Just some thoughts and a couple of questions from a total "new guy" who is still pending his first real competition.
Buried at the end is my questions for the experienced guys here--bear with me!
Also-keep that lack of competitive experince in mind--Please.
DF and I are fixin' to "fly the Brethren Flag" the 1st of Oct in Mulberry, FL.
We have had the luxury of "lots of time to ponder" what we are getting into. Maybe too much time
We have done everthing short of staking off a 20 X 20 area at the neighbors, setting up the cookers and canopies, and actually rehearsing the whole event. Too much time to think--Maybe
But, that surplus of time has given us a chance to soak up "lessons learned" from other teams--priceless!
I am ready to cook and compete- at least mentally!
But, here is our agreement and plan.
DF is the "cook"-"chef"-"boss"- "guy in charge". Simple to me.
I am the pit bitch--pure and simple! I hold temps and quality smoke and do whatever DF needs me to do. Simple to me.
Pre-meet, I suggest, DF ponders, and he either trys it out, puts it on hold, or says no! Simple to me.
At the meet- I suggest, DF ponders, and he either trys it out, puts it on hold, or says no! Simple to me.
Post meet--we will fuss about all the details and do a "after action" review to get ready for the next meet. Simple to me.
Now, we are a "team of 2" and (hopefully) remain and compete that way as the core Chef and Pit Bitch. Obviously family, friends, and other Brothers will get in the mix as we progress. My message to each of them will be--"We suggest, DF ponders, and he either trys it out, puts it on hold, or says no! Simple to me." I will deliver that message personally because DF is too bashful
Underlying all of this is my background (and DF's) in the military--we may be off base due to our "structured thinking". But, I doubt it.
My questions is for the experienced guys here-
#1--If a "Minion, or a "McGrath" or a "whomever" shake hands at the start of a meet (1st time meeting with no real prior agreement)--what happens later? I know Jim Minion has posted about joining a team (Ad Hoc apparently)--so, how do the "emotions flow" internally?
#2--How are duties divided up when you have 2, 3, or 4 real "chefs" cooking? Are the meats divided up by expertise? For example, does someone "do Brisket" and anouther "do Ribs", etc?
#3--Are the "Nationally ranked" teams composed of a "core" group with others added in- or are they "established" with a full compliment of folks who have clearly defined roles?