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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 08-19-2009, 09:53 PM   #1
MrMike
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Default Why the amount of meat for comps?

A recent thread asked about the amount of meat you make for comp. 2 Butts, 2 briskets, 4-6 slabs of ribs and 16 chicken thighs seems to be the amount. How much of this is actually turned in? I was under the impression that one box per category gets turned in. And I know that the teams usually can't give it away what's left as samples or sell it. How much are you generally left with?
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Unread 08-19-2009, 09:55 PM   #2
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We're generally left with quite a bit. But given how variable individual pieces of meat can be, I want some insurance. And if it's costing us $1000 to pull out of the driveway, $100 of meat is not going to stop me from getting the best result that we possibly can.
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Unread 08-19-2009, 10:01 PM   #3
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Quote:
Originally Posted by DivaHerself View Post
We're generally left with quite a bit. But given how variable individual pieces of meat can be, I want some insurance. And if it's costing us $1000 to pull out of the driveway, $100 of meat is not going to stop me from getting the best result that we possibly can.
yup what that Diva said
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Unread 08-19-2009, 10:06 PM   #4
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we do 3 briskets, 3 butts(actually 4 because they come in 2 packs), 6 racks of ribs and 30 pieces of chicken. Extra chicken is becase we eat it! The third brisket(usually a small one or one we can use as a real primary) is a sacrafice for burnt ends.

leftover gets given away to friends, or a food kitchen if one is made availablle at the contest site.

in a box is a minimum of 6 ribs, 6 pieces or portions of chicken, 6 slices or portion of brisket and 6 slices or portions of pork.
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Unread 08-20-2009, 05:53 AM   #5
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We try to give away as much as possible to our friends and family that stop by the comp. Anything that's left is either eaten during the week or frozen for later.
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Unread 08-20-2009, 05:57 AM   #6
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It's really simple. Not all meat is created equal. You cook multiples so you can choose the best of what you have prepared to turn in to the judges. Lets put it this way......You cook one brisket, it turns out to be very dry, you have no chance. We have cooked two briskets at a contest where one was very dry and the other one was super moist. If we would have cooked only one brisket it would have been a crap shoot.
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Unread 08-20-2009, 05:59 AM   #7
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Diva said it straight up. You never want to get caught having to present sub-par Q in a turn-in box. You want the absolute best pieces of pork (across both shoulders), the best pieces of ribs, etc. You want the turn-in box to be full of meat, without overcrowding. Depending on the size of the chickens, we'll try to fit 8 pieces in there;
neatly and cleanly arranged.

Give yourself options to choose what looks best (assuming all of the pieces will taste the same).

The remainder, eat, give away, use it as hair tonic, whatever...
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Unread 08-20-2009, 06:50 AM   #8
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We do 2 butts, 2 briskets, 3 racks of ribs and 16 chicken pieces.

I would like to see KCBS come up with a rule that sets the amount of meat you can cook at a comp. I think it would really bring out the skills. You work with what you have.
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Unread 08-20-2009, 07:27 AM   #9
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Quote:
Originally Posted by BBQ_Mayor View Post
We do 2 butts, 2 briskets, 3 racks of ribs and 16 chicken pieces.

I would like to see KCBS come up with a rule that sets the amount of meat you can cook at a comp. I think it would really bring out the skills. You work with what you have.
How about 1 butt, 1 brisket, 1 rack of ribs and 1 chicken breast to cut into 6 pieces?

We cook 2 briskets, 2 butts, 3 racks of ribs and 12-16 chicken. Mostly because that is how they (except brisket) come packaged.
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Unread 08-20-2009, 07:47 AM   #10
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Pretty much the same with us.... 16 pieces of chicken, 6 slabs, 2 butts, 2 briskets.

At Raytown this year, we turned in 7 slices of briskets, but it took both briskets to get those 7 slices. Last weekend, we cooked a packer and a flat and could have turned in 30 slices.
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Unread 08-20-2009, 08:42 AM   #11
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I do not think that it would make a difference if KCBS set a limit on how much you could cook. The difference is more with the guys that do this for a living and have cases and cases of meat that they go through in a weeks time to pull out the best they can find. Do get me wrong I am not blaming these guys, I would do the same thing if I could.

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Unread 08-20-2009, 10:20 AM   #12
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MrMike, REAL MEN dont make mistakes and can go with 6 thighs, 1 small brisket, 1 rack of ribs, and a pork butt.

The rest of us beer drankin' SOAB's need spares!

That, and "Chicks Dig It".
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Unread 08-20-2009, 10:37 AM   #13
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Thanks for all the answers!
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Unread 08-20-2009, 11:17 AM   #14
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I just did my first Comp over the weekend... i only brought
1 pack of chkicken thighs
1 cryo pack of Spare ribs (3 in a pack)
1 pack of Pork bone in(blade)..and 2 come in a pack
1 brisket(packer)

what ever was left over after turn in we ate and we made SOS out of the brisket when we got home...it worked out ok
we took 11th in Ribs out of 37 not bad for my first time
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Unread 08-20-2009, 11:27 AM   #15
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We do 2 butts, 2 packers, 4 slabs, and 16 thighs...

The left overs go to the office and friends... there are never really any left overs....
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