Tips on entering first bbq competition

[Bamabuzzard]

A friend of mine and myself are considering entering a local bbq competition this Spring. We're kind of intimidated, no VERY intimidated about doing this.

Is there any tips y'all could give that would be beneficial for first timers? Such as how much meat to bring etc?

Thanks in advance.

[topchefvt52]

I've yet to enter a comp on my own, but have worked with a few teams. Here's a "ballpark" of what they've cooked for a comp:

2 briskets
2 pork butts
6 racks of ribs
18 - 24 thighs or 4 to 6 whole chickens

Best of luck to ya!

Regards,
TC

[Big Ugly's BBQ]

I typically bring 2 Butts, 2 Briskets, 4-6 racks of Ribs, and 18 pieces of Chicken. I do my trimming at home, when I can, then foodsaver them so the inspector can see them.

We do a couple of dry runs at home, before the season starts. Make it as realistic as possible, all the way thru to actually making boxes and turn-in. Take notes of things that work and what doesn't, how the site is set up, what you really need vs what is nice to have. The good thing about a practice is that if something is missing, you can run in the house and get it. At a comp it not that easy. Try to limit the trips inside.

But the single biggest thing to remember is to have FUN!!! This is something that you enjoy doing, don't make it harder than it has to be. When is becomes work (unless you plan on vending), its time to find something else.

Shoot me a PM or email at biguglybbq at verizon dot net, if you have specific questions.

[Ron_L]

Have you been to a competition before? Try to find a local team who is will to let you observe (and maybe even help) so you get an idea of the schedule and level of acitvity at different times. Then, as mentioned above, practice! Practice the different meat categories to get your timing down, and then practice setting up and cooking as if you were at a comp. That will help find some of the little things that you may have forgotten to put on your packing list.

[Harmony BBQ]

some bits of advice that helped me when I started out:

start your fire an hour earlier than you think you need to
It's easier to control a small fire than a big fire
Try to do more cooking and less drinking - party all you want after turn in
wipe your knife blade after every cut
whatever they may tell you, it's a sauce contest. Sauce everything!

Like others have said, the most important thing to do is have fun!

[goodsmokebbq]

Have Fun!!! You can figure the rest out later...

[topchefvt52]

Barnabuzzard, check with your local KCBS affiliate and inquire if a judging class is available. Can't hurt to know what the judges are looking for, assuming you enter a comp using KCBS judges.

[Lake Dogs]

I typically bring 2 Butts, 2 Briskets, 4-6 racks of Ribs, and 18 pieces of Chicken. I do my trimming at home, when I can, then foodsaver them so the inspector can see them.

We do a couple of dry runs at home, before the season starts. Make it as realistic as possible, all the way thru to actually making boxes and turn-in. Take notes of things that work and what doesn't, how the site is set up, what you really need vs what is nice to have. The good thing about a practice is that if something is missing, you can run in the house and get it. At a comp it not that easy. Try to limit the trips inside.

But the single biggest thing to remember is to have FUN!!! This is something that you enjoy doing, don't make it harder than it has to be. When is becomes work (unless you plan on vending), its time to find something else.

Shoot me a PM or email at biguglybbq at verizon dot net, if you have specific questions.

Bama, you'll be fine. See above. This is fantastic advice. All points
are dead on. Have at very least 1 dry run through, with ALL the meats,
all the timings, use a 30 minute turn-in window. You dont have to have
a box, but it'll help. If no box, use a tupperware thing or a plate and
definitely work through slicing the meat, pulling the pork, getting the
money muscle out, etc.

Also, have a LIST of items to pack. More often than not we see first
timers miss something, and sometimes it's BIG/critical (the item that
wasn't packed). Packing list, then for me, I have a timing to-do list.
This way at 3:00am, with little or no sleep, I remember to do this or
that. More often than not, what I miss is something around 7am or 8am
with sauce. That to-do list, for us, is critical.

Then, the biggest and most accurate piece of advice was above, have
FUN. Know that stuff happens. It happens to every team, almost
every time. Just watch BBQ Pit Masters. Even old Myron screws up or
misses something once in a while. If you're having fun, it really wont
matter.

Bring backups of those things that can fail and you cant do without. If
it's lighting, if you only bring one light, sure as the world the bulb will
go out, or some such thing. Have backups where you can. We always
have a few extra knives, 2 sets of lights, LOTS of water, lots of gloves,
too much wood (hate to run out of fire; that would SUCK). Extra
spices too. I pre-mix my rub. However, I bring most of the ingredients,
just in case... I've loaned out some of them a time or two also. Having
extras is nice when the guys next to you forgot their black pepper....

Best of luck!!!

[TN_BBQ]

I know Hammond isn't exactly in your backyard, but take Ford up on his offer. He was looking for a food runner to help him in February.

