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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 01-20-2009, 06:00 PM   #1
is One Chatty Farker
Join Date: 10-16-08
Location: Virginia
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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Old 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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Old 01-20-2009, 06:15 PM   #3
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Location: Pine Bluff, Arkansas

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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Old 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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Old 01-20-2009, 06:48 PM   #5
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Join Date: 05-27-08
Location: Perryville, MD

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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Old 01-20-2009, 07:04 PM   #6
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Join Date: 08-25-08
Location: Menomonee Falls, Wi

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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Old 01-20-2009, 07:09 PM   #7
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.

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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Old 01-20-2009, 07:55 PM   #8
somebody shut me the fark up.
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Join Date: 04-02-07
Location: Warren, Vermont

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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Old 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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Old 01-20-2009, 08:01 PM   #10
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Join Date: 01-15-09
Location: Salisbury, NC & Savannah, GA

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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Old 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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Old 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)

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Old 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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Old 01-21-2009, 06:27 AM   #14
Nature Boy
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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)


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

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Old 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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