feeding us & our neighbors BBQ chicken, grilled burgers & hot dogs, grilled salmon, and all manner of grilled side dishes.
My one man team was named "Man I hope the power comes back soon"

 

[wbnolefan2]

From a complete outsider, how do they certify the judges? Tastes are so subjective seems like consistency in these competitions would be hard to maintain.

 

[EveryoneBleedsGarnet]

Wagyu brisket sounds amazing.

 

[NotGuiltyNole]

FYC Barbeque
https://www.facebook.com/fycbbq/

I am the one in the FSU Visor most of the time

 

[NotGuiltyNole]

Do you know the Blazin' 7s team?

I do no know BLazin 7s. Looks like they are in FL, and those boys don't leave the state very often.

 

[NotGuiltyNole]

From a complete outsider, how do they certify the judges? Tastes are so subjective seems like consistency in these competitions would be hard to maintain.

This is the 1 million dollar question. In the KCBS where I compete there is a judging class they must take and then there are KCBS Reps that know a lot of the judges in the area and fight to get the best most reasonable judges at their comps. At the end of the day it is 100% subjective, but it is level.
Two weeks ago at the American Royal- Think of it as the BBQ version of the US Open (Golf). There is a comp on Saturday for teams that have one at least one Grand Championship this year. The team who won was the KCBS team of the year in 2015 and will be in 2017. The team who won Sunday was the KCBS team of the year in 2016. So while it is subjective there are cooks who can go all over the country and win regardless of judging.

In all honesty they do the best they can. Kinda like football refs, they are remarkably good but their errors are all we talk about.

 

[NotGuiltyNole]

Wagyu brisket sounds amazing.

IT IS, at least when cooked properly. If you saw what we go through to make a brisket you would not believe it.

 

[EconSean]

I do no know BLazin 7s. Looks like they are in FL, and those boys don't leave the state very often.

I was just curious. I went to HS with Steve. He assisted the runner up (forgot her name) on the Pitmaster TV show (Myron Mixon was the host). I send Steve questions when I'm firing up my BGE. The amount of knowledge that successful, competitive cooks have is amazing.