View Full Version : Dipping my toes into the competition water

08-17-2012, 04:00 PM
Next Saturday, the 28th. I entered the Hinckley Smokin Ribfest competition www.hinckleychamber.com/ (http://www.hinckleychamber.com/) . Two categories, sauced and dry ribs. Open to the public with five restaurants competing for peoples choice, and the rest of us competing in the rib contest.

I am as nervous as a cat in a room full of rocking chairs :doh:

08-17-2012, 04:09 PM
Make sure to wear your penis apron to the awards show

08-17-2012, 04:33 PM
just be sure to only dip your toes in the water...anything else might get you banned...

just kidding..have fun, cook the bbq that you think is best and let the chips fall.

good smokin luck.

08-17-2012, 04:49 PM
Sounds like a fun contest! Good luck!!

08-17-2012, 05:03 PM
Good luck. Have fun!

08-17-2012, 05:20 PM
Good luck! Who's judging? The public or certified judges?

JD McGee
08-17-2012, 05:49 PM
No worries...it's just cookin' meat! Good luck!

08-17-2012, 08:32 PM
The worst thing that can happen is if you do good. Then your hooked and it starts costing more money. Good luck and have fun!!!

Captain P.J.
08-17-2012, 09:39 PM
Just remember to get your ribs at their store and have fun!!

08-18-2012, 01:27 AM
Definitely use three compartment wash/sanitize/rinse station on those toes!

08-18-2012, 06:26 AM
Best of luck to you guys. Most important, don't overthink it and have fun. It's why we do this.

Jason TQ
08-18-2012, 07:12 AM
I like the idea of turning in sauced and dry ribs. Have fun!

08-18-2012, 08:15 AM
Your going to have a great time. So most of all, just enjoy yourself.
Good Luck

08-18-2012, 09:02 AM
Just make sure to enjoy. The first couple of comps I was too tore up to enjoy myself. Now sometimes I enjoy myself a little too much.

08-18-2012, 09:26 AM
Just remember to get your ribs at their store and have fun!!

oh my....that gives me a headache......

08-18-2012, 09:50 AM
You may think you're just "dipping your toes", but you better have on a life preserver (or at least swimmies), because you're gonna get pulled in!

Hope you have a great comp!

08-18-2012, 03:32 PM
Draw youself up a time line to work from - it doesn't have to be terribly detailed or fancy. Just the hightlights to keep you on track. And you might check out some of the packing checklists to give you ideas.
Have a great cook!

08-18-2012, 05:24 PM
Good luck! Who's judging? The public or certified judges?

They are scoring on texture, taste, and tenderness, 1 to 10; but I have no idea who's judging. Probably local politicians and chamber of commerce members. That's what has me most worried, should the tenderness meet KCBS standards, or do I want to overcook so they are fall off the bone.

And everyone else, thanks for the advice and kind words!

Pig Headed
08-18-2012, 05:38 PM
If they're not KCBS judges, I would lean more to falling off the bone. JMHO

Tipsy Pigs BBQ
08-18-2012, 07:35 PM
I thought I totally blew the ribs at my last comp because IMO they were way overdone, but turned out to be my best finish yet. 11th out of 69 teams??? Good Luck!!

08-18-2012, 08:07 PM
good luck!! and most important have fun!!