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HBMTN
01-20-2009, 06:00 PM
How much meat do you cook when competing in a competition? Last year (our first) we cooked two competitions and did 3 butts, 1 brisket, 20 or so pieces of chicken and 3 racks of ribs.

This year I think I will do 2 butts, 2 briskets, 20-25 pieces of chicken and 3-4 racks of ribs. It got me to wondering how much others do.

big blue bbq
01-20-2009, 06:13 PM
You can probably find a lot of differing opinions if you use the search on this. Money is one object. I usually do one brisket, two to three butts, 4 to 6 ribs, and about 20-24 thighs. We are what I would consider a low budget team.

We do on occasion cook more than that and pick the best. To make extra funds to spread the cost we try to take orders for bbq before we get there. I figure if we have the fires lit and it does not get too carried away it helps.

larry

QDoc
01-20-2009, 06:15 PM
That's about right. Unless you have a lot of testers and help you'll have problems deciding which is best to turn in. I usually only cook 12 pcs of chicken for competition ( the best out of 24-30 pcs). The rest I practice on Friday noon and night for lunch and supper. I usually buy 9 racks of ribs ( cook the best 3), 2 out of 4 briskets and 2 out of 4 butts. The rest I use for practice between contests.

nthole
01-20-2009, 06:30 PM
We used to bring a LOT of meat, on the lines of what you are suggesting.

Now we bring 2 brisket flats, 2 butts, 12 chicken thighs and 3 racks of ribs.

Big Ugly's BBQ
01-20-2009, 06:48 PM
We are on the same lines, used to do only 1 packer, now we do 2 (that way I don't have to cook during the week), 6 racks of ribs, 2 Butts, sometimes a shoulder, and 12-16 pieces of chicken (again, no cooking the following week).

With three teens in the house, there is not a whole lot of leftovers.:lol:

Trainwreck
01-20-2009, 07:04 PM
I have only done a few comps myself but I have been doing 1 15-16lb packer, 2-3 butts(depending on how many people I have showing up) 3-racks of ribs and 16 pieces of chicken. pretty much what everyone else has said.

Podge
01-20-2009, 07:09 PM
Cook for the contest only. (IMO) You are there to compete. Unless you have 'real' help, don't cook more than what you need to. You can feed Guests at your house.

I cook 2 briskets, 2 butts, 16 thighs (more or less, depending on how good they are) and 3 racks of ribs. Each time, everytime.

HeSmellsLikeSmoke
01-20-2009, 07:55 PM
There have been threads on here where competitors say they are cutting back on the amount of meat cooked as a way to afford to continue competing in this economy.

Big George's BBQ
01-20-2009, 07:58 PM
We do 3-4 racks of ribs, 12-14 pieces of chicken, 2 butts and 2 briskets. We sometimes do more if we are cooking for others. A problem with doing a lot of meat is trying to pick the best one.

Finney
01-20-2009, 08:01 PM
2 butts
2 briskets
3-4 racks of ribs (depending on where I buy and how they are packed)
12 or so chicken thighs (again, depending on where I buy and how they are packed)

Dale P
01-21-2009, 04:45 AM
20 pieces chicken average
2 butts
2 st louis racks ribs
1 brisket. We used to cook 2 but we feel 2 bad briskets isnt much better then 1 bad brisket.

VA BBQ PIRATES
01-21-2009, 05:44 AM
2 or 3 butts
2 briskets
12-16 thighs (I buy 20 - 24 & take the best)
4 ribs (usually I buy 6 depending on how they are packed)

Tom

WannaBeBBQueen
01-21-2009, 06:08 AM
2/3 boston butts
2 briskets
9 racks of baby backs
24-26 pcs of thighs :biggrin:

Nature Boy
01-21-2009, 06:27 AM
2 or 3 butts
2 briskets
12-16 thighs (I buy 20 - 24 & take the best)
4 ribs (usually I buy 6 depending on how they are packed)

Tom


Hey Tom. Howzit goin mang?
That's about exactly what we do.
Hope yall are havin' a good 2009 so far.

Cheers!
Chris

CajunSmoker
01-21-2009, 07:23 AM
We've been doing one brisket, two butts, about 15 thighs and 3 racks of spares. This year I think I may do 2 briskets just in case one screws up:-D

Divemaster
01-21-2009, 09:33 AM
We normally do 2 packers, 2 butts, 4 St. Louis slabs and 20-25 pieces of chicken...

I actually have customers that want meat from the contest... Don't ask my why, so if they want it, I have no problem putting on extra for them... If they are willing to pay for the 'privilege' of having contest meat, I have no problem taking their money...

Scottie
01-21-2009, 11:18 AM
2 butts, 2 packers, 3 slabs of ribs and 12 pieces of chicken. Every contest I cook. I don't cook extra for guests. If the leftovers run out to feed guests, oh well. I'm not a restaurant... I'm a competiton cook.

Butt-A-Bing!
01-21-2009, 11:36 AM
We are right along the lines as the rest. 2 briskets, 2 butts, 20 thighs, 4-6 racks of spares. the more ribs the better cause I can screw 'em up good sometimes.:eek: Good to have extra to pick through.

