What makes up a BBQ Team

chargriller

chargriller

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I was wondering if someone can tell me what makes up a BBQ Team.

How many guys/gals does it take?

Do each person on a team do different tasks?

Any help would be great, I am not really looking to compeat yet, but maybe get a group of guys togeather that like bbq'ing and we each bring our talents to geather to make something happen.
 
A team can be one person to 20 or more. The less people you have the more work there is to do. First you need to find the right people to be on your team. People who have some idea what is going on that can contribute to the process. I have known husband and wife teams where he will cook and she will prep the boxes and help with turn ins. I have also seen teams that have a large number of pit bitches and runners. My team has 3 of my closest buddys. We each take a category and take it from start to finish. We switch categories each year untill everyone has had the opportunity to cook in every category.
 
My Opinion. Best is, as many people as catagories your doing. So if your going for GC, 4 would be best, but we do it with 3 and its a mad scramble.

Can be done with 2, IF you are organized. That leaves me out. Our tent looks like a food kitchen exploded a few hundered feet away, and everything landed by us.
 
This months Bull Sheet has a reprinted 2002 article on what it takes (prepared wise) to go from a barkyard chef to a competitor.

Even had a checklist of things that should be in every competitors equipment (organized competitor, after reading Phils post above)

Check it out Char, or if you don't get the Bullsheet, I'll copy and send. In the mean time, go to www.KCBS.us and join for $35/annual. Keep you up to date on things in your area, and interesting articles like I mentioned to help answer some of your questions.
 
Add my second to Bill's recommendation for the Bull Sheet. Chock full of info.
Chad and I cook with 2 and that is all we want. Would love to have 6 or 8 at 2PM on Sat for cleanup, but we struggle through :lol:
I know of at least 2 "championship level" teams who have only one real cook. Sometimes, others "help out" with the labor, but only one real cook controlling the action.
It really is a matter of team and personal dynamics. I personally prefer 2, but that is just my preference. If my partner was someone other than Chad, I might think differently.
The more members, the harder it is to coordinate. But, the less physical labor by each (assuming they all actually help) :lol:
I think one issue is where you want to fit on the "atmosphere" scale. The more a competetion is viewed as a "social" event--the larger the party crew :lol:
Totally up to you--start small and move up if you need.
TIM
 
Compatibility seems to be one of the most important issues. A team needs to work as a team. Sure, it is ok to have a star on your team, but you need to cooperate and get along. Too many egos would be quite a problem. Every person on the team needs to know their role and stick with it. A team leader would someone who could get everyone to work this way, and make decisions based on what is best for the team, not just do things because it is their own adjenda (kc knows what I am talking about here). I teach with a team of teachers. We work well together because of these things and we all respect each other's turf. There is not I in team.
 
Do any of you compete with your wives? My wife and I work well together, and our team will consist of another couple who already work in catering. Just wondering.
Noah
 
We really work well with Kick's wife!

Told him if he ever left us she was staying!!!!!
 
In my post, my thinking was

one cook
one assistant
one person to keep things clean and organized
one pitbitch.

Not necessarily the same person through the whole event, everyone shares in responsibility, but when those 4-5 hours at 8AM hit, everyone should have a designated role.
 
What is a pitbitch?
Click to expand...
Person in charge of minding the firebox end of the pit. Should be the person with the best fire management skills.
 
There is a big difference between " Pit Bitch " and " Pit Master"

My defineition of Pit Bitch--- Go-fer, general site maintanance, beer runner, box runner, ect.

Fire control is too important to leave to just anyone.
 
In my soup kitchen...... Pitbitch is someone I trust with my fire... thats a good thing.

The Pitbitch is in charge of the fire. They will have other responsibilities, but the fire is their primary role. They have to have good fire managment skills, keeping temps even, keeping smoke clean and keeping a coal bed going. The pitmaster would be the one cooking. You can be sure the chef is gonna be working that fire at times. Pitbitch knows that.

I had a pitbitch that thought thick white was a good thing. :? FARK!!! That lasted about 5 minutes before he was banned from the box and stripped of title. :evil:

the go'fers are just that.. GoPhers. The kids, the wife, friends who come to help. But they have very little impact on the meat. A bad pitbitch however can ruin your chances.


And for those who would remember, lets not forget coming back form an airport run at Bash 1 to find a firebox full of 20 lbs of unlit kingsford sitting on top of a single ember. :shock: Who did that?
 
Come to think of it though.... Your pitbitch dont deserve a raise, case they aint doing much.
We are talking 2 different job descriptions.

Correct me if I'm wrong, but... Spicewine cookers and the likes of them, really dont need a Pitbitch. For the most part, fire managment is minimal.

But Klose cookers and the likes of them(full offsets).. burning all wood need an experienced fire manager or we're screwed. The pitbitch is up all night watching those sticks burn. He deserves battle pay.

Think thats why we have 2 different viewpoints of the pitbitch. ??
 
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