MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
 
Thread Tools
Old 11-08-2018, 11:31 AM   #1
tarhog
On the road to being a farker
 
Join Date: 01-15-12
Location: St. Thomas, US Virgin Islands
Default Upcoming rib cookoff

I am considering entering my first comp in a couple weeks. I emailed the event coordinator and asked what kind of ribs (spares) and how many I had to cook. She responded that it is a case. How many racks exactly are in a case? I only have a Weber smokey mountain and Weber 23 grill. I don't want to commit to something overwhelming. Sorry if this has been asked before but thanks for any help.
__________________
Weber OTG, Weber OTS, Chargrill vertical gasser, Budweiser Keg Ghetto Fire Pit. Tolerant Wife.
tarhog is offline   Reply With Quote




Old 11-08-2018, 11:35 AM   #2
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron
Default

It depends on the provider. I believe a case for Smithfield or IBP is 12 racks.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

SAVE THE DATE!!! 2019 Brethren Chicago Area Midwinter Lunch — Saturday, January 26th, 2019

The Naked Fatty!

4x Hunsaker Cans/PK360/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is offline   Reply With Quote


Thanks from:--->
Old 11-08-2018, 12:30 PM   #3
West River BBQ
Knows what a fatty is.

 
Join Date: 05-26-18
Location: Sturgis, SD
Name/Nickname : Bill
Default

Quite the challenge. Just how many go to be judged and how many are for the general public? I'm just doing the math and it equals a lot of ribs.
West River BBQ is offline   Reply With Quote


Old 11-08-2018, 12:53 PM   #4
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: Folsom, CA
Default

A case!!??

It be cheaper just to go have a trophy made ;)
__________________
John: Sir Porkalot BBQ Team
*Humphrey’s Pint Elite*COS Stickburner *Weber Performer*Baby WSM (14.5")*Various Weber Kettles*Cast Iron Cue-Grill*Blackstone Griddle
Co-Owner of Naturiffic.com
Brethren Vendor Forum: Giveaways, & Brethren Only Discounts!
  • Naturiffic Harvest Brine Available Here
  • Get Q-Salt Here
SirPorkaLot is offline   Reply With Quote


Thanks from:--->
Old 11-08-2018, 12:56 PM   #5
Blanton
is One Chatty Farker
 
Blanton's Avatar
 
Join Date: 06-20-12
Location: Twin Cities
Default

All depends on how the organizer is setting it up. Could be all public tasting, could be 6-8 bones for judging and the rest for the public. If they are asking for a case, they better be providing them.

Best to ask the organizer for the rules and specifics of their event.
__________________
2-Hunsaker Drums, Humphreys Cubed Pint, WSM, 36" Blackstone
Blanton is offline   Reply With Quote


Thanks from:--->
Old 11-08-2018, 01:44 PM   #6
tarhog
On the road to being a farker
 
Join Date: 01-15-12
Location: St. Thomas, US Virgin Islands
Default

Thanks Ron L, I contacted coordinator and she said I was to cook half the night before and the other half at the event. I can handle that but is that a common practice at stateside events? Sounds kinda sketchy to me. I understand and practice safe food handling but not sure all that enters these things do. Any suggestions for having at least decent ribs the following day at 1pm? And are trimming spares typically frowned upon? Anybody?
__________________
Weber OTG, Weber OTS, Chargrill vertical gasser, Budweiser Keg Ghetto Fire Pit. Tolerant Wife.
tarhog is offline   Reply With Quote


Old 11-08-2018, 01:47 PM   #7
tarhog
On the road to being a farker
 
Join Date: 01-15-12
Location: St. Thomas, US Virgin Islands
Default

Quote:
Originally Posted by West River BBQ View Post
Quite the challenge. Just how many go to be judged and how many are for the general public? I'm just doing the math and it equals a lot of ribs.
There are four judges. Rules say two boxes with four each.
__________________
Weber OTG, Weber OTS, Chargrill vertical gasser, Budweiser Keg Ghetto Fire Pit. Tolerant Wife.
tarhog is offline   Reply With Quote


Old 11-08-2018, 01:50 PM   #8
tarhog
On the road to being a farker
 
Join Date: 01-15-12
Location: St. Thomas, US Virgin Islands
Default

Quote:
Originally Posted by Blanton View Post
All depends on how the organizer is setting it up. Could be all public tasting, could be 6-8 bones for judging and the rest for the public. If they are asking for a case, they better be providing them.

Best to ask the organizer for the rules and specifics of their event.
It's a $150 entry fee and they supply a voucher for the ribs. My place of work will sponsor me so that's a big help.
__________________
Weber OTG, Weber OTS, Chargrill vertical gasser, Budweiser Keg Ghetto Fire Pit. Tolerant Wife.
tarhog is offline   Reply With Quote


Old 11-08-2018, 03:04 PM   #9
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron
Default

Quote:
Originally Posted by tarhog View Post
Thanks Ron L, I contacted coordinator and she said I was to cook half the night before and the other half at the event. I can handle that but is that a common practice at stateside events? Sounds kinda sketchy to me. I understand and practice safe food handling but not sure all that enters these things do. Any suggestions for having at least decent ribs the following day at 1pm? And are trimming spares typically frowned upon? Anybody?
I haven't cooked a competition where they provided the ribs, but cooking half at home and half on site seems odd. I would worry about the quality of the ones cooked at home since they would have to be reheated.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

SAVE THE DATE!!! 2019 Brethren Chicago Area Midwinter Lunch — Saturday, January 26th, 2019

The Naked Fatty!

4x Hunsaker Cans/PK360/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is offline   Reply With Quote


Thanks from:--->
Old 11-08-2018, 06:27 PM   #10
didisea
Full Fledged Farker

 
didisea's Avatar
 
Join Date: 11-09-11
Location: Everett, WA
Default

You definitely want to trim the spares. You probably want to trim them down to 10-11 bones, or they wont fit on the Weber 22" very well. If you have a Weber 18", you are going to have to go down to 8-9 bones.
didisea is offline   Reply With Quote


Thanks from:--->
Old 11-09-2018, 01:01 AM   #11
ClaytonSmoke
Is lookin for wood to cook with.

 
ClaytonSmoke's Avatar
 
Join Date: 01-13-17
Location: Clayton
Default

I have seen a few "competitions" that are really organizers trying to get free food prep for their festivals. They ask for an unreasonable amount of food and there is very little benefit for the cookers. Sounds like this could be in that category. Not that they aren't supporting good causes, but don't really provide much of a contest experience for the people that choose to sacrifice and go compete in a competitions.

So by sounds sketchy, I think you might be right.
ClaytonSmoke is offline   Reply With Quote


Thanks from: --->
Old 11-09-2018, 04:51 PM   #12
D&D BBQ
Full Fledged Farker
 
D&D BBQ's Avatar
 
Join Date: 02-03-16
Location: Redding, CA
Default

I would check with your local health department about that rep’s request for you to “cook half at home”. Unless your kitchen has been inspected and certified by the health department, that is not going meet code requirements for service to the public. At least, that’s what would be required in NorCal. Call your health department as “better safe than sorry”. And after that call, I imagine they’ll want to get ahold of that rep themselves...
__________________
D&D BBQ competition team, Cookers: Small BGE, Akorn, 30x20 Santa Maria grill, PBC, UDS
D&D BBQ is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 05:43 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts