Help!

Yeah, that's modified!

I know we can help with pork loin and Beef Roast!

I know we have guidance for the loins - I'm sure the guys will chime in soon.

We can help better if we know what the schedule will be: what time do you checkin and setup, what time is meat inspection, can you cook overnight or are you limited to a set amount of time, etc.

Relax, let the advice come to you and soak it up. You will do well, and enjoy yourself.

You about to get bit by the competion bug.

My .02.......

Make sure you don't go over 150 internal temp on that Pork Loin before you pull it and make sure you wrap it and let it rest at least 30 minutes before you slice it for judging. If you're cooking between 225-250 it shouldn't take more than 3-4 hours to cook it.

If you make your own sauces and rubs, see if they've got a contest for it and enter your own stuff. Never know, you might win it.

Take a camera with you and take pics of your turn-in stuff. Not just to show us back here but to keep for your own. If you do real good in a category, you don't want to have to try and remember how you dressed up your box. Consequently, if you do bad in a category, you want to be able to see what didn't work.

I'm planning on attending a KCBS event here locally in Sept. I've looked all over for Checklists and the sort and here's what I finally came up with. About a month before the event, I'm going to camp out in the backyard and have everything with me that I'm planning on taking to the event. I think that will be the best way to prep for this thing. Sounds like you're kinda close on time though. It would sure be a good way to figure out what you'll need though. But being just 6 miles from home and having someone there to make a run back to the house should help in case you forget something. Here's one of the checklists I found: http://www.novia.net/~cedmunds/gobs/chklist.htm

Also, try to find out if they're using KCBS judges or local "dignitaries/celebrities". I remember a non-sanctioned event I cooked in one time that used local dignitaries. I cooked the same ribs that I always do and the fella right next to me cooked his and then slopped them down with what looked like French Dressing. I can't remember how many teams competed but his ribs won and I was somewhere below the middle of the pack. I figured if I ever did that competition again, I would just boil my ribs and dip them in Heinz 57 or something....heheheheheheh. They wouldn't know the difference.

Good luck!

Kevin,

This is the one you need to do then. The best fun I ever had while cooking MIM events were the first timers. The amount of competitors is usually lower and you get a chance to meet everybody. You also have a much better shot at a ribbon/trophy/prize money.

And on the pork loin, they may have meant pork shoulder. I'd get clarification before I showed up with the wrong thing.

And on the pork loin, they may have meant pork shoulder. I'd get clarification before I showed up with the wrong thing.

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Heck, cook both! You'll have the cooker going for the brisket anyway!! A little pulled pork never hurt anyone.

Practice but don't start making massive changes this close to the date!

Cook the way you've been cooking - ask all the questions you want and we'll answer as best we know how.

If you're garnishing - get 2 heads of leafy green lettuce per turn in box! Clean it before you go and wrap in damp paper towels and store in a cooler where it won't get bruised up!! You don't want to be messing with lettuce just before turnin!!

Don't change your flavor profile for the competition - if you're happy with it at home then use it - if you want to do changes plan that for the "next" competition!!