What do you use for competition?
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- JaCK2U2
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What do you use for competition?
On one of the other forums I visit, there was a question as to whether you use homemade or commercial rubs and marinades for competitions. I was wondering how it it in Texas. With the variety of products available, what is your preference?
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Jr. C's BBQ
http://www.jrcsbbqandseasonings.com" target="_blank
Homemade upright drum smoker
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nice gas grill
Weber 27" grill
Weber rotisserie
- OSD
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OSD wrote:This question ought to bring out the little white lies. Would guess 60% mix there own and 40% tweak a bought product. Since most of the big boys mix and sell their rubs and sauces is why I said this. The rest will probably never quite tell the whole story, so that someone else can't copy them.
Jim's onto something!! lol
I'm not say nuthin' but I know my sales really get rolling towards the end of February and slow down mid October. "The busiest comp schedule".
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Re: What do you use for competition?
JaCK2U2 wrote:On one of the other forums I visit, there was a question as to whether you use homemade or commercial rubs and marinades for competitions. I was wondering how it it in Texas. With the variety of products available, what is your preference?
I use a rub I purchase for my ribs and brisket. I used to use a purchased rub for my chicken but have created a rub I'm gonna try this year.
I have a question for y'all as well, kinda a piggyback on JaCK's question. Do any of you guys inject your competition briskets with anything? There is a guy over on the Smoke Ring who sells a powder that you mix with water and inject your brisket prior to going in the pit. I was wondering if this is worth looking into. I went last season without it, and was happy with my results, just wondering if its worth the extra $30.00 for the 5# bag.
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- Outlaw
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Well it been a good while back since we done any comping so can't say anything authoritative but back when we was into it fairly heavy would not be caught dead without Joe Ame's Fab products. Started out with FAB B and switched over to FAB P mainly because of the color variances. FAB B turn it a tan color...and take a lot longer to assimilate itself...not unattractive by any means but folks could tell it was shot up and it hard to find the required time element. FAB P purty well keep the color the same and give a similar texture and flavor boosters..but not the highly beefy overtones of the B's. Got it on purty good authority once upon a time that 7 out of the top 10 at the American Royal was using it. Promised I wouldnt tell who tole me that but it was somebody in a position to know.
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Re: What do you use for competition?
Larry Wolfe wrote:OSD wrote:This question ought to bring out the little white lies. Would guess 60% mix there own and 40% tweak a bought product. Since most of the big boys mix and sell their rubs and sauces is why I said this. The rest will probably never quite tell the whole story, so that someone else can't copy them.
Jim's onto something!! lol
I'm not say nuthin' but I know my sales really get rolling towards the end of February and slow down mid October. "The busiest comp schedule".
Larry's rubs have been very good to me in competition. Especially the WRB.
DaHorns wrote:JaCK2U2 wrote:On one of the other forums I visit, there was a question as to whether you use homemade or commercial rubs and marinades for competitions. I was wondering how it it in Texas. With the variety of products available, what is your preference?
I use a rub I purchase for my ribs and brisket. I used to use a purchased rub for my chicken but have created a rub I'm gonna try this year.
I have a question for y'all as well, kinda a piggyback on JaCK's question. Do any of you guys inject your competition briskets with anything? There is a guy over on the Smoke Ring who sells a powder that you mix with water and inject your brisket prior to going in the pit. I was wondering if this is worth looking into. I went last season without it, and was happy with my results, just wondering if its worth the extra $30.00 for the 5# bag.
No, I don't inject. See above answer. I do save the juices from the brisket, or pork butt, defat it, mix in some butter, mix in some rub, and dip my slices in the doctored up juice. Seems to work good for me.
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