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First Competition Nerves.....

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DirtySouthButts

Guest
This weekend we will participate in our first BBQ Competition. Let me say that we are all PUMPED! However the nerves are setting in. We have been practicing for month and have it down to a science... We think... :wink: I have read several different things on how long you should have your meats ready before turn in... some say by 9am for a noon turn in.... thats way to long right? Some say an hour... that seems short..... AHHH!!! :drama:
 
AND!!!! What do you stake your tents down with on a parking lot?
 
For holding times it depends on the meat. We normally hold pork and brisket for 2 or 3 hours. Chicken and ribs come off the pit and pretty much go right into the box, after some fiddling with.

For your tent, use 5 gallon buckets filled with water strapped to the tent.
 
As stated above big meats 2 to 4 hours. Others pretty much right off the smoker. Write down your time line from what you learned in practice and stay with it. Have fun but keep your eye on the prize. Keith
 
I was going to suggest to have a few and calm the nerves. its just like how your practiced
 
All the responses above have it covered. I would also suggest to give yourself plenty of time to pack and get there early. If not its overwhelming to be the last to show up and squeeze into your spot to set up. :oops:

Don't sweat it, you are going to have a blast and get hooked.:grin:
 
NRA4Life said:
Have fun! Meet some people! Don't get too liquored up!
Click to expand...

This!^^^^^^^^

If you aren't having fun, it isn't worth it
Enjoy, get all your turn ins done on time, and don't worry about where u place. Well don't wanna be Dal...
But otherwise.....

Sent from my SAMSUNG-SGH-I897 using Tapatalk 2
 
Other things to use to tie down the tent are:
Nearby vehicle or trailer
Sandbags
Purpose made tent weights
Weights from a weight lifting set
5 gal water jugs
cooler filled with ice or water
trees
Whatever you do, make sure to tie the tent down when you are setting up, other wise the wind will come up right when you are trying to slice your brisket, and your tent will be halfway across the parking lot.
 
If the wind kicks up, lower the tent as much as you can and still work. Side walls are great to keep out rain, but they also act like sails. If the winds get really high, the walls in the direction the wind is going have to be open.

Big meats should be resting by 10, but chicken and ribs don't need it. Our chicken has sometimes come off the cooker at 11:58. Chicken boxes fast though, pork takes the longest. (at least for us)
 
1st competition goals

Get all of your meats in on time, and have fun. For a first competition, those should be the only goals. The rest will take care of itself.
 
Have fun, trust your product that you have developed and stick to your schedule. Bring everything you think you might need and trim down your list from there.
 
Have fun and relax!

we have small 1 gallon buckets we filled with quickcrete with a bolt in the center for our tents, small and heavy.
 
Totally agree with the 5 gallon buckets. they are in-expensive, lightweight(when empty) and usually you have water at a comp so you can fill them at the site.
 
Nerves are a good thing - they keep you on edge and moving quick.
Remember to have fun but if you want to do well, stay off the sauce.

Plan to have your big meats done around 9-10am at the latest. Chicken should be timed to come off the cooker and practically right in the box. Maybe 15min cushion. Ribs can rest in foil for a good 45 mins in a cooler and stay nice a warm. I actually like to rest ribs a little before cutting.
 
I had a friend of mine help me out at my first comp and he said something that has stuck with me at every comp since then.........."Calm down, it is just farking cooking".


Don't make it out to be something that it is not, have a plan and follow it, you are cooking anything that you haven't done before.

Good luck!!!
 
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