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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 06-08-2012, 11:18 PM   #1
Porky Joes
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Default no garnish competition box ideas

Do you have any advice on putting the food in the boxes? I guess I am worried about it sliding around.

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-Rich Clifford
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Unread 06-08-2012, 11:53 PM   #2
Alexa RnQ
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My guess is that if not prohibited by rules, you could put a bed of pulled/chopped meat in the bottom to provide traction and keep the featured pieces of meat warm. Just make sure it's every bit as good as the stuff on top!
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Unread 06-09-2012, 07:30 AM   #3
southernstyle
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This is what we do in fba land. Put pulled in the bottom of chicken and pork and really fill it up. With ribs put 11-12 st luiys and up to 16 bb ribs. Brisket is easy just put in a few more slices than a kcbs box with burnt ends at top and bottom. If you fill the box up nothing can move
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Unread 06-11-2012, 02:26 PM   #4
luke duke
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I wish garnish was forbidden in every comp.
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