Near Home? Or Near the Contest?

The Giggler · 02-14-2008, 11:35 AM

Do you buy competition meat from the local supplier near your home, pack on ice, and take it with you to the contest?

Or do you pick up the entries near the contest?

If quality, certified products (ex. CAB Packers) were available at/near a contest, and you could order what you need ahead of time, when you send in the entry form, would you take advantage of this?

Fatback Joe · 02-14-2008, 11:40 AM

I like to have it a head of time and take with me. Less chance for anything to go wrong IMO.

The Anchorman · 02-14-2008, 11:42 AM

Quote:

Originally Posted by Fatback Joe

I like to have it a head of time and take with me. Less chance for anything to go wrong IMO.

Ditto

Smokin' Gnome BBQ · 02-14-2008, 11:43 AM

I get mine from a local butcher/sponser. gives me brisket,butts and ribs at his cost. It really adds up over the year.

Bride of Roo(BQ'n) · 02-14-2008, 11:46 AM

We have a meat sponsor for our competitions, and use him exclusively when were catering and consuming....but even without him, I'd make sure meat was aquired long before we loaded up the trailer....

SP · 02-14-2008, 11:52 AM

I like to hand pick what meat I want to use. To me a nice cut choice brisket is better that a cab that may not be the size shape etc. you want.

Transformer BBQ · 02-14-2008, 11:54 AM

I would be worried I wouldn't get exactly what I was looking for, and then you show up and you're SOL.

I think this would more apply to ribs and briskets... If you told me I could order pork butts... I don't think thay could go terribly wrong. (might be why I tanked pork in the last two contests...)

Bigmista · 02-14-2008, 01:52 PM

GEt mine ahead of time also. Will consider aging in Cryo now that I have an extra fridge.

tonto1117 · 02-14-2008, 02:43 PM

Ahead of time ,for all of the reason's listed above.

Diva · 02-14-2008, 03:02 PM

Depends. If we're flying in somewhere, we usually take our briskets with us and pick up everything else near the contest. If we're driving somewhere that takes a couple of days, we take the brisket and usually call ahead and make sure the Sams Club has what we need and pre-order. Otherwise, we take it all with us.

The Giggler · 02-14-2008, 03:03 PM

Quote:

Originally Posted by Bigmista

GEt mine ahead of time also. Will consider aging in Cryo now that I have an extra fridge.

A new Spice, and an extra fridge too? You're living high my man.

My butcher shop ages the briskets for me in their cooler. Last comp, the packers spent 4 weeks in cold storage. Can't say it helped the score, but it was more tender than usual.

Ford · 02-14-2008, 03:12 PM

I bring everything with me. I try to aged briskets about 40 days in cryovac. I pretrim chicken and freeze it. I pretrim ribs and may or may not freeze them. Butt's I try to pick up that week before I leave but I sometimes freeze them if there's a good sale on.

Westexbbq · 02-14-2008, 04:02 PM

Quote:

Originally Posted by Diva

Depends. If we're flying in somewhere, we usually take our briskets with us and pick up everything else near the contest. If we're driving somewhere that takes a couple of days, we take the brisket and usually call ahead and make sure the Sams Club has what we need and pre-order. Otherwise, we take it all with us.

Bet that makes for some interesting stories clearing thru the TSA folks!!

scottyd · 02-14-2008, 04:12 PM

I bring it all with me as I tried to buy contest meat in a town where we were at once and well all I had was a bad weekend. Garnish is the only thing I will roll the dice on!!

Diva · 02-14-2008, 04:39 PM

Quote:

Bet that makes for some interesting stories clearing thru the TSA folks!!

Oh yeah! We carry it on and we basically have the "please step to the side" down pat! lol!

Quote:

Garnish is the only thing I will roll the dice on!!

That's one thing I CAN'T do! I'm too anal. I call ahead and pre-order. Usually I give them the lowdown on how I would like it prepared for pickup and if it's not up to par, I ask to go to the back and pilfer through their cases and they allow me to do it myself. 9 times out of 10, it's been exactly what I've ordered. I make sure to write the persons name down and the address of the store and I send a thank you note to the manager and tell them what fantastic customer service I've received. It's only fair.

