I have noticed for awhile you run both GDS & RaceCrew. I already have a GDS and looking into adding another drum to the collection. What are some of the pros & cons of the RaceCrew, not to many videos around on them?
Just don't change what you done. Run it again. Too many teams have one off day will go change up about 5 methods having no idea what variable was one the one to solve it. Prime example this year we tanked at one event and we thought it was our best cook. We rode home defeated.....but next weekend did the same thing and caught a CG. It honestly comes down to the table of judges you're on and what mood they're in that day.
You are correct on that! That's something I've learned over the year is that if you TRULY felt it was a good cook run it again! A lot of the times it just didn't go your way but it's still good BBQ!
@@GulfCoastSmoke lol we forget that we are good cooks to be at this level and also forget that the tables are humans being subjective lol. Never let one day ruin you! lol
Hey that's us 2nd place chicken.... Uvalde is always a tough cookie to crack....look forward to seeing you guys out on the trail!!.... Happy Thanksgiving!
Chin up Alonzo, you are the man bro!! Are yall cooking in New Caney in Jan? Ill be cooking my 1st CBA contest there and hoping I don't get ran over by everyone LOL I would love to meet you guys out there!
Everything looks good but l guess sometimes things just don't work out. But next time will win. Have a great Thanksgiving Day with your family and take it easy.
Happened to us last year (HPD True Blue BBQ) at the Smokin on the Plaza in Lovington, NM. We just had come off a clean sweep first place rib and brisket at a prior local event, then got smashed a few weeks later. Keep smoking, brotha! The BBQ looked outstanding, and the presentation looked phenomenal! Really beautiful food, brotha!
Dang. Brutal. You have mad skills. I'm not sure how you missed, but I don't know that league. I can only guess you missed on taste being too sweet(?). Again, your methods are killer, the texture had to have been spot-on, and the presentation looked phenomenal. Well, keep at it!
I get this a lot, so I'm going to explain why we sauce... When ribs, pork, or brisket is sliced it'll start drying out and oxidize very quickly. Sauce and/or aus jus will help retain moisture and color for the judge as well as heat. We are trying to turn in food as hot as possible so sauce and aus jus help us do that. It's not just about saucing, there is a lot behind it besides just flavor. Sauce should add a slight sweet flavor but never overpower the protein! You know how when you slice a brisket and it starts turning gray? We don't want that, so we are just trying to make sure it doesn't happen. Also, in TX where I compete these are back yard judges who are NOT certified. Majority of the time, when I go see people cooking in their backyard or go to a friends I'm seeing 90% of people use Sweet Baby Rays or Stubbs. I'm betting that the judges are the same type of people and they will enjoy a light layer of sauce! Sorry for the long response, but it's a lot deeper than "If it’s good bbq do you really need all that bbq sauce on your final product for competition?" I personally like my BBQ better WITHOUT sauce, but I'm trying to win the game!
Man everything looked great!! I’ve been in that boat many times. Especially since I’ve competed for in just KCBS comps. Sometimes comps are like any given Sunday. As long as you’re consistent(which you obviously are) and happy with what you put out this ain’t nothing. Forward always. You guys have a great team. Great video as usual.
@@GulfCoastSmokeO I OVERstand that statement lol. But keep it going!! I haven’t competed since October 2019 mainly because the few comps we did in my area(I live in NJ) stopped doing them after Covid. But your channel just reinvigorated me lol. Gonna try to see what I can find in the Tri-State area come 2024!!
It happens to the best of us! We will be back!
I have noticed for awhile you run both GDS & RaceCrew. I already have a GDS and looking into adding another drum to the collection. What are some of the pros & cons of the RaceCrew, not to many videos around on them?
Aye brother everything looked awesome!!!!! And it was good seeing you out there
Always great seeing you, brother!
Keep your head up, everything looked awesome as usual!
Amazing work none the less bro! I garuantee 99.9% of people (not judges) would be blown away. Keep up the great work man.
Thank you my brotha! We will keep on keeping on! A few bad events won't hold us back!
Meat looked 👌 what Temps are you running?
300 on all of my drums!
Just don't change what you done. Run it again. Too many teams have one off day will go change up about 5 methods having no idea what variable was one the one to solve it. Prime example this year we tanked at one event and we thought it was our best cook. We rode home defeated.....but next weekend did the same thing and caught a CG. It honestly comes down to the table of judges you're on and what mood they're in that day.