Chris

Brew-B-Q
01-21-2009, 11:53 AM
I do two packers, two butts, 3 slabs of ribs and 12-16 pieces of chicken. The way I'm set up, any more food will just complicate things and probably reduce the quality of the end product.

I will share my leftovers with friends/family that show up, but I certainly would not cook more food for them. As I do it, I have plenty of leftovers, especially with brisket and pork.

Trainwreck
01-21-2009, 12:53 PM
Well I guess I am cutting back to 2 butts this year. I just enjoyed having enough to feed the people I had coming up. On my setup 2 or 3 butts makes no difference. Just an extra $12

Mike - CSBBBQ
01-21-2009, 01:01 PM
Agree with Podge. We have stopped cooking any more than we want for the contest. Helps us stay focused... 2 butts, 2 briskets, 4 ribs, and 10 thighs.

Paola Greg
01-21-2009, 01:01 PM
16 pieces of chicken, 3 slabs, 2 butts, 2 briskets.

Bentley
01-21-2009, 01:42 PM
10-15 pieces of chicken, 3 racks of ribs, 1 butt, 1 brisket. Make the turn in choices much more simple!

BBQchef33
01-21-2009, 02:20 PM
2 briskets, 2 butts, 24 thighs, 4-6 racks of ribs.

HBMTN
01-21-2009, 05:01 PM
Ya know if you average out what we are cooking each team is cooking enough to easily fee 60 people, multiply that times 50 teams at a competition we could feed 3000 people, now that sounds like a real party :biggrin:. Plus a lot more beer!

monty3777
01-21-2009, 05:32 PM
It's great to hear how each of you prepare for a comp. However, I'm wondering how much it matters to know how much meat people cook without also getting an idea of how each team scores. I mean we all know how some of the more well known teams like CSC do at comps - but for the average poster I wonder if the teams that cook more also tend to score better. Seems logical that the more meat you can cook the better chance you will have at finding the stuff that turns out "just right." Just a thought from a rookie.

HBMTN
01-21-2009, 06:28 PM
I was posting wondering if teams cooked 1 butt, 1 brisket, 1 rack and minimal chicken and pray to the bbq gods or if they cook larger quanities and if so how much and pick and choose from the best of those. It was kind of just a curious question.

Bentley
01-21-2009, 06:40 PM
1 rack...


I consider myself a minimalist, but if there is sone one out there cooking just one rack, gutzie move Maverick!

ov1
01-21-2009, 06:58 PM
2/3 boston butts
2 briskets
9 racks of baby backs
24-26 pcs of thighs :biggrin:
Wow... that's alot of ribs. I have never cooked BBs in a comp before, is it harder to get 6 good uniform ribs to turn in?

Ottie

The Flying Burritos

Solidkick
01-21-2009, 07:06 PM
I always say I'm gonna cut back....but DAMN, I like having choices.....we usually cook 3 flats, 3 butts, a minimum of 3 slabs of ribs (but prefer 6) and 16-20 pieces of chicken.

Now, with the current economy.....I will probably think a little more about cutting back.
The Belly Brothers kids and grand kids sure like the leftovers though.......

U2CANQUE
01-21-2009, 07:38 PM
Seems logical that the more meat you can cook the better chance you will have at finding the stuff that turns out "just right."
No, you can really drive yourself nuts doing too much...after a while you will not really taste that much....
personally, 2 butts, 2 packers, 3 racks, 12 thighs....

Alexa RnQ
01-21-2009, 08:13 PM
We have space considerations! When you're cooking on WSMs, you know where every cubic inch goes. So far 2 packers, 2 butts, 4 racks of spares and 12-14 chicken thighs gets the job done for us.

Coz
01-21-2009, 08:32 PM
We cook about the same as most.2 packers,2-3 butts 4 racks spares and 20 or so pcs of chicken.This year I feel I will be cutting back on the chicken.As far as do we feel we do better with more with a lot of meat?I do not know but I feel that for us these #s work.Maybe after season 2 we will feel different.

gooose53
01-22-2009, 07:09 AM
"Seems logical that the more meat you can cook the better chance you will have at finding the stuff that turns out "just right."

I don't think it's more meat you cook, but more cooks you enter, you start getting an idea of what it takes to win. Just my .02.

Brew-B-Q
01-22-2009, 08:25 AM
We have space considerations! When you're cooking on WSMs, you know where every cubic inch goes.

Same here - don't have room for much else.

"Seems logical that the more meat you can cook the better chance you will have at finding the stuff that turns out "just right."

I don't think it's more meat you cook, but more cooks you enter, you start getting an idea of what it takes to win. Just my .02.

Not only that, keep in mind the quality of meat you are starting with. If you intend to cook 12 pieces of chicken, you most likely are starting with 18 or more pieces. Rather than cooking the bad pieces, you just sort through and cook the ones that are turn-in worthy. If you were not to pre-trim, I think you would want to cook more meat due to the increased likelihood of having less than ideal pieces.

smoke showin'
01-22-2009, 07:35 PM
I'm with Big Blue