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rolltide
Newbie
Joined: 26 Feb 2007
Posts: 49
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 Posted: Oct 15 2007 Post subject: First time BBQ Competition |
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My team and I are participating in our first competition this weekend. I am trying to read up on as much as possible before this competition.
This is going to sound really general, but what are some supplies, tricks of the trade that you can recommend us bringing that help in preperation, kill time, etc?
Looking forward to this event and hope to learn alot.
Thanks |
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SIMPLE Q
BBQ Pro
Joined: 13 Jun 2007
Posts: 683
Location: Three Points, TN
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| Posted: Oct 16 2007 Post subject: |
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prepare all your spices/rubs, sauces, marinades prior to the event
this will help you focus more on your meat.
take a tub to wash your utensils (knives, tongs ect.) take plenty of paper towels and dish cloths--all this will pack into your wash tub during transport
work table, comfortable chairs, aluminum foil, one extra cooler to leave dry to use as a holding chamber to keep meat warm , a couple of probe thermometers, gallon ziplock bags
need to know what type contest (kcbs, mim, ect) to pin point some other issues
hope this helps
goodluck!!!!!
Steve H
Simple Q Cooking Team |
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rolltide
Newbie
Joined: 26 Feb 2007
Posts: 49
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| Posted: Oct 16 2007 Post subject: |
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It does help thanks. KCBS Event, but we are the amatuer hour "Backyard" to get our feet wet. So we are doing Pork Butt, Ribs, Chicken.
Any thoughts appreciated.
In paticular to the meats:
1) Better to do just thighs rather than whole birds?
2) Ribs - sauce or no sauce? Displayed from the side or from the top
2b) Babyback or spares
3) Chicken - skin or no skin
4) Butt - shredded or large chunks
Thanks again. |
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barnburner180
BBQ Super Fan
Joined: 28 Dec 2006
Posts: 491
Location: Kansas City, MO
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| Posted: Oct 16 2007 Post subject: |
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| rolltide wrote: |
Any thoughts appreciated.
In paticular to the meats:
1) Better to do just thighs rather than whole birds?
2) Ribs - sauce or no sauce? Displayed from the side or from the top
2b) Babyback or spares
3) Chicken - skin or no skin
4) Butt - shredded or large chunks
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Chicken- I judge a lot of KCBS comps a year and definitely see more thighs than breasts. Very rarely do I see any breasts anymore. They just dry out too quickly. Also, most do leave the skin on, but there is no preference. Personally, I like the skin off.
Ribs-Sauce cannot be "pooled" so if you are going to use it, put it on the ribs. Again, type of ribs is subjective. I would estimate that 50% use spares and 50% use babybacks. The best advice I can give for ribs is to cut them from bone to bone so that the middle rib has meat on both sides. You might have to end up smoking several slabs of ribs to get this but it really scores well IMO.
Pork butt- There is no reason or rhyme for shredded or large chunks. I see both all the time. Neither is better or worse. If you butt has a lot of color, I would leave it in chunks to show it. If it has a lot of flavor, I would shred it, but then again its a game time, toss up decision.
Lastly, NEVER, EVER, EVER use lighter fluid to start anything for meat you are turning in. It's easily detectable and you will score very poorly.
Good luck!!
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KCBS Master Judge |
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DawgPhan
BBQ Super Pro
Joined: 12 May 2005
Posts: 3444
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| Posted: Oct 16 2007 Post subject: |
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| barnburner180 wrote: | | rolltide wrote: |
Any thoughts appreciated.
In paticular to the meats:
1) Better to do just thighs rather than whole birds?
2) Ribs - sauce or no sauce? Displayed from the side or from the top
2b) Babyback or spares
3) Chicken - skin or no skin
4) Butt - shredded or large chunks
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Chicken- I judge a lot of KCBS comps a year and definitely see more thighs than breasts. Very rarely do I see any breasts anymore. They just dry out too quickly. Also, most do leave the skin on, but there is no preference. Personally, I like the skin off.
Ribs-Sauce cannot be "pooled" so if you are going to use it, put it on the ribs. Again, type of ribs is subjective. I would estimate that 50% use spares and 50% use babybacks. The best advice I can give for ribs is to cut them from bone to bone so that the middle rib has meat on both sides. You might have to end up smoking several slabs of ribs to get this but it really scores well IMO.
Pork butt- There is no reason or rhyme for shredded or large chunks. I see both all the time. Neither is better or worse. If you butt has a lot of color, I would leave it in chunks to show it. If it has a lot of flavor, I would shred it, but then again its a game time, toss up decision.
Lastly, NEVER, EVER, EVER use lighter fluid to start anything for meat you are turning in. It's easily detectable and you will score very poorly.
Good luck!! |
Calling BS on this one...know plenty of folks that use lighter fluid to start their fires and they do alright for themselves cooking bbq.. |
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waterdog
Newbie
Joined: 16 Oct 2007
Posts: 66
Location: Tallahassee, FL
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| Posted: Oct 16 2007 Post subject: |
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Latex gloves.... reduces hand washing.
Use visqueen to cover prep table - replace as needed... easy to clean up and to prepare a clean work space and CHEAP
Be prepared for RAIN and High winds, even if the weatherman calls for nice weather. It can change and wind can with some smokers steal lots of heat.
Nice EZ up tent, not a $20 Walmart tent.
I take my own 33-45 gallon garbage can, nice to have it handy.
Pen and Paper to take notes on...
Extra wood/charcoal just in case.
