Meat Quantities

[Mad About Que]

Reading thru the 2014 proposed parting rule change and some comments about quantities made me curious. for a KCBS event, how much are you cooking for each catogories?

[Alexa RnQ]

16 chicken thighs, 4 slabs ribs, 2 butts, 2 briskets.
We can get away with 8 pieces of chicken if it's a good batch.

[CivilWarBBQ]

Eight chicken livers
Three pounds of country style ribs
One pork tenderloin
Six brisket burgers

:D

[Ron_L]

Eight chicken livers
Three pounds of country style ribs
One pork tenderloin
Six brisket burgers

:D

This post was not helpful :-D

We have been cooking 16 thighs, four racks of ribs, two butts and two briskets.

[hogzgonewild]

We cook 16-20 Chicken Thighs, 4 Racks of Ribs, 4 Butts and 1 or 2 briskets. (Depending on how lucky I'm feeling)

[Roo-B-Q'N]

We do 16 pieces of chicken, 3 racks of ribs, 2 butts, and 2 brisket flats. We changed to full packers and didn't do so well. We cooked 2 of those as well.

[TheJackal]

18 thighs
4 racks
3 butts
2 briskets

[little bit of r & r]

10-12 chicken legs, 3 slabs ribs, 2 butts, 1 brisket

[New Pal Frank]

18-24 Thighs (Grand-daughter loves comp chicken)
3 slabs
2 butts
2 packers

[Candy Sue]

Last contest, I didn't cook enough! 8 legs (2 with broken bones and were unuseable), 2 slabs of spares, 1 pork shoulder, 1 brisket. Quantities will be different this weekend...

[bjarvis]

24 thighs
6 slabs
4 butts
2 briskets

But I am new at this and need the options.

[Rub'n Wood BBQ]

12 thighs (although we buy more and weed them out during trimming)
3 slabs
2 butts
1 brisket

[Full Draw BBQ]

16 thighs
2 slabs
2 butts
1 packet

and we have done 1 flat also, but the packer is usually better

[JS-TX]

A lot of you guys are only doing one brisket. Is this because you don't like to cook brisket or is it because you are confident in cranking out 1 good brisket?

[Razcal]

Has anybody turned in Chicken without the skin on or flash fry then sauced chicken

[sfisch]

We do 12 thighs, 3 slabs of ribs, 2 butts and 2 briskets.

[Sylvie]

12 thighs
2 butts
4 racks
1 brisket

[Kave Dweller]

10 thighs
2 butts
4 racks
2 briskets

[TheJackal]

Has anybody turned in Chicken without the skin on or flash fry then sauced chicken

KCBS -- 8: Parboiling, Sous-vide, and/or deep-frying competition
meat is not allowed. If any of the banned processes are
discovered before the team turns in, the team will receive
zeros. If discovered after turn-in, the team will receive (1)
ones in all criteria for that entry

You said "flash fry", not "deep fry". Either way, I wouldn't want my chicken to even remotely resemble anything that might came back to me as a 1 on the score sheet.

And, yes, skin is not a requirement. Teams do turn it in without skin.

[musicmanryann]

From the rep advisories:

4.5 Breaded Chicken
Question: Can Chicken be breaded?

Opinion: At this point there is no rule against breading. It can be a part of a rub. Also, frying is not illegal as long as the heat source is from charcoal or wood and NOT DEEP FRIED. (Rule #6 states: Parboiling and/or deep-frying competition meat is not allowed). February 17, 2006

[Rub'n Wood BBQ]

A lot of you guys are only doing one brisket. Is this because you don't like to cook brisket or is it because you are confident in cranking out 1 good brisket?

Can't afford more then one brisket. Have to chose between beer or an extra brisket. We are not well funded and have to prioritize :grin:

[Mad About Que]

I've been cooking too much, just curious to see where the common ground is. i'll have lots-o-space with the new cookers set up (going to be working off a BWS Gen 2 Party and Chubby soon).

