I compete and have judged. Like you said competing is expensive. One of the only ways to recoup that money is by winning or placing in the top spots. Your viewers aren’t paying for your comps. Backyard bbq and comp bbq is just different. It’s not apples to apples like so many backyard cooks think. It might be better to try and explain the differences to people vs blowing up your comp.
Competition Barbecue is 1 bite BBQ, those who don't compete don't know or understand. You should just do what it is you do, forget those who complain at a keyboard.
I more so want to do it to prove that you HAVE to glaze. I don’t think I’d do well with no sauce but I’d be willing to do it to prove a point! Also, will make for a good video I feel ha
Great cooks like always 👍🏽. Everything looks so delicious. I would love to be a taster and taste all of the food that you make. You are always a CHAMPION.
Brand or model # for your injector please? I used to have one like it and loved how it set the limit of each push, have since lost it. Thank You for your great videos!
I just found you here and I’m subbed! I have followed comp BBQ on and off for years and never really thought I could do it. But I think I might try it! How do I find what contests are in Ohio?
I've been loving the competition bbq videos! We went from backyard bbq to KCBS this year and boy was it a jump. What's crazy to me is the judging, you get one bad table and your screwed. We made chicken thighs and one comp and got a perfect 180, the next week same exact process same exact results in the cook and the judges gave extremely low scores. Anyways love your content!
Yeah, it’s insane! To us the chicken and brisket was even better than the last comp and it killed us! The ribs have been pretty consistent for us so we just keep on keeping on!
Where’d you get the wire mesh things you have the meat on? Those seem handy. Thanks for the videos! It’s cool that you share so many of your techniques. Ignore the haterz that don’t know comp style!
I get those at H‑E‑B here in TX! But I’ve heard Dollar General also has them. I’ll always do my best to show y’all most of what I’m doing. I love helping others learn!
@GulfCoastSmoke you are welcome . I lobe smoked meat . I am a Carpenter thinking about building my own this spring coming up . And you havr given me a few good ideas and tips thanks
Nice turn in’s!!! That’s the crazy thing about comp bbq is if you don’t like your turn in’s you score well. If you do like em them then tend to score low lol. Also don’t listen to the other folks. Keep glazing the meats for comps!!!!
I am curious about your method of cooking chicken. Why do you wrap your chicken before you put it on your drum? How does it get? Any smoke flavor? I saw your last video where you did the same thing and thought that maybe I missed something in the video until you did it again today. Disclaimer. I love your videos, and I have learned a lot from watching your videos.
Great question! So, my goal is to get tender bite chicken with a bite through skin. I’ve found that panning it helps with that process. BUT, my chicken has been failing me lately so I will likely switch it up this weekend!
Bro, don’t worry about what people say. You do you. Obviously you know how to compete and place in competition, so let the haters hate but I wouldn’t change a thing.
@@GulfCoastSmoke mine has 2 stands and a spit that 46 inches long. I have a metal box on wheels that I put charcoal in and wood chunks. The motor is electric and could turn a 150 lb pig if I wanted to.
I know! But when I post comp content a lot of people hate that I sauce! I’d be willing to do no sauce for a video just to prove a point. At least I hope lol
@@GulfCoastSmoke Thanks for the reply man!! I'm reverse searing a 2lb ribeye on the kettle as I watch and literally was glued to the video . Thank you for the way you do what you do!
i smoke the best bbq chicken. ribs. brisket without poking holes in them. i think the more holes you make the more the juices will run out. your brisket looked dried out.
Nah, it doesn’t dry them out. I’ve had multiple 1st Place hits since this video and won an event. Just wasn’t my day that day. Glad you smoke amazing food though! That’s what it’s all about.
Great video but can your clean that yellow this off the chicken leggs. To me I can’t stand it and I feel like you didn’t clean it because that’s there. JS it’s just me and how I learned to clean chicken. The yellow thing gots to go!!😅😅
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500 likes on this video and I’ll do a whole competition with NO SAUCE!
I compete and have judged. Like you said competing is expensive. One of the only ways to recoup that money is by winning or placing in the top spots. Your viewers aren’t paying for your comps. Backyard bbq and comp bbq is just different. It’s not apples to apples like so many backyard cooks think. It might be better to try and explain the differences to people vs blowing up your comp.
Competition Barbecue is 1 bite BBQ, those who don't compete don't know or understand. You should just do what it is you do, forget those who complain at a keyboard.
I more so want to do it to prove that you HAVE to glaze. I don’t think I’d do well with no sauce but I’d be willing to do it to prove a point! Also, will make for a good video I feel ha
@@GulfCoastSmoke hopefully it won't be an expensive point to make. Keep at it, keep getting those calls!
