The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 11-13-2005, 07:39 PM   #1
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default Some general contest questions for a rookie team

My teammates and I began the initial planning for our first year of competition in 2006 and some general questions came up as we begin preparing. We're going to start with NY Grill Kings contest as it's closest to home for our first contest.

1) Is there a standard site size for most contests ? In re-reading Sawdustguy's question/post a few weeks back on canopy recommendations, it was helpful but did not know if there is a standard space allowance. Our consensus is to ensure we get something that goes up somewhat easily and does not take up a ton a space when traveling. We'll go with a 10 x10 or 10 x20.

2) What source of lights are some of the teams using in the evening hours if you don't have a trailer set up ? Are you using generator power ? Lanterns ? Flashlights ? or do the majority of contests provide electricity ? For the guys on Long Island- what did Grill Kings provide last year ?

3) Water - what's the general availability of water to clean and prep with at most contests? For the guys on Long Island- what did Grill Kings provide last year ?

4) Do most teams show up on Friday night just for the comraderie and more time to get settled rather than very early on Sat ? Do some teams show up that morning on Sat ? I just want to be able to ensure one of my team members can commit to a full weekend if we go outside of NY somewhere down the road for a competition.

P.S. - We definitely do plan to go see a contest in action prior to out first contest to see whats going on. Watching on the Food Network and reading online is great but we agree we need to see the real deal in person.


I have some more questions but I think these were some of the biggest questions for now.

Thanks
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is online now   Reply With Quote


Unread 11-13-2005, 08:19 PM   #2
nmayeux
Babbling Farker
 
nmayeux's Avatar
 
Join Date: 04-03-05
Location: Marietta, GA
Downloads: 0
Uploads: 0
Default

Vinny, I don't know where to start, but Jeff had several threads that covered much of the same info just a few months ago. As for getting there on Friday, you have to have your meat inspected as early as possible so that you can begin to prep. This means that if you did not arrive on Thursday, Friday will be devoted to setting up, inspections, food prep, locating forgotten, lost, or last minute supplies, cooking dinner, and beginning your cook for Saturday turn ins. I am in the same boat, and will pass on what I can.

Also, there are some competition checklists in the archives that are invaluable for figuring out what you need. Some of them even have places to tally expenses and winnings.
__________________
Noah \#/
Nauti-Que BBQ Team
Pitmaster and KCBS CBJ & CTC
nmayeux is offline   Reply With Quote


Unread 11-13-2005, 08:23 PM   #3
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Without looking back--is GrillKings one of the cook Saturday night--awards on Sunday type event? Possible cooking day confusion here if we are not careful and that is true.

Where is PooBah? He is the Grill Kings expert along with DRBBQ and ArliQue if I remember correctly. May be confusing my events in New Yawk

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 11-13-2005, 08:25 PM   #4
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

Thanks.. I'll try and dig back for the old posts. I'm still on dial-up service and my computer is kind of slow so I admittedly took the lazy route on this one......

I did save one of the checklists that was given a few months back. It had the criteria you mentioned...

Hmm... I was under the impression that most contests were Sat. check-ins, meat inspection etc and turn in's on Sunday. I was on vacation when NY Grill Kings took place this year so I missed it, but I am about 90% sure that it was a Sat/Sunday event as I hoping to get home fast enough to stop in to check it out.
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is online now   Reply With Quote


Unread 11-13-2005, 08:32 PM   #5
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MilitantSquatter
Thanks.. I'll try and dig back for the old posts. I'm still on dial-up service and my computer is kind of slow so I admittedly took the lazy route on this one......
Vinnie,
The vast majority of the events are cook Fri night--awards on Sat.
There are many reasons to change that to cook Sat night--awards on Sunday. Much more supportive of the spectators, for one. Pros and Cons both ways.
But, for now most are "awards on Sat events".

I know DRBBQ has some excellent thoughts on this, but they would belong in a seperate thread and are not anything we can do anything about anyway. Theory for now.

We will try to keep this thread on your basic questions.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 11-13-2005, 08:42 PM   #6
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

Thanks Tim...

So.. in the Sat. Turn in scenario.. that means most teams are showing up on Thursday....

P.S. - For any guys skipping over the other questions I have, please feel free to chime in on those if you wish or if you know what the old thread title is that would be great too and I'll go check it out.

