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Competition BBQ with JD Marsh · Tigs Bits Podcast

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  On this episode, I visit with my buddy, JD Marsh talking about
• 0:04
  competition, barbecue and his outlook on the Breaky bomb
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  competition team in 2023. If you haven't checked out the
• 0:12
  website Tigs B.com, you can find all the shows social media pages
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  in one place. I want to apologize for the
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  audio not being the best. The recording software did not
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  capture JD correctly. As he sounded just fine in my
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  earbuds. Yeah, but look that's just
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  technology sometimes and they show was way too interesting to
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  not share so let's just jump right into it.
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  Let's dive into competition. Barbecue and where is the Brady
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  bomb competition, barbecue, team at what's been going on?
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  I know that you've been traveling.
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  I've been seeing pictures. We've been busy with that too.
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  Just like everything else blowing and going.
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  So we have for barbecue teams, I guess under our under our brand,
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  I used to do a lot of competition.
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  Barbecue, me and my immediate team and none of us have time to
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  do that. Any more like we would like to
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  we might do five or six a year, but we've got some good friends
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  of ours that have been competing for a long time that they go
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  every almost every single weekend to cook-offs around the
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  state. And so we leave teamed up with,
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  then we sponsor them, they run under our name, you know, where
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  are our shirts, they use our products.
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  And they've been absolutely crushing it.
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  The few that we've gone done, we've actually, we've done well,
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  but all of us, got the opportunity to go to Kansas City
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  to the American Royal Cobalt, which is the Super Bowl of
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  cook-offs. And we had, we took three teams
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  up there, so that's a Saturday, Sunday, cook-off, we left on
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  Wednesday, got there on Thursday.
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  Saturday is the spatial competition where you have to
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  qualify. I to get in, we have two teams
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  qualified for that and then some days open Saturday in the
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  Invitational. I think it was 250 teams from
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  like that someday. It was 555 teams in the open
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  competition. It was crazy to the Kansas
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  Motor. Speedway at the NASCAR track
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  there. It's huge, there's people
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  everywhere every single barbecue.
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  Who's who that you see on TV? See walking around.
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  They're all there, it's some serious competition.
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  Shin it's not necessarily our normal style of cooking and
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  Candice he's a little different and it is down here.
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  We tried to adjust for that on really on sun Saturday, we tried
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  to kind of play their game and we didn't we didn't do as well
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  as we had hoped. And so Sunday, we kind of went
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  back to the basics and we ended up lucky enough to get to go up.
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  The stage twice, we took third place in turkey and 13th.
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  Place in ribs, that's pretty. That's pretty dadgum good man
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  important but not ribs. I'm sorry sport but still
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  daggum, that's good. I mean you're that is that's the
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  like as you say, it's the Super Bowl of barbecue and anybody who
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  knows anything about barbecue. If you've watched those TV
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  shows, what was it? Barbecue guys, or something like
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  that. There's one, Pitmasters, and
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  Myron, Mixon, and all those those cats.
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  I mean, this is, this is what those shows.
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  This is where those roads Competitions led to do that that
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  event. So man it's a, it's an honor.
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  I would think to finish in the in the top 25, if you get your
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  name called in the and I think they called it the top 20 of the
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  top 25, I can remember, it was in each category.
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  If you get your name called once you've had a good weekend and we
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  were fortunate enough to get our name, get our name called twice
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  and we were real close on a few others in the so they have a
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  side competition. And they do potato vegetable.
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  Sausage turkey dessert, I'm missing something.
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  But anyway, we did really well in all of those except for
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  sausage wouldn't have even been sausage.
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  But I think we're 14th overall because they combine all those
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  scores. Like they do a grand champion
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  for the barbecue and I think we're 14th overall in the asides
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  competition. So, that's that's really good.
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  Yeah, that's and at third place turkey, we did not expect that.
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  We felt like we had a good plan going in on all of our turnings,
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  we had no In Turkey, what we're going to do, that's the only
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  food. When they provide you with the
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  meat, they give you a turkey breast boneless, turkey breast,
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  okay? And do what you want with it.
