First Competition Nerves.....

DirtySouthButts · 03-13-2013, 03:40 PM

This weekend we will participate in our first BBQ Competition. Let me say that we are all PUMPED! However the nerves are setting in. We have been practicing for month and have it down to a science... We think...

I have read several different things on how long you should have your meats ready before turn in... some say by 9am for a noon turn in.... thats way to long right? Some say an hour... that seems short..... AHHH!!!

DirtySouthButts · 03-13-2013, 03:43 PM

AND!!!! What do you stake your tents down with on a parking lot?

cpw · 03-13-2013, 03:48 PM

For holding times it depends on the meat. We normally hold pork and brisket for 2 or 3 hours. Chicken and ribs come off the pit and pretty much go right into the box, after some fiddling with.

For your tent, use 5 gallon buckets filled with water strapped to the tent.

mobow · 03-13-2013, 03:52 PM

As stated above big meats 2 to 4 hours. Others pretty much right off the smoker. Write down your time line from what you learned in practice and stay with it. Have fun but keep your eye on the prize. Keith

Cast Iron Chef · 03-13-2013, 04:17 PM

CPW said it best. Good luck and have fun. Oh, and watch the alcohol Friday night.

Untraceable · 03-13-2013, 04:47 PM

I was going to suggest to have a few and calm the nerves. its just like how your practiced

Rich Parker · 03-13-2013, 05:03 PM

Quote:

Originally Posted by DirtySouthButts

AND!!!! What do you stake your tents down with on a parking lot?

Use 5 gallon buckets with water and a strap to the tent in the corners work well enough. Add buckets as needed for conditions or your sleeping chair.

Have fun and good luck!

JS-TX · 03-13-2013, 05:27 PM

All the responses above have it covered. I would also suggest to give yourself plenty of time to pack and get there early. If not its overwhelming to be the last to show up and squeeze into your spot to set up.

Don't sweat it, you are going to have a blast and get hooked.

columbia1 · 03-13-2013, 05:38 PM

Dont forget your camera!!!

NRA4Life · 03-13-2013, 06:52 PM

Have fun! Meet some people! Don't get too liquored up!

Stoke&Smoke · 03-13-2013, 07:02 PM

Quote:

Originally Posted by NRA4Life

Have fun! Meet some people! Don't get too liquored up!

This!^^^^^^^^

If you aren't having fun, it isn't worth it
Enjoy, get all your turn ins done on time, and don't worry about where u place. Well don't wanna be Dal...
But otherwise.....

Sent from my SAMSUNG-SGH-I897 using Tapatalk 2

didisea · 03-13-2013, 07:18 PM

Other things to use to tie down the tent are:
Nearby vehicle or trailer
Sandbags
Purpose made tent weights
Weights from a weight lifting set
5 gal water jugs
cooler filled with ice or water
trees
Whatever you do, make sure to tie the tent down when you are setting up, other wise the wind will come up right when you are trying to slice your brisket, and your tent will be halfway across the parking lot.

CBQ · 03-13-2013, 08:03 PM

If the wind kicks up, lower the tent as much as you can and still work. Side walls are great to keep out rain, but they also act like sails. If the winds get really high, the walls in the direction the wind is going have to be open.

Big meats should be resting by 10, but chicken and ribs don't need it. Our chicken has sometimes come off the cooker at 11:58. Chicken boxes fast though, pork takes the longest. (at least for us)

The Virginian · 03-13-2013, 08:08 PM

Get all of your meats in on time, and have fun. For a first competition, those should be the only goals. The rest will take care of itself.

Ron_L · 03-13-2013, 08:55 PM

Quote:

Originally Posted by didisea

Other things to use to tie down the tent are:
Nearby vehicle or trailer

Just remember that you did this if you have to move your vehicle.

Don't ask me how I know this.

03-13-2013, 03:40 PM	#1
DirtySouthButts Got rid of the matchlight. Join Date: 03-12-13 Location: Bentonville, Arkansas	First Competition Nerves..... This weekend we will participate in our first BBQ Competition. Let me say that we are all PUMPED! However the nerves are setting in. We have been practicing for month and have it down to a science... We think... I have read several different things on how long you should have your meats ready before turn in... some say by 9am for a noon turn in.... thats way to long right? Some say an hour... that seems short..... AHHH!!!

