Wagyu or CAB

[gettinbasted]

SRF Golds for me. I don't care how thin they are. I'm looking for marbling. A thin juicy brisket beats a thick dry one every time, plus they plump up as they cook. My 4th place call at the Royal Open was off the thinnest flat you have ever seen, but boy was it marbled...

 

[hedge]

i would think that ordering a bunch early in the year would get you a better product. but what do i know...

 

[Iamarealbigdog]

i would think that ordering a bunch early in the year would get you a better product. but what do i know...

We do 2 briskets per comp, regardless.

Just to go over the math, 10 comps require 20 briskets at $200 a pop for SRF GOLD

$4,000 in briskets + shipping.:crazy:


That's a tough bill to pay for anybody in the start of the season.:tsk: Why do we do this to ourselves....


ugh, I know it my choice... but do you really want to go to a gun fight with a pellet gun... Nope I want the 1911 government model (hey it's a go to classic)

 

[Untraceable]

We do 2 briskets per comp, regardless.

Just to go over the math, 10 comps require 20 briskets at $200 a pop for SRF GOLD

$3,980 in briskets + $9.99 shipping.:crazy:


That's a tough bill to pay for anybody in the start of the season.:tsk: Why do we do this to ourselves....


ugh, I know it my choice... but do you really want to go to a gun fight with a pellet gun... Nope I want the 1911 government model (hey it's a go to classic)

edited to reflect SRF's new flat rate shipping :biggrin1:

 

[Podge]

At one time, I used to think it was worth it to spend a serious amount of money and cook two wagyus at a time. FOR ME, it's not now.

 

[tduffy]

cooking 2 $200 briskets at a comp plus rub and injection etc, most comps around my area you wouldn't even break even if you won the category.

Sorry, never doing that. I'll cook a prime for half the price which the meat is more than capable of pulling a top 5 if it's cooked right and at least get my money back.

 

[bigdogphin]

At one time, I used to think it was worth it to spend a serious amount of money and cook two wagyus at a time. FOR ME, it's not now.

This!

You need to make friends with your local distributor.

 

[srfshane]

Great discussion guys, really enjoy hearing everyone's perspective on this. Ultimately, it's such a personal choice, I appreciate you sharing your view.

In terms of using Wagyu at competition, we did get some good feedback/results from the Royal:
- GC, RGC and 1st place brisket at both the Open and Invitational were using wagyu (SRF)
- 17 of top 20 teams in Open were using wagyu (SRF)

Also curious - did any of you guys run into the SRF people at the Royal? Would love to get your feedback if so (PM is probably best). Thanks!

 

[CBQ]

In terms of using Wagyu at competition, we did get some good feedback/results from the Royal:
- GC, RGC and 1st place brisket at both the Open and Invitational were using wagyu (SRF)
- 17 of top 20 teams in Open were using wagyu (SRF)

For what it's worth, we skipped the Royal and cooked the Smoke on the Water event in Atlantic City. We used SRF and it landed us 1st in brisket and the GC. We also got to watch Phil dance. You can't unsee that. :becky:

 

[Scottie]

I would like to know how many teams that cooked the Royal and didn't finish in the top 20?

A prime or CAB can win. But now that everyone has disposable money and willing to spend $200 for the chance to win $25...

 

[srfannella]

I would like to know how many teams that cooked the Royal and didn't finish in the top 20?

Great questions Scottie. We spent 4 days a the Royal and met a lot of teams using SRF and a lot of teams using other briskets. While we are not able to account for all of the teams using SRF (as they get them from a variety of channels) we estimated about 35%+ of the teams at the Royal were using our briskets.

Also, I just took a peek at the list of the teams headed to the Jack and it looks like about 30% of the teams there are using SRF too. We wish them all GOOD LUCK!!

 

[GrillBillie_D]

If SRF had 35%+ teams at the Royal, then lets say that of the 551 teams, they had 193 teams using it. At ~180/brisket, lets assume they collected more the $35,000 at this one contest (math?). That's only one brisket per team. Can you say fat cow? LOL

 

[Iamarealbigdog]

Hi, my name is Mike and I am a BBQ trophy hunter

I will do anything to win an event and as such I will rub, inject, spritz, spray, mop, vacuum, tumble and even glue to get the very best score possible.

