Do you really season your entries differently for contests in different areas?
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No
Bill
Bill
I tried that in Greenwood acouple of years ago. I can tell you it did not work out to good. CandySue are you going to be in Dillard?
Craig
Craig
We've found that the KCBS cbj s travel the circuit,as well.
At least that group's taste should be the same.
Tom-Fl
At least that group's taste should be the same.
Tom-Fl
Early in my competing "career", I cooked in Kings Mountain, NC, the "heart" of Carolina BBQ. I went with a vinegary sauce on my pork (that was not my only problem-remember it was early in my career). I was cooking next to the team that ultimately was GC and he got a perfect score on his pork, which he kindly brought over for me to sample.
It was like candy!! I learned from that event, and others, that your own recipe--sweet--is what wins most everywhere.
Having said that, I still am stumped about mid-south and Seattle tastebuds. I fail miserably in southern Illinois/Kentucky/Tennessee and have pretty well been skunked in Seattle. Without changing recipes before or after each event, I have placed in nearly every category. So there are some regional preferences (even with traveling CBJ's) that I have not quite figured out. It may also be that the teams in those events have a regional flavor that I don't yet understand.
But this is what makes traveling to different events all the more fun--figuring it out.
It was like candy!! I learned from that event, and others, that your own recipe--sweet--is what wins most everywhere.
Having said that, I still am stumped about mid-south and Seattle tastebuds. I fail miserably in southern Illinois/Kentucky/Tennessee and have pretty well been skunked in Seattle. Without changing recipes before or after each event, I have placed in nearly every category. So there are some regional preferences (even with traveling CBJ's) that I have not quite figured out. It may also be that the teams in those events have a regional flavor that I don't yet understand.
But this is what makes traveling to different events all the more fun--figuring it out.
I'm not going to Dillard this year, Craig. I hate that! I'll be competing at the Opryland contest in Nashville that weekend instead. The thought of pulling the trailer thru those roads to Dillard...I'd have more white hair.
That is too bad. I was hoping to pick some pellets up to try. We will see you down the road.
Good luck in Tenn.
Craig
FireHouseBBQ.us
Good luck in Tenn.
Craig
FireHouseBBQ.us
We cook diferently for a KCBS event than we do MIM events. KCBS seems to like sweeter red sauces and MIM doesn't matter if it's red or not. We use to do a honey ginger chicken that scored perfect 10's at the Memphis in May Championships several years ago. Two weeks later we did a KCBS event, cooked the same chicken and finished dead last. LOL You've got to love competitions!