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First time BBQ Competition
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rolltide
Newbie


Joined: 26 Feb 2007
Posts: 48

PostPosted: Mon Oct 15 07 11:06 pm    Post subject: First time BBQ Competition Reply with quote

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

PostPosted: Tue Oct 16 07 2:12 am    Post subject: Reply with quote

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: 48

PostPosted: Tue Oct 16 07 3:06 am    Post subject: Reply with quote

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

PostPosted: Tue Oct 16 07 4:04 am    Post subject: Reply with quote

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



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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DawgPhan
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Joined: 12 May 2005
Posts: 3444

PostPosted: Tue Oct 16 07 4:53 am    Post subject: Reply with quote

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



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
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Joined: 16 Oct 2007
Posts: 66
Location: Tallahassee, FL

PostPosted: Tue Oct 16 07 5:00 am    Post subject: Reply with quote

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
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Joined: 28 Dec 2006
Posts: 491
Location: Kansas City, MO

PostPosted: Tue Oct 16 07 9:38 am    Post subject: Reply with quote

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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NCBBQFAN
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Joined: 17 Jun 2006
Posts: 1016
Location: North Carolina

PostPosted: Wed Oct 17 07 3:38 am    Post subject: Reply with quote

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

PostPosted: Wed Oct 17 07 4:51 am    Post subject: Reply with quote

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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Big Mike
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Joined: 07 Oct 2006
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Location: Dayton, Ohio

PostPosted: Wed Oct 17 07 6:01 am    Post subject: Reply with quote

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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rolltide
Newbie


Joined: 26 Feb 2007
Posts: 48

PostPosted: Wed Oct 17 07 9:36 pm    Post subject: Reply with quote

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
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Joined: 29 Nov 2006
Posts: 501
Location: Delaware

PostPosted: Wed Oct 17 07 9:40 pm    Post subject: Reply with quote

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. Rolling Eyes
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jvreeland
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Joined: 31 Aug 2006
Posts: 292
Location: Pelham, Alabama

PostPosted: Wed Oct 17 07 9:57 pm    Post subject: Reply with quote

RC - What competition are you competiting in? Is it in Alabama?
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stlgreg
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Joined: 12 Sep 2007
Posts: 116

PostPosted: Wed Oct 17 07 10:52 pm    Post subject: Reply with quote

[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: 48

PostPosted: Mon Oct 22 07 11:29 am    Post subject: Reply with quote

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
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Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma

PostPosted: Mon Oct 22 07 12:24 pm    Post subject: Reply with quote

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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rolltide
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Joined: 26 Feb 2007
Posts: 48

PostPosted: Mon Oct 22 07 9:52 pm    Post subject: Reply with quote

allsmokenofire wrote:
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


We were part of the "Backyard Burners" group. Amatuers.
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oinker_eater
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Joined: 06 Sep 2007
Posts: 30
Location: north Atlanta, GA 'burbs

PostPosted: Thu Oct 25 07 12:13 am    Post subject: Reply with quote

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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spanky



Joined: 04 Oct 2007
Posts: 16

PostPosted: Thu Oct 25 07 5:41 am    Post subject: Reply with quote

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

PostPosted: Thu Oct 25 07 5:54 am    Post subject: Reply with quote

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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