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  We had absolutely zero plan me. And one of my partner's Alex
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  Wilson kind of that morning or that the night before kind of
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  talked about in came with the rough plan.
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  And we got up that morning went to the grocery store and bought
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  a few things and through this deal together and we were in a
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  bit of shock. When, you know, it got down to
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  the top. If the top three and we were not
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  expecting like, well, if they hadn't called his mom, now
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  they're not going to call us and they called us and I mean,
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  here's what flying in the air. You know.
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  I bet there's pretty fun. It was pretty fun and less
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  Advanced really freaking good turkey, man.
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  Yeah, so we did we got like some French loaf of French bread and
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  made little crostini and took that turkey breast.
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  We got a cream cheese and spinach and made a little smear
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  to go on it. The perky breasts there's some I
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  mean, we just threw together we are but one of our guys had some
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  pickled red onions, right? I won't throw some of those on
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  there. We put yes, throws it together.
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  He says just throws it together. Okay?
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  When we threw that together, we were just looking around.
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  Yeah, this is a group of freaking professionals.
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  Just throwing it together. Pretty nicely, we put it all
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  together. You never know what's going to
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  happen. So so Kansas City.
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  Did y'all the the trail moved on from there?
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  Oh yeah, like I said, we've just about and Grand Champion and
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  Reserve Grand Champion and almost every week in one of our
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  guys is wanting something this past weekend.
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  We me and my guys actually went and cooked and we ended up third
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  place and chicken foot plate. With some brisket, which is
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  pretty damn good or other guys. They were in a separate cook off
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  of one of them was Grand Champion, one of them was
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  Reserve Grand Champion and one of them was second place
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  brisket. So there's a good weekend on the
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  barbecue trail from any Monty. They know he's also funny that
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  one we were at this weekend. We thought our ribs were
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  probably our best best turn into the day and I ended up numbers
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  wise, being the, our worst turn in.
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  I was not happy with my brisket. We got it on a little later than
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  we expected. They cooked a little slower than
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  we expected. We didn't get to rest of his
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  long as we would like. I feel like there's a little
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  tight when I turned it in, and so I wasn't happy with it, and
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  we get a fourth place brisket. So who knows, man, Yeah, it
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  doesn't make a lick of sense but that's the way it is.
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  Even if you even if you're cooking around for friends, you
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  know I can't tell you how many times just set the house having
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  a party or something? I've cooked a brisket and then
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  just Totally distraught with myself.
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  How bad. I thought it was a terrible and
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  came out and people code up and all that professors can divert a
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  that's garbage at competitions. And I don't ever cook anything
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  that barbecue. I don't ever eat anything that I
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  cook. We're not cooking a brisket or
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  someone even it competition. I won't even taste it when
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  before I turn in all of my other guys, tasted, but I don't know
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  and even if I could, I don't know.
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  I just That's is a whole other podcast, JD dive into the
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  psychological reasons of this Vlog guys that are like that.
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  But even if a brisket or ribs or something, just for a, the kids
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  and myself, I'll cook it all day and I won't eat it all.
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  Eat a sandwich or some for some of them, they can eat, dad, I
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  love you. And I love going and eating
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  other people's barbecue when I cook it all day.
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  I just want no part of it. Well, I mean, I can say that I
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  think that makes sense, that makes sense that if you're
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  cooking, It all the time, you know, there may be other things
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  that you'd rather eat, then that but I don't know how you don't
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  taste it. What you're going to turn in
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  because that that blows my mind never ever.
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  Like I said, I'll get my, I'll get my other guys that I cook
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  with taste about never ever ever taste it.
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  Well, I mean, at that point in time I guess I'm looking at it
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  Devil's Advocate being you for a second.
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  I mean, what else, what can you do about it?
