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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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07-22-2010, 02:12 PM | #31 |
On the road to being a farker
Join Date: 03-23-09
Location: Denver, NC
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If you own a cell phone, you own an atomic clock.
Less is more. |
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07-23-2010, 11:17 AM | #32 |
is One Chatty Farker
Join Date: 09-04-07
Location: Street, MD
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Thanks folks, a ton of great ideas here, thanks!!
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george who are those guys? BBQ Team www.watgbbq.com Startin the Fire-(a book) Everything you need to know about starting a competition BBQ team. (except the recipes) www.startinthefire.com "Let me have a diablo sandwich and a Dr. Pepper, make it fast, I'm in a ---damn hurry". Sheriff Buford T.Justice |
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07-23-2010, 01:35 PM | #33 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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as someone who would love to compete one day, these are great. watg, are you going to make your article available here? IMO, this would make a great sticky so the tips can help many people now and in the future. Mods?
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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07-23-2010, 06:54 PM | #34 |
is One Chatty Farker
Join Date: 12-19-09
Location: Macon,Ga
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Yes I found that very informative as we are also getting ready to join the comp ranks
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NB Black Diamond, 57 Smokehouse BBQ Team [URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL] Certified GBA Judge/Competetior [SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE] [SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE] |
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07-24-2010, 06:23 PM | #35 |
Full Fledged Farker
Join Date: 04-20-10
Location: Coeur d alene, Idaho
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I mounted my paper towel holder(the folding plastic kind) in the recess under my folding table. It keeps the towels dry and they dont blow in the wind.
When folded closed for travel, it is thinner than the recess, so it cant get broken.
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Sweet Blue Que Trailer'd LownSlo 48" x 20" with a Char-Broil Grill Hinged Dome UDS, Weber Kettle lid UDS Weber Performer [COLOR=red]Red (Super Lightning Fast)Lithium-Ion powered ThermoPen[/COLOR] 2 Modded ET-73's 2 stock '73's IGrill WSBA, PNWBA, KCBS, KCBS CBJ It's the I behind the Eye that see's |
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Thanks from:---> |
07-24-2010, 10:34 PM | #36 |
is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA
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I trim everything at home and have a knife for each category that needs slicing. That leaves me with about 8-10 dishes that go in a bus tub and home to the dishwasher. Most of those 8-10 are used during turn in so they are not sitting around long.
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FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url] |
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07-24-2010, 10:37 PM | #37 |
is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA
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I put my pork and brisket on the same smoker at the same time. Doing this I can load the smoker much quicker and only have to open it once.
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FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url] |
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07-25-2010, 08:43 PM | #38 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
http://www.bbq-brethren.com/forum/sh...ad.php?t=13677 Thanks, Dan!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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07-27-2010, 01:00 PM | #39 | |
is One Chatty Farker
Join Date: 09-04-07
Location: Street, MD
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Quote:
I will keep you posted on the article, got some great stuff here, thanks again to everyone for your suggestions.
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george who are those guys? BBQ Team www.watgbbq.com Startin the Fire-(a book) Everything you need to know about starting a competition BBQ team. (except the recipes) www.startinthefire.com "Let me have a diablo sandwich and a Dr. Pepper, make it fast, I'm in a ---damn hurry". Sheriff Buford T.Justice |
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07-27-2010, 09:45 PM | #40 | |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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Quote:
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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07-29-2010, 11:26 AM | #41 | ||
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Quote:
If it's slower than the official, I usually adj it so that its 30 sec fast if anything... Quote:
One thing I plan on implementing is to STOP using wash tub type things as a means of transporting stuff to and from the comp... when it's time to set up the tubs, you have to empty all yer crap out of 'em and then the joint looks like a mess (not to mention it sucks to try and find the things you need then) I plan on getting some 3 drawer plastic carts and giving everything a permenant home, that way set up and break down are quicker and smoother. Also, items can actually be put away when finished being used instead of just tossing somewhere to the side. Something I've also been bad at is having to pack too much stuff from the kitchen before leaving. I'll be getting duplicates of everything, that way there's no robbing the favorite tongs or whatever from the kitchen, there's already a pair in the comp gear... same goes for shakers, knives, baggies, foil, etc... Bring small wooden blocks of different thicknesses to level out tables & tents... even if you're cooking in a parking lot, you'll end up being the guy with the busted up asphalt and a rocky table and a tent pullin some 3 wheel motion. Hopefully you've got the sick beats and metal flake paint to pull it off and still look cool. Use a wood boring bit to make a slight impression in the block on 1 side so that the table leg/tent leg has something to sit in and won't just slide off the block. Last edited by KnucklHed BBQ; 07-29-2010 at 04:40 PM.. |
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07-29-2010, 03:09 PM | #42 |
Full Fledged Farker
Join Date: 06-30-06
Location: ansonia, ct
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Instead of constantly looking up at the clock I also use a "audio clock" by that I mean I play "Elected" by Alice Cooper which is about 4:20 long. I have played it so much that I know when the song is about 1/2 way done or getting close to the end. And it has become sort of a subconscious clock where you know exactly how much time you have without looking at the clock. It works for me!
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Dave Conti, RED PLANET BBQ, Ansonia, CT |
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07-29-2010, 04:48 PM | #43 |
Full Fledged Farker
Join Date: 02-22-10
Location: salisbury md.
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Hey George I just did my first comp ever at Easton (18th overall ,7thplace pork) Yea Im happy LOL. YOur book was a big help in that direction. I left friday morning with five gallons of hot water in a drinking cooler and it was still hot when I got home sat night , Thanks for that tip.
One good thing I did was to have enough table space so that every thing I needed was On the tables or under it. No walking back and forth to the truck or trailer looking for stuff. Looking forward to reading your article.. Thanks again!!! BoB
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4-UDS. Modified char broil. 22" weber kettle. KCBS / MABA / CBJ / Broke Bob's BBQ |
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07-30-2010, 06:48 AM | #44 |
Full Fledged Farker
Join Date: 07-09-08
Location: Shawnee, KS
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Another thing that helped me
I don't think this was mentioned but what has helped me more than anything is practicing in my driveway and doing it with how I would set up at a comp. This helped me get my layout down and organize what I needed and what I didn't. Observation of how other team set up and what they use. must have's to me are;
- coleman hot water heater - table leg extensions - Comfy chair (making sure the beer cooler is within reach) But the most important thing to bring to a comp...patience and a sense of humor!
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Co-Founder and Executive Director of Operation BBQ Relief - [URL="http://www.operationbbqrelief.org"]http://www.operationbbqrelief.org[/URL] Partner in CompBBQ - A Competition Management System [URL="http://www.CompBBQ.com"]http://www.CompBBQ.com[/URL] Sticks-n-Chicks BBQ Team Warm Smoke, Blue Skies...Best of days | Yoder 640 | FEC-100 | ABS Qube | 3 UDC's | WSM | KCBS CBJ |
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08-01-2010, 03:10 PM | #45 |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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Head mounted lights. They make 'em for skiers. Ever try to peer into the back of your smoker at night while trying to mop something and hold a flashlight? Ya, I look like a coal miner, but I always have light where I need it and free hands.
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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