Maybe to keep the other topic alive and get some discussion going... I'll start a thread on turn in days Sat. vs. Sun...
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is online now   Reply With Quote


Unread 11-13-2005, 08:59 PM   #7
nmayeux
Babbling Farker
 
nmayeux's Avatar
 
Join Date: 04-03-05
Location: Marietta, GA
Downloads: 0
Uploads: 0
Default

If I knew how, I would create a sticky thread for this forum just for new competitors. I think I stepped on a few toes when I tried to get several seperate threads condensed into one thread. However, I was just trying to make things easier to research, as I have to keep going back to answer questions that I have. Don't get me wrong though, this is the best resource and friendliest place to get info on competing that I have found so far. The usuals that haunt this forum are pretty accurate with their tips.
__________________
Noah \#/
Nauti-Que BBQ Team
Pitmaster and KCBS CBJ & CTC
nmayeux is offline   Reply With Quote


Unread 11-13-2005, 09:18 PM   #8
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

This is new material, so I will try one perspective.

Do most teams show up on Friday night just for the comraderie and more time to get settled rather than very early on Sat ? Do some teams show up that morning on Sat ? I just want to be able to ensure one of my team members can commit to a full weekend if we go outside of NY somewhere down the road for a competition.

Using the more common cook Sat night event--it is all a matter of mileage and travel time. Logistics.

For Dave and I, If it is less than about 2 hours travel from "base camp"--we go on Fri AM. Get set up, meat inspection/prep done, socialize, and then nap/cook as needed. We then try to clean up/pack before awards. Travel back home Sat evening.
Big problem here is safety on the return trip since we are dog-assed tired and should not be driving. And, that is without the aid of libations on the short schedule.
We scared ourselves to death coming out of Sebring last Jan for a 2.5 to 3 hour trip home. DAMN Lucky when it was over.

We have settled into the "arrive Thursday", "leave Sunday" mode since most of our comps down here involve huge driving distances. And, we can now relax, enjoy the company of other teams, have a bunch of libations (as desired), and that is what it is all about.

The goal for us is to be awake, alert, and focused during meat prep time and the cooking/turnin process.
Whatever it takes to make that happen!


FWIW


TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 11-13-2005, 09:20 PM   #9
BrooklynQ
Banned
 
BrooklynQ's Avatar
 
Join Date: 07-18-04
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MilitantSquatter
My teammates and I began the initial planning for our first year of competition in 2006 and some general questions came up as we begin preparing. We're going to start with NY Grill Kings contest as it's closest to home for our first contest.

1) Is there a standard site size for most contests ? In re-reading Sawdustguy's question/post a few weeks back on canopy recommendations, it was helpful but did not know if there is a standard space allowance. Our consensus is to ensure we get something that goes up somewhat easily and does not take up a ton a space when traveling. We'll go with a 10 x10 or 10 x20.

2) What source of lights are some of the teams using in the evening hours if you don't have a trailer set up ? Are you using generator power ? Lanterns ? Flashlights ? or do the majority of contests provide electricity ? For the guys on Long Island- what did Grill Kings provide last year ?

3) Water - what's the general availability of water to clean and prep with at most contests? For the guys on Long Island- what did Grill Kings provide last year ?

4) Do most teams show up on Friday night just for the comraderie and more time to get settled rather than very early on Sat ? Do some teams show up that morning on Sat ? I just want to be able to ensure one of my team members can commit to a full weekend if we go outside of NY somewhere down the road for a competition.

P.S. - We definitely do plan to go see a contest in action prior to out first contest to see whats going on. Watching on the Food Network and reading online is great but we agree we need to see the real deal in person.


I have some more questions but I think these were some of the biggest questions for now.

Thanks
Well, since I've cooked with Phil at almost all his contests, I'll pipe in here. Now I'm not the most seasoned and have only cooked in the north, but I can help you out.

1. Most contests up here give you a site of 10 x 20 but in reality, you can take a lot more. Grill Kings, Guitarbeque - I think gave 20 x 20, and Highland, all had lots of room to spread out.

2. Electricity. All the northeast contests gave you electric power. You need to bring extention cords.

3. Water. Well that depends on the event. Grill Kings last year SUCKED big time. Water was limited to a long walk to the bathrooms and a standard bathroom sink. Highland was great with hoses nearby. Guitarbeque was the same. CT, SUCKED big time as well. Long walks to the bathrooms for water.

4. Most teams show up the night before the event, get setup, get inspected, inject, rub and marinate, and then socialize a bit. Some folks get into big parties, but they're not usually the teams that walk.

