Why the amount of meat for comps?

MrMike · Aug 19, 2009

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?

Alexa RnQ · Aug 19, 2009

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.

Diva Q · Aug 19, 2009

DivaHerself said:
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.

yup what that Diva said

BBQchef33 · Aug 19, 2009

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.

afreemaniii · Aug 20, 2009

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.

Sawdustguy · Aug 20, 2009

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.

Lake Dogs · Aug 20, 2009

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...

BBQ_Mayor · Aug 20, 2009

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.

Buster Dog BBQ · Aug 20, 2009

BBQ_Mayor said:
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.

How about 1 butt, 1 brisket, 1 rack of ribs and 1 chicken breast to cut into 6 pieces?

We cook 2 briskets, 2 butts, 3 racks of ribs and 12-16 chicken. Mostly because that is how they (except brisket) come packaged.

RobKC · Aug 20, 2009

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.

Big Mike's BBQ · Aug 20, 2009

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

Lake Dogs · Aug 20, 2009

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".

MrMike · Aug 20, 2009

Thanks for all the answers!

nicerackbbqteam · Aug 20, 2009

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

Divemaster · Aug 20, 2009

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....

Tweedle · Aug 20, 2009

What is this mysterious "leftover BBQ" you speak of???

Sawdustguy · Aug 20, 2009

nicerackbbqteam said:
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

Was it a sanctioned contest? Was it a KCBS contest? How did you get away with turning in three ribs?

Jeff_in_KC · Aug 20, 2009

20 thighs, 4 butts, 2 briskets, 4 to 6 slabs of ribs (depends on quality we are able to get).

Oh and IMHO, I would be totally against KCBS trying to dictate how much meat we were allowed to cook during contests. Heck, some people, us included, have cooked for catering jobs while fired up for comps. It would pretty much end that possibility. And it gets into that micro-managing things I hate. Like Todd says, that would be getting into the thick of thin things.

Bentley · Aug 21, 2009

1 package of thighs, usually 12-16

3 racks of Ribs.

1 Butt.

1 Brisket.

Hey when ya know how to BBQ, just saying...

nicerackbbqteam · Aug 21, 2009

Sawdustguy said:
Was it a sanctioned contest? Was it a KCBS contest? How did you get away with turning in three ribs?

yes it was a KCBS contest and i ment was there are 3 racks of ribs in a pack
i cooked all 3 racks and cut 6 bones for turn in

Why the amount of meat for comps?

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