Comp Help/Suggestions

[soafung]

first off, let me apologize for being inactive for sometime.  with that said, comps and the preggo wifey have been reasons for my inactivity.  Our team has come upon a road block.  our last comp we were not in the to 10 in any category.  i would like to ask my fellow texas residents for flavor profile suggestions for our comp meat.

seeing as how comps are usually region specific, we are in the texas panhandle and will remain in a close proximity for all our comps.  the first 3 comps we ever did, we place well.  this past weekend we had our spirits broken and now we a reaching out for some inspiration.

our team members are all members of the SMF.  SoaFung (me), Faust, starxfive and suprcharg.

please help us get our swagger back.  :(

 

[oldschoolbbq]

Soafung , go back to the Mexican influence. Try using some of the less thought of spices , almost going to an India type flavor... Cinnamon , Clove , Ginger , Nutmeg ... paired with a good Chile , Clove with Trubinato tones down the heat and leaves the flavor of the Chile.

Just (MHO) . Good luck and let me know if this helped.

Stan      aka      oldschoolbbq   ;}-

Have fun and...

 

[soafung]

the interesting thing is, all our team recipes are tex-mex influenced.  chipolte, ancho in the rib rub recipe.  chipolte and jalapeno in the brisket.  chipolte and black pepper on the chicken.  i'm at a lost.  we turned in the best ribs and chicken we have ever done and nada.  the brisket was not cooked properly, so no expectations were there on that.  another thing that really disappointed us was smoked turkey and shrimp and potatoes beat an apple pie fatty.  i mean really wtf.  turkey > apple pie fatty? 

 

[soafung]

if anyone knows of some comp bbq classes that would be fairly close to the texas panhandle, we would prolly be able to pony up the cash to get our team into one of those.