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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 03-09-2013, 10:08 PM   #1
smolderingbbq
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Question First Competition

Any pointers on competing in first small BBQ competition?
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Unread 03-09-2013, 10:44 PM   #2
jrbBBQ
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Be organized and have fun. Organization makes it a lot easier for set-up an tear-down. Whatever your cooking is also a lot easier with a game plan, then you can enjoy yourself.
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Unread 03-09-2013, 10:47 PM   #3
Atlasman
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Nail your boxes.......really something you can ace and isn't totally reliant on cooking. You get bad appearance scores and you're really behind the eight ball. Start off with 8's and 9's in appearance and if your food isn't offensive you will do OK right there. Focus on your best meats if you have one and really really knock them out of the park. I think that's a cool thing to do at starter shows.........because you KNOW when you handed in darn near your best and when you do your placing will give great feedback for the future. If your best gets you a call, trophy or check you know you have the skill to win a contest and just need to connect all the dots. If your best is still finishing near the bottom you have foundational flaws in your methods that need to be addressed before you will ever advance.

Have fun.........contests are a blast, but take it seriously and don't settle for not coming in last as a goal..........shoot to hear your name called because the sweet sound of that will have you coming back for more more MORE!!!!
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Unread 03-10-2013, 09:57 AM   #4
jketron
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Do a complete dry run at home, match all the turn in times, takes notes.
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Unread 03-10-2013, 11:15 AM   #5
CBQ
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When you do your test cook, put all the stuff you need outside. Anything you need to get from inside, add to the list. Anything you don't use, drop from the list. Find "Starting the Fire" on Amazon and read it.
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Unread 03-10-2013, 06:09 PM   #6
rib runners
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Make sure your meat is done and with that, it's giving you plenty of time to get your meat in your comp box. It's not good to get behind on your timing. When I do, it seems like I am behind the whole time.

Good Luck to you, Ron
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Unread 03-10-2013, 10:18 PM   #7
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Have fun!
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Unread 03-11-2013, 01:23 AM   #8
Crash
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Think simple. Middle of the road on your flavor profiles. Not too spicy, not to sweet. I can't remember where I heard it, but "offend the least".
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Unread 03-11-2013, 06:25 AM   #9
New Pal Frank
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Stay sober. Make a timeline and stay with it. My first comp goals were to have fun, make all 4 turn-ins on thim and not finish DAL.
Oh, and by the way, if you hear you name called at awards.Hoop and haller alot because everyone else will be.

Good Luck
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Unread 03-11-2013, 07:21 AM   #10
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Quote:
Originally Posted by jketron View Post
Do a complete dry run at home, match all the turn in times, takes notes.
I agree...
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Unread 03-11-2013, 09:09 AM   #11
Kave Dweller
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Quote:
Originally Posted by New Pal Frank View Post
Stay sober.
Good Luck
Oh..
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Unread 03-12-2013, 02:45 AM   #12
BigBellyBBQ
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practice..practice...pratice time lines..have your brisket and pork done by 9 am..set up outside, pretend you are not at home...except dont pee on the neibors fence..
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Unread 03-12-2013, 08:34 AM   #13
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Don't change your recipe at the competition, second guessing yourself wastes a lot of time.
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Unread 03-12-2013, 08:53 AM   #14
big matt
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Since nobody has said it yet I will..trim your meat at home..especially chicken there are two reason we do it..one it saves valuable time at the comp and two it avoids unexpected surprises with your meat(spoilage,cuts in meat from the packer ect.)
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Unread 03-12-2013, 09:13 AM   #15
JCanfield
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Quote:
Originally Posted by jketron View Post
Do a complete dry run at home, match all the turn in times, takes notes.
I hope Im not stepping on any toes here but what are good turn in times to follow?
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