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NavarreQ
01-11-2013, 12:43 AM
How much of each quantity of meat do ya'll cook at a comp?? We cooked 8 butts,3 briskets, 50 chicken thighs, and 5 racks of rib's 2 compt's ago...What is a normal $$ for just meat at a normal comp...My wife is :mad2: asking me why cost are so high for a team of 3.. I say Hon,(she's AF), Dear,I'm stuck with 2 broke ar## LEGS(2 Msgt Air Force) , and they don't know what to do!! and that did not work out well, so what's bare minimum cost on meat? Thanks for any input,, wife is busting my chops on price and probably rightly so, but what quantity and cost do most people pay for meats at comps?

GMDGeek
01-11-2013, 12:54 AM
Having never competed and only going from what I've read and observed, 4 butts, 2 briskets, 24 thighs, and 5-6 racks of ribs. Couldn't imagine prepping 50 thighs. Understand the $$ issue ... I had to discuss this with my wife a couple times and her statement to me was "as long as you are serious and put the effort in, its OK."

big matt
01-11-2013, 01:03 AM
How much of each quantity of meat do ya'll cook at a comp?? We cooked 8 butts,3 briskets, 50 chicken thighs, and 5 racks of rib's 2 compt's ago...What is a normal $$ for just meat at a normal comp...My wife is :mad2: asking me why cost are so high for a team of 3.. I say Hon,(she's AF), Dear,I'm stuck with 2 broke ar## LEGS(2 Msgt Air Force) , and they don't know what to do!! and that did not work out well, so what's bare minimum cost on meat? Thanks for any input,, wife is busting my chops on price and probably rightly so, but what quantity and cost do most people pay for meats at comps?

Not to be mean or anything but that's one funny post right there..good god man who are you cooking for and who is eating all of that left over meat?..50 thighs is about 35 too many and 8 butts is a ton..we've cooked extra meat when we are selling it..which you might be otherwise I'd cut it to about 14-16 good thighs and 4 butts..1 brisket for us but most do two and 4-6 good racks.

rooftop bbq
01-11-2013, 01:43 AM
2 butts, 1 brisket, 12 thighs, 4 racks of ribs. my cost is about 150 bucks each comp

Robert
01-11-2013, 04:20 AM
Not trying to be harsh here, but learn to cook better. 2 butts, 2 briskets, 12-14 thighs and 3-4 racks. These numbers give you a little wiggle room. With the quantity that you are cooking, how would you ever decide which meat to turn in given the 30 minute window (kcbs) between turn in? Plus, you have to be working yourself to death at a cook-off in prepping alone.

YMMV

dosvans
01-11-2013, 04:46 AM
4 Butts, 1 brisket, 18 thighs, 3-4 racks of ribs for us.

Pappy Q
01-11-2013, 05:07 AM
For KCBS I do 2 butts, 1 whole brisket, 4 ribs and 16 chicken thighs

Smokin Hoggz
01-11-2013, 05:09 AM
2 Butts, 1 Brisket, 4 rack of ribs and 16-18 pieces of chicken...... Plan on a budget of about $150-$200 for meat.

Teamfour
01-11-2013, 05:14 AM
2 butts, 1 brisket, 3 racks, 12 thighs.

Big Mike
01-11-2013, 05:20 AM
I cook 2 butts, 1 brisket, 3 racks of ribs and 12 thighs.

Depending on how you present, I can see the need for 3 butts and I could also see cooking 2 briskets. When I first started I cooked 2 briskets, but I went to 1 a couple years ago.

fnbish
01-11-2013, 05:29 AM
Wow that seems like a ton of meat. I do 2 butts, 1 or 2 brisket, 4 racks of ribs, and 16 thighs.

Lake Dogs
01-11-2013, 06:08 AM
Lots of answers, and only 1 talked about which sanctioning body. Not all competitions, not all sanctioned competitions, are the same. Some have multiple turn-ins which can require more meat, and in some MUCH more meat because of the other styles of judging. That said, it does sound like you're referencing either KCBS or FBA, I'll guess FBA as you're in Florida.