Yes sir, I appreciate you!!
Wow. Your growth as a BBQ artist has grown by light years. Good for you!
Great cooks like always 👍🏽. Everything looks so delicious. I would love to be a taster and taste all of the food that you make. You are always a CHAMPION.
I appreciate you so much my man!
Getting to cook with your Dad that’s a win automatically! Everything looked on point. The little things you do different makes a huge difference
Thanks so much, brother! Being with Dad is the best thing for sure!
Amazing video this week, felt like I was right out there with y’all! Appreciate the passion that goes into these cooks as always.
Thanks so much my brotha! We will 100% plan a comp around your visit 👀 let’s make it happen!
Good stuff. All vids have been very informative. Can’t wait for that “no sauce “ comp!
That video won’t come! It was 500 likes before the next video! Didn’t happen!
Awesome video, congrats. The techniques and nuggets dropped in this video are awesome. New cooks don’t sleep on this one.
Super glad you enjoyed it! I love that people are catching on to things I’m doing without me having to say them. I try showing a lot!
Great content appreciate you sharing this. Keep this coming…🔥🔥🔥
I got you! Super glad you’re enjoying it 🤝🏼🤝🏼
Fire 🔥 as always brotha! GO GET EM 👊🤙
I appreciate you my man!
Givin away all the good stuff! Lol nice work brotha
Haha it’s all good! I love showing y’all what I’m doing!
That looks so AMAZING. Wish I was there to taste!!!!! You are a winner already 😊
I love and miss you!!
Back at ya. Smooches to the whole fam
Love these videos
So glad you like them! I appreciate you watching!!
I don’t know how I stumbled upon your channel but I’m glad I did keep up the great work👊🏽
I’m glad you did, too! I really appreciate you!!
Hello, I'm new to the channel! I love your video and I can't wait to start barbecuing!!
No bro you do you keep up the great content it’s really kool to see guys like you out there doing what you love
I will continue to chase the dream every single day!
Brand or model # for your injector please? I used to have one like it and loved how it set the limit of each push, have since lost it. Thank You for your great videos!
Just let me know when everything is cooked so I can eat, lol! Great job and thanks for sharing your cook off skills..
Hahaha come on! Thanks a whole bunch!
That’s some good looking bbq 👍
I appreciate you!
My wife and I believe we are ready to start our own cook off 😂 👍🏼
Of course you are! Dive right in, it’s a blast!
Love your channel. You do great work
Really appreciate you! Thanks so much for watching 🤝🏼🤝🏼
I just found you here and I’m subbed! I have followed comp BBQ on and off for years and never really thought I could do it. But I think I might try it! How do I find what contests are in Ohio?
You do amazing work
Thanks so much!!
Great looking boxes
I appreciate you! We definitely felt really good with our food, but it didn’t work out for us this time!
I've been loving the competition bbq videos! We went from backyard bbq to KCBS this year and boy was it a jump. What's crazy to me is the judging, you get one bad table and your screwed. We made chicken thighs and one comp and got a perfect 180, the next week same exact process same exact results in the cook and the judges gave extremely low scores. Anyways love your content!
Yeah, it’s insane! To us the chicken and brisket was even better than the last comp and it killed us! The ribs have been pretty consistent for us so we just keep on keeping on!
Where’d you get the wire mesh things you have the meat on? Those seem handy. Thanks for the videos! It’s cool that you share so many of your techniques. Ignore the haterz that don’t know comp style!
I get those at H‑E‑B here in TX! But I’ve heard Dollar General also has them. I’ll always do my best to show y’all most of what I’m doing. I love helping others learn!
So did you trim brisket before you got to comp.???
What kind/brand of injector are you using.. if u don't mind me asking..
Young man you should be at the Memphis in May competition. Where the big boys play!
I’m hoping we can somehow get there next year!
Congrats on a job well done
Thank you!
@GulfCoastSmoke you are welcome . I lobe smoked meat . I am a Carpenter thinking about building my own this spring coming up . And you havr given me a few good ideas and tips thanks
Nice turn in’s!!! That’s the crazy thing about comp bbq is if you don’t like your turn in’s you score well. If you do like em them then tend to score low lol. Also don’t listen to the other folks. Keep glazing the meats for comps!!!!
I more so want to do no sauce to prove a point! I highly highly doubt I do well with no glaze! But only if we get that 500 likes haha
Love it bro
Thanks man!
Not getting as many calls as you want is always a little disappointing, but just fuels the fire and makes you even more excited for the next one!
Definitely disappointing! But, competing is fun nonetheless!
