Competition barbecue professionals spend years perfecting every aspect of their barbecue. Yes, they set their own sauces, rubs, and marinades, but they also study every other detail that can affect the results of their food-including the extent of the smoker, the perfect temperature, the perfect wood or charcoal and exactly how to place the meat in the smoker. Breaking into this highly competitive environment can be daunting. However, it is likewise extremely fun. broil king gas grills.
This Kansas City BBQ competition offers over $20, 000 in prizes and cash. There’s crafts, live music, humanities, and great food at this competition. Other things to do include a volleyball tournament and a bean bag toss competition.
Here’s another consideration about barbecue competition…
At the National Capital Barbecue Battle in Washington, DC, there is a great BBQ event that you will want to go to. This takes place along the historic Pennsylvania Avenue. There’s a competition with over $400, 000 in prizes given out. Other things include merchandise stands, and musical performances.
Before you run enter the first contest you can find, you need to undertake to a few months of preparation. Find a competition date about six months to a year ahead of time. This will give you plenty of time to obtain the entry fee together, build your team and get in lots of practice. You will want to participate in this competition at least once before you compete in it. The best way to achieve this is to be a judge.
Most reputable competitions will require a one day judges’ class. You will then be certified. You’ll have a much better idea of what the judges are searching for in terms of taste and appearance. The best way to begin competing is to enter the ‘patio’ division or ‘backyard’ division of the competition. This gives you a chance to be a feel for it, it is much less expensive to vie, and you’ll be given the opportunity to see how the professionals handle presentation, judging and other aspects of the competition.
Hang out with the pros as much as you can. Ask them questions about their techniques and see if you’ll learn how to perfect your own barbecue. And as the competition approaches, practice, practice, practice. Judging the competition and entering the amateur division first will prepare you for your first experience in the professional division.
Choosing the meat you use for competition is most important. Look for meat that doesn’t have solution added. Most barbecue professionals trim their own meat instead of depending on a butcher, because they have complete control over the outcome. It is also important to choose the right wood chips for your barbecue smoker. Mesquite and oak can easily overpower delicate pork, so most professionals choose a milder fruit tree wood such as cherry, peach, or apple.
There is a great deal of debate over using lighter fluid, but if you wish to completely avoid the problem, use a chimney starter to light your charcoal or wood barbecue smoker. You will also need to decide whether or not you’ll brine the meat before cooking and what rub, marinade or sauce you want to use. Professionals experiment with how soon to bring them on aside from testing the flavor of rubs and sauces. Absolutely nothing is left to chance.
Another widely known style of barbecue sauce is ‘East Carolina Sauce. ‘ The history of this sauce can be traced back to North Carolina African American slaves who were a strong influence in the tradition of American barbecue. East Carolina Sauce is made with vinegar, ground pepper, and hot chili pepper flakes and is then ‘mopped’ on upper part of the meats before cooking. Because it is thin and sharp in flavor, it penetrates the meat well. There is no sugar added to this kind of barbecue sauce and it is usually quite spicy. Memphis Sauce is similar to the Kansas City Sweet Sauce. In Memphis Sauce, there is generally a high degree of vinegar and molasses added. The molasses is used as a sweetener. This type of sauce has a sweet, smoky flavor that has less of a ‘kick’ than East Carolina Sauce. South Carolina is a region of the country that is well known for using yellow mustard as a base for barbecue sauce. These sauces differ in their appearance due to their yellow color. South Carolina Mustard Sauce is made with yellow mustard, vinegar, spices, and sugar.
Emulating and perfecting the flavor of these sauces is taken so seriously that annual barbecuing competitions take place across the nation. Barbecue and culinary experts take pride in their capacity to make these traditional sauces in ways that maintain the beloved flavors and traditional ingredients while adding their own unique flair. Ribs in Salt Lake City are either of the delicacies that are almost always smothered in either of the many delicious styles of barbecue sauce.
Competition barbecue not only tastes far better than restaurant quality barbecue, it looks amazing. You will need to get to make your barbecue look as good as it tastes. You will also necessary to find a unique, attractive way to garnish your competition box, and if the judging is carried out on site you’ll need decorations for that, too. Planning everything down to the finest detail is what wins barbecue competitions.