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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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07-20-2010, 10:35 AM | #16 |
On the road to being a farker
Join Date: 03-24-10
Location: South Burlington, VT
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When setting up the site layout be sure to put one of your tables between the prep area the smokers that way you can use it from either side, to prep meat or to have a place to put meat that you've pulled off the smoker.
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07-20-2010, 10:59 AM | #17 |
is One Chatty Farker
Join Date: 05-05-05
Location: Fredericksburg Va
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Y water connector stays under the front seat of the truck year round. Its never forgotten, and easy to find.
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I support PETA - People Eating Tasty Animals Other half of the Cat Sass BBQ team Traeger BBQ100 18.5 " WSM X2 Weber Gold Kettle 22 1/2" Weber 18 1/2 " 22.5 " WSM X2 |
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07-20-2010, 11:19 AM | #18 |
Full Fledged Farker
Join Date: 07-28-09
Location: Melbourne, Florida
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I try to remember to check the weather forecast before going. Not only for temperature and rain predictions but more importantly wind, speed and direction. That way when I get to the site I can set up my WSMs to be downwind of the EZ-Up. Sure does save gagging and choking on the smoke. If the wind speed is expected to be up then I may put up a wall or two. Then my WSMs get a bit of a wind shade.
One other tidbit. Before you go setting everything up, be sure to scope out the water/electric situation. Kinda sucks to get most everything in place only to find that the water is 50 feet further than you've got hose for. Same for electric. This way if there's a problem you can find the contest organizer and figure out some sort of answer that may include changing sites. Russ
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Lead Cook 'Second Star BBQ' using a Big Orange 'Prince', 22 OTG, SJS FBA & KCBS CBJ |
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07-20-2010, 01:25 PM | #20 |
On the road to being a farker
Join Date: 05-05-09
Location: Yorktown, VA
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If your cell phone allows multiple alarms...put in all your important times. For example, 10:00 prep chicken, 10:30 put chicken on cooker, etc. When away from site visiting the alarm is a great reminder.
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Hambones by the Fire, Jambo J5(sold...), FEC 100, WSM (stoked), 27.5 Weber OTG |
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07-20-2010, 01:41 PM | #21 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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AND, if you pick up a collapsible porta-potty enclosure, it works as a shower too!
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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07-20-2010, 07:46 PM | #22 |
Babbling Farker
Join Date: 07-17-06
Location: Flushing Michigan
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Wholeheartedly agree with this one!!
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Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know |
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07-20-2010, 08:03 PM | #23 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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I read this post two weeks late. :)
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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07-20-2010, 08:36 PM | #24 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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What about judges? I take Tylenol, soap, a clean t-shirt, and a clamp on umbrella. I have judged comps where, due to some screw up by somebody, there was no place to wash your hands and you had to use hand sanitizer. Getting a headache in 100+ degree weather sucks and, I need a clean shirt because I always end up getting chicken or ribs on my shirt.
The bolt on umbrella comes in when your seat is in the sun, which I have experienced. Plus, it comes in handy if it starts to rain. Also, get to the comp early and scope out the seating. Find out where the air flow is based upon where the fans are located and grab a seat in the middle of the table that gets the best air flow. Middle seats are always either the 3rd or 4th pick from the turn in box. Don't put your fingers that you have been licking all over the entries that you are not eating when picking out a piece of meat from the box. Don't take up so much room at the judging table that the ones sitting beside you are cramped. Be considerate of the other judges. When judging, consider the fact that the team that cooked that meat toiled over it and put a lot of time, money, work and care into it. Take it seriously. You are not there merely to eat good BBQ.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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07-20-2010, 10:42 PM | #25 |
On the road to being a farker
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
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I bring a sheet metal dryer wall vent cap that will fit the stack on my pit. If it's windy I place it over the stack and turn it so that the opening is downwind, so that the wind won't back draft into the cooking chamber.
Heater for cold weather comps.
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Greg |
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07-21-2010, 07:28 AM | #26 |
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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Use a tablecloth on your prep table (either a disposable one or several sheets of foil). Makes cleanup so much easier.
Towels w/caribiners (golf towels). Bring a pair of waterproof boots (if it doesn't rain, your neighbor will surely get carried away with the water hose). Band-aids. Earplugs (count on your neighbors partying into the wee hours).
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Life's a party with a Backwoods Party! |
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07-21-2010, 01:51 PM | #27 |
Full Fledged Farker
Join Date: 12-28-09
Location: Wilmington, Delawhere
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Here's a great tip I got from another MD team (Pork and Deans...gotta give credit). For our dishwashing/sanitation system we use a Camp Stove along with 8" steam table pans to both heat the water and also use as a table to hold the pans. I wish I had a pic of our setup, but we basically put the steam table pans on the stove, fill with water, turn on the burners and we usually have scalding hot water in about 5 minutes. The best part is, the steamer pans nest together and the camp stove folds up so it takes up very little space.
Here's some links: Camp Stove Steam Table Pans We got about 11 of these pans at auction for about $6 apiece. We use the other pans for meat prep, especially injecting. The deep walls of the pan keep the mess contained real well.
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Mark aka Earl [URL="http://www.slowerlowerbbq.com/"]Slower Lower BBQ[/URL] (2) 22.5" WSM, (2) 18.5" WSM, (3) 22.5" Weber Kettles, BWS Chubby, Super Fast [COLOR=Red][B]Red [/B][/COLOR]Thermapen, (2) BBQ Guru DX2, and our trusty Airline Cart! (wouldn't leave home without it) KCBS MABA 180 CHICKEN - KEYSTONE CLASSIC BARBEQUE, HARRISBURG, PA (10/4/2014) |
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07-21-2010, 04:05 PM | #28 |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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Wear two pair of latex gloves and just remove the dirty pair. Much easier to get a new pair on.
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07-21-2010, 10:12 PM | #29 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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It will rain and there will be a power failure. Prepare for both.
Ponchos and side walls for your EZ-Up (tied down of course). Small car battery to run the fan controller(s), a quiet inverter generator if you need more power. A very comfortable reclining chair so you can catch some ZZZZZs Crocs for your feet. Super comfortable and OK if they get wet.
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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07-22-2010, 06:16 AM | #30 |
Knows what a fatty is.
Join Date: 03-28-08
Location: Centralia,MO
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My contribution is this. KISS!!!! (keep it simple stu....) The more stuff you take and get out at a contest, the more you have to clean up. I have gotten my set up down to about 15 min of set up time and about 30 minutes of clean up. Makes it SOOOOOO much easier than the days of lugging everything you could imagine around the country. I use the motto that if I dont use it at every contest I dont take it.
Clint
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Clint Eastin The Muddy River Boys |
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