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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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Old 04-09-2012, 09:03 AM   #1
Got rid of the matchlight.
Join Date: 04-04-12
Location: Manassas VA
Default How much meat to cook

Hello, first post here.

I started a small BBQ cooking team and we want to compete in the "hometown" portion of a KCBS sanctioned event in June to get the feel for how things go in competition.

My question is, how much meat do you actually cook and how much do you turn in to be judged ?

If things go well and we actually enjoy competing, we will enter a sanctioned event in the future.

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Old 04-09-2012, 09:22 AM   #2
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA

For a rib entry with a blind box, you'll want to cook a minimum of 2 racks of ribs, probably 3 racks, possibly 4.

For a chicken entry with a blind box, you'll want to cook at least twice what you'll put in the box, so at a minimum 12 pieces; most cook 16 to 20 pieces.

Brisket, for a blind box, cook a minimum of 1 but most cook 2 flats or whole packers.

Butts, for a blind box, minimum of 2. Some just cook the 2, others cook 3 or 4.
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Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Old 04-09-2012, 09:52 AM   #3
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Join Date: 08-26-11
Location: okeechobee, fl.

i cook 20 thighs 3 slabs of ribs 2 pork butts and one brisket. but when i first started i cooked 2 briskets 4 butt and 6 slabs. once i figured out a few things and felt more confortable with my turnins then i scaled back a bit. good luck
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Old 04-09-2012, 11:23 AM   #4
Rich Parker
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Join Date: 06-20-09
Location: Grand Rapids, MI

12 thighs, 3 ribs, 2 butts, and 1 brisket. That is also the package size i receive when purchasing the meat.
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Old 04-09-2012, 11:38 AM   #5
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Join Date: 10-26-11
Location: Coloma,WI

12 thighs, 2-3 racks, 1 butt and 1 brisket is what we cook.
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Old 04-09-2012, 11:51 AM   #6
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Join Date: 12-09-04
Location: Chicago 'Burbs

For a normal KCBS comp we do 4 rack of ribs, 16 thighs, two butts and two briskets.

But, is your "hometown" comp all four meats or is it just one or two?
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Old 04-09-2012, 11:52 AM   #7
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Join Date: 10-06-08
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we cook a lot more than we need to. 4 pork shoulders, 2 full packers, 4-6 racks of ribs and a few dozen chicken pieces. We do invite a ton of friends and family to come and help eat/clean up/ watch the awards so none goes to waste, we're also sponsored by our local butcher. So that takes a little of the burden off of our shoulders.
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Old 04-09-2012, 01:28 PM   #8
Got rid of the matchlight.
Join Date: 04-04-12
Location: Manassas VA

Thanks for all the input. Yes, the "hometown"comp. is just ribs and chicken , however, we are gonna do a couple of party practice runs and cook all the meats as if it were a comp. have some friends and family over to eatand have some fun too !
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