02-14-2008, 11:35 AM	#1
The Giggler is one Smokin' Farker Join Date: 07-31-07 Location: Boston, NY	Near Home? Or Near the Contest? Do you buy competition meat from the local supplier near your home, pack on ice, and take it with you to the contest? Or do you pick up the entries near the contest? If quality, certified products (ex. CAB Packers) were available at/near a contest, and you could order what you need ahead of time, when you send in the entry form, would you take advantage of this? __________________ Mike C. Competitive Cook-Contest Organizer-Promoter of Smoke and Fire Boston Hills BBQ Fest www.bostonhillsbbqfest.com PROUD to support Great Lakes BBQ Supply - www.greatlakesbbqsupply.com

02-14-2008, 11:40 AM	#2
Fatback Joe Babbling Farker Join Date: 01-07-08 Location: Memphis, TN	I like to have it a head of time and take with me. Less chance for anything to go wrong IMO. __________________ FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication

02-14-2008, 11:46 AM	#5
Bride of Roo(BQ'n) is one Smokin' Farker Join Date: 10-14-07 Location: Arlington, Nebraska	We have a meat sponsor for our competitions, and use him exclusively when were catering and consuming....but even without him, I'd make sure meat was aquired long before we loaded up the trailer.... __________________ Char Corduroy Pillows are Making Headlines Operation BBQ for our Troops- Midwest Division www.operationbbqmw.org

02-14-2008, 11:52 AM	#6
SP is one Smokin' Farker Join Date: 05-20-06 Location: Kansas City	I like to hand pick what meat I want to use. To me a nice cut choice brisket is better that a cab that may not be the size shape etc. you want. __________________ [COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR]

02-14-2008, 11:54 AM	#7
Transformer BBQ is one Smokin' Farker Join Date: 06-27-07 Location: Canton, MA	I would be worried I wouldn't get exactly what I was looking for, and then you show up and you're SOL. I think this would more apply to ribs and briskets... If you told me I could order pork butts... I don't think thay could go terribly wrong. (might be why I tanked pork in the last two contests...) __________________ Brendan B. NEBS, KCBS CBJ [url]www.BBQNewEngland.com[/url] Transformer BBQ FEC 100, Lang 60M, Jamie Geer Backyard Viking Professional Gasser

02-14-2008, 11:43 AM	#4
Smokin' Gnome BBQ is Blowin Smoke! Join Date: 05-31-07 Location: Shippensburg PA	I get mine from a local butcher/sponser. gives me brisket,butts and ribs at his cost. It really adds up over the year.

02-14-2008, 01:52 PM	#8
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	GEt mine ahead of time also. Will consider aging in Cryo now that I have an extra fridge. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

02-14-2008, 02:43 PM	#9
tonto1117 is One Chatty Farker Join Date: 02-26-07 Location: ADA, MI	Ahead of time ,for all of the reason's listed above. __________________ Theresa. Smokin' Scotsmen BBQ www.smokinscotsmen.com Geer Pit by Jambo FEC-100 WSM WEBER GENISES GAS GRILL CBJ Bacon & eggs - Hens are involved but pigs are commited.

02-14-2008, 03:02 PM	#10
Diva is one Smokin' Farker Join Date: 05-30-07 Location: Kansas City, MO	Depends. If we're flying in somewhere, we usually take our briskets with us and pick up everything else near the contest. If we're driving somewhere that takes a couple of days, we take the brisket and usually call ahead and make sure the Sams Club has what we need and pre-order. Otherwise, we take it all with us.

02-14-2008, 03:12 PM	#12
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida	I bring everything with me. I try to aged briskets about 40 days in cryovac. I pretrim chicken and freeze it. I pretrim ribs and may or may not freeze them. Butt's I try to pick up that week before I leave but I sometimes freeze them if there's a good sale on. __________________ Ford Retired competition cook. BBQ mentor.

02-14-2008, 04:12 PM	#14
scottyd is One Chatty Farker Join Date: 07-21-05 Location: South Dakota	I bring it all with me as I tried to buy contest meat in a town where we were at once and well all I had was a bad weekend. Garnish is the only thing I will roll the dice on!! __________________ [FONT=Arial Black][SIZE=3]SCOTTY D[/SIZE][/FONT] [SIZE=1][FONT=Arial Black][COLOR=red][SIZE=2]SCOTTY D'S BUILT FOR BBQ[/SIZE] [/COLOR][/FONT][/SIZE] [B]LANG 84[/B] [B]STUMPS 223[/B] [B]STUMPS CLASSIC[/B] [B]STUMPS PLATNUM BEING BUILT NOW[/B] [B]WEBER KETTLE GOLD[/B] [B]YOUR SILENCE WILL NOT SAVE YOU[/B]

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