1st comp coming up, feeling the pressure - Page 2

NRA4Life · 01-14-2013, 06:39 AM

Keep your expectations moderate, and have fun.

Tack · 01-14-2013, 08:02 AM

I wholeheartedly agree with doing a complete practice cook and following a timeline.
For the practice cook set up just like you will be doing at the comp including any sleeping arraingments. The more you make it like the actual comp the better you will be prepared.

New Pal Frank · 01-14-2013, 10:31 AM

Before our 1st comp, we did 2 overnight 4 meat practice cook all the way down to the Mrs. doing parsley boxes and having ALL turn-ins done on the KCBS turn-in schedule.

It helped a great deal.

As said above, make a list of everything you use in your practice cooks and when you find out you need a simi to haul it all, trim down to what you NEED and not All the stuff you think you need.

Good luck and hope you hear your name called. ( then you will be hooked )

Candy Sue · 01-14-2013, 10:44 AM

Quote:

Originally Posted by jketron

What are you folks using for hot water? Clean up water

I go the disposable route. Disposable cutting boards, pan liners for full size pans, a box of gloves, lots of knives each with a purpose. Trim as much as possible at home. Whatever needs washing goes home in the dirty cooker -- all of which gets washed at home!

SlugBug · 01-14-2013, 10:48 AM

And another vote for at least one (and maybe 2) full run practices at home. The closer to contest conditions the better. Like Candy Sue, I also trim all meats at home and use as much disposable stuff as possible. It makes the comp so much easier. Welcome to the deep end of the pool - you will be hooked. Regards.

K-Train · 01-14-2013, 10:53 AM

Quote:

Originally Posted by kenthanson

DO NOT GET SH*TTY DRUNK ON FRIDAY NIGHT!!!
That is all.

Or Saturday morning

Meat Meets Meat · 01-14-2013, 11:05 AM

A couple rubber floor mats in your cook area will save your feet. And a table raised up to the right height will save your back. We learned those lessons the hard way.

timzcardz · 01-14-2013, 11:19 AM

I'll make it simple for you.

You're not going to win. So simply enjoy yourself, meet as many other competitors as you can, and take it all in. You'll learn a lot that way, have a great experience and will not risk disappointment.

Derrick D · 01-14-2013, 12:27 PM

Quote:

Originally Posted by Meat Meets Meat

A couple rubber floor mats in your cook area will save your feet. And a table raised up to the right height will save your back. We learned those lessons the hard way.

He said a mouthful here!

HawgNationBBQ · 01-14-2013, 12:41 PM

1. Have a timeline written
2. Strive to not come in last
3. And, have fun!

K-Train · 01-14-2013, 01:04 PM

Take good notes on everything. I usually write them on my score sheets afterward and on my phone during.

Pole D · 01-14-2013, 02:39 PM

Quote:

Originally Posted by Candy Sue

I go the disposable route. Disposable cutting boards, pan liners for full size pans, a box of gloves, lots of knives each with a purpose. Trim as much as possible at home. Whatever needs washing goes home in the dirty cooker -- all of which gets washed at home!

This is what we do.

sweetracks · 01-14-2013, 02:51 PM

Quote:

Originally Posted by Pole D

This is what we do.

We started doing this last year and it was really nice not worrying about dishes. Ours usually set until Sunday morning though....It's straight to the bed for me when I get home

Sawdustguy · 01-14-2013, 03:31 PM

Quote:

Originally Posted by timzcardz

I'll make it simple for you.

You're not going to win. So simply enjoy yourself, meet as many other competitors as you can, and take it all in. You'll learn a lot that way, have a great experience and will not risk disappointment.

What he said. Look, your first comp is a learning experience. We do this to have fun or at least the Polocks do. Go easy on yourself, enjoy your experience and most of all enjoy yourself.

John Bowen · 01-14-2013, 05:31 PM

I would suggest practicing cooking during the late night hours – like starting your smoker up at 10 pm or at 2 am. There is a difference to starting up a smoker on a cool / chilly night and starting one up on a sunny warm day. On our first comp we lost over an hour getting up to temp starting the fire the way we did. Plus it was a little difficult for us working at night – we have adequate lights now but we learned the hard way.
We also learned a lot from the first comp we did where it stormed on us – Lord have mercy did we learn a lot.

01-14-2013, 06:39 AM	#16
NRA4Life is One Chatty Farker Join Date: 07-07-09 Location: Newark, OH	Keep your expectations moderate, and have fun. __________________ - [B]Kevin[/B] Team: [B]Smitty's Real Pit BBQ[/B] KCBS CBJ [B]Superior SS-3[/B] - Courtesy of Gainesville Jaycees and Superior Smokers Custom Built Reverse Flow Stickburner [B]Weber[/B] 22.5" WSM [B]Weber[/B] 26.75" OTG [B]Weber[/B] Blue 2000 Stainless Performer [B]Weber[/B] Red 1998 Stainless Performer

01-14-2013, 08:02 AM	#17
Tack Full Fledged Farker Join Date: 08-18-10 Location: Millville NJ	I wholeheartedly agree with doing a complete practice cook and following a timeline. For the practice cook set up just like you will be doing at the comp including any sleeping arraingments. The more you make it like the actual comp the better you will be prepared. __________________ " Doesn't have any smoke taste. Chipotle taste is too dominant." Judge 6