Plan is to do 3 packs (18ish) thighs, and then a pack or two of boneless/skinless thighs for filler, 4-6 slabs, 4 butts (but will most likely cut that back to 2 hand picked ones), and one brisket. if you screw one of them up, you prolly screwed the 2nd too. And i'm not looking for the waygu stuff, i cook wet aged angus. doesn't taste like a $100 less...

[Alexa RnQ]

one brisket. if you screw one of them up, you prolly screwed the 2nd too.
If you don't consistently turn out good brisket, that's possible. However, even with a reliable brisket process, if I taste two side-by-side I will often find that one stands out, just because brisket is a variable cut of meat. I like having that option.

[Smokin Mike]

A lot of you guys are only doing one brisket. Is this because you don't like to cook brisket or is it because you are confident in cranking out 1 good brisket?

I started to get some really good calls on brisket when I just concentrated on one, when I got 1st ~ 40 teams, I'm sticking with that thought, and I can afford a more expensive brisket when just buying one.

24 thighs (they come that way)
3 slabs of ribs (same reason)
2 butts, sometimes 4, if I didn't like the money muscle on the second butt in the cryovac.

[mobow]

12 thighs (although we buy more and weed them out during trimming)
3 slabs
2 butts
1 brisket

The same for us

[Red Valley BBQ]

16 chicken thighs
3-4 racks of ribs
2 butts
1 brisket

[Rich Parker]

12 thighs
3 racks of spares
2 butts
1 brisket

I cook these numbers because that is the quantity they are packaged in. Plus I still have a bunch of leftovers.

[daveinwestmont]

12 thighs (although we buy more and weed them out during trimming)
3 slabs
2 butts
1 brisket

Same

[INmitch]

If you don't consistently turn out good brisket, that's possible. However, even with a reliable brisket process, if I taste two side-by-side I will often find that one stands out, just because brisket is a variable cut of meat. I like having that option.

Yup! couldn't agree more.

while were at it:

8 thighs
4 racks
4 butts (what the h3ll I got room n donate the rest)
2 flats

[MattG]

16-20 thighs
6 racks of ribs
4 Butts
2 Briskets

[boogiesnap]

12-16 thighs. depends on how they look after trimming.
2 butts. both cooked to same temp for MM and chunks. they're usually not the exact same size so one is always more better(i know, rolleyes at grammar)for each application.
2 racks.
1 brisket.

simply can't process and test much more product with the time given. it'd lead to brain gridlock for me.

[CivilWarBBQ]

This post was not helpful :-D


I know, I know.

This is one of those recurring topics that must have a hundred threads already.

As far as the rule adjustments, it won't affect the quantities we cook. That is primarily determined by budget and cooker space.

[bwsy2k]

My last comp I cooked
16 thighs
3 racks of spares
2 pork butts
1 packer brisket

[tyotrain]

My last comp I cooked
16 thighs
3 racks of spares
2 pork butts
1 packer brisket

That is spot on what I cook.


Have fun and happy smoking
BBQ UP

[timzcardz]

12-18 thighs
6 racks baby backs
2 pork butts
2 packer briskets

[Nordy]

6 thighs
1 rack of ribs
1 butt
1 brisket flat

NAH!

16 thighs
4 racks
2 butts
1-2 briskets

[bbq.tom]

6 thighs
1 rack of ribs
1 butt
1 brisket flat



I was going to say - NO ROOM FOR ERROR!!!

[Wampus]

12 thighs
3 racks of spares
2 butts
1 brisket

I cook these numbers because that is the quantity they are packaged in. Plus I still have a bunch of leftovers.

Same, but sometimes a few more thighs.

[Cayman1]

12-18 thighs
3 racks baby backs
2 pork butts
2 packer briskets

That is unless I get stuck with the chicken trimming and then it might be a lot more cause I suck at trimming chicken.

[Stoke&Smoke]

We're about the same
Used to do 2 briskets, 2 butts, and six racks but have knocked that back to 3 racks and only 1 brisket. I regret it sometimes bit saves $$$

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