-   Competition BBQ (
-   -   Houston Livestock Rodeo BBQ contest, 2/26 - 2/27 (

SmokinOkie 01-07-2010 12:43 PM

Houston Livestock Rodeo BBQ contest, 2/26 - 2/27
So, got an invite from a team to join them and compete and cook a couple of categories.

HLSR has been one of those contest I think a lot of us want to do (MIM, Jack, Royal, etc).

So, anyone who's competed, any advice? I've got a lot of info, but I'm looking more for competition help/advice. The whole process as far as differences, tagging, etc.

Appreciate any help. I'll post photos during the contest.


Scottie 01-07-2010 01:25 PM

You will assigned a rep or contact person. I don't remember what their fancy title is called. They will inspect your meat and tag it. You can't trim anything is the way I remember it. They will come by your site about 15 minutes prior to turn-in to watch you prepare your box. I want to say after you have it in the box, they seal it and you are good to go for turn in. If you are lucky enough to make the cut, they will come by and let you know, then you have about an hour for the finals table.

It's way different than a KCBS contest, but it's also Houston and that is what makes it so special.

the team parties are more like bars. As the one's I went to actually had bars under their huge tents. Some teams have 4 spots, which I believe are 40' x 40' and each spot gets to turn in one entry. So if a team has 4 spots, they get 4 different turn-ins.

good luck Russ.

It's a lot of fun.


SmokinOkie 01-07-2010 01:44 PM

thanks Scottie, Appreciate the help.

That's exactly the situation we have. 4 spots, so four entries. They sent me photos of their spots last year and when i saw waiters and a full service bar AND Mrs. Smokin and I don't have to set up the site... well COUNT us in. We did MIM one year with a team (Smoky Bones) and they spent almost 100K for a smiliar set up. The full service bar was sweeeeetttttt.

Those are some of the details you put I need to find out.

Like chicken. Is it similar to IBCA and halves? What about flavor profiles (you know, stick burners, lots of smoke, houston, tx) etc.

For ribs, I'm assuming spares, but if it is and you can't trim, is it full spares?

Looks like I'll be doing a chicken and rib entry, but we're still sorting that out.

Saulnier 01-07-2010 02:49 PM

The "contest" rules:
Page 18 for the part about meats and prep.

I cook with a team called the Willis Group. This is the only cook off we do as this team. We have 3 spaces and therefore turn in Ribs, Chicken, and Brisket.
The ribs are Spares, We always tag WHOLE chickens. I tend to cook them whole on a stand so I tag them around the spine. I tag ribs so that I can "St. Louis" (cut off the knuckle, flap, and remove the membrane) them before cooking but after tagging.

You will be assigned a turn in time that is VERY specific to your team. You will have a small window around that time to cut, box and turn in. You may not turn in before your time. You only have about 15 minutes of time to turn it in. (Maybe 10 minutes)

Turn in time is 1:30
Contestant supervisor shows up at 1:25 and gives you the go ahead to cut.
You can cut and box and turn in. You can not turn in before 1:30 or after 1:45
They will not even touch the box.
Nothing can be in the box other than Aluminum Foil.
NO sauce
NO Garnish
NO kidding.

It is a great contest with some of the best of the best.
Have fun.


Scottie 01-07-2010 02:52 PM

I did chicken and you could split it, but the 2 halves had to be cooked together. You had to cut it in half when your representaitve was there. I was all freaked out about sauce and smears and she was like don't worry about it.

They have a huge packet that goes out, so get tyour hands on that.

They did have something with the spares, but I just don't recall what the rule was for trimming.

I'd give you my flavor profile, but all I will say is I should of just cooked what I know how to cook. Meaning, I should of stuck with my flavors and cooking ribs. But chicken had won 3 years in a row, so I went with the odds. If you do chicken... Brine Brine and more brine... Get it so juicy when you cut into it, you get splashed in the face.... Also, use a very thin sauce and it has to set.

Saulnier 01-07-2010 02:56 PM


Originally Posted by SmokinOkie (Post 1136932)
Looks like I'll be doing a chicken and rib entry, but we're still sorting that out.

Check the rules.
Page 18
"Each space with an entry must have a separate pit and chief cook"

"Under NO circumstances will one person be allowed to monitor the cooking on several pits. Violations will result in disqualifications"

Now that I have said that I will also say that "what happens in the cook-off tent, stays in the cook-off tent"

Just sayin


Butcher BBQ 01-07-2010 03:41 PM

Russ congrats on getting to go and cook this cookoff. Call Paul Schatte he cooked it last year.

SmokinOkie 01-07-2010 04:27 PM

Thanks Saulnier. Info is helpful. The team I'm cooking with has been there for years and years, won it back in the 80's.

For the spares were the full or St. Louis?

Thanks Dave, I'll give Paul a shout.

Appreciate all the help.

Saulnier 01-07-2010 04:33 PM

The spares can be done either way.
For comp I tend to St. Louis my spares.

What team?

SmokinOkie 01-07-2010 04:56 PM

Team: Damnifino.

Last year's winner also asked me, but the other team asked first... :D

Butcher BBQ 01-07-2010 05:55 PM


Originally Posted by SmokinOkie (Post 1137163)
Team: Damnifino.

Last year's winner also asked me, but the other team asked first... :D

I thought Ronnie of Blazen BBQ won last year.

Dustaway 01-07-2010 05:57 PM

yea he did win last year don't think he is asking for any help?

ZILLA 01-07-2010 06:00 PM

He did, and Dennis May won the year before that. I doubt either would ask for outside help.

Couple of categories? You get to choose one meat in advance.

Are you going to be the head cook? If so there was a very important deadline for head cooks last month and packets were sent out some time ago. There is one more "must attend" meeting on Friday the 14th at the Astrodome at 10:00am. Just an FYI....

drbbq 01-07-2010 06:54 PM

Guess who's coming to judge?!!
See you there.

ZILLA 01-07-2010 06:58 PM

Jack and Coke at C-430

All times are GMT -5. The time now is 10:33 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.