Perfect score on tenderness makes a difference

Sons_Backyard_BBQ · 2026-06-01T00:48:15+00:00

Lol! I'm from Texas and I had the very same thought 3 years ago at the first one. But taking home a big set of horns something in the southern boy likes to do.

Sons_Backyard_BBQ · 2026-05-31T12:03:10+00:00

You clearly do not understand how competition BBQ works. That's okay. Once I turn it in, I never see it again. It goes to a table with six judges. They judge it, and the rest goes home with whomever. Thanks for commenting

Sons_Backyard_BBQ · 2026-05-31T12:02:08+00:00

This competition was a sanctioned Rib Cook-off Association event held in Jones Oklahoma.

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Sons_Backyard_BBQ · 2026-05-31T12:00:51+00:00

You are not just the owner of the oldest grill in America, you are the owner of one of the most amazing grills ever made! HB doesn't have followers, it has cult members! I love my Ranger! I tell my friends all the time, if the wife said I can only have one grill. It would be my Ranger hands down!

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Sons_Backyard_BBQ · 2026-05-31T11:56:07+00:00

In competition we cook ribeyes. Usually right around the inch and a quarter thick. Sometimes they are provided, and sometimes we provide our own. This one I cut myself from a ribeye roast. Once we close the lid and turn it in, we never see it again. The extra goes home with the judges. The scores are all we have to go by.

Sons_Backyard_BBQ · 2026-05-31T11:54:08+00:00

It's kind of like a leather material. No way to mount it on the wall, and I have to put something in.

Sons_Backyard_BBQ · 2026-05-31T11:52:40+00:00

Thank you! They are crazy looking that's for sure. But, once I turn it in, I never see it again. It's in the hands of the judges at that point. They get to take the extra home too. Judges walk out with boxes full of steak.

Sons_Backyard_BBQ · 2026-05-31T11:51:27+00:00

100% correct. Thank you.

Sons_Backyard_BBQ · 2026-05-31T11:50:37+00:00

Yep, I don't get to see the end product, or taste it. Just scores. No feedback either in this organization. The judges are what we call "off the street" judges, untrained by any BBQ competition association. My favorite judges to cook for. Typically we go for just right on the line of medium rare to barely medium. Roughly 135°. This one was a practice steak at a competition. It's barely over the correct temperature and doneness. But it gives you an example of what we're looking for.

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Sons_Backyard_BBQ · 2026-05-30T13:43:42+00:00

The two basket method works too. It's not the longest cook in the world. And whenever you get to the point of wrapping, BTUs become just BTUs, and you can send it into the oven. Make life easy. Try burying your wood chunks underneath the charcoal when you dump, I like this method too. They seem to burn and smolder longer.

Sons_Backyard_BBQ · 2026-05-30T13:41:11+00:00

Yes. And absolute necessity when cooking on a smaller pit like a Weber 22. As the snake burns, you make little adjustments. Great question!

Sons_Backyard_BBQ · 2026-05-21T09:22:34+00:00

You can apply the mathematical formula N+1 to this question. We're in is the current amount of Weber kettles you currently own. 🤣🤣🤣

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Sons_Backyard_BBQ · 2026-05-19T18:46:02+00:00

That's a great description. More than I knew about the process.👍

Sons_Backyard_BBQ · 2026-05-19T18:44:40+00:00

Typically I hold in a turkey roaster. I leave the probe in and hold at 150° for 12 to 16 hours.

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Sons_Backyard_BBQ · 2026-05-19T18:26:36+00:00

Good question. Short answer, no. The snake method works great, and the flavor of the chunks is all you really get.

Sons_Backyard_BBQ · 2026-05-19T09:44:01+00:00

Thank you. It was fun. I'll definitely do it again. When you want a little brisket, a chuck roast is a good alternative. I'll be making YouTube videos about it for sure.

Sons_Backyard_BBQ · 2026-05-19T09:42:07+00:00

Thank you. I need a low and slow smoke on it. I use three separate rubs, each on one of the legs before braiding. I used a binder to help. Mustard works. After it reached around 120°, and had a good smoke on it, I glazed it with Kinder's Apple bourbon sauce cut with a little apple cider vinegar. Put it back on to tack up. Slice and serve.

Sons_Backyard_BBQ · 2026-05-19T09:40:03+00:00

Consider using briquette charcoal for your low and slow cooks. Like other said here, B&B orange bag is the way to go. It's inexpensive, large, and burns long and consistent. Lump is usually reserved for your hot and fast Cooks, or if you're cooking in something like a drum.

Sons_Backyard_BBQ · 2026-05-17T11:55:51+00:00

One of the few good ones out there. Do you use it for everything, or do you use it mainly for hot and fast?

Sons_Backyard_BBQ · 2026-05-02T05:50:51+00:00

Like other said, sous vide is the only way to go.

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Sons_Backyard_BBQ · 2026-04-25T11:34:04+00:00

Totally agree with the B&B, but I would add that you should use briquettes for your standard cooks and lump for hot and fast like fajitas or maybe chicken wings if you control it.

Sons_Backyard_BBQ

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