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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 09-02-2013, 09:59 PM   #1
Q-Dat
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Default That Feeling Of Panic When...

...you only have a few days until a comp and you have NO IDEA how you're gonna get everything ready in time!!!

I know you folks that compete all the time have systems to prevent such situations but as for me....I'm feeling some serious pressure right about now!

Anyboby else feeling crunch time?
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Unread 09-02-2013, 10:03 PM   #2
Ron_L
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We've been cooking fewer comps this year and have had a longer break in between. I thought that would make it easier, but for the last two we both felt like we weren't ready.
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Unread 09-02-2013, 10:24 PM   #3
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I thought that was normal......our first year and a checklist,using it and trusting it has helped.
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Unread 09-02-2013, 10:45 PM   #4
kenthanson
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This was the first year that we had comps in back to back weekends. Usually a team of three was two for weekend #1 and the other teammates wife gave birth on the Wednesday so it was all up to me to prep and get everything ready for weekend #2 and I usually take 3 days just to back into feeling normal. The second weekend came and I set up by myself with some help from friends from other teams and I got prep done and boxes built before 11pm, and unusually don't start trimming chicken till 1am. Ended up getting the most sleep I've ever gotten at a comp.
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Unread 09-02-2013, 10:52 PM   #5
Hawg Father of Seoul
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My second comp ended up being two contests. Turn in Saturday, move 40 miles and turn in Sunday. Simplified some process and walked away with some good money.

Just put on some head phones and prep Friday night. You know some store bought rubs and sauces that work. Call the KCBBQ store and you can get them in time.

You got it brother.
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Unread 09-02-2013, 10:57 PM   #6
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Yep I understand that feeling. I even went to a comp and FORGOT ALL my Injections, Rubs and Marinades!!!
Word got out and team started coming up offering items to me... VERY special moment to me indeed!!!

Long story short we back tracked 2 hours / half way to meet someone to get our product and still came out with a top 10 over all with a one walk.
I advice to stay cool and act like it is your backyard practice cook!
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Unread 09-02-2013, 10:58 PM   #7
Hawg Father of Seoul
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Yeah, when I forget stuff... I steal it from Habitual Smokers. Throw a bottle of Whiskey away from the trailer door and run in and shop.
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Unread 09-02-2013, 11:00 PM   #8
Stark-O-Rama
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SIMPLIFY! Make a checklist, and remove anything that you don't really need. You still have a few days, so prepare your rubs, sauces, etc. ahead of time. If you're stressed out, you won't fully enjoy the experience. The fulness of life is had when you are mindful of the situation, and respond accordingly without doubt, or trepidation. It's BBQ!!!! ENJOY IT!!!!!!
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Unread 09-03-2013, 08:50 AM   #9
rookiedad
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after a while your check list will look like this:
tote #1
tote #2
tote #3
smoker
tent
charcoal
beer
ice
meat
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Unread 09-03-2013, 09:30 AM   #10
TalonBrew
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Felt that last week. Worked my a** off to get ready. Nothing like showing up exhausted!
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Unread 09-03-2013, 09:44 AM   #11
bruno994
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The comp is the most relaxing part of my week! The other 5 1/2 days are hell.
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Unread 09-03-2013, 09:58 AM   #12
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Take a deep breath, then crack a beer and sit back. As long as you have smoker, meat rub, sauce, table canopy you'll be ok. The ret you can pick up at the contest or borrow.
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Unread 09-03-2013, 10:20 AM   #13
Q-Dat
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Thanks for the support everyone! I know its all gonna work out in the end, but I sure wish I had a couple extra days off this week!
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Unread 09-03-2013, 05:25 PM   #14
ckelly
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Thank god I just got an equipment trailer.
Everything I need for comp that isn't a food item lives there. PERMANENTLY.
Throw the coolers into the bed of the truck, hook up to the trailer and we're off the rodeo!
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Unread 09-03-2013, 05:27 PM   #15
ckelly
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Oh. and a friend of mine is cooking a competition this weekend.
Started working on the pit this weekend (welding work)
Texted last night. ****! They cut the door too big!

Oops!

He believes it can be fixed in time but I think he's going to roll into town and buy all his meats "on the street" and do up all his rubs/sauces/etc on site.

No thanks!
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