03-13-2013, 03:48 PM	#3
cpw Babbling Farker Join Date: 02-28-11 Location: Savannah, Georgia Name/Nickname : Chad	For holding times it depends on the meat. We normally hold pork and brisket for 2 or 3 hours. Chicken and ribs come off the pit and pretty much go right into the box, after some fiddling with. For your tent, use 5 gallon buckets filled with water strapped to the tent. __________________ ________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL]
	1 members found this post helpful.

03-13-2013, 03:52 PM	#4
mobow is one Smokin' Farker Join Date: 12-11-09 Location: Marshall MO	As stated above big meats 2 to 4 hours. Others pretty much right off the smoker. Write down your time line from what you learned in practice and stay with it. Have fun but keep your eye on the prize. Keith __________________ WSM 22.5, MCBJ, In The Key Of Que

03-13-2013, 04:17 PM	#5
Cast Iron Chef is One Chatty Farker Join Date: 08-01-09 Location: Henderson, NV	CPW said it best. Good luck and have fun. Oh, and watch the alcohol Friday night. __________________ Paul 18.5 & (2) 22.5" WSM New Brumfield Offset Smoker/Grill 22.5" Weber One Touch Platinum [SIZE=2][COLOR=#000000][COLOR=RoyalBlue]Genesis[/COLOR] 3 Gasser Bradley [/COLOR][/SIZE]Bisquette[SIZE=2][COLOR=#000000] Pooper Bullpen BBQ Team [/COLOR][/SIZE]

03-13-2013, 05:38 PM	#9
columbia1 is one Smokin' Farker Join Date: 01-15-12 Location: Kalama Wa.	Dont forget your camera!!! __________________ [URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL]

03-13-2013, 03:43 PM	#2
DirtySouthButts Got rid of the matchlight. Join Date: 03-12-13 Location: Bentonville, Arkansas	AND!!!! What do you stake your tents down with on a parking lot?

03-13-2013, 04:47 PM	#6
Untraceable Babbling Farker Join Date: 05-19-11 Location: EAD	I was going to suggest to have a few and calm the nerves. its just like how your practiced

03-13-2013, 05:27 PM	#8
JS-TX is Blowin Smoke! Join Date: 02-17-10 Location: San Antonio, TX	All the responses above have it covered. I would also suggest to give yourself plenty of time to pack and get there early. If not its overwhelming to be the last to show up and squeeze into your spot to set up. Don't sweat it, you are going to have a blast and get hooked.

03-13-2013, 06:52 PM	#10
NRA4Life is One Chatty Farker Join Date: 07-07-09 Location: Newark, OH	Have fun! Meet some people! Don't get too liquored up! __________________ - [B]Kevin[/B] Team: [B]Smitty's Real Pit BBQ[/B] KCBS CBJ [B]Superior SS-3[/B] - Courtesy of Gainesville Jaycees and Superior Smokers Custom Built Reverse Flow Stickburner [B]Weber[/B] 22.5" WSM [B]Weber[/B] 26.75" OTG [B]Weber[/B] Blue 2000 Stainless Performer [B]Weber[/B] Red 1998 Stainless Performer

03-13-2013, 07:18 PM	#12
didisea Take a breath! Join Date: 11-09-11 Location: Everett, WA	Other things to use to tie down the tent are: Nearby vehicle or trailer Sandbags Purpose made tent weights Weights from a weight lifting set 5 gal water jugs cooler filled with ice or water trees Whatever you do, make sure to tie the tent down when you are setting up, other wise the wind will come up right when you are trying to slice your brisket, and your tent will be halfway across the parking lot.

03-13-2013, 08:03 PM	#13
CBQ is Blowin Smoke! Join Date: 01-11-09 Location: Cumberland, RI	If the wind kicks up, lower the tent as much as you can and still work. Side walls are great to keep out rain, but they also act like sails. If the winds get really high, the walls in the direction the wind is going have to be open. Big meats should be resting by 10, but chicken and ribs don't need it. Our chicken has sometimes come off the cooker at 11:58. Chicken boxes fast though, pork takes the longest. (at least for us) __________________ Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS

03-13-2013, 08:08 PM	#14
The Virginian On the road to being a farker Join Date: 11-27-07 Location: Arlington, VA	1st competition goals Get all of your meats in on time, and have fun. For a first competition, those should be the only goals. The rest will take care of itself.