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View Full Version : shake it up??


2Fat
09-14-2010, 08:17 PM
So many folks that cook alot seem to be depending on muscle memory and repetition when cooking at contests just through the familiarity of doing this all again and again and again---how about shaking it up some by drawing the order of meat turnins at the cooks meeting????

Ron_L
09-14-2010, 08:24 PM
Are you trying to kill me?!?

There was a one day local cook-off to benefit Scottie's foundation last year and turn ins started at 2pm. i was screwed up all day!

Coz
09-14-2010, 09:15 PM
Damn I finally get the order of events and you wanna go messing with em ? You retired guys are just dang mean .

ClayHill
09-14-2010, 09:18 PM
Do as you wish......adjustments can be made:-D

Just Pulin' Pork
09-14-2010, 09:25 PM
I love the idea! Definitely would make you plan and think a lot harder!

2Fat
09-14-2010, 09:37 PM
You retired guys are just dang mean .

gotta fill up the day ya know!

mjl
09-14-2010, 09:54 PM
I can shake it up enough of my own, thanks. Not sure we have ever replicated a recipe twice, or used a cooker more than 2 comps in a row.

Until I get my act back together, I will stick with the standard times.
Turn in times are about the only constant we know.


Matt

ique
09-14-2010, 10:28 PM
So many folks that cook alot seem to be depending on muscle memory and repetition when cooking at contests just through the familiarity of doing this all again and again and again---how about shaking it up some by drawing the order of meat turnins at the cooks meeting????

Great idea!

Captain Caveman
09-14-2010, 10:44 PM
I admit it, I rely on muscle memory. From when I clean the cutting board between turn-ins to when I sharpen my carving knife. My team is my wife and I most of the time. We take our 2 little boys to EVERY competition. They are 5 and 3 years old. You want to try shaking things up a bit....make everyone chase a pair of young hyper kids during turn in's.

SMITTYtheSMOKER
09-14-2010, 11:34 PM
It really would not make that much of a difference in my opinion. Longs cooks are ready and waiting, and Chicken and ribs times could simply be pushed out if needed. Maybe an hour extra sleep?

Buster Dog BBQ
09-15-2010, 05:30 AM
Once things change to allow more sleep means more booze the night before.

billm
09-15-2010, 07:21 AM
So many folks that cook alot seem to be depending on muscle memory and repetition when cooking at contests just through the familiarity of doing this all again and again and again---how about shaking it up some by drawing the order of meat turnins at the cooks meeting????
no problem Buzz! I do enough non sanctioned events during the season that im kinda used to things being a bit mixed up :)

p.s never relized how many Backwoods you got..:clap:

Brew-B-Q
09-15-2010, 07:37 AM
I don't really think it would make much of a difference. I'd like to see a specific chicken part drawn a week or two before the contest though.

Ron_L
09-15-2010, 07:53 AM
I don't really think it would make much of a difference. I'd like to see a specific chicken part drawn a week or two before the contest though.

You're as farking sick as Buzz! :sick:

:becky: :becky: :becky:

JD McGee
09-15-2010, 08:07 AM
Works for me...keeps the ol' gray matter workin'...:becky:

KC_Bobby
09-15-2010, 10:19 AM
Do you people have no respect for organization?:boxing: BBQ would be complete chaos without order. :tsk:

Jacked UP BBQ
09-15-2010, 11:42 AM
I think its a great idea, it would knock out about 75% of the cookbook chefs! hahahaha

dmprantz
09-15-2010, 12:45 PM
I'd be up for it, but of course that's because I'm not one of the muscle memory types. Just seeing teams get confused at The Jack because of the extra serving and the 30 minute shift is entertaining.

On the issue of sleep, I'll take this as an opportunity to repeat my suggestion of moving Ribs to be the last item turned in. That might allow ppl who get up early just to put ribs on the smoker to get an extra hour.

dmp

JD McGee
09-15-2010, 01:13 PM
My cookin` timelines are ingrained in my brain muscle...shiftin` a turn in time is just a matter of shifting the startin` time...no biggee. I can see how it my be a pain for folks using one or two cookers though...

Coz
09-15-2010, 09:18 PM
I admit it, I rely on muscle memory. From when I clean the cutting board between turn-ins to when I sharpen my carving knife. My team is my wife and I most of the time. We take our 2 little boys to EVERY competition. They are 5 and 3 years old. You want to try shaking things up a bit....make everyone chase a pair of young hyper kids during turn in's.

HELL NO :hand:

Coz
09-15-2010, 09:20 PM
I don't really think it would make much of a difference. I'd like to see a specific chicken part drawn a week or two before the contest though.

aint this the guy wantin us to smell his butts at Westfield ? Sick I say