In FBA you'll generally fill the box with meat, usually a little more or a lot more than you would in KCBS, with KCBS's garnish allowance... That could require you to cook a *little* more. For example, in KCBS many get away with 6 1-bone slices on their bed of greenery. That same 6 pieces wont work for FBA; you're more likely to have between 8 to 12 in there...

I tend to fill my KCBS box like I would my FBA box, so for me I cook the same, but you'll see it's a little more than most above.

I usually cook 4 butts, because I want 2 money muscles and I want 2 butts cooked to perfection. We cook 2 briskets because I push them very close to over-done, and hopefully at least 1 will be perfect. 4 racks of ribs, mainly because we like eating the leftovers here. I could do with 3 racks... 16-20 chicken thighs, for us, has always been PLENTY. I will tell you I've seen Bub-Ba-Q (as seen on BBQ Pitmasters) come out of their trailor, trip, and dump their entire chicken box in the sand. Luckily they had enough made so that he went back inside, wiped the box, put another 6 or 9 thighs in there without garnish and ended up 2nd in chicken and GC'd the competition.

New Pal Frank
01-11-2013, 06:11 AM
We usually cook 1 whole packe brisket,2 8# pork butts 3 slabs of bb ribs and 18 - 24 thighs.

If we are expecting company we may add a couple mor racks of ribs.

With normal contest, I take left overs to work and feed about 30 guys in my Department. Thet LOVE BBQ season on Mondays.

Gore
01-11-2013, 06:18 AM
There are lots of different strategies. Sounds like you're using the shotgun approach, and nothing wrong with that. I think most people here use a rifle.

Pigs on Fire
01-11-2013, 06:53 AM
1 Flat, 1 rack of ribs, 6 thighs and a pork collar

Smokin' Hicks
01-11-2013, 07:11 AM
1 Flat, 1 rack of ribs, 6 thighs and a pork collar

:clap2::thumb::laugh: NICE!!!!

I skip the pork collar and just bring two money muscles with me....just bringing the money muscles sure cuts back on the cook time :crazy:

boogiesnap
01-11-2013, 07:18 AM
1 Flat, 1 rack of ribs, 6 thighs and a pork collar

:pop2:

one packer($45)i'll have to up that number for better meat if i continue, two butts($30), three racks($30), and sixteen thighs($20).

the meats are the cheap part IMHO.

John Bowen
01-11-2013, 07:36 AM
Currently for competition we cook 1 Packer, 2 Butts, 3 Racks of ribs and 12 -16 thighs. We spend about 150.00. I have been toying with the idea to add a brisket flat but I am not sure the benefit will outweigh the effort.
I am curious though – when I cook that much meat (butts / brisket) my smoker is a whole different creature – it operates a little differently in the sense that I have a buildup of moisture. My cook times go longer and the bark is not where I like it.

Alexa RnQ
01-11-2013, 07:46 AM
We cook pretty much in line with the quantities mentioned upthread, although we're thinking of cutting down to cooking 8 chicken thighs. Not because chicken is expensive, for sure, but because it's a pain in the butt.

I can't imagine the wear and tear (and time constraints) of sorting through as much meat as mentioned in the original post.

I agree that meat isn't our biggest chunk of expenses to go to a contest. Out here the entry fee is usually larger, and gas to get there and back is a killer. Meat is the one thing you get some return on, because you've got all those leftovers. Can you presell the leftovers before a contest?

Podge
01-11-2013, 07:51 AM
I buy & cook 2 briskets
I buy & cook 2 butts
I buy 24 thighs, cook 16
I buy 6 racks of ribs, cook 4.

chickenchoker
01-11-2013, 08:06 AM
2 butts, 2 briskets, 6 racks of ribs and 18 pieces of chicken

BABYGOTBUTT
01-11-2013, 08:16 AM
1 quality brisket, 2 quality butts, 12 quality thighs and 4 qulaity racks. 200 bucks. Cook it right and that is all you need.

