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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 01-11-2013, 07:11 AM   #16
Smokin' Hicks
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Quote:
Originally Posted by Pigs on Fire View Post
1 Flat, 1 rack of ribs, 6 thighs and a pork collar
NICE!!!!

I skip the pork collar and just bring two money muscles with me....just bringing the money muscles sure cuts back on the cook time
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Old 01-11-2013, 07:18 AM   #17
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Quote:
Originally Posted by Pigs on Fire View Post
1 Flat, 1 rack of ribs, 6 thighs and a pork collar


one packer($45)i'll have to up that number for better meat if i continue, two butts($30), three racks($30), and sixteen thighs($20).

the meats are the cheap part IMHO.
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Old 01-11-2013, 07:36 AM   #18
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Currently for competition we cook 1 Packer, 2 Butts, 3 Racks of ribs and 12 -16 thighs. We spend about 150.00. I have been toying with the idea to add a brisket flat but I am not sure the benefit will outweigh the effort.
I am curious though – when I cook that much meat (butts / brisket) my smoker is a whole different creature – it operates a little differently in the sense that I have a buildup of moisture. My cook times go longer and the bark is not where I like it.
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Old 01-11-2013, 07:46 AM   #19
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We cook pretty much in line with the quantities mentioned upthread, although we're thinking of cutting down to cooking 8 chicken thighs. Not because chicken is expensive, for sure, but because it's a pain in the butt.

I can't imagine the wear and tear (and time constraints) of sorting through as much meat as mentioned in the original post.

I agree that meat isn't our biggest chunk of expenses to go to a contest. Out here the entry fee is usually larger, and gas to get there and back is a killer. Meat is the one thing you get some return on, because you've got all those leftovers. Can you presell the leftovers before a contest?
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Old 01-11-2013, 07:51 AM   #20
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I buy & cook 2 briskets
I buy & cook 2 butts
I buy 24 thighs, cook 16
I buy 6 racks of ribs, cook 4.
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Old 01-11-2013, 08:06 AM   #21
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2 butts, 2 briskets, 6 racks of ribs and 18 pieces of chicken
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Old 01-11-2013, 08:16 AM   #22
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1 quality brisket, 2 quality butts, 12 quality thighs and 4 qulaity racks. 200 bucks. Cook it right and that is all you need.
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Old 01-11-2013, 08:39 AM   #23
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Quote:
Originally Posted by Smokin' Hicks View Post
NICE!!!!

I skip the pork collar and just bring two money muscles with me....just bringing the money muscles sure cuts back on the cook time
Too funny! Why not skip the MM and just bring a tenderloin?
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Old 01-11-2013, 09:01 AM   #24
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Quote:
Originally Posted by Podge View Post
I buy & cook 2 briskets
I buy & cook 2 butts
I buy 24 thighs, cook 16
I buy 6 racks of ribs, cook 4.
Ditto what Podge said


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Old 01-11-2013, 09:04 AM   #25
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for FBA or KCBS i cook 2 butts, 1 brisket, 6 ribs, and 20 chicken
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Old 01-11-2013, 09:22 AM   #26
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Quote:
Originally Posted by Pappy Q View Post
For KCBS I do 2 butts, 1 whole brisket, 4 ribs and 16 chicken thighs
^^^ This.
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Old 01-11-2013, 10:03 AM   #27
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Quote:
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Ditto what Podge said


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Old 01-11-2013, 10:23 AM   #28
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Quote:
Originally Posted by New Pal Frank View Post
We usually cook 1 whole packe brisket,2 8# pork butts 3 slabs of bb ribs and 18 - 24 thighs.

If we are expecting company we may add a couple mor racks of ribs.

With normal contest, I take left overs to work and feed about 30 guys in my Department. Thet LOVE BBQ season on Mondays.
We do the same as above, only we never expect company......

I vacuum seal ALL leftovers. I gots 4 kids to feed!
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Old 01-11-2013, 10:46 AM   #29
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Quote:
Originally Posted by Podge View Post
I buy & cook 2 briskets
I buy & cook 2 butts
I buy 24 thighs, cook 16
I buy 6 racks of ribs, cook 4.
Podge. I thought with all the conections you have in the Butcher Shop industry, you would bring more meat than that.
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Old 01-11-2013, 10:49 AM   #30
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Quote:
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I vacuum seal ALL leftovers. I gots 4 kids to feed!
That only works until they refuse to eat it anymore. Apparently we competed too often and burned out our teenage disposal units pretty early on.
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