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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 01-20-2009, 06:00 PM   #1
HBMTN
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Default How much meat???

How much meat do you cook when competing in a competition? Last year (our first) we cooked two competitions and did 3 butts, 1 brisket, 20 or so pieces of chicken and 3 racks of ribs.

This year I think I will do 2 butts, 2 briskets, 20-25 pieces of chicken and 3-4 racks of ribs. It got me to wondering how much others do.
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Unread 01-20-2009, 06:13 PM   #2
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You can probably find a lot of differing opinions if you use the search on this. Money is one object. I usually do one brisket, two to three butts, 4 to 6 ribs, and about 20-24 thighs. We are what I would consider a low budget team.

We do on occasion cook more than that and pick the best. To make extra funds to spread the cost we try to take orders for bbq before we get there. I figure if we have the fires lit and it does not get too carried away it helps.

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Unread 01-20-2009, 06:15 PM   #3
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That's about right. Unless you have a lot of testers and help you'll have problems deciding which is best to turn in. I usually only cook 12 pcs of chicken for competition ( the best out of 24-30 pcs). The rest I practice on Friday noon and night for lunch and supper. I usually buy 9 racks of ribs ( cook the best 3), 2 out of 4 briskets and 2 out of 4 butts. The rest I use for practice between contests.
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Unread 01-20-2009, 06:30 PM   #4
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We used to bring a LOT of meat, on the lines of what you are suggesting.

Now we bring 2 brisket flats, 2 butts, 12 chicken thighs and 3 racks of ribs.
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Unread 01-20-2009, 06:48 PM   #5
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We are on the same lines, used to do only 1 packer, now we do 2 (that way I don't have to cook during the week), 6 racks of ribs, 2 Butts, sometimes a shoulder, and 12-16 pieces of chicken (again, no cooking the following week).

With three teens in the house, there is not a whole lot of leftovers.
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Unread 01-20-2009, 07:04 PM   #6
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I have only done a few comps myself but I have been doing 1 15-16lb packer, 2-3 butts(depending on how many people I have showing up) 3-racks of ribs and 16 pieces of chicken. pretty much what everyone else has said.
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Unread 01-20-2009, 07:09 PM   #7
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Cook for the contest only. (IMO) You are there to compete. Unless you have 'real' help, don't cook more than what you need to. You can feed Guests at your house.

I cook 2 briskets, 2 butts, 16 thighs (more or less, depending on how good they are) and 3 racks of ribs. Each time, everytime.
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Unread 01-20-2009, 07:55 PM   #8
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There have been threads on here where competitors say they are cutting back on the amount of meat cooked as a way to afford to continue competing in this economy.
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Unread 01-20-2009, 07:58 PM   #9
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We do 3-4 racks of ribs, 12-14 pieces of chicken, 2 butts and 2 briskets. We sometimes do more if we are cooking for others. A problem with doing a lot of meat is trying to pick the best one.
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Unread 01-20-2009, 08:01 PM   #10
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2 butts
2 briskets
3-4 racks of ribs (depending on where I buy and how they are packed)
12 or so chicken thighs (again, depending on where I buy and how they are packed)
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Unread 01-21-2009, 04:45 AM   #11
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20 pieces chicken average
2 butts
2 st louis racks ribs
1 brisket. We used to cook 2 but we feel 2 bad briskets isnt much better then 1 bad brisket.
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Unread 01-21-2009, 05:44 AM   #12
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2 or 3 butts
2 briskets
12-16 thighs (I buy 20 - 24 & take the best)
4 ribs (usually I buy 6 depending on how they are packed)

Tom
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Unread 01-21-2009, 06:08 AM   #13
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2/3 boston butts
2 briskets
9 racks of baby backs
24-26 pcs of thighs
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Unread 01-21-2009, 06:27 AM   #14
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Quote:
Originally Posted by VA BBQ PIRATES View Post
2 or 3 butts
2 briskets
12-16 thighs (I buy 20 - 24 & take the best)
4 ribs (usually I buy 6 depending on how they are packed)

Tom

Hey Tom. Howzit goin mang?
That's about exactly what we do.
Hope yall are havin' a good 2009 so far.

Cheers!
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Unread 01-21-2009, 07:23 AM   #15
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We've been doing one brisket, two butts, about 15 thighs and 3 racks of spares. This year I think I may do 2 briskets just in case one screws up
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