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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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12-24-2009, 09:32 AM | #1 |
On the road to being a farker
Join Date: 08-10-09
Location: Whitfield Estates, TN
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First Comp Question
So, the BIL and me have decided to enter our first comp in April up in Winchester, TN. He's taking the lead on brisket and ribs and I'm in charge of pork and chicken. We've decided on a team name (Rub Won Out) and we've been practicing and experimenting with our entries. My question is this: should we enter the backyard division for our first time out, or just jump in with the big dogs and really get our asses handed to us?
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12-24-2009, 09:44 AM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Do you cook the same meats for backyard? Some backyard comps only cook chicken and ribs, for example. if you are cooking all four meats then go for it! You never know what will happen!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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12-24-2009, 09:47 AM | #3 |
is One Chatty Farker
Join Date: 07-31-08
Location: Belton, mo
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Jump right in, other contestants will help you if you ask!
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-Shane Petzold- -MooCow BBQ team- -Facilities and equipment manager at Operation BBQ Relief- -[URL="http://www.moocowbbq.com"]www.moocowbbq.com[/URL]- -Home of the Make it Take it Drum Class- -kCBS/ CBJ- - Stoker powered stainless steel cabinet smoker-Mini & 3 Regular UDS-[B][COLOR=Blue]BLUE [/COLOR][/B]Weber OTG-Saffire ceramic grill-26" plow disc-Green mountain pellet -16' Stealth Competition trailer- |
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12-24-2009, 10:51 AM | #4 |
Full Fledged Farker
Join Date: 06-10-09
Location: Newnan, GA
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Go for it - You learn the fastest and most from the best.
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Big Jim - Newnan, GA Customized Lang Model 84 Longneck |
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12-24-2009, 10:54 AM | #5 |
is one Smokin' Farker
Join Date: 05-04-07
Location: Carthage, Mo.
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Jump right in. It's hard enough getting up the nerve to compete for the first time, don't put yourself through that twice. (backyard division, and pro division)
As Moocow mentioned, plenty of people will help you out if you ask.
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-Chad Caveman Cuisine BBQ Team HEMI orange "Gravity Feed" Clone 2 Hotrod Black "Gravity Feed" clones Mobile Kitchen Towable offset CBJ #24304 KCBS member #24304 |
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12-24-2009, 10:57 AM | #6 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Jump right in!
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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12-24-2009, 11:07 AM | #7 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Asses handed to you!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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12-24-2009, 11:12 AM | #8 |
On the road to being a farker
Join Date: 09-12-08
Location: Kansas City, Mo
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Go for it!
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12-24-2009, 11:22 AM | #9 |
Full Fledged Farker
Join Date: 10-09-09
Location: Woburn, MA
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Forget the backyard! Jump in!
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Steve of Woburn, MA. Sponsored by the BBQ Guru, Humphrey's Chips and Chunks and Royal Oak Charcoal. |
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12-24-2009, 11:40 AM | #10 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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With a name that good you're already a pro!!
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John 21:9 |
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12-24-2009, 11:42 AM | #11 |
is one Smokin' Farker
Join Date: 09-17-07
Location: Rochester, NY
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Ditto ^^^^^
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You just got to get good enough to get lucky... http://www.goodsmokebbq.com ICP all the way... |
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12-24-2009, 11:43 AM | #12 |
is One Chatty Farker
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
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I'll second that! And the same goes for no matter what you are learning - always try to learn from their experience.
AND - be sure to read a lot here at the forum - there's TONS of valuable, helpful advice available for the searching.
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We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute. |
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12-24-2009, 12:26 PM | #13 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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A word about "learning" from other teams. Depending on how the "learning" is done some of your compadres may call that shigging (stealing). So here's some thoughts on how to learn and how not to learn:
How to learn: 1. Admit up front that you are a brand new team and that you have a lot to learn. Most folks are receptive to helping out a new team who comes at this competition thing with a bit of humility (coming off my rookie year this is something I found to be true). 2. Remember #1 and remind those around you as often as possible. How NOT to learn: 1. Hanging around and watching teams prep and cook their meat, especially if you are uninvited, is a recipe for the cold shoulder. That's shigging! In fact, if you see folks starting to prep their stuff, and they start moving into their rigs, more than likely that the time to move on. Finally, some teams will be real generous and others will be jerks. The idea that every team that competes is full of warm fuzzies and is there for the spirit of the event is a myth. When you encounter someone who is not all that friendly, just move along. You'll run into good folks eventually. Don't take all the posturing and heaviness that some teams project as anything personal.
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John 21:9 |
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12-24-2009, 12:37 PM | #15 |
is one Smokin' Farker
Join Date: 07-03-09
Location: Omaha, NE
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How can you be doing this without calling me!
Jump right in is what I say.
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"Red" - Just Moved to Omaha! |
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