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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 04-01-2012, 06:07 AM   #1
sparky57
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Default Competition Time Lines

Just getting started in competing and wondered if anyone has a time line spreadsheet or list that they could share.
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Unread 04-01-2012, 07:15 AM   #2
hogzgonewild
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PM'ing you.
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Unread 04-01-2012, 12:24 PM   #3
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great question, I'd like a copy :)
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Unread 04-01-2012, 07:52 PM   #4
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Turn in chicken at 1200, ribs at 1230, pork at 1, and brisket at 130...don't be late! LOL 
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Unread 04-01-2012, 10:50 PM   #5
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I've also been looking for one, but preferably one where you can enter the turn in times, and it will back fill the rest of the times on the spreadsheet. Would be helpful at the comps that do not follow a standard timeline, as well as a handy tool when catering or cooking for family/friends where everyone wants to eat at XX:XX pm. I use excel a quite a bit, but it gets complicated when you at trying to subtract time in a spreadsheet because you have to take into account the time (12 hour or 24 hour clock) and the date because the time could roll back into the day before.... I tried for a few hours the other night and finally decided to write it out with pen and paper.....

I would really appreciate it if anyone on here could point me towards a timeline like this!

Jeremy
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Unread 04-01-2012, 10:58 PM   #6
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Just find out how long it takes you to cook your meat to competition perfection and work backwards, my comp timeline wont work for you, i cook simple and hands off, so what works for me wont work for you. a good timeline form that i have found and use is here: http://www.bbqsuccess.com/barbecue-timeline/
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Unread 04-02-2012, 08:22 AM   #7
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Quote:
Originally Posted by indianagriller View Post
Just find out how long it takes you to cook your meat to competition perfection and work backwards, my comp timeline wont work for you, i cook simple and hands off, so what works for me wont work for you.
Same here. Different temps, different cookers, cooking techniques, trimmed meat, charcoal, pellet, stickburner, stability of temps, different weather and how your cooker reacts to it, different weights of meat. Too many variables to say "here's my timeline, it'll work for you".
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Unread 04-02-2012, 09:39 AM   #8
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Quote:
Originally Posted by Jeremy Moyers View Post
I use excel a quite a bit, but it gets complicated when you at trying to subtract time in a spreadsheet because you have to take into account the time (12 hour or 24 hour clock) and the date because the time could roll back into the day before....
I'm not sure why Excel can't give you what you want. Start out with cell A1 and type in "1/1/2000 1:00:00 PM". That's your pork turn in time. You can reformat the cell so that it shows only the time and no date. You can also format it to show 24 hour format instead of 12 hour AM/PM format. Now in cell A2, type in "=A1-TIME(6,0,0)". That is six hours earlier, and is your rest time. Now in cell A3, type in "=A2-TIME(10,0,0)". That is ten hours earlier, on the previous day, and is the time you start to cook. If you want to enter in the actual date rather than the bogus date of "1/1/2000," that's fine too, but then of course you have to update it for every event.

The "trick" is that you have to actually enter a date. Otherwise Excel will use the lowest date it can, even if it doesn't show it, and when you go to subtract from it and drop below midnight, it will have an undefined date and not work.

Hope this helps!

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Unread 04-02-2012, 11:14 AM   #9
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If you could just phone it in with an App, it wouldn't be BBQ.

Do this. Set up your comp practice in the driveway. Cook each item just like you would at a comp. Write down everything. Next time, follow only what you've written (you'll find a lot of missing steps).

This way you have what works for you. My spreadsheet would help at all because it's for my smokers and my methods (like sleeping).

It's not that hard and the practice will do you well.

Also keep a list of items you have to "go into the house for". When you get to the comp, you can't go to the house.
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Unread 04-02-2012, 11:38 AM   #10
sparky57
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Default Competition Time Lines

Thanks for all the replies!
I recognize that there are more variables than anyone can count,but just having
a sense of timing and organization is very helpful.
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Unread 04-02-2012, 01:11 PM   #11
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Quote:
Originally Posted by sparky57 View Post
Thanks for all the replies!
I recognize that there are more variables than anyone can count,but just having
a sense of timing and organization is very helpful.

I would tell you every rub and sauce I used before I ever thought about telling you about the timing. The timing is the secret, the rubs and sauces are just stuff I put on the meat at certain times.
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Unread 04-02-2012, 05:00 PM   #12
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I would send mine, but it would be different from you. Different ways to cook. Here's what you do...

Choose a day and cook chicken. Write down everything you do, with times. When you're happy with the chicken, eat it. Call that turn-in. Now pu that into a spread sheet, ending with the turn-in time you need. do the same for all other catagories. put all in a spreadsheet. That's how you create your own spreadsheet.
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Unread 04-02-2012, 07:39 PM   #13
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Quote:
Originally Posted by Jeremy Moyers View Post
I've also been looking for one, but preferably one where you can enter the turn in times, and it will back fill the rest of the times on the spreadsheet. Would be helpful at the comps that do not follow a standard timeline, as well as a handy tool when catering or cooking for family/friends where everyone wants to eat at XX:XX pm. I use excel a quite a bit, but it gets complicated when you at trying to subtract time in a spreadsheet because you have to take into account the time (12 hour or 24 hour clock) and the date because the time could roll back into the day before.... I tried for a few hours the other night and finally decided to write it out with pen and paper.....

I would really appreciate it if anyone on here could point me towards a timeline like this!

Jeremy
I made one the other night, I will grab it from work tomorrow and pm u
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Unread 04-02-2012, 10:19 PM   #14
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Quote:
Originally Posted by sparky57 View Post
Thanks for all the replies!
I recognize that there are more variables than anyone can count,but just having
a sense of timing and organization is very helpful.
That comes from practice and competing.
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Unread 04-03-2012, 08:25 PM   #15
Jeremy Moyers
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Thanks for the help dmprantz for the help. I'll give it a shot...

Also thanks to BoneDaddy's! I would appreciate it if you could send that over to me. I have my cooking timeline all written out, and have my process down. There are times though, like this Easter Sunday, where I am cooking for 50+ in my family, and they want to eat at 2:00, where it would be nice to be able to enter the "turn in time" and it give me the times for my time line.

Jeremy
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