Sticks, I'm surprised no one has brought up my Royal Thread from 2005... I probably should go back and read it but best I recall, it was pretty annoying! :lol: I was totally clueless... and planned to win the Royal! :roll: Actually, someone usually finds the link to it and posts it when a new person asks about the Royal. I guess it's got some good insight and advice from others but there's a couple of things I'd caution you on before you even go.
First off, you'll probably be on the "dark side" or close to it. I was. I didn't know better. Now I have gone to school at the University of Missouri so when it comes to parties, dude, I knew my stuff! But the dark side... wow. It FAR surpassed anything I had ever seen or imagined. Really, really distracting and frustrating if you aren't there to party as well. After all the things I witnessed, I swore I'd never go back with my team until I earned a letter inviting me to the Invitational. We finished 400th out of 475 teams. I enjoyed the day time when things weren't so crazy. But as I recall, I wasn't sure BBQ comps were for me. Then the next week or two, I signed up to cook at DeSoto, KS where there was like 35 teams and we finished middle of the pack. THEN I was hooked and I always prefer comps under 100 teams to contests such as the Royal or the GAB.
I guess I'd have to know your mind-set before I offered my advice on how to approach it. Either way (emphasis on party or emphasis on BBQ), if you think you might want to compete regularly throughout the year, try to control the partying and learn everything you can. There will be some masters in the art of BBQ there. Talk to them any chance you get. Talk to any of your neighbors. Most times, your neighbors at comps will be more than happy to help you out with advice or if you forget something (well, that is unless you forget MEAT!). Don't be shy to tell someone it's your first event. We've all been there before and most people are not so far into it that they don't remember that. BBQ isn't like most "sports" or competitions where the vets have the attitude "Sorry rookie! You should have known your stuff before you came to play with us!" That kind of attitude doesn't fly in the BBQ community. We're like family. Ask. Learn. Take notes.
Two of the most important lessons I can offer are these:
1. Have a plan and stick with it. Know what you'll be doing every minute of the contest. And just understand that the unexpected will happen (that brisket will get "stuck" and you will be behind) but don't let that throw you off your plan. Schedule everything from when you trim and season meat to when you put it on and when you pull it off.
2. Don't stress. It's just BBQ. We aren't saving the world or finding cures for deadly diseases. We're trying to make six judges look at a box of food and think how awesome that looks (think fine dining presentations) then taste it and have their assessment agree with their initial impression of the appearance. That's all these is to it. Just do what you do, learn what adjustments you'll need to make before your next contest and have fun.
Oh and one other piece of advice... look for Brethren banners at team sites. You'll always find great advice, good conversation and open beer coolers.
Now if you're looking to party, the best information I was ever given was this: If you want to party, save a TON of money, invite all your friends to your house, leave your smoker in the driveway and cook for them there. This chit costs way too much cash to not at least try to learn something!
Let me know if I can be of any assistance.
Jeff
.....Sticks don't let him fool you!.....We give Jeff hell all the time for getting so stressed.:wink:
