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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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Unread 04-30-2011, 06:22 PM   #1
altomari8868
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Hi All,
I was hoping someone would be so kind as to share their KCBS competition time line that they use starting the day before and day of the competition. I have seen Malcolm's from Killer hogs. I was hoping for a different style or a different way to format it. Any help would be greatly appreciated.
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Unread 04-30-2011, 07:47 PM   #2
Ken V
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I dont really think a timeline will help much without the processes that that individual would use. I have switched my timeline quite a few times because of changing the process.

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Unread 04-30-2011, 08:12 PM   #3
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Like Ken said there are so many variables,our cook is done start to finish in 7 hours but we cook hot..so it really depends on your cooker that said I do know of more than one team that cooks just as hot on WSM's
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Unread 04-30-2011, 08:41 PM   #4
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I see that you post ALOT asking everyone to give you pointers. time lines, injections, rubs...etc....my personal advice is to cook...practice...practice....practice,,,bbq is about trail and error, spend some time cooking and youll figure it out. you will find your flavor profiles and your cook times. spend your $$$ like every one else and youll find your niche.. not to be rude but I probably spent more $$ on ribs this "off season" then you have cooked all test runs combined...

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Unread 04-30-2011, 08:43 PM   #5
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The best way to create a timeline that will work for you is do test cooks at home, record every step and what time that step occurred. After your first test, use the timeline you put together and note any adjustments. If you need a third cook repeat the process.

Even though I have a few comps under my belt, any time I change smoker/recipes, I do at least one test cook to recreate the timeline. I just tried chicken legs tonight rather than thighs using a UDS rather than a Traeger. I put together a basic timeline and tried to follow it, but monitored my temps. As can be expected, the old timeline is scratched and new one will take it's place. Next test cook in two weeks - sticking with thighs for the comp next weekend though.

One thing I catch a lot of chit about is how detailed my timelines are - I begin with meat check-in, marinade times, rub times, and each and every step for all four meats up to turn-in time. Even including when to start the smoker and how much fuel to use. This way if I am ever away from the site one of my team members will be able to see what needs to be done and when - then take care of it.

They say the Devil's in the details - if you are wiped out Sat. morning due to lack of sleep or gratuitous amount of alcohol Friday night - you are running on cruise control with a detailed timeline and not relying on your memory which will fail you more times than not.

I also color code each meat so I know if chicken or ribs, or etc. are up next - seems to help alleviate confusion.

Good luck.
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Unread 04-30-2011, 10:40 PM   #6
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Quote:
Originally Posted by HarleyEarl View Post
The best way to create a timeline that will work for you is do test cooks at home, record every step and what time that step occurred. After your first test, use the timeline you put together and note any adjustments. If you need a third cook repeat the process.

Even though I have a few comps under my belt, any time I change smoker/recipes, I do at least one test cook to recreate the timeline. I just tried chicken legs tonight rather than thighs using a UDS rather than a Traeger. I put together a basic timeline and tried to follow it, but monitored my temps. As can be expected, the old timeline is scratched and new one will take it's place. Next test cook in two weeks - sticking with thighs for the comp next weekend though.

One thing I catch a lot of chit about is how detailed my timelines are - I begin with meat check-in, marinade times, rub times, and each and every step for all four meats up to turn-in time. Even including when to start the smoker and how much fuel to use. This way if I am ever away from the site one of my team members will be able to see what needs to be done and when - then take care of it.

They say the Devil's in the details - if you are wiped out Sat. morning due to lack of sleep or gratuitous amount of alcohol Friday night - you are running on cruise control with a detailed timeline and not relying on your memory which will fail you more times than not.

I also color code each meat so I know if chicken or ribs, or etc. are up next - seems to help alleviate confusion.

Good luck.
this is the way to go. do some cooks. write down everything.

start from the last turn in and work your way back to the start of the cook. have a time noted for EVERYTHING. when to start warming sauces, start chimneys, inject meats, rub meats, etc. etc. evrything you need to do write it down.

this way you're never asking yourself... what do i do next? just read it and do it. another good column to have is the WHAT IF'S. ribs coming up too fast/too slow. pork needs more time/brisket needs more flavor... have your contingencies written down as well.

i spent the last year practicing one time line for a hot and fast cook. a couple comps in and realize, i can't rely on getting high temps. now, come april, next comp in a month and my timeline/process is completely changed, and i'm practicing that.

you have to do the cooking yourself and work it out as you go.

good luck. boogie.
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Unread 04-30-2011, 11:31 PM   #7
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Quote:
Originally Posted by altomari8868 View Post
Hi All,
I was hoping someone would be so kind as to share their KCBS competition time line that they use starting the day before and day of the competition. I have seen Malcolm's from Killer hogs. I was hoping for a different style or a different way to format it. Any help would be greatly appreciated.

Are you looking for the style/format or the details/times within ?? if for details, I agree with everyone else that this would not be beneficial to to differences in equipment, skill level/speed, # of team members etc)

I had never seen Killer Hogs format, but I googled it and found it..

http://www.howtobbqright.com/kcbscoo...ttimeline.html

It looks similar to many others, and seems fine for someone who likes to follow a printed schedule... You can modify something like this in Microsoft Excel or other spreadsheet very easily... just map it out on paper and then type it up.
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Unread 05-01-2011, 12:23 AM   #8
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please mail a self addressed envelope along with your check to................

Bob
we don't mean to bust your chops too much bro, but what you are asking has cost most of us a lot of time and money. that's cool of those guys to put it on their site, but I think most people are going to hold that info a little closer to the vest.
That being said, other than injecting the big meats and marinading chicken noticabley later, that is not too far off from what my schedule looks like.
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Unread 05-01-2011, 08:04 AM   #9
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If you get some advice that is helpful you may also want to say thank you somewhere in the thread. Most of your threads contain the intial question and no other posts.
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Unread 05-01-2011, 08:05 AM   #10
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Make Small Changes once you have established a cooking method, equipment, and a basic timeline. you are looking for consistancy. good luck and invest in a class.
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Unread 05-01-2011, 10:09 AM   #11
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I want to thank everyone... I was only looking for a way to format it, not everyones start times and such... I am not very good with exell, I thought maybe someone had a spread sheet or and easier way to jot it down..... There were no other posts because of car trouble last night.....
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Unread 05-01-2011, 02:29 PM   #12
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Time frames depend on how long it takes you to cook your best. Here is our time line subject to change. At 130 am start the fire. 200 am brisket & pork goes on.At 7 time for ribs then 10 am chicken goes on hope this helps.
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Unread 05-01-2011, 03:44 PM   #13
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I agree with all above....we just started competing and while I was doing my advance homework, I downloaded a few timelines off the net ...after we started practicing I had to completely ditch them and start my own with my processes, prep times, cook times .... etc. I suggest you start by practicing each category and write down each time period "trim = xx minutes" , " injecting = x minutes' etc. etc. It will at least get you going ..After our first competition we are redoing it all again using teh info we gathered at the last contest. Good luck !
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Unread 05-01-2011, 09:11 PM   #14
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in preperation for my first contest I didnt prepare, why you ask?... cause I'm not very smart,lol. No, I was confindent in one thing..............my pit, I knew/know my pit and how long it takes from hours and hours of practice.

I still to this day dont use a writen timeline, I keep time in my head and hope like heck no one distracts me.
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Unread 05-03-2011, 06:01 PM   #15
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Alto,

Here is another thread that someone posted. The spreadsheet is detailed. I don’t prepare my meats this way or use a time table but this might help you out.


http://www.bbq-brethren.com/forum/sh...ight=pork+turn
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