first contest under my belt

Congrats, nothing better than getting a walk on the first comp.

That's no dumb luck.You are in the heart of Southern bbq.Memphis,KCBS and FlBBQ for ribs.

Well done SS.

Great job Sir!

Congrats on the calls! Sorry to hear about your new addiction. Hopefully it will be a long time before you get a cure and hope you get a good weekend fix as often as possible.

Good point on the comp addiction. I am on step 15 of the 12 step recovery program. Think I am about cured..lol.

Thanks, now I just need to get my pork and brisket squared away. I had good tenderness scores on both but must have been lacking the flavor. It didn't seem to hit the judges taste buds!!

Tenderness is good. Like that KCBS scoring strategy in that at least it gives a person a hint on how to improve. LSBS and IBCA you just have to start throwing stuff on the wall and see if something sticks.

quote:

Originally posted by Southern swine:
Thanks, now I just need to get my pork and brisket squared away. I had good tenderness scores on both but must have been lacking the flavor. It didn't seem to hit the judges taste buds!!

Good luck with that pork. It took me almost 18 months before the judges starting giving me a "little" love. All the other cooks told me that pork was the easiest to cook and score with.

Hate to hear that!! I personally thought my pork was my best entry. But hey, who doesn't think their food is good. I knew my brisket wasn't right, but it scored higher than the pork. I guess it's all part of getting my feet wet.

One thing to remember is you are in the "heart of Memphis comps" which is all pork.We see a lot of Memphis cooks show up and just cook ribs,shoulders,and yardbirds.Figure they'll get their walks in pork and maybe get real lucky in chicken-and its cheap.

Now FLBBQ and KCBS has spread out some and they figure they'll take a shot at brisket for GC.You'll still see a bunch of tables short of a couple brisket entries.The amateur judges don't know much about briskets. Now there are enough judges sanctioned and travel all three.

Next time you may get some judges at a hot table that know packers.

Sounds like the opposite of Texas. Have been to a few cookoffs which had the shoulder/butt category (dont have it often) but a lot of the old red necks would not even try to cook it. They never even heard of pushed pork let alone be brave enough to try to cook it. Funny how that geography works huh?