01-14-2013, 10:31 AM	#18
New Pal Frank is one Smokin' Farker Join Date: 08-04-10 Location: New Palestine IN	Before our 1st comp, we did 2 overnight 4 meat practice cook all the way down to the Mrs. doing parsley boxes and having ALL turn-ins done on the KCBS turn-in schedule. It helped a great deal. As said above, make a list of everything you use in your practice cooks and when you find out you need a simi to haul it all, trim down to what you NEED and not All the stuff you think you need. Good luck and hope you hear your name called. ( then you will be hooked ) __________________ Deep South GC28, Backwoods Chubby, UDS X 2, Weber OT Gold KCBS MCBJ Super Fast Super Accurate [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen, Mavrick 732[/COLOR] Husband & Wife Team (so far) [B][I][COLOR=magenta][U]Hug Hogs Competition BBQ Team[/U] [/COLOR][/I][/B] [B][I][COLOR=black][U]New Palestine IN[/U][/COLOR][/I][/B]

01-14-2013, 11:05 AM	#22
Meat Meets Meat On the road to being a farker Join Date: 05-28-12 Location: Portland, or	A couple rubber floor mats in your cook area will save your feet. And a table raised up to the right height will save your back. We learned those lessons the hard way. __________________ Co-head cook of Smokin' Timbers BBQ @smokintimbers Sponsored by Big Green Egg, Oakridge BBQ, Sam's NW BBQ Co. XL BGE, Two L BGEs, 22.5 SS Performer Blue, 22.5 Weber Kettles (Grey, Green, Brown, Red, Two Tone Red) 22.5 WSM, Three 18.5 WSMs, Mini WSM, Rib-o-lator, Green Thermapen, Stoker with wifi

01-14-2013, 11:19 AM	#23
timzcardz Babbling Farker Join Date: 07-22-05 Location: Long Island, NY	I'll make it simple for you. You're not going to win. So simply enjoy yourself, meet as many other competitors as you can, and take it all in. You'll learn a lot that way, have a great experience and will not risk disappointment. __________________ GRIM REAPER SMOKERS - "BBQ To Die For" ™ "Founders Club" Operation BBQ Relief Weber Smokey Mountain x 3 Weber Genesis Silver x 2 Weber One Touch Gold Weber Performer x 2 Weber Smokey Joe Bottle of Absolut Bottle of Beer Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." ©

01-14-2013, 10:48 AM	#20
SlugBug Got Wood. Join Date: 03-05-09 Location: Dodgeville, WI	And another vote for at least one (and maybe 2) full run practices at home. The closer to contest conditions the better. Like Candy Sue, I also trim all meats at home and use as much disposable stuff as possible. It makes the comp so much easier. Welcome to the deep end of the pool - you will be hooked. Regards.

01-14-2013, 12:41 PM	#25
HawgNationBBQ Take a breath! Join Date: 05-17-09 Location: Phoenixville, PA	1. Have a timeline written 2. Strive to not come in last 3. And, have fun! __________________ [B]Michael[/B] [B][B][COLOR=black]KCBS, Certified Judge# 31757[/COLOR][/B], MABA member[/B] [COLOR=black][COLOR=blue][B]-- JAMBO / J-3[/B][/COLOR][/COLOR] [COLOR=black][COLOR=blue][B]-[/B][/COLOR][/COLOR][COLOR=black][COLOR=blue][B]- Backwoods Competitor[/B][/COLOR] [COLOR=blue][B]-- Ugly Drum Smoker[/B][/COLOR] [COLOR=blue][B]-- XL BGE[/B][/COLOR] [/COLOR] [COLOR=red][B]HAWG Nation on Twitter: [/B][/COLOR][COLOR=black][URL="http://twitter.com/HawgNationBBQ"][COLOR=#0000ff][B]@HawgNationBBQ[/B][/COLOR][/URL][/COLOR] [URL="http://www.TheBestMeatRub.com"][B][COLOR=blue]www.TheBestMeatRub.com[/COLOR][/B][/URL]

01-14-2013, 01:04 PM	#26
K-Train is One Chatty Farker Join Date: 09-22-11 Location: Edgewater, MD	Take good notes on everything. I usually write them on my score sheets afterward and on my phone during. __________________ Keith Fat Maxine's BBQ Thanks to: Mojobricks, Make It Meaty, and In House Jewelers Humphrey's Battle Box WSM 22.5 GMG Davy Crockett

01-14-2013, 05:31 PM	#30
John Bowen is Blowin Smoke! Join Date: 01-09-13 Location: Tupelo, MS	I would suggest practicing cooking during the late night hours – like starting your smoker up at 10 pm or at 2 am. There is a difference to starting up a smoker on a cool / chilly night and starting one up on a sunny warm day. On our first comp we lost over an hour getting up to temp starting the fire the way we did. Plus it was a little difficult for us working at night – we have adequate lights now but we learned the hard way. We also learned a lot from the first comp we did where it stormed on us – Lord have mercy did we learn a lot.