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  Yeah, I know when I cut it. If it's where I want it to be
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  right, I understand that. I know my flavors are going to
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  change much. I do the same thing pretty much
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  all the time, so when I cut it I know if it's a success or not,
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  when I cut it, you tell a brisket by the bark and by now
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  you're cutting it, you already, you know what it, you know, what
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  they taste like? Yeah, that makes sense to me.
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  JD that makes sense to me, man. A potato competition.
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  You do whatever you want to take those and I'm not a sweet potato
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  guy. Like regular stated, I'm not
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  huge on sweet potatoes. Yes.
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  But we did a, I found a recipe and started playing with the
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  kind of you know added some stuff to it and did a little
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  sweet potato fried pie and it tasted like pumpkin pie and it
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  was blur to a sweet potato casserole but in a little him in
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  the hand pie. Lord.
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  Yeah I've got it. That I'm kind of speechless.
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  I mean it's super easy. And delicious.
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  Did you see you see the whole hog?
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  We did know. I did not.
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  We did I took off his Fins Feathers and fur.
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  You had to cook one of each for the the fins.
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  We did a stuffed flounder for the feather.
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  We did jalapeno poppers with quail in them and then from the
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  fur we did a, we did a whole hog and it came out pretty damn
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  good. Oh man, everything you said was
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  amazing Quail poppers just saw the quilt.
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  Bumpers were awesome. Kind of got me in my feels.
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  I'm not gonna lie. I just I felt something when You
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  say we're all picking back up where we left off, we've rolled
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  out of Kansas City, the boys are winning everywhere.
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  Yeah, we've already qualified two, maybe three after this
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  weekend, we have all qualified for Kansas City already for next
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  year. Oh, that's great.
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  So what are you looking forward to in 2023 really spending on
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  Market? You know, we've got our big goal
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  is to Everybody in Houston knows who we are.
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  We're making a big push to get outside of our region here.
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  And obviously Louisiana is going to be a big market for us with
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  bread. Men's ties to LSU.
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  We want to become a more well-known brand outside of our
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  area. A big focus is going to be on
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  our social media game. We've got enough guys that can
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  cook well and we've got some good personalities that can be
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  on camera and whatnot. Oh yeah that can't tell you how
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  many times I bought. Stuff just off of that.
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  Oh yeah. I've just watching somebody do
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  it and I'm like, well, I do and I do it my way, and it's good,
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  it works out good, but I'm like, yeah, but the way they did it
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  really look good. I better get me some of that XYZ
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  Rob or whatever it sells, man, it works.
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  It really does increase our social media, and increase our
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  sales. Outside of our region.
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  I think those one drives the other want to leave condo with
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  this. Let's talk for a minute about
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  State competitions, what that entails, how it works, how you
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  get the meat and, and all of that good stuff.
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  So, a lot of the cook-offs we do, they'll have either a ribeye
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  steak category as a jackpot or just an open category where you
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  can do whatever you want. And typically in any open
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  category, we always do a rib eye and we win a lot.
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  We've been a lot of those we once Big ones we've done well at
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  Santonio. We've done one, a bunch of them.
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  And it's, it's all about. And the technique, the flavors,
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  there's somebody said to Dad, but honestly, it's all about the
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  quality of the me. Again, we use our see Ranch,
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  while you bone-in Ribeyes, what we're going to turn in any state
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  competition that we have, and it's hard hard to beat us with
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  that. It's good meat.
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  I think somebody told me somebody was complaining to me
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  and one cook off here this past summer, I guess.
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  It's where we had one that could particular because often stake
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  the year before and they ask, you know, well what would you
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  cook? And I told him, so I will, I
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  can't afford to spend $100 on one rib eye look.
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  It is what it is. If you're going out there,
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  you're paying your entry fees. All that stuff, I'm there to win
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  their don't win. I'm gonna spend extra money for
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  the better cut of me because I'm there when I'm not, right?
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  I'm not spending all weekend. They're trying to trying to
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  lose. No know you're there too.