Yes, I am still learning but these are some of the things I wish people had told me. I am sure there are more.... |
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barnburner180
BBQ Super Fan
Joined: 28 Dec 2006
Posts: 491
Location: Kansas City, MO
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| Posted: Oct 16 2007 Post subject: |
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| DawgPhan wrote: |
Lastly, NEVER, EVER, EVER use lighter fluid to start anything for meat you are turning in. It's easily detectable and you will score very poorly.
Good luck!! |
| Quote: | | Calling BS on this one...know plenty of folks that use lighter fluid to start their fires and they do alright for themselves cooking bbq.. |
Maybe the people you know use it, but all the teams I know wont touch it.
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KCBS Master Judge |
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NCBBQFAN
BBQ Super Pro
Joined: 17 Jun 2006
Posts: 1016
Location: North Carolina
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| Posted: Oct 17 2007 Post subject: |
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| I too am going into my first contest on Oct 26-27 this info is good stuff. I'm set with my food, spices & sauce but for us guy's that have never done a comp the things like covering that perpetration table and a wash tub are things I would not have thought of. |
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Marky C
BBQ Pro
Joined: 29 Nov 2006
Posts: 501
Location: Delaware
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| Posted: Oct 17 2007 Post subject: |
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Just reading thru the rules will help a lot. (They mention the wash buckets)If you search a little you can find a competition list. I found a couple last year, but can't remeber where. Remember that you will be out there for a day and a half atleast. So other than your cooking tools and such, bring what will make you comfortable. "Prepare for the worst and hope for the best." Good luck.
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Kill a cow, Start a fire ...
The magic begins.
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Big Mike
BBQ Pro
Joined: 07 Oct 2006
Posts: 863
Location: Dayton, Ohio
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| Posted: Oct 17 2007 Post subject: |
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If you go here, www.smokingunsbbq.com they have a contest checklist. You can take it and modify it to your specific needs.
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Mike
Eagle River BBQ
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rolltide
Newbie
Joined: 26 Feb 2007
Posts: 49
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| Posted: Oct 17 2007 Post subject: |
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THanks to everyone for the replies. My supply pile in teh garage looks like I going for a month. And I'm just 1 of the 3 team members.
Thanks again!
RC |
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Marky C
BBQ Pro
Joined: 29 Nov 2006
Posts: 501
Location: Delaware
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| Posted: Oct 17 2007 Post subject: |
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Last year each of 4 of us packed everything. I think we had 12 or 13 coolers and quadruple everything else we needed, except a good chicken recipe. 
_________________
Kill a cow, Start a fire ...
The magic begins.
2 Drum Smokers
Traeger Texas
CharGriller
22" Weber Kettle
Portable Sportsman Gasser
Sizzle Q Griddle
1 Hot Rock |
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jvreeland
BBQ Fan
Joined: 31 Aug 2006
Posts: 292
Location: Pelham, Alabama
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| Posted: Oct 17 2007 Post subject: |
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RC - What competition are you competiting in? Is it in Alabama?
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Jeff Vreeland
Alabama GrillBillies Team |
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stlgreg
BBQ Fan
Joined: 12 Sep 2007
Posts: 116
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| Posted: Oct 17 2007 Post subject: |
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[quote="barnburner180"] | rolltide wrote: |
Lastly, NEVER, EVER, EVER use lighter fluid to start anything for meat you are turning in. It's easily detectable and you will score very poorly.
Good luck!! |
He is not kidding. The first contest I did this year I tasted lighter fluid on at least six entries. Even on the pork and brikset entries. It was like some fires went dead and they had to restart them and they did it with lighter fluid. |
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rolltide
Newbie
Joined: 26 Feb 2007
Posts: 49
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| Posted: Oct 22 2007 Post subject: |
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| jvreeland wrote: | | RC - What competition are you competiting in? Is it in Alabama? |
Sorry for late response, we competed in the First Annual Cherokee Pignic in Canton, Georgia
Great time and I will post my thoughts on the event, pics of our foot w/ scores to get your input as soon as they are released. We posted 3rd in ribs and were really close from what we could tell on the Peoples Choice Award.
When do events post the scores and were can I find them?
Ryan |
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allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
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| Posted: Oct 22 2007 Post subject: |
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| rolltide wrote: | When do events post the scores and were can I find them?
Ryan |
You should have received a score sheet after the awards ceremony. The results are post on the KCBS site.
http://www.kcbs.us/events.php?year=2007&month=10&id=790
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Mike
Team Enoserv |
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rolltide
Newbie
Joined: 26 Feb 2007
Posts: 49
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| Posted: Oct 22 2007 Post subject: |
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We were part of the "Backyard Burners" group. Amatuers. |
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oinker_eater
Newbie
Joined: 06 Sep 2007
Posts: 30
Location: north Atlanta, GA 'burbs
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| Posted: Oct 25 2007 Post subject: |
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RC,
How was that event? I live just down the road aways from there, but had other stuff going on so wasn't able to attend.
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Big plates & bigger appetites!
oInKeR eAtEr |
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spanky
Joined: 04 Oct 2007
Posts: 16
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| Posted: Oct 25 2007 Post subject: |
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Awesome replies,everyone!
I,too, am hoping to get the nerve to compete in my first comp next spring. |
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DawgPhan
BBQ Super Pro
Joined: 12 May 2005
Posts: 3444
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| Posted: Oct 25 2007 Post subject: |
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| spanky wrote: | Awesome replies,everyone!
I,too, am hoping to get the nerve to compete in my first comp next spring. |
just do it...doing a practice run in your backyard to make sure that you can do it is about all you need... |
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