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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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03-15-2007, 08:42 PM | #1 |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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How much do you cook?
When we compete we cook what I think is a very small amount of meat. 1 brisket and 1 butt, 3 racks of ribs and about 10-12 chicken pieces. I was wondering, for those of you that cook multipul cuts of meat, such as butt and brisket, are you using different smokers and wood, are you cooking different times and temps, different rubs and injections? Or is it simply for backup, like NASA redundancy in the system for unexpected system failure!
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Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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03-15-2007, 09:13 PM | #2 |
is one Smokin' Farker
Join Date: 08-01-06
Location: Columbia, MO
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We cook at least two briskets, two butts, six racks of ribs and fifteen to twenty pieces of chicken. Mostly, just for backup. Every once in a while we will try something different at a comp.
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John Traeger 075 22-1/2" WSM 18" WSM Weber One-Touch Gold Aussie Gasser MOFO Chapter KCBS CBJ "BEER is proof that God loves us and wants us to be happy". - Benjamin Franklin |
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03-15-2007, 09:24 PM | #3 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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We double your amounts.
Only "differences" is we put one brisket and one butt to the "warmer" side of the Kingfisher. It seems that the meats cook up about the same anyway. Each meat group is prepped the same with spices, etc. No real difference in woods or smoke flavors except we might throw in some fruit woods after the butts and briskets are in foil and the ribs and chicken are starting to cook. Just gets to complicated for our little minds to manage more variety than that TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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03-15-2007, 09:25 PM | #4 |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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We cook 2 butts, 2 briskets, 3 slabs, and 15 pieces of chicken. Backup is good, but I usually take them to different temps, for example.... pulled pork vs. chopped or sliced.
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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03-15-2007, 10:07 PM | #5 |
Full Fledged Farker
Join Date: 10-03-05
Location: Louisville, KY
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We do 2 butts sometimes 3, 2 briskets, and 6 ribs, Chicken you always do a lot of so I say 16 pieces.
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Kevin a.k.a. Smokcrates, BBQ P[FONT=Arial]hilosopher[/FONT] Partners in Swine Comp. BBQ Team KCBS CBJ Ole' Hickory CTO / large BGE 2 x Weber 22.5 One Touch Silver (red , black) Weber Smokey Joe Char-Broil Gas Passer |
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03-15-2007, 10:18 PM | #6 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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You are not cooking nearly enough for a contest. The idea of cooking more is you have a choice of what you turn in. If a brisket did not turn out just right you have one or two more to choose from. Same goes for butt, chicken and ribs. If you only cook 1 brisket or 1 butt and they do not taste exactly the way you want them to. you are screwed.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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03-15-2007, 10:33 PM | #7 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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More is good if cash for meat and extra cooking space are not an issue..You can get by on what you mentioned.. they key though is to be real careful about not overcooking or undercooking and prepping right...
Last year, I did 2 briskets, 2 butts (comes in twin pack), 6 ribs (comes in tri pack) and 15-24 chicken parts.. This cost me approx $150 per contest.. This was nearly 1/4 of my overall contest expense. The six ribs were definite overkill in my mind.. It's the most expensive of the meats (babybacks) and I had three times as many compared to butts & briskets for a category that was equally weighed to the other three.. In retrospect, I wasted a lot of food as most of it I did not bring all the way back home for various reasons. I rarely noticed any significant differences in taste and tenderness and appearance between the like items.. I've been toying with the idea of cooking less to be more focused.. Have not made a decision on that as of yet.I think that if one cooks less, you'll more likely be much more cautious about your prep work, your temps, times, feel etc. All good things necessary to perform your best. Again, if money and chamber space are no object, cook more.. If they are an issue, you can deal with it by cooking carefully.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles Last edited by MilitantSquatter; 03-16-2007 at 09:35 AM.. |
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03-15-2007, 10:40 PM | #8 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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We cook 2 briskets, 2 butts, 4 racks (spares), and about 20 thighs. Cost is a little easier for us because we have four people and each person covers the cost of the meat they are in charge of.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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03-15-2007, 10:46 PM | #9 |
Babbling Farker
Join Date: 09-13-04
Location: Columbia Missouri
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Chances are that each cut that you buy at the market is from a different animal. Different age, different sex, different feed lot. All of these factors play into the flavor of the meat. When you buy only 1 cut you are rolling the dice that that particular cut is the best cut available.
We do 2 Brisket, 2 Pork Butt, 6 racks of ribs and 20 or so chicken. Know your Butcher! Tell them what you need!! Pick it out yourself from not what's at the meat counter, but what's in their cooler. You are paying for it, so you might as well be picking out the best!! We have found, that when we talk to our meat suppliers, and told them that we were cooking on the Pro Circuit, that they bent over backwards to give us the best cuts. Yes meat is expensive, but 1 Butt---1 Brisket--- does not give you the best odds of walking!! IMO Spice
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The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef |
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03-15-2007, 11:15 PM | #10 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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2 briskets, 4 butts, 6 slabs, 18-24 pieces of chicken
All for the same reasons as mentioned... options at turn-in time.
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KCBS Member #14287
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03-16-2007, 07:59 AM | #11 |
is One Chatty Farker
Join Date: 12-28-06
Location: Porkbutt Ky
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2 briskets, 2 butts, 3 racks of ribs, at least 12 pieces of chicken. If I have the extra money I will cook more of everything but the above is my minimum.
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Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q |
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03-16-2007, 08:45 AM | #12 | |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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Quote:
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Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh. |
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03-16-2007, 08:49 AM | #13 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
For now, "an amateur hedging my bets" here. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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03-16-2007, 09:05 AM | #14 | |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Quote:
BTW We only take 2 briskets, 2 butts, 6 racks of ribs and 24 thighs.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… Last edited by Sawdustguy; 03-16-2007 at 09:27 AM.. |
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03-16-2007, 09:15 AM | #15 | |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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Quote:
__________________
Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh. |
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