You are correct on that! That's something I've learned over the year is that if you TRULY felt it was a good cook run it again! A lot of the times it just didn't go your way but it's still good BBQ!
@@GulfCoastSmoke lol we forget that we are good cooks to be at this level and also forget that the tables are humans being subjective lol. Never let one day ruin you! lol
Hey that's us 2nd place chicken.... Uvalde is always a tough cookie to crack....look forward to seeing you guys out on the trail!!.... Happy Thanksgiving!
I can’t wait to see yall again! Great 2nd Place call!!
Chin up Alonzo, you are the man bro!! Are yall cooking in New Caney in Jan? Ill be cooking my 1st CBA contest there and hoping I don't get ran over by everyone LOL I would love to meet you guys out there!
I don’t really know what our plans are for January if I’m being honest! If I do end up going it would be great to shake your hand!
What brand of ribs do you use in comp?
Typically I really like prairie fresh!
Everything looks good but l guess sometimes things just don't work out. But next time will win. Have a great Thanksgiving Day with your family and take it easy.
It's all good! Onto the next one! Happy Thanksgiving!
happens bro, dont worry about it. Love the content as always.. smoke on
I appreciate you my man!
Happened to us last year (HPD True Blue BBQ) at the Smokin on the Plaza in Lovington, NM. We just had come off a clean sweep first place rib and brisket at a prior local event, then got smashed a few weeks later. Keep smoking, brotha! The BBQ looked outstanding, and the presentation looked phenomenal! Really beautiful food, brotha!
Thanks so much!!
We’re ready for a comeback already 😅
Soon enough!
Where do you get just the money mussel at?
I get them at a local butcher shop in Corpus, named Boarri Craft!
Do you leave your membrane on?
I leave half on, I cut half of it off!
Dang. Brutal. You have mad skills. I'm not sure how you missed, but I don't know that league. I can only guess you missed on taste being too sweet(?). Again, your methods are killer, the texture had to have been spot-on, and the presentation looked phenomenal. Well, keep at it!
Sometimes you just don’t know why you missed, but we will keep on keeping on! It happens and we are trying to take the good with the bad!
I FUCKEN LOVE U GULF
🧡🧡🧡
I’m curious. If it’s good bbq do you really need all that bbq sauce on your final product for competition? Do the judges take away points for that?
I get this a lot, so I'm going to explain why we sauce...
When ribs, pork, or brisket is sliced it'll start drying out and oxidize very quickly. Sauce and/or aus jus will help retain moisture and color for the judge as well as heat. We are trying to turn in food as hot as possible so sauce and aus jus help us do that. It's not just about saucing, there is a lot behind it besides just flavor. Sauce should add a slight sweet flavor but never overpower the protein!
You know how when you slice a brisket and it starts turning gray? We don't want that, so we are just trying to make sure it doesn't happen. Also, in TX where I compete these are back yard judges who are NOT certified. Majority of the time, when I go see people cooking in their backyard or go to a friends I'm seeing 90% of people use Sweet Baby Rays or Stubbs. I'm betting that the judges are the same type of people and they will enjoy a light layer of sauce!
Sorry for the long response, but it's a lot deeper than "If it’s good bbq do you really need all that bbq sauce on your final product for competition?" I personally like my BBQ better WITHOUT sauce, but I'm trying to win the game!
No way! GCS looks so much better!
Man everything looked great!! I’ve been in that boat many times. Especially since I’ve competed for in just KCBS comps. Sometimes comps are like any given Sunday. As long as you’re consistent(which you obviously are) and happy with what you put out this ain’t nothing. Forward always. You guys have a great team. Great video as usual.
Thanks so much! I always say as long as we nailed what we wanted to do I’m okay with the results. It’s definitely tough to not be walking though haha
@@GulfCoastSmokeO I OVERstand that statement lol. But keep it going!! I haven’t competed since October 2019 mainly because the few comps we did in my area(I live in NJ) stopped doing them after Covid. But your channel just reinvigorated me lol. Gonna try to see what I can find in the Tri-State area come 2024!!
Lezz gooo
Dang I got clickbaited. Lezz goo next time for sure!
Not clickbait at all, brother! It was super unsuccessful lol
@@GulfCoastSmoke Nevermind, I skiped the UN part of the Successful 😂, that's cause I always believe in you guys! 😎
@@guilhermanacasHaha!
Stick to the Texas Trinity
keep it up
Thanks so much!
Hurt dont it lol? Dont lie lol?
Not at all lol. I’ve won enough recently, this was bound to happen