Practice run would be pretty important. Give yourself the same time frame of a competition cook. Don't do anything to your meat until your fictitious meat inspection time then start prepping everything. Then work on getting everything done in those half hour increments for turn in.
That would be a good start. Then while you are doing that write down everything that you use during the course of prepping and cooking.
Start acquiring extra of these things that you can just use for competion. Garage sales are a good place to get a lot of this stuff, or buy new stuff for your kitchen and take the old stuff with you to the competitions. Get some tubs with lids and keep all that stuff in there. Makes it easy for packing up and getting ready.