Uncle Buds BBQ
01-11-2013, 08:39 AM
:clap2::thumb::laugh: NICE!!!!

I skip the pork collar and just bring two money muscles with me....just bringing the money muscles sure cuts back on the cook time :crazy:

Too funny! Why not skip the MM and just bring a tenderloin? :heh:

Rub
01-11-2013, 09:01 AM
I buy & cook 2 briskets
I buy & cook 2 butts
I buy 24 thighs, cook 16
I buy 6 racks of ribs, cook 4.

Ditto what Podge said


Sent from the swamp using Tapatalk

RX2006JE
01-11-2013, 09:04 AM
for FBA or KCBS i cook 2 butts, 1 brisket, 6 ribs, and 20 chicken

RangerJ
01-11-2013, 09:22 AM
For KCBS I do 2 butts, 1 whole brisket, 4 ribs and 16 chicken thighs

^^^ This.

Podge
01-11-2013, 10:03 AM
Ditto what Podge said


Sent from the swamp using Tapatalk

Great minds think alike!:razz:

Wampus
01-11-2013, 10:23 AM
We usually cook 1 whole packe brisket,2 8# pork butts 3 slabs of bb ribs and 18 - 24 thighs.

If we are expecting company we may add a couple mor racks of ribs.

With normal contest, I take left overs to work and feed about 30 guys in my Department. Thet LOVE BBQ season on Mondays.

We do the same as above, only we never expect company......:heh:

I vacuum seal ALL leftovers. I gots 4 kids to feed! :twitch:

New Pal Frank
01-11-2013, 10:46 AM
I buy & cook 2 briskets
I buy & cook 2 butts
I buy 24 thighs, cook 16
I buy 6 racks of ribs, cook 4.

Podge. I thought with all the conections you have in the Butcher Shop industry:-P, you would bring more meat than that.:caked:

Alexa RnQ
01-11-2013, 10:49 AM
I vacuum seal ALL leftovers. I gots 4 kids to feed! :twitch:
That only works until they refuse to eat it anymore. Apparently we competed too often and burned out our teenage disposal units pretty early on.

BrewerDJ
01-11-2013, 11:08 AM
We've only done a couple of comps but after many practice sessions, too many hours watching shows & videos and untold hours reading the Brethren we went from 3 Packers, 3 Butts, 8 racks and 24 thighs down to 1 Packer, 2 Butts, 3 or 4 racks & about 12 thighs.

We figured both briskets are being cooked in the same place in the smoker so if one isn't cooked right, chances are they both aren't right. 1 butt to pull and one for slicing. If we cant get enough good ribs out of 3 or 4 high quality racks we're doing something wrong anyway. And 12 thighs because prepping 12 thighs is a big enough pain in the arse. 50 is INSANE!:crazy: That should be plenty... unless something get dropped, then we're Fraked.

Then there's the stuffed fatty, the Taylor Ham, wings and ABTs to fuel the team.

and BEER.:thumb:

DawgPhan
01-11-2013, 11:09 AM
If you can't cook 1 rack of ribs perfectly, what are the chances you can cook 6 racks right?

JS-TX
01-11-2013, 11:19 AM
I notice a lot of brethren here only cook 1 brisket vs 2 or more butts. Is this because of the money muscle? I do IBCA here in TX so 99% of the comps don't require pulled pork.

Lake Dogs
01-11-2013, 11:57 AM
If you can't cook 1 rack of ribs perfectly, what are the chances you can cook 6 racks right?

Really? With your 1 rack of ribs, you've never run into a case where that 1 rack came off a bit skunky, or had a shiner right in the middle, or you seasoned it a little too much on accident, or it was at the end of your smoker (if you smoker is large enough to have ends) a little too long and was slightly over-cooked, or slightly under-cooked, etc.?