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  And yeah I'm 100% with it. I'm willing to spend extra 60
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  bucks or whatever is going to cost me to get that better piece
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  of me, 100% of the time. I don't want to dive into
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  secrets in all as hot and fast the preferred method.
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  Do you reverse serum? We reverse them.
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  Okay. Okay, I like it and I really
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  like that. I know will get a big inch and a
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  half thick bone in ribeye. Have the cut The bone off right
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  at the meat. So it'll fit in the Box.
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  Everyone a couple times with a bluff little Nubs on that bone
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  and we had to get a hacksaw out of cook-off and cut it down.
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  So that the box I was about to ask.
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  I was about to ask how do you, what do you do with that poem to
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  make it, how do you cut it and make it smooth and it get a file
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  out to? I mean I'm there's no telling
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  when all you have to do we've had to do some surgery a couple
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  times. Thanks to my absolute favorite
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  thing to cook a lot of steaks. That's unlike barbecue, if I
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  cook a steak I will absolutely eat it.
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  You have to, that's just the rules.
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  That's just the rules man. Nothing better than going to a
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  nice steak house and having some want your steak and there's
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  nothing nothing better to me than that.
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  I agree. I agree.
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  Totally. Oh, I love a rib.
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  Eyes that your favorite cut? Yeah, I'm a rib eye guy,
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  typically at the house. We do a lot of New York strips
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  just The kids don't like as much fat, but I'm a real eye guy.
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  One of my favorite things to cook and we do a lot of it on
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  catering. The people are willing to spend
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  the money is we do Whole beef tenderloins man, there that is a
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  hard hard, hard cut of meat to be.
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  It is it is, it's it's and it's not something that you just get
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  every single day either, and it's not open, you know, it's
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  wonderful. The oh, I guess about a month
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  ago, we did to Caterers is 2/3 days in a row at a republic
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  boots, which is a custom boot shop in Houston and they host
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  parties and stuff. Also, Ferrari of Houston.
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  Had a big part of their broaden, their customers that got them
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  fitted for custom-made boots for Ferrari logo on them and
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  whatnot. Anyway.
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  So they they said they wanted to do something.
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  A little upscale a little more upscale menu and just barbecues.
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  So we suggest to be a big tuna, loin And they went for it and we
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  did it. And, you know, a lot of people
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  think everybody's had a filet and fillet comes out of the
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  tenderloin, but most people have never had it the way we cook it.
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  And we basically we reverse sear, the whole tenderloin will
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  cap in. Yo, you kind of half an inch or
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  so. Give him two three pieces and
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  it's just melt-in-your-mouth tender.
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  And every time we cook that those folks are listening and
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  we're talking some, we're talking some high-end clientele
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  here it is. Short Skillet drive around for
• 17:06
  Rory and the people who put mattress Mac and bidness that's
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  right. And these people just
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  consistently hear from hey, this is is one of the best piece of
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  meat I've ever eaten. So I love.
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  Love, love, cooking tenderloins. Oh man, how can you not?
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  Look at one of the think JD for coming on once again and I look
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  forward to is catching up soon and seeing how all of the things
• 17:32
  went in San Antonio. Tonio, the Houston Rodeo and all
• 17:36
  the other places that the Breaky bomb crew will be winning at
• 17:42
  checkout bragi bomb.com and all their social media pages.
• 17:46
  I can't recommend them enough, their products are just
• 17:49
  unbelievable. Test them out.
• 17:51
  Go, try it out for yourself and then, of course, don't forget to
• 17:54
  check out Tigs B.com for all the latest on the show until next
• 17:59
  time. Tonio, the Houston Rodeo and all
• 17:36
  the other places that the Breaky bomb crew will be winning at
• 17:42
  checkout bragi bomb.com and all their social media pages.
• 17:46
  I can't recommend them enough, their products are just
• 17:49
  unbelievable. Test them out.
• 17:51
  Go, try it out for yourself and then, of course, don't forget to
• 17:54
  check out Tigs B.com for all the latest on the show until next
• 17:59
  time.