Tip:
Try to come up with a gameplan. You don't want to just "wing" it and throw something together.

And of course, PRACTICE. And I don't mean cooking stuff and throwing it on the table for your buddies to sample (that's important, too) but I mean...try to do a "mock" competition where you give yourself some turn-in deadlines and go through the motions of cutting/pulling & plating up some turn-in boxes.

Lastly, go easy on the booze Friday. Save it for Saturday afternoon.

[big brother smoke]

I would give this thread a click (http://www.bbq-brethren.com/forum/showthread.php?t=51042).

[tony76248]

Make a game plan and stick with it.

Try going to a comp and judging or just go around and ask questions and see what the folks are doing.

Remember that many of the teams out there have been cooking for many years and they know what the judges are looking for. Do not get discouraged. Most of us have learned that lesson well.

If you plan on making changes. make sure they are small ones, that way you can fine tune what you are doing.

Make a plan and stick to it!!!
Make a plan and stick to it!!!

[Lake Dogs]

Buzzy, if you get a chance to observe a contest being judged, even if it's not a KCBS
competition, you can learn quite a bit. I'm a certified judge and have been for many
years. It surprised me how many team members were in the judging class vs. folks
that actually wanted to be judges. There's a lot to be learned. However, 90% of it
can be learned just by watching the judging process closely and frankly observing
what comes across the table. This way perhaps you'll avoid many mistakes.

[PatioDaddio]

Here (http://www.bbq-brethren.com/forum/showpost.php?p=971894&postcount=27) is my advice (from a previous thread).

John

[JD McGee]

Pretty much what they said...^^^...:-P

1. Practice...get your cooking times down...
2. Taste...get your flavor profiles down...
3. Turn in boxes...get your garnish down...
4. Game plan...write it down...
5. Packing list...get your equipment down...
6. Have fun...get your groove on down...:tongue:

Good luck! :biggrin:

[BogsBBQ]

My advice is don't do it. You'll get addicted and want to do it over and over and over again! The only thing I'd disagree with from the above advice is the two briskets. For a first competition I'd only do one, but that's just my opinion. The best advice is to have fun and try to soak in what is going on around you as much as possible.

[Southern Home Boy]

I agree with Bogs... DON'T DO IT!!

My buddy and I did a comp just to test our sauces and seasonings out against the "pros." Now, I can't stop.... It's an addiction.

That being said, we had never judged a comp, participated in one, or even been to one to see what it was all about. We just signed up and read the rules.

We brought one Brisket, three slabs of ribs, one Butt and about 12 chicken thighs along with everything we needed to make our sauces and seasonings.

We were so newb, we didn't even have an EZ up. We had a stake-down shade tarp with poles (thank god the thing was held on grass...). My buddy said the only thing we were lacking was an old chevy on blocks in front of the tent. :wink:

I brought my Char-Griller offset and he brought his Weber Kettle. There were 80 teams. We ended up taking 6th in Brisket and 2nd in Ribs.

The things that helped us most were a good checklist (pulled from the KCBS website) and a diagrammed timeline we had set up that showed exactly when everything went on the fire, came off the fire, got sliced and boxed and turned in.

But like I said... DON'T DO IT!!:-D

[Lake Dogs]

Bring enough beer and bourbon to make boilermakers for the teams around you, then
provide massive quantities of that to them, starting about 8pm on Friday night. Mind
you, you're drinking water with an occasional beer. If you'd like, bring a Hooters
girl and have them do jello shots out of her navel.

[spicewine]

Don't try to " Over Think " things. Stick to your temps. and do what you do. Buying only one cut of meat is putting all of your eggs in one basket. There are such things as bad cuts of meat and you really need to have options. I always, even to this day use a check list and I have been competeing for 9 years.

[Bamabuzzard]

I can't tell y'all enough how much I appreciate the advice. I'm trying to get on board with Ford and help him down in Hammond. Hope the wife will approve. :lol:

[Lake Dogs]

Oh noooooo......

Bama Buzzard, Ford's BBQ Bitch. Say it ain't so!!!!!

:-)

Have fun. You'll learn more than you can imagine.

[Bamabuzzard]

Fortunately/Unfortunately I've been called worse. :wink: :lol:

Oh noooooo......

Bama Buzzard, Ford's BBQ Bitch. Say it ain't so!!!!!

:-)

Have fun. You'll learn more than you can imagine.

[Metalbender]

What do you guys think you spend on average for a local comp? Entry meat ect.......

[Mark_d]

thanks bamabuzzard for asking this question. i was coming on to ask the same thing. Thank you everyone who gave tips. I will have to start the big time practicing tomorrow. Thanks again!

[Lake Dogs]

What do you guys think you spend on average for a local comp? Entry meat ect.......

Most comp's entry fees are between $225 to $300, most being $250 if
you're not in a large RV and need large space. We usually are, so $300.

I'll get 2 briskets, usually run just under $70. 3 pork butts just under $40.
16-20 chicken thighs, usually around $12. I'll spend about $50 on ribs.
Call it $180 for meat.

Miscellaneous supplies tend to run another $50, between greens for the
turn-in boxes, beef broth & marinades, sauces, extra spices for rubs, etc.
Usually comes in under $50, but I somehow manage to spend it....

Gas to and from. I'm in an RV, plus we bring a van; gasoline adds up.
We have another $100+ even for a fairly close one.

For us, most of the other supplies are things like beer, food, coffee, which
run only slightly more $$$ than we'd spend if we weren't at a comp, so I
dont factor those in to the comp costs.

We can also spend another $100 on fun ancillary categories, like Peoples
Choice, etc. I factor that in, usually another $50 in entry fees and then
another $50 give or take in food costs.

I usually budget $800, and we seem to hit it right about there.

[Divemaster]

You've gotten some great advise. As for the cost, we usually figure between $500 and $750 depending on the distance and the entrance fee's...

[PatioDaddio]

You've gotten some great advise. As for the cost, we usually figure between $500 and $750 depending on the distance and the entrance fee's...Yep! I usually plan on $500 local and $800 on the road within a reasonable distance.

John

[Metalbender]

Yea thanks, I am going to compete in my first comp in April, the entry fee is like $150 and I was thinking around $200 in meat.
Thanks for your responses. This can be an expensive hobbie.....:biggrin:

[Butts-n-gutts]

Have fun! Don't go into it think you will win it all. Think of it as Hanging out with some friends, having a good time sitting around BSing about anything and nothing.
Then if you get a call it's a Bonus.

If you go into your first comp thinking you have to do everthing perfect, you will never make it to a second.

Have fun, think of it as fun, and you will have fun.

My first comp the daytime temps were around 105 and at night it dropped all the way down to 98, Hottest day it 2 years, but we had fun, went into the comp thinking the worst that would happen is we were camoing on a street in a small town in NC. Best, we took 1st in pork and 2nd in ribs in the backyard comp, We had fun and have done a few more since then, If we went into it think we had to come home with an award, we would have never had any fun and would not have done another comp.

[Metalbender]

I plan on coming in dead last and just learning. Anything more than that would be a bonus

[Podge]

Come up with a time line, for meats. That'll cut out a big chunk of stress on saturday. work on it at home first to make sure times work out with the way you cook.

[Smokin Mike]

Yea thanks, I am going to compete in my first comp in April, the entry fee is like $150 and I was thinking around $200 in meat.
Thanks for your responses. This can be an expensive hobbie.....:biggrin:

you are not kidding, this is a very expensive hobby :shock:, I try to reserve 900-1000 per contest, anything less is just bonus for the next one.:icon_clown

you can trying to hook up with another team and cut some of the cost:icon_cool

[Smokin Mike]

I can not tell you how much a check list is important.

I went to a contest, not close to my house at all, I had to call my wife to get me some chicken,,,, I didn't noticed the freaking chicken missing intill I was having my meat check-in.

I really hate chicken, and it is really not something on top of my list of stuff to get, and my wife (bless her) did not mind at all.

[Ron_L]

Bring enough beer and bourbon to make boilermakers for the teams around you, then
provide massive quantities of that to them, starting about 8pm on Friday night. Mind
you, you're drinking water with an occasional beer. If you'd like, bring a Hooters
girl and have them do jello shots out of her navel.

I want to be next to you! Just to watch the fun! :-D

[River City Smokehouse]

Have a checklist for all the things you need for a contest. Phil and Linda Hopkins of Smoking Guns BBQ have a really good one that we have been using for years. You can download it and make changes to it to fit your specific needs. Good Luck to your new journey, it will be packed with excitement I'm sure.....mine has! Checklist (http://www.smokingunsbbq.com/checklist.cfm)

Oh yea.....Practice,Practice,Pracrtice. The cooks keep getting better and better! Don't ever use a contest to try something new, do that at home. Take notes and keep a notebook. Know your pit and how it operates in all weather conditions. Remember you are cooking for the judges not yourself or your family.

[Metalbender]

Sweet I like it

[armor]

Bump

[BBQchef33]

check the roadmap or this forum.. load of first time advice, checklists, etc. All geared towards competing.

[Smokenstien & SmokinBride]

Was in my first comp last October.....
All i have to say, once bitten--youll get the bug..
Its fun, lots of work..
I will be in at least 2 comps this year, maybe 3

Practice at home, try different recipes ... see what works and what dont

good luck