Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
08-19-2009, 09:53 PM | #1 |
On the road to being a farker
Join Date: 08-16-05
Location: Carmel, NY
|
Why the amount of meat for comps?
A recent thread asked about the amount of meat you make for comp. 2 Butts, 2 briskets, 4-6 slabs of ribs and 16 chicken thighs seems to be the amount. How much of this is actually turned in? I was under the impression that one box per category gets turned in. And I know that the teams usually can't give it away what's left as samples or sell it. How much are you generally left with?
__________________
If you can't be a good example, then serve as a horrible warning.... |
|
08-19-2009, 09:55 PM | #2 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
|
We're generally left with quite a bit. But given how variable individual pieces of meat can be, I want some insurance. And if it's costing us $1000 to pull out of the driveway, $100 of meat is not going to stop me from getting the best result that we possibly can.
__________________
. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
|
08-19-2009, 10:01 PM | #3 | |
is one Smokin' Farker
Join Date: 07-20-07
Location: Barrie,ON,Canada eh!
|
Quote:
__________________
[URL="http://divaq.ca/"][B]Diva Q Website[/B][/URL] Follow me on [URL="https://twitter.com/DivaQBBQ"][B]Twitter[/B][/URL] and like us on [URL="http://www.facebook.com/DivaQBBQ"][B]Facebook[/B][/URL]. Checkout my new Cookbook on [URL="http://www.amazon.com/Diva-Qs-Barbecue-Recipes-Cooking/dp/0147529824"][B]AMAZON[/B][/URL] [CENTER][SIZE=3][B]Life is too short for bad BBQ[/B][/SIZE]®[/CENTER] |
|
|
08-19-2009, 10:06 PM | #4 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
|
we do 3 briskets, 3 butts(actually 4 because they come in 2 packs), 6 racks of ribs and 30 pieces of chicken. Extra chicken is becase we eat it! The third brisket(usually a small one or one we can use as a real primary) is a sacrafice for burnt ends.
leftover gets given away to friends, or a food kitchen if one is made availablle at the contest site. in a box is a minimum of 6 ribs, 6 pieces or portions of chicken, 6 slices or portion of brisket and 6 slices or portions of pork.
__________________
Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
|
08-20-2009, 05:53 AM | #5 |
Full Fledged Farker
Join Date: 05-16-08
Location: Madison, WI
|
We try to give away as much as possible to our friends and family that stop by the comp. Anything that's left is either eaten during the week or frozen for later.
__________________
Aubrey Freeman Brothers BBQ Gear: 1-BWS Party 1-22.5" WSM Guru Pitminder and Stoker system |
|
08-20-2009, 05:57 AM | #6 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
|
It's really simple. Not all meat is created equal. You cook multiples so you can choose the best of what you have prepared to turn in to the judges. Lets put it this way......You cook one brisket, it turns out to be very dry, you have no chance. We have cooked two briskets at a contest where one was very dry and the other one was super moist. If we would have cooked only one brisket it would have been a crap shoot.
__________________
Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
|
08-20-2009, 05:59 AM | #7 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
|
Diva said it straight up. You never want to get caught having to present sub-par Q in a turn-in box. You want the absolute best pieces of pork (across both shoulders), the best pieces of ribs, etc. You want the turn-in box to be full of meat, without overcrowding. Depending on the size of the chickens, we'll try to fit 8 pieces in there;
neatly and cleanly arranged. Give yourself options to choose what looks best (assuming all of the pieces will taste the same). The remainder, eat, give away, use it as hair tonic, whatever... |
|
08-20-2009, 06:50 AM | #8 |
is One Chatty Farker
Join Date: 05-14-07
Location: Cambridge,Ia
|
We do 2 butts, 2 briskets, 3 racks of ribs and 16 chicken pieces.
I would like to see KCBS come up with a rule that sets the amount of meat you can cook at a comp. I think it would really bring out the skills. You work with what you have.
__________________
Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM, Whole Hog Lousianna pellet Smoker IPT pellet Smoker and Gateway Drum CBJ #4643 |
|
08-20-2009, 07:27 AM | #9 | |
is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA
|
Quote:
We cook 2 briskets, 2 butts, 3 racks of ribs and 12-16 chicken. Mostly because that is how they (except brisket) come packaged.
__________________
FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url] |
|
|
08-20-2009, 07:47 AM | #10 |
is one Smokin' Farker
Join Date: 07-10-07
Location: Summerville, SC
|
Pretty much the same with us.... 16 pieces of chicken, 6 slabs, 2 butts, 2 briskets.
At Raytown this year, we turned in 7 slices of briskets, but it took both briskets to get those 7 slices. Last weekend, we cooked a packer and a flat and could have turned in 30 slices.
__________________
Go For Smoke BBQ - Summerville SC |
|
08-20-2009, 08:42 AM | #11 |
On the road to being a farker
Join Date: 03-19-09
Location: Huxley, Iowa
|
I do not think that it would make a difference if KCBS set a limit on how much you could cook. The difference is more with the guys that do this for a living and have cases and cases of meat that they go through in a weeks time to pull out the best they can find. Do get me wrong I am not blaming these guys, I would do the same thing if I could.
Big Mike |
|
08-20-2009, 10:20 AM | #12 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
|
MrMike, REAL MEN dont make mistakes and can go with 6 thighs, 1 small brisket, 1 rack of ribs, and a pork butt.
The rest of us beer drankin' SOAB's need spares! That, and "Chicks Dig It". |
|
08-20-2009, 10:37 AM | #13 |
On the road to being a farker
Join Date: 08-16-05
Location: Carmel, NY
|
Thanks for all the answers!
__________________
If you can't be a good example, then serve as a horrible warning.... |
|
08-20-2009, 11:17 AM | #14 |
On the road to being a farker
Join Date: 05-19-09
Location: San Jose ,CA
|
I just did my first Comp over the weekend... i only brought
1 pack of chkicken thighs 1 cryo pack of Spare ribs (3 in a pack) 1 pack of Pork bone in(blade)..and 2 come in a pack 1 brisket(packer) what ever was left over after turn in we ate and we made SOS out of the brisket when we got home...it worked out ok we took 11th in Ribs out of 37 not bad for my first time
__________________
A1 Competition Smoker |
|
08-20-2009, 11:27 AM | #15 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
|
We do 2 butts, 2 packers, 4 slabs, and 16 thighs...
The left overs go to the office and friends... there are never really any left overs....
__________________
Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Meat for comps | Big A | Q-talk | 13 | 08-05-2011 08:39 AM |
Trimming Meat B4 Comps | Sticks&PelletsBBQ | Competition BBQ | 17 | 03-06-2010 10:14 AM |
amount of meat in here? | Dagobaker | Q-talk | 3 | 09-14-2009 03:31 PM |
How to figure amount of meat for group | Ken V | Q-talk | 2 | 04-21-2008 04:51 PM |
Does the amount of blood on the meat or in the package... | dapittboss | Q-talk | 5 | 06-10-2006 04:28 PM |
Thread Tools | |
|
|