How much meat???

HBMTN · Jan 20, 2009

How much meat do you cook when competing in a competition? Last year (our first) we cooked two competitions and did 3 butts, 1 brisket, 20 or so pieces of chicken and 3 racks of ribs.

This year I think I will do 2 butts, 2 briskets, 20-25 pieces of chicken and 3-4 racks of ribs. It got me to wondering how much others do.

big blue bbq · Jan 20, 2009

You can probably find a lot of differing opinions if you use the search on this. Money is one object. I usually do one brisket, two to three butts, 4 to 6 ribs, and about 20-24 thighs. We are what I would consider a low budget team.

We do on occasion cook more than that and pick the best. To make extra funds to spread the cost we try to take orders for bbq before we get there. I figure if we have the fires lit and it does not get too carried away it helps.

larry

QDoc · Jan 20, 2009

That's about right. Unless you have a lot of testers and help you'll have problems deciding which is best to turn in. I usually only cook 12 pcs of chicken for competition ( the best out of 24-30 pcs). The rest I practice on Friday noon and night for lunch and supper. I usually buy 9 racks of ribs ( cook the best 3), 2 out of 4 briskets and 2 out of 4 butts. The rest I use for practice between contests.

nthole · Jan 20, 2009

We used to bring a LOT of meat, on the lines of what you are suggesting.

Now we bring 2 brisket flats, 2 butts, 12 chicken thighs and 3 racks of ribs.

Big Ugly's BBQ · Jan 20, 2009

We are on the same lines, used to do only 1 packer, now we do 2 (that way I don't have to cook during the week), 6 racks of ribs, 2 Butts, sometimes a shoulder, and 12-16 pieces of chicken (again, no cooking the following week).

With three teens in the house, there is not a whole lot of leftovers.:lol:

Trainwreck · Jan 20, 2009

I have only done a few comps myself but I have been doing 1 15-16lb packer, 2-3 butts(depending on how many people I have showing up) 3-racks of ribs and 16 pieces of chicken. pretty much what everyone else has said.

Podge · Jan 20, 2009

Cook for the contest only. (IMO) You are there to compete. Unless you have 'real' help, don't cook more than what you need to. You can feed Guests at your house.

I cook 2 briskets, 2 butts, 16 thighs (more or less, depending on how good they are) and 3 racks of ribs. Each time, everytime.

HeSmellsLikeSmoke · Jan 20, 2009

There have been threads on here where competitors say they are cutting back on the amount of meat cooked as a way to afford to continue competing in this economy.

Big George's BBQ · Jan 20, 2009

We do 3-4 racks of ribs, 12-14 pieces of chicken, 2 butts and 2 briskets. We sometimes do more if we are cooking for others. A problem with doing a lot of meat is trying to pick the best one.

Finney · Jan 20, 2009

2 butts
2 briskets
3-4 racks of ribs (depending on where I buy and how they are packed)
12 or so chicken thighs (again, depending on where I buy and how they are packed)

Dale P · Jan 21, 2009

20 pieces chicken average
2 butts
2 st louis racks ribs
1 brisket. We used to cook 2 but we feel 2 bad briskets isnt much better then 1 bad brisket.

VA BBQ PIRATES · Jan 21, 2009

2 or 3 butts
2 briskets
12-16 thighs (I buy 20 - 24 & take the best)
4 ribs (usually I buy 6 depending on how they are packed)

Tom

WannaBeBBQueen · Jan 21, 2009

2/3 boston butts
2 briskets
9 racks of baby backs
24-26 pcs of thighs :biggrin:

Nature Boy · Jan 21, 2009

VA BBQ PIRATES said:
2 or 3 butts
2 briskets
12-16 thighs (I buy 20 - 24 & take the best)
4 ribs (usually I buy 6 depending on how they are packed)

Tom

Hey Tom. Howzit goin mang?
That's about exactly what we do.
Hope yall are havin' a good 2009 so far.

Cheers!
Chris

CajunSmoker · Jan 21, 2009

We've been doing one brisket, two butts, about 15 thighs and 3 racks of spares. This year I think I may do 2 briskets just in case one screws up:-D

Divemaster · Jan 21, 2009

We normally do 2 packers, 2 butts, 4 St. Louis slabs and 20-25 pieces of chicken...

I actually have customers that want meat from the contest... Don't ask my why, so if they want it, I have no problem putting on extra for them... If they are willing to pay for the 'privilege' of having contest meat, I have no problem taking their money...

Scottie · Jan 21, 2009

2 butts, 2 packers, 3 slabs of ribs and 12 pieces of chicken. Every contest I cook. I don't cook extra for guests. If the leftovers run out to feed guests, oh well. I'm not a restaurant... I'm a competiton cook.

Butt-A-Bing! · Jan 21, 2009

We are right along the lines as the rest. 2 briskets, 2 butts, 20 thighs, 4-6 racks of spares. the more ribs the better cause I can screw 'em up good sometimes.

Good to have extra to pick through.

Chris

Brew-B-Q · Jan 21, 2009

I do two packers, two butts, 3 slabs of ribs and 12-16 pieces of chicken. The way I'm set up, any more food will just complicate things and probably reduce the quality of the end product.

I will share my leftovers with friends/family that show up, but I certainly would not cook more food for them. As I do it, I have plenty of leftovers, especially with brisket and pork.

Trainwreck · Jan 21, 2009

Well I guess I am cutting back to 2 butts this year. I just enjoyed having enough to feed the people I had coming up. On my setup 2 or 3 butts makes no difference. Just an extra $12

How much meat???

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