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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 06-06-2012, 01:05 PM   #1
Signature'sSmokeHouse
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Default New Competition-Need you imput

I have been asked to look into putting a competition together in my area..... Need your thoughts and here are some quick details....

This is going to be a back to the basic competition...

Only electric to be used is for lights... Period... No exceptions... No gurus, no computers, no augers, no fans, no digital thermometers....

No manufactured cooking fuel... (only wood chunks and lump charcoal)

You will get a 20x20 spot... No more no less... This is plenty for a competition....

There will be the following entries: Brisket, Pork shoulder, Ribs, Chicken(will be turned in as a half chicken-one breast, one wing, one thigh and one leg), Sausage, Dessert... (the dessert entry must be cooked on site and it must be cooked on a wood fired source... it will also be placed in the normal box)

All meat will be provided..... This will be like the PittMaster Show.... Teams will draw numbers... You pick your meat in order....

You will get the following:

1 Brisket
1 Whole Chicken
1 Slab of Spare Ribs
1 Pork Shoulder
2# of ground pork for the sausage...

This is a competition that will see who is the best pit master. This is not going to be a competition who can cook the most meat and pick out the best pieces... All of your ribs will come off the same slab because you only have one... Same with the brisket...


This is just the beginning of putting things together... Please let me know all of your thoughts and ideas...


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Old 06-06-2012, 01:43 PM   #2
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> Chicken(will be turned in as a half chicken-one breast, one wing, one thigh and one leg)


You might want to think about the logistics of judging this and perhaps change it to something like 8 chicken thighs....


> 1 Pork Shoulder

Need further definition. Meaning, 1 Picnic (aka. Shoulder), or 1 Whole Shoulder (includes the picnic and butt cuts)

Dessert? Really? Might as well have categories for slaw, another for brunswick stew, and perhaps another for....


Also, consider whether this is a BBQ contest, or a grilling contest. If grilling, might as well have steaks in there. If BBQ, honestly, do people BBQ sausages (I dont; I grill them, they're fantastic in Red Beans & Rice)? Chicken (again, I grill mine, even in KCBS contests, not BBQ'd at all from me)?
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Old 06-06-2012, 02:27 PM   #3
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I'd say drop the dessert. Also I would say add charcoal briquettes. three whole chickens to get six samples seems a bit much to me. keith
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Old 06-06-2012, 02:28 PM   #4
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This will be a fun thread to follow!
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Old 06-06-2012, 02:42 PM   #5
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Sounds like a fun event to me.... As mentioned, dessert might be a bit too much but what the heck. The challenge, as I see it, is to see who really can "cook" with the restrictions in place. Something different and outside the box so to say. Cheers, and good luck with the event!!!
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Old 06-06-2012, 02:50 PM   #6
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Sounds as if it would work. Hope to see if many are interested. I would be, as long as there is fire to cook on count me in.
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Old 06-06-2012, 02:52 PM   #7
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Signature, I wasnt trying to be rude. My sincere apologies if it came off that way! I was trying to have you think through why you're having a contest (ie. what's the desired results) and have whatever type of contest it is that best meets your needs and hopefully gets you to achieve your desired results.

You're a sausage maker, yes? You're wanting to feature and promote your sausage, yes?

That's a great thing to do!!! Might I suggest a grilling contest and not a BBQ contest? Have steaks, perhaps chicken, and of course your wonderful sausage. I might even suggest 2 sausage categories; naked (ala. just sausage) and a sausage dish of some kind (whether sausage & peppers Italian style, or Red Beans & Rice w/Sausage Cajun style, etc.).

On the chickens though, think through judges having to pull pieces apart, each getting a different sample, etc. It usually doesn't work well. You're better off getting them to cook one particular cut and having them supply X number of them in the blind box.

You'd mentioned: see who is the best pit master. In my case anyway, you'd be mixing BBQ Pit master with Grill master... Briskets and pork shoulders [depending on which you define] are almost never grilled. Most great ribs aren't grilled either. Chicken, even if on a smoker, is usually done at much higher heat, but probably at least 50% of the time or more they're actually properly grilled, and I think most sausages are also grilled...
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Old 06-06-2012, 02:57 PM   #8
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Suggest you make one exception for electronics and allow instant read thermometers (food safety)
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Old 06-06-2012, 03:37 PM   #9
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Maybe allow your dessert to be turned in in a cast iron pot?
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Old 06-06-2012, 03:38 PM   #10
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I really like Lake Dogs suggestions about making it more of a grilling contest. Might also open your audience up to more backyard cooks that don't have the confidence to do a full blown bbq competition cook yet. That to me would seem like smart business if you are trying to promote your sausage(s).

FWIW, my in-laws live in Tonganoxie so if you PM me your business info I will pass it along to them and I will be in the area towards the end of July and would love to give your stuff a try!
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Old 06-06-2012, 03:43 PM   #11
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I will say I love the idea that its a stick burner contest only!
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Old 06-06-2012, 03:45 PM   #12
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If you do a dessert I would not limit it to the same box. Desserts have a much broader range than bbq'd meats as far as size go. And because you can be a great pitmaster without ever having bbq'd a dessert IMHO it will lead to boring entries, because the cook will be hesitant to try something extravagant, and risk messing it up and hurting their overall scores. I think having open presentation in desserts leads to more flair and much more exciting entries. I hope any of that made sense.
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Old 06-06-2012, 04:53 PM   #13
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I agree with Hance on the chicken. I would probably refuse to judge chicken if I 4-5 other judges had handled that chicken half before it got to me. That would be as bad as a contest I judged last year where a judge at my table brought his own fork. He used it to get his portion out of the box. The problem was he stuck it in his mouth to clean it off between boxes.

My other question would be if you are supplying all the meat, what would the entry fee be?
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Old 06-06-2012, 04:59 PM   #14
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The one thing on desserts is if you don't state must be cooked on site they might bring a cake that was baked in an oven at home using electric. Just trying to think of all the gray areas. Other than that good luck with it.
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Old 06-06-2012, 05:26 PM   #15
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Ok thanks for the comments.. Will need plenty more as time goes on because we want this to be something that everyone likes...

Here are the reasons for a few things....

@Lake Dogs as for being a bbq contest or a grilling contest... This is going to be a cooking contest... How ever you would like to cook it you can... Slow/fast your decision... 1 whole shoulder as in 1 whole shoulder... As for the Dessert: This is a category that is becoming popular in many contests and is something we will do in this one only difference is that it is going to count for your overall score.... As for the sausage entry because we are a sausage co we will def have that category....

@Kenthanson As for the dessert yeah I guess the actual box doesn't make a difference but what is going to be stressed is that it is cooked ON SITE and ON A WOOD HEAT SOURCE.... NO EXCEPTIONS and also this will count as your overall score...

As of right now we do not plan to make this a KCBS competition... Because we will have different rules and such....

@SlamDunkPro Instant read thermometers will be allowed to test the temp of the meat but other than that nothing else... This is going to be a back to the basic competition...


Keep the comments coming I am righting them all down....
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