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Mgw619
01-27-2013, 06:35 PM
I am cooking in my first competition in a few weekends. The categories are pork and ribs. The is also a category for (anything but ribs or pork) that has to be cooked on a BGE. My first thought was chicken. Do a pulled bbq chicken slider with a pinch of slaw on top of the chicken. The chicken would have a sweet sauce maybe with a fruity hint of peach. The slaw would be basic with a more of a vinegar based binder to cut the sweet sauce a tad.

Any thoughts on this or can anyone expand on it. Or is this a totally bad idea?

Hs anyone ever cooked in a category like this? It can literally be ANYTHiNG cooked on an egg. If some one else has an awesome ideas let me know.

It's a people's choice. So we have to provide about 200 samples. I'm thinking I can cook six whole chickens (vertical **** can chicken style). Three on one egg and three on the other.. I will have two large bge.

bam
01-27-2013, 06:54 PM
Moinks

Mgw619
01-27-2013, 08:34 PM
Moinks

Bacon is king. Maybe I should lean towards something bacon wrapped

Curling Q
01-28-2013, 11:14 AM
In my team's experience after our first year competing we have found if anything but turns in after the main meat categories we have scored well with desserts. We have had good results cooking things like cakes on our cookers. I think judges or people in general want sweet after they have ad salty and smokey.

Southern Home Boy
01-28-2013, 11:18 AM
Inside-out, bacon and bleu buffalo wing pops.
http://i895.photobucket.com/albums/ac160/southernhomeboy/bth_Insideoutwings.jpg

Turn the wing portion inside out, remove the smaller of the two bones and french the second. Stuff the resulting pocket with bacon and bleu cheese crumbles mixed with your favorite wing sauce. Smoke at 250-300 for one hour (give or take) and glaze with a second batch of wing sauce for 10 minutes. Serve hot (or in this case, box hot.)

bruno994
01-29-2013, 10:50 AM
Bacon wrapped shrimp, bacon wrapped stuffed chicken breasts, seafood or steaks always a great idea....

TooSaucedToPork
01-29-2013, 01:17 PM
Lamb pops, candied maple bacon waffles, but cheesecakes win 4 out of 5 times

Smokin Mike
01-29-2013, 09:18 PM
I would go with a cheesecake, or something sweet. My wife uses cupcakes, or cheesecake and does really well.

Eggspert
01-30-2013, 04:38 PM
I love hot wings/chicken wings and am loving that tri tip. Both are amazing off BGE.

Eggspert BBQ

Alexa RnQ
01-30-2013, 04:53 PM
Okay, I'll be the buzzkill that will go there. You're providing 200 samples of whatever you choose -- what is the potential gain for this category? What are your expenses likely to be for 200 samples of your entry?

The math is bad enough for regular 6-portion Anything But, where we've seen people throw down stupid amounts of money for a lobster entry that you know didn't even pay for itself if it won.

By all means, if your heart's set on this category, go for it. Just be aware that the real purpose of a 200-sample entry is to provide free vending for the event. If it's a charity event and you love that charity, then the budget for your 200 sample entry is the value of your donation to that charity.

Eggspert
01-31-2013, 03:54 PM
Sorry, I didn't read that you had to feed 200 people! Wow! Yes likely not worth it. We do People's choice when they provide the meat, but otherwise, would not consider it if you have to provide everything. Usually the payout for People's Choice is low $100. It still is fun and a great way to get people excited about cooking and BBQ! Really, we are all in Competition BBQ, nothing we do in this sport makes financial sense.

Eggspert BBQ

Mgw619
01-31-2013, 07:48 PM
Winner gets a free large egg with bunch of accessories... Probably $900-1000 value.... And it's probably closer to 150 samples.. Just bite size samples.

Nordy
01-31-2013, 08:44 PM
Around here... if an Anything Butt is not cheesecake... you're not winning...

Is It Ready Yet?
01-31-2013, 09:01 PM
Ok...make something tasty. I made a simple but tasty chicken dish that beat Jamie Oliver at the 2009 Lakeland pig fest. He came in second. It was a spin on a classic tradition dish. Simple but tasty!