You ask an interesting question about people showing up just on judgement day. Riddle me this. How can you cook a brisket for a 2:00pm turn in if you just show up on the day of judgement? If team members have different roles, ie: only creating the presentation boxes, then that team member could be absent from part of the weekend.

Take some time and count backwards. If I have to turn in my brisket at 2:00 pm, then it has to be put in the presentation boxes by 1:45, it has to be off the cooker and sliced by 1:30, it has to be in the smoker at 6:00pm the night before, it has to be rubbed by 4:00pm the day before. etc etc etc. Who on the team has to be at every critcial point to creat the final product needs to be determined before you decide who gets to sleep late saturday.

It's just my 2 cents here. Feel free to disagree and I'm sure Phil will chime in later.
BrooklynQ is offline   Reply With Quote


Unread 11-13-2005, 09:33 PM   #10
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

Thanks Brooklyn Q for the NE contest feedback !!. Very helpful.


I agree on the timeframes. My intentions (if turn in was on Sunday) was to arrive early Sat for set up (not knowing how long that takes) and then prep the meats and have in the smoker later that day or early evening for the brisket to come off in time on the next day.

It turn in's are on Sat, then I agee that you need to arrive early on Friday.

Originally, the whole idea of getting there the night before that (ex. Thurs for a Sat turn in) just seemed unneccesary at first thought. But I can understand people wanting to really have ample time to rest and hang out.

I'm definitely OK with that stuff, I just need to make sure my teammates understand the time committments if and when the time comes that we look to travel travel a little for a contest. We have a long way to go as I just want to get the first one under our belts before making long term plans.
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is online now   Reply With Quote


Unread 11-13-2005, 09:36 PM   #11
wsm
Full Fledged Farker
 
wsm's Avatar
 
Join Date: 08-27-05
Location: st louis, mo
Downloads: 0
Uploads: 0
Default

Teams that arrive on Saturday morning.

Quote:
Originally Posted by BrooklynQ
Take some time and count backwards. If I have to turn in my brisket at 2:00 pm, then it has to be put in the presentation boxes by 1:45, it has to be off the cooker and sliced by 1:30, it has to be in the smoker at 6:00pm the night before, it has to be rubbed by 4:00pm the day before. etc etc etc. Who on the team has to be at every critcial point to creat the final product needs to be determined before you decide who gets to sleep late saturday.

It's just my 2 cents here. Feel free to disagree and I'm sure Phil will chime in later.
Please bear in mind that I have cooked at a WHOLE ONE FARKEN comp - and I didn't really cook - I just hung out for my Master CBJ requirement.

Nonetheless, our friends in Texas like to cook brisket high (temp) and short (time) - and they turn out a good product. Also if you start with a 5 pound flat it cooks a bit faster than a 17 pound packer. I don't want to say anything bad about our friends who show up Saturday AM- but do they walk?
__________________
rich the judge collecting piggy suspenders
St Louis, MO
Eastern Area MOFO

KCBS CBJ
WSM slightly modded, Weber Performer, Smokey Joe Gold, Whatever is handy
wsm is offline   Reply With Quote


Unread 11-13-2005, 09:40 PM   #12
BrooklynQ
Banned
 
BrooklynQ's Avatar
 
Join Date: 07-18-04
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by wsm
Teams that arrive on Saturday morning.


Please bear in mind that I have cooked at a WHOLE ONE FARKEN comp - and I didn't really cook - I just hung out for my Master CBJ requirement.

Nonetheless, our friends in Texas like to cook brisket high (temp) and short (time) - and they turn out a good product. Also if you start with a 5 pound flat it cooks a bit faster than a 17 pound packer. I don't want to say anything bad about our friends who show up Saturday AM- but do they walk?
I'm not saying anything bad about them at all. IF that WORKS for them great. I'm saying is that you need to plan who needs to be where when and adjust your schedules accordingly.
BrooklynQ is offline   Reply With Quote


Unread 11-13-2005, 09:50 PM   #13
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by wsm
Teams that arrive on Saturday morning.


Please bear in mind that I have cooked at a WHOLE ONE FARKEN comp - and I didn't really cook - I just hung out for my Master CBJ requirement.

Nonetheless, our friends in Texas like to cook brisket high (temp) and short (time) - and they turn out a good product. Also if you start with a 5 pound flat it cooks a bit faster than a 17 pound packer. I don't want to say anything bad about our friends who show up Saturday AM- but do they walk?
Help us out here--
Was the event "cook sat night" or "cook Fri night"?