What is the brand and name of the injector you are using? BTW awesome video I am totally going to try my ribs the way you show!
Tractor Supply! And thank you!
With those chunks for the injection, if you whisk that powder into less water and make a slurry first it wont happen. Congrats on the ribs trophy.
I’ll try that next time!
@@GulfCoastSmoke Awesome bro hope it works out. Watching here from New Zealand so the algorithm is working for ya
@@charleswalker2484 Just trying to post good content and hope it all works out for us! I’m glad you’re seeing the vids!
Very cool video! And you hit 500+ likes. No need to do no sauce, stick to your guns!
I appreciate you!
Hey Bud, how'd you find out what place you got in the catagories if you didn't get top 10?
I’m IBCA they show the results after the fact on their website! You just have to match up your Master Ticket #!
I am curious about your method of cooking chicken. Why do you wrap your chicken before you put it on your drum? How does it get? Any smoke flavor? I saw your last video where you did the same thing and thought that maybe I missed something in the video until you did it again today. Disclaimer. I love your videos, and I have learned a lot from watching your videos.
Great question! So, my goal is to get tender bite chicken with a bite through skin. I’ve found that panning it helps with that process. BUT, my chicken has been failing me lately so I will likely switch it up this weekend!
Bro, don’t worry about what people say. You do you. Obviously you know how to compete and place in competition, so let the haters hate but I wouldn’t change a thing.
I appreciate you! I’m really enjoying competing for sure, so going to keep doing what we do!
Where did you get the insulated case?
500 Likes and no sauce?!?!?!?!?? Great video per usual from GCS
Thanks so much, Trav!!
Bro looks good. I do rotisserie ribs and they turn out great. 👍
I’ve never used a rotisserie but I’ve always wanted to! Which one do you have?
@@GulfCoastSmoke mine has 2 stands and a spit that 46 inches long. I have a metal box on wheels that I put charcoal in and wood chunks. The motor is electric and could turn a 150 lb pig if I wanted to.
Great job what was total cook time for your brisket
It was right at 6.5 hours!
Came out and looked amazing
Thanks so much, bro!
Lez go champ!
I appreciate you!!
What about brining the ribs overnight in the mixture?
I’ve done that! Never found it to make much difference since I already injected.
You have to glaze it’s comp
I know! But when I post comp content a lot of people hate that I sauce! I’d be willing to do no sauce for a video just to prove a point. At least I hope lol
It ain't easy being green
Where do you get that wire that’s under your brisket?
At H‑E‑B or Dollar General!
What kind of wood are you using
Pecan and Post Oak!
I'm rooting for you bro!
Edit to add, fukn awsome video!!
I sincerely appreciate you! I’m glad you liked the video!!
@@GulfCoastSmoke
Thanks for the reply man!! I'm reverse searing a 2lb ribeye on the kettle as I watch and literally was glued to the video . Thank you for the way you do what you do!
I really appreciate you, brother! Truly!!
i smoke the best bbq chicken. ribs. brisket without poking holes in them. i think the more holes you make the more the juices will run out. your brisket looked dried out.
Nah, it doesn’t dry them out. I’ve had multiple 1st Place hits since this video and won an event. Just wasn’t my day that day. Glad you smoke amazing food though! That’s what it’s all about.
You injected the brisket against the grain !! Bro !!! And what smoker are you using ?? First time catching your video
I do that on purpose! If I inject with it I feel like it is more likely to run down and out. I’m using a TMG Fridge 48! Super glad you found us 😊
What brand of ribs do you use for comp?
Prairie Fresh! Easy to find at Walmart now!
@@GulfCoastSmoke prairie fresh prime or the all natural?
I like to use smaller chicken, more tender easier to cook faster
I like 4-4.25lbs myself! What about you?
Shaker bottle for protein powder helps break up the injection powder when I do brisket and rib/pork butt injections
I tried them for a while and for whatever reason they didn’t help. I wonder if the brand of injections I’m using are just harder clumps?
@@GulfCoastSmoke I’ve only used meat church so far and although mild they seem to mix well
Great video but can your clean that yellow this off the chicken leggs. To me I can’t stand it and I feel like you didn’t clean it because that’s there. JS it’s just me and how I learned to clean chicken. The yellow thing gots to go!!😅😅
I can smell it from the screen 😅
Haha come on over!
Where can I get one of those injectors?
I got mine at Tractor Supply!
@@GulfCoastSmoke thanks, would of never guess that. Like that it’s a small needle.
22?
no sauce on a comp rib??? tell the haters to shut up. no sauce on the brisket is fine
Mr 1k 😂
U just touch your phone.... wash your had