3 replies to this topic

[BSLChrisStoner]

Thrillist: The Biggest Debates in BBQ Right Now
https://www.thrillis...n-bbq-right-now

[Mackus]

My thoughts on the topics I've got an opinion on...

 

Sauce/rubbed v naked:  I go with a dry rub on everything (different spices depending on what I'm cooking).  Sauce is added at the table, with the exception of ribs which get a slathering of sauce then finished over highish heat to carmelize a bit once they are completely done cooking.

 

Tomato v vinegar sauce: Vinegar sauce on pulled pork, tomato-based sweet sauce on ribs or brisket (less sweet for brisket), mustard & vinegar sauce on chicken.  Tiger sauce (mayo & horseradish) on pit beef.  I love just about every type of sauce, but definitely think there are perfect combinations of a certain type of sauce with a certain type/cut of BBQ.

 

Fall-off-the-bone v pull:  Pull.  If your baby back ribs are falling off the bone, they are either overcooked or flavorless (if they were boiled before smoking like at many rib houses).  Braised meats like short ribs should fall off the bone, but not ones that are cooked dry like BBQ.  For other cuts and meats, the bone doesn't really come into play, chicken never falls off, brisket ain't got no bones, and pork shoulder is cooked so long that the large socket bone should pull right out clean when you go to pull the meat but that doesn't mean it's overcooked.

[SportsGuy]

My brother in law is a judge at BBQ competitions.

We were discussing this stuff this weekend. He said fall off the bone ribs automatically fail in competitions. For example, corner stable entered in their contest and they were gone immediately...the same CS that wins Baltimore's best ribs all the time. (I don't think they are but they are good).

He was telling me different things about how they look at it and how competition is just way different from what most people want.

[BSLChrisStoner]

My brother in law is a judge at BBQ competitions.

We were discussing this stuff this weekend. He said fall off the bone ribs automatically fail in competitions. For example, corner stable entered in their contest and they were gone immediately...the same CS that wins Baltimore's best ribs all the time. (I don't think they are but they are good).

He was telling me different things about how they look at it and how competition is just way different from what most people want.

 

Ever watch BBQ Pitmasters? Pretty entertaining watching the competitions and judging...

 

https://en.wikipedia.../BBQ_Pitmasters