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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 06-13-2012, 07:08 PM   #1
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Join Date: 12-05-11
Location: Ironton, Ohio
Question your first compition what went wrong

I am prepairing for my first comp. coming in September, and was wondering from some of you that have done this awhile, what was the worst thing that happend at your first comp?
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Old 06-13-2012, 07:14 PM   #2
somebody shut me the fark up.

Join Date: 06-26-09
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I turned in slightly raw chicken
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

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Old 06-13-2012, 07:17 PM   #3
somebody shut me the fark up.
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Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI

I bought a box of thighs, about 20 lbs, they were frozen and we could not find 6 pieces that were similar.
They got over cooked, and the skin was rubbery. So we turned in skinless thighs. I still can't fathom how they were not DAL.
We did get a comment card though, praising us for the "perfect bite through skin".
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Old 06-13-2012, 07:35 PM   #4
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chicken has been at the top of my list. Still trying to fine tune it. Gonna try again this weekend
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Old 06-13-2012, 08:17 PM   #5
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1st comp, I had my charcoal chimney on a fish fry burner, lighting some coals and I fell asleep and it started a small grass fire + ribs were undercooked.

2nd comp, I forgot my sink and hoses, and my ribs were undercooked.

3rd comp, my ribs were undercooked.

Got 1st in ribs this weekend, problem solved.
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Old 06-13-2012, 08:23 PM   #6
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I think the standout moment was finding out that our brisket was so spectacularly awful that it left an indelible impression on the head judge (IBCA). See the "What NOT to enter" thread for the humiliating evidence.
Don't practice until you get it right; practice until you can't get it wrong.
Don't overthink or undercook.

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Old 06-13-2012, 09:40 PM   #7
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Join Date: 07-14-09
Location: Lake Sinclair, GA

Wasnt my first nor second... My worst contest was probably my 5th or 6th... Everything was perfect, except... Pork, awesome, but in the confusion it ended up getting pulled then set aside for about 30 minutes before putting in the box. WTF was I thinking?!?! It went out stone cold and gray. Awesome entry when fresh and hot was only middle of the pack after that fubar. Brisket, awesome taste, but overcooked to the point where we had to leave it out to cool so it could firm up a tad to be able to slice it at all. Somehow we did with a razor sharp knife, good cuts. I called it our duct-tape brisket; I have no idea how those slices hung together. Actually got *ok* scores all things considered. It was towards middle, but cooked less (and hot or even luke warm) would've really been a very competitive brisket. Chicken, awesome but slightly overcooked with VERY rubbery skin. I should've sent it out skinless (I didnt check). We were trounced in tenderness, but very good presentation and taste scores. Even with good taste scores we were in the bottom 1/3rd. Ribs, cooked perfectly, sliced perfectly, timed exactly right, went out piping hot. Fantastic appearance and tenderness scores, and 998444 on taste. WTF? One of the slabs was skunky. Didnt know it until afterwards... Thankfully noone was hurt. Never again. I buy only the best from trusted sources. Overall we were WAY down in the bottom third; this after walking in most everthing the previous comps and an RGC in the mix. THUD. Worse, this was an event very close to home; we were known and there were expectations... We FAILED.
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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 06-13-2012, 10:01 PM   #8
Contracted Cookers
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got to drunk on Friday night
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Old 06-13-2012, 10:26 PM   #9
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Location: Culpeper, Virginia

Lets see, at my 1st contest I was still a practicing alcoholic, you can fill in the blanks there. At the awards, I sat in one of the judging chairs, snapped it like a twig, fell backwards and did not even come close to losing a drop of my Miller.

Got a 5th in Pork, 1st in Ribs and 16th in brisket...There were 14 teams entered in the contest.
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Old 06-13-2012, 10:56 PM   #10
Found some matches.

Join Date: 06-12-11
Location: Lee's Summit, MO

Thermometer broke on the smoker and didn't have a back up. Also not keeping track of time.
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Old 06-13-2012, 11:06 PM   #11
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Originally Posted by Contracted Cookers View Post
got to drunk on Friday night
I'm To afraid of running out of cold adult beverages.
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Old 06-14-2012, 06:38 AM   #12
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Location: Red Lion, PA

We used toothpicks to hold the chicken skin in place and left one in a thigh. DQ.
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Old 06-14-2012, 06:54 AM   #13
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Ran out of chicken rub, but Indianagriller came thru with a half a bottle of what iI was using and saved the day. Thanks again JT.
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Old 06-14-2012, 07:30 AM   #14
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Location: Melbourne, Florida

Overslept Saturday morning. I will never forget that 'oh spit' moment thinking that I had totally screwed that comp. Just worked through it as best as I could and ended up in the middle of the pack.

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Old 06-14-2012, 07:38 AM   #15
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Inadequate tie downs for 60 mile hour winds and did not get canopy taken off in time. Ez-ups can fly a pretty good distance in a very short amount of time. keith
WSM 22.5, MCBJ, In The Key Of Que
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