For a small back yard comp, cook what ever you get out of the big box bins, but if your event is a qualifier or a world championship, I personally am not spending $5,000 to go to a event and lose by one point because I got a lessor product in order to save $100 or $200.

Competition BBQ is no longer the purest BBQ of years ago and that is a thread onto itself.

Given all things equal, excellent product in produces excellent product out.

My opponents at a world championship are as far as I am concerned the very best and I need the best tools in my arsenal to give me the opportunity to get that one extra point and maybe, just maybe the BBQ gods smile on me and I get the TOA; the team will get a really shinny plastic trophy. If a wagyu or SRF or any other quality product is going to give me a competitor's edge.. well you do the math.

I personally like shiny gold plastic


Mike

 

[Jorge]

Great questions Scottie. We spent 4 days a the Royal and met a lot of teams using SRF and a lot of teams using other briskets. While we are not able to account for all of the teams using SRF (as they get them from a variety of channels) we estimated about 35%+ of the teams at the Royal were using our briskets.

Also, I just took a peek at the list of the teams headed to the Jack and it looks like about 30% of the teams there are using SRF too. We wish them all GOOD LUCK!!

Breakfast burritos were awesome. Visiting Lynchburg as well?

 

[Jorge]

Hi, my name is Mike and I am a BBQ trophy hunter

I will do anything to win an event and as such I will rub, inject, spritz, spray, mop, vacuum, tumble and even glue to get the very best score possible.

For a small back yard comp, cook what ever you get out of the big box bins, but if your event is a qualifier or a world championship, I personally am not spending $5,000 to go to a event and lose by one point because I got a lessor product in order to save $100 or $200.

Competition BBQ is no longer the purest BBQ of years ago and that is a thread onto itself.

Given all things equal, excellent product in produces excellent product out.

My opponents at a world championship are as far as I am concerned the very best and I need the best tools in my arsenal to give me the opportunity to get that one extra point and maybe, just maybe the BBQ gods smile on me and I get the TOA; the team will get a really shinny plastic trophy. If a wagyu or SRF or any other quality product is going to give me a competitor's edge.. well you do the math.

I personally like shiny gold plastic


Mike

Sarcastic realism. I'm impressed. Sincerely. Eh.:mrgreen:

 

[Podge]

here's exactly the meat I used to win The Jack in 2007:
2 - CAB briskets (1st place)
4 racks of Premium Standard Farms Ribs (2nd place)
16 thighs, Pre-frozen Sysco 3 ounce fryer thighs, and 2 whole chickens from whole foods (1st place)
2 butts from Sam's (30th-ish place)

I think I had $200 in meat.. Amazing how things change.. Miss those lower-cost days.

 

[Rich Parker]

Invitational = 98th
Open = 59th

They were both black label and were absolutely delicious. Darn judges! :loco:

Great questions Scottie. We spent 4 days a the Royal and met a lot of teams using SRF and a lot of teams using other briskets. While we are not able to account for all of the teams using SRF (as they get them from a variety of channels) we estimated about 35%+ of the teams at the Royal were using our briskets.

Also, I just took a peek at the list of the teams headed to the Jack and it looks like about 30% of the teams there are using SRF too. We wish them all GOOD LUCK!!

It was nice to meet you and the breakfast burritos were great and thanks for the swag!

 

[Scottie]

Podge, I had the same meats the year I won.

Good for SRF. But I truly believe thst these costs will kill comp BBQ. Pushing it closer and closer to only 40 teams competiting. Like NASCAR.

 

[Shiz-Nit]

Podge, I had the same meats the year I won.

Good for SRF. But I truly believe thst these costs will kill comp BBQ. Pushing it closer and closer to only 40 teams competiting. Like NASCAR.

I agree with your cost commit

 

[Podge]

Podge, I had the same meats the year I won.

Good for SRF. But I truly believe thst these costs will kill comp BBQ. Pushing it closer and closer to only 40 teams competiting. Like NASCAR.

I REALLY MISS Premium Standard Farms !!! :frown: