flhrci
Final Approach
Genuine Korean BBQ? Right? 
What does the POA BBQ community think?
- Thread starter flhrci
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Snorting his way across the USA
How about a bulgogi burrito? There is a Korean/Mexican joint downtown that does that stuff.
Matthew
Touchdown! Greaser!
Nope
I’m sitting in a judge tent right now, waiting for the Baldwin City, KS contest to start at noon (about 30 min)
I’m sitting in a judge tent right now, waiting for the Baldwin City, KS contest to start at noon (about 30 min)
455 Bravo Uniform
Final Approach
Use some rice-based wrap or lettuce instead of a tortilla.
luvflyin
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Have you been bribed yet?
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Mantis Toboggan, MD
RIP Seoulmate, LBC Socal 
Awesome bulgogi and kimchi burritos.
Nauga,
who travels on his stomach
Awesome bulgogi and kimchi burritos.
Nauga,
who travels on his stomach
Zeldman
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I laugh every time I see this.
Matthew
Touchdown! Greaser!
Nope.
Holy smokes...
This was, by far, the best contest I’ve ever judged. Because so many contests have been canceled across the country this year a lot of big names were here today to get points toward team of the year. I’m glad I got to judge it instead of compete. My team has won a lot of ribbons over the years but we would have been spanked today.
Omalley1537
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Sean
GaryM
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Gary M
Very cool. I've been toying with the idea of entering some 'backyard' division BBQ contests, but there aren't many near NJ. I was registered for a 2-day cooking and competition school in RI earlier this month, but they had to postpone it due to tightened restrictions on public gatherings. Still hoping it happens later in the fall.
Matthew
Touchdown! Greaser!
The Backyard contests have a good reputation for fun. As far as the Kansas City BBQ Society (KCBS) goes, when they sanction a Backyard contest it’s chicken and ribs only. Makes it easy for a first timer to pull in on a Sat morning and go home that afternoon. Other BBQ Societies may have different rules. KCBS sanctions contests all over the US and internationally.
I can’t help much with the cooking part, you need to learn that on your own. I can tell you what most people cook, though. If you have questions on the logistics of a contest, let me know. I’ve been judging about 3 yrs, but competing a couple time a year for around 30. Good times.
GaryM
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Gary M
That's exactly what this school, run by the NorthEast BBQ Society, is aimed at. Day one is learning to cook chicken and ribs on a variety of smokers. Day two is the competition, with the student teams cooking chicken and ribs. It's an incredible bargain, $120 for both days, and they supply everything. Then they return almost half of the registration fees as prize money on the second day.
So I'll give them a plug: https://www.nebs.org/content.aspx?page_id=4002&club_id=238021&item_id=1243428
Registration is showing as full now, but the organizers expect some will have to drop out when the new dates are announced.
I've been running a Weber Smokey Mountain Cooker for a few years, and have managed to impress the family...but I'd like to take it up a notch. And apparently i've also been watching too many episodes of 'Pitmasters'.
Matthew
Touchdown! Greaser!
A lot of ribbons have come out of the WSM. And Pitmasters judges use different criteria than KCBS.
That class does seem like a good deal.
Matthew
Touchdown! Greaser!
The biggest thing to learn about contest cooking is timing. KCBS rules generally start turn-ins on chicken at noon, ribs at 12:30, pork at 1, and brisket at 1:30. For a Backyard contests the ribs will be the hard part. Chicken is pretty forgiving because it just doesn’t take that long.