Any advice for a first timer in competition?

holy smoke bbq · Joined: 19 Jul 2007 Posts: 23

I am entering my first bbq competition next weekend. It is a KCBS-sanctioned event. I am entering Pork Butt, Pork Ribs, Brisket, Chicken, and Anything Butt. Does anyone have any advice for a first time bbq competitor? I would especially appreciate any advice for packing the box for presentation (glazes, sauces, spritzes, garnishes, etc). Thank you!!!

Bbq Bubba · Posted: Sep 20 2007 Post subject:

Skip the anything butt, you'll need all the time to concentrate on your main turn-ins, here's a couple presentation's............

By imn88fan

By imn88fan
Keep your sauces simple (and light), and most important.....have fun.
the Bbq circuit is a big family for the most part, the pro's usually swarm the noob's and offer alot of advise.........hope you at least been practicing.
good luck and bring back pic's Cool

jvreeland · Posted: Sep 20 2007 Post subject:

I always enjoy doing the "Anything Butt" turn in as it gives us something to do on Friday night and provides a fun challenge.

Last comp I was at we had Flank Steak for Anything Butt and we ended up making some Fajitas. Was a blast!

_________________
Jeff Vreeland
Alabama GrillBillies Team

SIMPLE Q · Posted: Sep 20 2007 Post subject:

One trick is to prepare your boxes with garnish the night before, and put them back in a cooler. That way when the turn in times come about on saturday you can give your undivided attention to perfecting your meat instead of worrying about the garnish.
Good Luck

Steve H

SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

Where's the comp?

IF it's Ponca City, stop by my spot and I'll be happy to help, but I see it's the NC contest. At the cook's meeting they always announce the first time teams and ABSOLUTELY take anyone up willing to help. Lot of experience there and most are happy to help first timers.

Have fun.

Don't sweat the appearace, go for solid, but don't get lost in the lettuce. You'll gain 4X more for taste and 2X more for tenderness than appearance. I see first time teams worry more about the looks than the taste.

Have fun.

Taste everything before you put it in the box and if it needs "something" then add something.

Take notes

Have fun (see a trend here)

Make a plan in advance for timing. My first contest I went in with a checklist and a timing chart that I'd built during a practice.

Drink beverages AFTER the last turn-in.

Smokin'

allsmokenofire · Posted: Sep 20 2007 Post subject:

jvreeland · Posted: Sep 20 2007 Post subject:

SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

OkieJay · Posted: Sep 20 2007 Post subject:

Have fun is the key.

Friends willing to help are great, UNLESS they are the town drunk. Cooking and babysitting do not go together.

A good goal for the first comp, make all your turn-ins with properly cooked food. If you do that, you are off to a great start. Finding the taste your judges score high is a process, focus on timing first. Taste won't matter if it is over or under cooked.

Hope that helps,
Jay
_________________
OkieJay
Founder of the seldom seen Touch Of Smoke BBQ team.

Sa-Mokin · Posted: Sep 21 2007 Post subject:

holy smoke bbq · Joined: 19 Jul 2007 Posts: 23

holy smoke bbq · Joined: 19 Jul 2007 Posts: 23

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

My advice would be to buy 1 spice rub and 1 sauce and use them on all 4 categories....worry about cooking the food and not the flavors.

head Country sauce and smokin guns mild is a good place to start...

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

http://www1.thesmokering.com/forum/viewtopic.php?t=10865&highlight=

that thread has pictures of my last turnin boxes along with the scores...

jvreeland · Posted: Sep 21 2007 Post subject:

allsmokenofire · Posted: Sep 21 2007 Post subject:

allsmokenofire · Posted: Sep 21 2007 Post subject:

G's BBQ · BBQ Super Pro Joined: 13 Sep 2006 Posts: 1641 Location: NV

Bbq Bubba · Posted: Sep 21 2007 Post subject:

Holy Smoke, those were KCBS boxes and the pork doesn't require the 6 pieces unless ya slice it, some guys do both.

Yes you bring your own meat for anything butt.

Dawg gave EXCELLENT advise on the sauces/rubs

Foil your brisket when you want but start checking it at about 190 with a probe, should push in like butter, that's when it's done!! Shocked

Big Mike · Posted: Sep 21 2007 Post subject:

On the brisket, cook it to the 190 like you did. I try and let mine rest in a cooler for at least 2 hours before slicing.

When you slice, make sure the slices are only about the width of a pencil.

My last comp I thought I had overcooked my brisket. It was all I could do to keep the slices from falling apart when I put them in the box. At the awards when they were about to announce the brisket, I told the wife that we may as well not even listen cause mine was crap. Turned out I got 8th place out of 63 teams.

I think it firmed up a bit in the box while it was waiting to be judged.

My understanding is the slice should not fall apart when picked up, but it should come apart with a very slight tug.
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Mike

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