I typically bring 2 Butts, 2 Briskets, 4-6 racks of Ribs, and 18 pieces of Chicken. I do my trimming at home, when I can, then foodsaver them so the inspector can see them.
We do a couple of dry runs at home, before the season starts. Make it as realistic as possible, all the way thru to actually making boxes and turn-in. Take notes of things that work and what doesn't, how the site is set up, what you really need vs what is nice to have. The good thing about a practice is that if something is missing, you can run in the house and get it. At a comp it not that easy. Try to limit the trips inside.
But the single biggest thing to remember is to have FUN!!! This is something that you enjoy doing, don't make it harder than it has to be. When is becomes work (unless you plan on vending), its time to find something else.
Shoot me a PM or email at biguglybbq at verizon dot net, if you have specific questions.
Bama, you'll be fine. See above. This is fantastic advice. All points
are dead on. Have at very least 1 dry run through, with ALL the meats,
all the timings, use a 30 minute turn-in window. You dont have to have
a box, but it'll help. If no box, use a tupperware thing or a plate and
definitely work through slicing the meat, pulling the pork, getting the
money muscle out, etc.
Also, have a LIST of items to pack. More often than not we see first
timers miss something, and sometimes it's BIG/critical (the item that
wasn't packed). Packing list, then for me, I have a timing to-do list.
This way at 3:00am, with little or no sleep, I remember to do this or
that. More often than not, what I miss is something around 7am or 8am
with sauce. That to-do list, for us, is critical.
Then, the biggest and most accurate piece of advice was above, have
FUN. Know that stuff happens. It happens to every team, almost
every time. Just watch BBQ Pit Masters. Even old Myron screws up or
misses something once in a while. If you're having fun, it really wont
matter.
Bring backups of those things that can fail and you cant do without. If
it's lighting, if you only bring one light, sure as the world the bulb will
go out, or some such thing. Have backups where you can. We always
have a few extra knives, 2 sets of lights, LOTS of water, lots of gloves,
too much wood (hate to run out of fire; that would SUCK). Extra
spices too. I pre-mix my rub. However, I bring most of the ingredients,
just in case... I've loaned out some of them a time or two also. Having
extras is nice when the guys next to you forgot their black pepper....
Best of luck!!!