In MBN I'll never cook less than 12 racks of babybacks; usually 14 or 15 racks. In GBA, I'll cook 6...

DawgPhan
01-11-2013, 12:01 PM
Really? With your 1 rack of ribs, you've never run into a case where that 1 rack came off a bit skunky, or had a shiner right in the middle, or you seasoned it a little too much on accident, or it was at the end of your smoker (if you smoker is large enough to have ends) a little too long and was slightly over-cooked, or slightly under-cooked, etc.?

In MBN I'll never cook less than 12 racks of babybacks; usually 14 or 15 racks. In GBA, I'll cook 6...


I think you missed the point.

If you are cooking them because you need them, then you need them. If you cooking them because you hope out of 6, 1 comes out right, then you should just spend your time practicing.

Lake Dogs
01-11-2013, 12:08 PM
I think you missed the point.

If you are cooking them because you need them, then you need them. If you cooking them because you hope out of 6, 1 comes out right, then you should just spend your time practicing.

My apology, I did misunderstand.

New Pal Frank
01-11-2013, 12:09 PM
I notice a lot of brethren here only cook 1 brisket vs 2 or more butts. Is this because of the money muscle? I do IBCA here in TX so 99% of the comps don't require pulled pork.


That's why I do 2 butts. And If I screw up the one for sliced, oh well. More pulled to choose from and to feed the guys at work.:wink:

RX2006JE
01-11-2013, 12:39 PM
i cook 6 because the quality of ribs that i can get me hands on is not always the best and they all cook up differently. some don't look or taste the same even when all are cooked to the same method. so i want the best to choose from, its not a case of not knowing how to cook them just that i want the best to choose from. having said that i am thinking i am going to reduce the number down to 4 racks per contest this year.

CBQ
01-11-2013, 10:57 PM
I notice a lot of brethren here only cook 1 brisket vs 2 or more butts. Is this because of the money muscle? I do IBCA here in TX so 99% of the comps don't require pulled pork.


Yes, the money muscle is perfect a little sooner than the rest of the butt, but since (in KCBS) you can't slice it off and return the butt to the smoker, a lot of people cook multiple butts and pull at different temps.

My wife, who does most of our chicken trimming, would be coming after me with the knives if I showed up with 50 pieces of chicken...wow.

More meat = more options, but there is a tipping point where the extra meat takes up more of your time, and more space in the smoker, so the quality goes down. Many smokers will perform differently with different amounts of meat in them, so I try to keep the load and placement the same. .

Rick Hamilton
01-12-2013, 05:39 AM
9 chicken, 4 ribs, 2 butts, 1 brisket

Red Valley BBQ
01-12-2013, 11:17 AM
16 thighs, 3-4 racks of ribs, 2 pork butts, 1 brisket.

big brother smoke
01-12-2013, 11:23 AM
12 thighs, 4 racks, 2 butts and 1 brisky.

Wampus
01-12-2013, 02:09 PM
I think you missed the point.

If you are cooking them because you need them, then you need them. If you cooking them because you hope out of 6, 1 comes out right, then you should just spend your time practicing.

Yes, but still.....we cook all of our ribs identically (as I'm sure most do). Yet, when we open them up and start slicing and taste out of each rack, there are ones that taste BETTER than others. There's not usually a big difference in tenderness, and there's rarely one rack that tastes "bad", but we always put the best tasting ones on the top in the box.



I say this as a team that has never cooked more than 4 racks, usually 3 at a comp. Plus.....we like a nice full rib box, so we send a LOT of bones.

Wampus
01-12-2013, 02:11 PM
teenage disposal units

:laugh:

txschutte
01-12-2013, 02:26 PM
16 thighs, 3 racks. 2 butts, 2 briskets

JimmyDAL
01-12-2013, 04:19 PM
Apparently not enough to win a State championship! But I'm curious to see if someone was just phishing for averages for a curve.