Originally Posted by MilitantSquatter
My teammates and I began the initial planning for our first year of competition in 2006 and some general questions came up as we begin preparing. We're going to start with NY Grill Kings contest as it's closest to home for our first contest.
1) Is there a standard site size for most contests ? In re-reading Sawdustguy's question/post a few weeks back on canopy recommendations, it was helpful but did not know if there is a standard space allowance. Our consensus is to ensure we get something that goes up somewhat easily and does not take up a ton a space when traveling. We'll go with a 10 x10 or 10 x20.
2) What source of lights are some of the teams using in the evening hours if you don't have a trailer set up ? Are you using generator power ? Lanterns ? Flashlights ? or do the majority of contests provide electricity ? For the guys on Long Island- what did Grill Kings provide last year ?
3) Water - what's the general availability of water to clean and prep with at most contests? For the guys on Long Island- what did Grill Kings provide last year ?
4) Do most teams show up on Friday night just for the comraderie and more time to get settled rather than very early on Sat ? Do some teams show up that morning on Sat ? I just want to be able to ensure one of my team members can commit to a full weekend if we go outside of NY somewhere down the road for a competition.
P.S. - We definitely do plan to go see a contest in action prior to out first contest to see whats going on. Watching on the Food Network and reading online is great but we agree we need to see the real deal in person.
I have some more questions but I think these were some of the biggest questions for now.
Well, since I've cooked with Phil at almost all his contests, I'll pipe in here. Now I'm not the most seasoned and have only cooked in the north, but I can help you out.
1. Most contests up here give you a site of 10 x 20 but in reality, you can take a lot more. Grill Kings, Guitarbeque - I think gave 20 x 20, and Highland, all had lots of room to spread out.
2. Electricity. All the northeast contests gave you electric power. You need to bring extention cords.
3. Water. Well that depends on the event. Grill Kings last year SUCKED big time. Water was limited to a long walk to the bathrooms and a standard bathroom sink. Highland was great with hoses nearby. Guitarbeque was the same. CT, SUCKED big time as well. Long walks to the bathrooms for water.
4. Most teams show up the night before the event, get setup, get inspected, inject, rub and marinate, and then socialize a bit. Some folks get into big parties, but they're not usually the teams that walk.
You ask an interesting question about people showing up just on judgement day. Riddle me this. How can you cook a brisket for a 2:00pm turn in if you just show up on the day of judgement? If team members have different roles, ie: only creating the presentation boxes, then that team member could be absent from part of the weekend.
Take some time and count backwards. If I have to turn in my brisket at 2:00 pm, then it has to be put in the presentation boxes by 1:45, it has to be off the cooker and sliced by 1:30, it has to be in the smoker at 6:00pm the night before, it has to be rubbed by 4:00pm the day before. etc etc etc. Who on the team has to be at every critcial point to creat the final product needs to be determined before you decide who gets to sleep late saturday.
It's just my 2 cents here. Feel free to disagree and I'm sure Phil will chime in later.