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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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06-06-2014, 09:54 AM | #1 |
Full Fledged Farker
Join Date: 07-12-12
Location: Baton Rouge, LA
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What is competing like?
I've been backyard bbq'ing for awhile now and have been somewhat interested in competing. I know NOTHING about it. Where would one start? A few questions.
1. Take me thru a standard competition weekend. How much prep outside of the weekend is needed? 2. Is it family oriented? Are people bringing their kids and are they running around all over? 3. Are they usually one day or held over a full weekend? 4. How often do most folks compete? Every weekend or a few times a year? 5. How costly is it? Are meats provided as part of entry fees? 6. A lot of travel involved? 7. Any drama? 8. Can/Do you drink frosty beverages while competing? I have raced off-road RC cars for a few years but now that I have a son its hard to get to the track. I really enjoyed the competition aspect of racing and the comradery at the track. I guess I'm curious if I'd enjoy competing in BBQ comps. Any advice would be great!
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22.5 Weber Kettle - 18.5 WSM - Maverick ET-732 |
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06-06-2014, 10:09 AM | #2 |
is one Smokin' Farker
Join Date: 09-03-12
Location: GRETNA
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1) At typical comp for us is to pull in Friday afternoon, get setup, and inject big meats. After that, plenty of time to BS with your friends, meet new folks, have a beverage, etc. Saturday morning is pretty laid back until 11 or so, then it gets pretty intense for about 3 hours. Load up after last turn-in at 1:30 and wait for awards. I probably put in close to 10 hrs. at home for a comp weekend (say 8 for prep and loading and 2 for cleanup).
2) Some kids, but not really a big family event. 3) KCBS is usually Friday/Saturday. Arrive noon or early pm on Friday, done by 4 on Sat. 4) Anywhere from once a year to 40+ contests a year. 5) Figure a bare min. of $500/contest for KCBS, closer to $1000 if you are serious and have travel expenses. 6) Depending on where you live, there should be several local contests. If you want to do 40 a year and live in Seattle, be prepared to drive. 7) Some, but generally not any big issues. 8. Yes. Yes, but not on Saturday until after turn-ins.
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Mike Chief Cook - When Pigs Die CBJ - KCBS |
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06-06-2014, 10:25 AM | #3 | |
Full Fledged Farker
Join Date: 07-12-12
Location: Baton Rouge, LA
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Quote:
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22.5 Weber Kettle - 18.5 WSM - Maverick ET-732 |
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06-06-2014, 10:32 AM | #4 |
is one Smokin' Farker
Join Date: 01-19-11
Location: Lee's Summit, MO
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Mike pretty much laid it out, but if you want a really good in-depth reference to get you started I'd highly recommend buying . Fantastic and enlightening read for sure.
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"If I were just a bit more humble, I'd be perfect" |
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06-06-2014, 10:38 AM | #5 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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My answers to your questions below...
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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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06-06-2014, 10:39 AM | #6 | |
is One Chatty Farker
Join Date: 09-22-11
Location: Edgewater, MD
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Keith Fat Maxine's BBQ Thanks to: Mojobricks, Make It Meaty, and In House Jewelers Humphrey's Battle Box WSM 22.5 GMG Davy Crockett |
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06-06-2014, 10:56 AM | #7 |
Full Fledged Farker
Join Date: 07-12-12
Location: Baton Rouge, LA
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$500 to $1000 a contest huh? Is there money to get won back? Or is this pretty much a money pit hobby? RC car racing definitely is/was.
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22.5 Weber Kettle - 18.5 WSM - Maverick ET-732 |
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06-06-2014, 11:01 AM | #8 |
is One Chatty Farker
Join Date: 09-17-12
Location: Oswego, IL
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Yes, you can win money.
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- Matt [URL="https://www.facebook.com/pages/Hatfield-and-McCoy-Barbecue/765488903565575"]Hatfield and McCoy Barbecue[/URL] - Co-Pitmaster Illinois This Butt's for 'Que - Pitmaster KCBS CBJ; 18.5" WSM; [COLOR="Sienna"]U[/COLOR][COLOR="Navy"]D[/COLOR][COLOR="Sienna"]S[/COLOR]; [COLOR="Red"]Thermapen Mk4[/COLOR]; [COLOR="Blue"]DigiQ DX2[/COLOR]; [COLOR="DarkOrange"]IQ120[/COLOR]; [COLOR="Gray"]CharBroil Gasser (wind victim after 11 years)[/COLOR]; Maverick; OTS x2; etc. [URL="http://bbqbeat.com/hatfield-and-mccoy-bbq-team/"]We're (kinda) famous![/URL] |
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06-06-2014, 11:02 AM | #9 |
is one Smokin' Farker
Join Date: 07-19-13
Location: North Barrington, IL
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Hey Ron - I'm looking to compete sometime this summer. Is there a decent competition in the Midwest during late July or August that would be a good one to participate in as my first competition? It's hard to tell what the "hard core" events are outside of the obvious ones like Sams Club and I don't want to jump right into a super-intense competition as my first go-round. Thanks!
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Rob Dog BBQ May 2014 Shirley Fabrication 24x65" Cabinet model trailer pit with warmer Kamado Joe "Big Joe" Very ugly UDS Weber Performer |
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06-06-2014, 11:09 AM | #10 |
Take a breath!
Join Date: 06-12-12
Location: Hampshire, IL
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Kenosha is late august, its a great one.
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"Onyxwoods" clone, a Guru and some of Tennesse's finest whiskey. Creators of "Reverse Shigging": When your competition wants to know what your doing so they know what doesn't work. |
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06-06-2014, 12:01 PM | #11 |
On the road to being a farker
Join Date: 08-02-13
Location: Fort Atkinson, WI
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Edit - nevermind didn't see you were looking later in summer.
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06-06-2014, 12:20 PM | #12 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Quote:
in blue above.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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06-06-2014, 12:24 PM | #13 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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FYI: Competitions are only as intense as you make/let them. I've ran into some of the most serious competitors at a few select unsanctioned competitions, and some of the most laid-back at some fairly large sanctioned competitions... I would suggest watching BBQ Pit Wars. If you can, go see/watch a few competitions. Otherwise, give it a go. Practice ahead of time cooking to a set turn-in time. This seems to be one of the toughest things for newcomers. Know that most of us cook things ahead of time and keep them in warmers so that we're not worried about it not getting done in time... Ribs tend to be a bit different.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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06-06-2014, 12:26 PM | #14 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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For the few unsanctioned comps, usually it's all cooked Saturday morning. Some of these wont even allow you to set up camp until Saturday...
Sanctioned comps, the big meats go on Friday evening. The turn-in times are usually around noon on Saturday. Friday afternoon cooking is usually for ancillaries.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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06-06-2014, 12:30 PM | #15 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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I've competed in probably 30 BBQ competitions over the past few years. As it ends up, averages being averages, we've made back roughly or just over half of the money spent. For us, it's definitely a hobby. I dont think it's a full time money making paying-the-house-payment endeavor for anyone in the nation (ie. there is no real/pure "Professional"). Mind you, some have restaurants or other BBQish jobs and the competitions help promote their things, but they're not feeding the kids with the winnings...
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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