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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 09-10-2013, 10:09 PM   #1
Knows what a fatty is.

Join Date: 08-31-13
Location: San Antonio, TX
Default First Timer Questions

I've done quite a bit of reading and enjoyed the information on this site and had a few questions before I delve into my first contest.

1) I'm going to observe the Hill Country event in San Marcos next weekend and was reading the rules. They are turning in one half a chicken instead of thighs. How is this tasted by multiple judges?

2) They require a food service license. Is this common in all contests? I don't read much about this. I've read the thread on safe handling rules.

Anyone else going to be there?


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Old 09-10-2013, 11:35 PM   #2
is one Smokin' Farker
jeffturnerjr's Avatar
Join Date: 08-20-13
Location: Midland, TX

I looked into it a little bit...
1,) to answer first q, this a lone star society sanctioned event, they do the half chicken instead of whatever you desire. They place a plastic knife in your turn in box and the judges each pass around your box, cut a piece off with a knife....judge it up.
2.) I just did QUITE a bit of searching on the web and see NOTHING about needing a license for the event. There will be food vendors for the fun stuff so that's where those guys will do need a license to sell. The only time you ever need a license is to sell.

Here is a link to the rules for the event:

Hope this helps!
Husband, Father & Pastor. UDS, offset stick burner. Cook KCBS, & Lonestar BBQ Society.
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Old 09-10-2013, 11:39 PM   #3
Hawg Father of Seoul
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR

Welcome to the forum. In Texas (IBCA, LSBS) half chicken is the norm. The judges can not touch the meat. They use a plastic fork and knife to sample the meat.

It does not say any thing about the license in the flyer. Might just be for vending. I would cook this event except I am already cooking my hometown the same day.


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Old 09-11-2013, 07:40 AM   #4
Full Fledged Farker
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Join Date: 06-14-12
Location: Buna, Texas

Quick suggestion, don't just go observe, call the promoter see if they need some more judges and volunteer to judge. This will drastically reduce your learning curve once you jump in to the ring. Go early, walk around and observe, then when it's time, go judge.
Most of all, have fun!
Hale of a Good BBQ Pitmaster...Just say NO to bad BBQ...Custom built RF trailer pit...
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Thanks from:--->
Old 09-11-2013, 09:02 AM   #5
Lake Dogs
Quintessential Chatty Farker
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Join Date: 07-14-09
Location: Lake Sinclair, GA

^^^ +1 Judge if you can!
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
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 09-11-2013, 06:29 PM   #6
Knows what a fatty is.

Join Date: 08-31-13
Location: San Antonio, TX

Great thought on the judging. I called and they have positions available! I appreciate the idea. I can't wait!

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