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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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01-20-2009, 06:00 PM | #1 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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How much meat???
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.
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Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set |
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01-20-2009, 06:13 PM | #2 |
Take a breath!
Join Date: 12-05-06
Location: Pleasant View, TN
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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
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Larry, Big Blue BBQ WSM 22.5" WSM 18" Traeger 075 Weber one touch gold (blue of course!) Jack's old south cooker:-P |
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01-20-2009, 06:15 PM | #3 |
is one Smokin' Farker
Join Date: 03-02-07
Location: Pine Bluff, Arkansas
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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.
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01-20-2009, 06:30 PM | #4 |
Babbling Farker
Join Date: 08-11-03
Location: St. Louis
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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.
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Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner. |
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01-20-2009, 06:48 PM | #5 |
is one Smokin' Farker
Join Date: 05-27-08
Location: Perryville, MD
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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. |
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01-20-2009, 07:04 PM | #6 |
Full Fledged Farker
Join Date: 08-25-08
Location: Menomonee Falls, Wi
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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.
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Andy/ Ironside Slugger W/Pellet Assist, Deep South GC28, FEC 100, 2-UDS, 2-Knockoff EGG's |
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01-20-2009, 07:09 PM | #7 |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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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. |
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01-20-2009, 07:55 PM | #8 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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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.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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01-20-2009, 07:58 PM | #9 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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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.
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01-20-2009, 08:01 PM | #10 |
is one Smokin' Farker
Join Date: 01-15-09
Location: Salisbury, NC & Savannah, GA
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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) |
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01-21-2009, 04:45 AM | #11 |
is One Chatty Farker
Join Date: 12-28-06
Location: Porkbutt Ky
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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.
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Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q |
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01-21-2009, 05:44 AM | #12 |
On the road to being a farker
Join Date: 05-08-07
Location: Springfied, VA
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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 |
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01-21-2009, 06:08 AM | #13 |
is Blowin Smoke!
Join Date: 07-17-06
Location: Wantagh, NY
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2/3 boston butts
2 briskets 9 racks of baby backs 24-26 pcs of thighs
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Julie "It is better to have burnt and lost, then never to have barbecued at all" Swamp Pit BBQ KCBS Member KCBS CBJ Charbroil Bandera Charbroil Silver Smoker/Grill Weber Kettle 18 & 26 WSM 18 1/2 Kamado 18" FEC 100 http://www.myspace.com/wannabebbqueen http://www.tripadvisor.com/members/JMBred *the views of the user Skip (The Prince Consort) do not necessarily reflect those of WannaBeBBQueen...lol |
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01-21-2009, 06:27 AM | #14 | |
Full Fledged Farker
Join Date: 09-03-07
Location: Fairfax, VA
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Quote:
Hey Tom. Howzit goin mang? That's about exactly what we do. Hope yall are havin' a good 2009 so far. Cheers! Chris
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http://www.dizzypigbbq.com |
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01-21-2009, 07:23 AM | #15 |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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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
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Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
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