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 11-13-2005, 09:56 PM   #14
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 12
Uploads: 4
Default

Quote:
Originally Posted by MilitantSquatter
My teammates and I began the initial planning for our first year of competition in 2006 and some general questions came up as we begin preparing. We're going to start with NY Grill Kings contest as it's closest to home for our first contest.

1) Is there a standard site size for most contests ? In re-reading Sawdustguy's question/post a few weeks back on canopy recommendations, it was helpful but did not know if there is a standard space allowance. Our consensus is to ensure we get something that goes up somewhat easily and does not take up a ton a space when traveling. We'll go with a 10 x10 or 10 x20.

10x20 is the minimum, some give 20x30. They differ based on event.

2) What source of lights are some of the teams using in the evening hours if you don't have a trailer set up ? Are you using generator power ? Lanterns ? Flashlights ? or do the majority of contests provide electricity ? For the guys on Long Island- what did Grill Kings provide last year ?

Most have electricty. Podunk didnt and we needed lanterns. Some rope lights or christmas lights run along the tents work well.

3) Water - what's the general availability of water to clean and prep with at most contests? For the guys on Long Island- what did Grill Kings provide last year ?

all have water available. How ya get it is a guess. Always bring buckets, Y connectors and hoses.

4) Do most teams show up on Friday night just for the comraderie and more time to get settled rather than very early on Sat ? Do some teams show up that morning on Sat ? I just want to be able to ensure one of my team members can commit to a full weekend if we go outside of NY somewhere down the road for a competition.

i have never run across anyone to show up saturday morning. It may be possible if ya have a full trailer setup, but ya miss all the fun. Saturday is the fun part of the event. Hang out, relax and promote what we do, talk to people who come with the curiousity of a 3 year old and meet up with friends ya havent seen since the previous competition.

P.S. - We definitely do plan to go see a contest in action prior to out first contest to see whats going on. Watching on the Food Network and reading online is great but we agree we need to see the real deal in person.

Check out the NEBS revents. They have a few starting up in New england in march.

I have some more questions but I think these were some of the biggest questions for now.

Thanks
See answers above in RED.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Thanks from:--->
Unread 11-13-2005, 10:58 PM   #15
Sawdustguy
Quintessential Chatty Farker
 
Sawdustguy's Avatar
 
Join Date: 09-14-05
Location: Manorville, Long Island
Downloads: 0
Uploads: 0
Default

MilitantSquatter,

I was in the exact position you are last year. Grill Kings was our first contest. We had a blast. It looks like most of your questions were answered. All I can add is go to the event with your expectations set properly. Expect to have alot of fun, expect to learn alot, expect to meet alot of great people and lastly, expect this to become addicting. Last year we set the following goals for ourself for the competition:


1. We meet all the turn in times
2. We don't get disqualified.
3. We have lots of fun
4. We don't come in dead last
5. Nobody dies from our Q


I think we came in 20th overall with a 6th in brisket (our ribs sucked badly and really dragged our overall down alot). We met all of our goals and surprised ourselves. We got to meet Bobby from Big Island BBQ, the whole Philly Pigs Crew, the Crew at Daisy Mays and many more great people. I was going to introduce myself to Phil and the Brethren but they looked like they their hands full. We hope to meet alot more people this year. Overall, it was the best weekend we had the whole summer and can't wait to cook multiple contests this year. We are still keeping our expectations low because we have much to learn and we never loose site of the fact that this is a hobby that we do to enjoy ourselves. If by the grace of God we get lucky and win a ribbon or trophy there will be nobody more surprised than us. We hope somewhere along the line to go to a BBQ cooking class. If you want any other info from a new teams perspective just PM me. There are alot a great BBQ chefs here on the forum. I have learned alot and you will too.
__________________
Guy (Pitmaster)
BBQ Team: Lawn Guyland Smokers

Stupidity for Dummies

…because sometimes, you just can’t dumb it down enough…

Last edited by Sawdustguy; 11-13-2005 at 11:54 PM..
Sawdustguy is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Rookie Team Q/A with Harry Soo mbrailey Competition BBQ 51 03-03-2011 09:33 PM
New smoker here (UDS build and other general questions) 1990dtgl98 Q-talk 7 01-18-2011 06:05 PM
Rookie brisket questions... daninnewjersey Q-talk 13 01-04-2011 07:38 AM
A few questions from a rookie AginAustin Q-talk 21 09-26-2009 02:32 PM
The Rookie has some QUESTIONS: TexasGuppie Q-talk 22 02-24-2006 04:55 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:33 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts