First Comp Question

MoGreen · 12-24-2009, 09:32 AM

So, the BIL and me have decided to enter our first comp in April up in Winchester, TN. He's taking the lead on brisket and ribs and I'm in charge of pork and chicken. We've decided on a team name (Rub Won Out) and we've been practicing and experimenting with our entries. My question is this: should we enter the backyard division for our first time out, or just jump in with the big dogs and really get our asses handed to us?

Ron_L · 12-24-2009, 09:44 AM

Do you cook the same meats for backyard? Some backyard comps only cook chicken and ribs, for example. if you are cooking all four meats then go for it! You never know what will happen!

moocow · 12-24-2009, 09:47 AM

Jump right in, other contestants will help you if you ask!

BigJimsBBQ · 12-24-2009, 10:51 AM

Go for it - You learn the fastest and most from the best.

Captain Caveman · 12-24-2009, 10:54 AM

Jump right in. It's hard enough getting up the nerve to compete for the first time, don't put yourself through that twice. (backyard division, and pro division)

As Moocow mentioned, plenty of people will help you out if you ask.

BBQ Grail · 12-24-2009, 10:57 AM

Jump right in!

Bbq Bubba · 12-24-2009, 11:07 AM

Asses handed to you!

This Is How We Que It · 12-24-2009, 11:12 AM

Go for it!

Meat@Slim's · 12-24-2009, 11:22 AM

Forget the backyard! Jump in!

monty3777 · 12-24-2009, 11:40 AM

With a name that good you're already a pro!!

goodsmokebbq · 12-24-2009, 11:42 AM

Ditto ^^^^^

QansasjayhawQ · 12-24-2009, 11:43 AM

Quote:

Originally Posted by BigJimsBBQ

Go for it - You learn the fastest and most from the best.

I'll second that! And the same goes for no matter what you are learning - always try to learn from their experience.

AND - be sure to read a lot here at the forum - there's TONS of valuable, helpful advice available for the searching.

monty3777 · 12-24-2009, 12:26 PM

A word about "learning" from other teams. Depending on how the "learning" is done some of your compadres may call that shigging (stealing). So here's some thoughts on how to learn and how not to learn:

How to learn:
1. Admit up front that you are a brand new team and that you have a lot to learn. Most folks are receptive to helping out a new team who comes at this competition thing with a bit of humility (coming off my rookie year this is something I found to be true).

2. Remember #1 and remind those around you as often as possible.

How NOT to learn:

1. Hanging around and watching teams prep and cook their meat, especially if you are uninvited, is a recipe for the cold shoulder. That's shigging! In fact, if you see folks starting to prep their stuff, and they start moving into their rigs, more than likely that the time to move on.

Finally, some teams will be real generous and others will be jerks. The idea that every team that competes is full of warm fuzzies and is there for the spirit of the event is a myth. When you encounter someone who is not all that friendly, just move along. You'll run into good folks eventually. Don't take all the posturing and heaviness that some teams project as anything personal.

PatioDaddio · 12-24-2009, 12:35 PM

I agree about diving right in. You've got time to practice, and there is a ton of information out there to help. Plus, you've got the great folks here to answer questions and offer advice. Here is my advice.

John

Redheart · 12-24-2009, 12:37 PM

How can you be doing this without calling me!
Jump right in is what I say.

12-24-2009, 09:44 AM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Do you cook the same meats for backyard? Some backyard comps only cook chicken and ribs, for example. if you are cooking all four meats then go for it! You never know what will happen! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

12-24-2009, 09:47 AM	#3
moocow is One Chatty Farker Join Date: 07-31-08 Location: Belton, mo Downloads: 0 Uploads: 0	Jump right in, other contestants will help you if you ask! __________________ -Shane Petzold- -MooCow BBQ team- -President of Operation BBQ Relief- -www.moocowbbq.com- -Home of the Make it Take it Drum Class- -kCBS/ CBJ- - Stoker powered stainless steel cabinet smoker-Mini & 3 Regular UDS-BLUE Weber OTG-Saffire ceramic grill-26" plow disc-Green mountain pellet -Haulmark Competition trailer-

12-24-2009, 10:51 AM	#4
BigJimsBBQ Full Fledged Farker Join Date: 06-10-09 Location: Newnan, GA Downloads: 0 Uploads: 0	Go for it - You learn the fastest and most from the best. __________________ Big Jim - Newnan, GA Customized Lang Model 84 Longneck

12-24-2009, 10:54 AM	#5
Captain Caveman is one Smokin' Farker Join Date: 05-04-07 Location: Carthage, Mo. Downloads: 0 Uploads: 0	Jump right in. It's hard enough getting up the nerve to compete for the first time, don't put yourself through that twice. (backyard division, and pro division) As Moocow mentioned, plenty of people will help you out if you ask. __________________ -Chad Caveman Cuisine BBQ Team HEMI orange "Gravity Feed" Clone 2 Hotrod Black "Gravity Feed" clones Mobile Kitchen Towable offset CBJ #24304 KCBS member #24304

12-24-2009, 10:57 AM	#6
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Jump right in! __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

12-24-2009, 09:32 AM	#1
MoGreen On the road to being a farker Join Date: 08-10-09 Location: Whitfield Estates, TN Downloads: 0 Uploads: 0	First Comp Question So, the BIL and me have decided to enter our first comp in April up in Winchester, TN. He's taking the lead on brisket and ribs and I'm in charge of pork and chicken. We've decided on a team name (Rub Won Out) and we've been practicing and experimenting with our entries. My question is this: should we enter the backyard division for our first time out, or just jump in with the big dogs and really get our asses handed to us?

12-24-2009, 11:07 AM	#7
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Asses handed to you! __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

12-24-2009, 11:12 AM	#8
This Is How We Que It On the road to being a farker Join Date: 09-12-08 Location: Kansas City, Mo Downloads: 0 Uploads: 0	Go for it!

12-24-2009, 11:22 AM	#9
Meat@Slim's Full Fledged Farker Join Date: 10-09-09 Location: Woburn, MA Downloads: 0 Uploads: 0	Forget the backyard! Jump in! __________________ Steve of Woburn, MA. Sponsored by the BBQ Guru, Humphrey's Chips and Chunks and Royal Oak Charcoal.

12-24-2009, 11:40 AM	#10
monty3777 is One Chatty Farker Join Date: 07-13-08 Location: Happytown, IA Downloads: 0 Uploads: 0	With a name that good you're already a pro!! __________________ John 21:9

12-24-2009, 11:42 AM	#11
goodsmokebbq is one Smokin' Farker Join Date: 09-17-07 Location: Rochester, NY Downloads: 0 Uploads: 0	Ditto ^^^^^ __________________ Brian "Technical skill is mastery of complexity while creativity is mastery of simplicity." Christopher Zeeman http://www.goodsmokebbq.com http://www.roccityribfest.com http://www.nybbqchamp.com Weber Performer, Red Weber Curb Rescue, Smokey Joe Upgraded Backwoods Party, 22" WSM AKA "Token"

12-24-2009, 12:26 PM	#13
monty3777 is One Chatty Farker Join Date: 07-13-08 Location: Happytown, IA Downloads: 0 Uploads: 0	A word about "learning" from other teams. Depending on how the "learning" is done some of your compadres may call that shigging (stealing). So here's some thoughts on how to learn and how not to learn: How to learn: 1. Admit up front that you are a brand new team and that you have a lot to learn. Most folks are receptive to helping out a new team who comes at this competition thing with a bit of humility (coming off my rookie year this is something I found to be true). 2. Remember #1 and remind those around you as often as possible. How NOT to learn: 1. Hanging around and watching teams prep and cook their meat, especially if you are uninvited, is a recipe for the cold shoulder. That's shigging! In fact, if you see folks starting to prep their stuff, and they start moving into their rigs, more than likely that the time to move on. Finally, some teams will be real generous and others will be jerks. The idea that every team that competes is full of warm fuzzies and is there for the spirit of the event is a myth. When you encounter someone who is not all that friendly, just move along. You'll run into good folks eventually. Don't take all the posturing and heaviness that some teams project as anything personal. __________________ John 21:9

12-24-2009, 12:35 PM	#14
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	I agree about diving right in. You've got time to practice, and there is a ton of information out there to help. Plus, you've got the great folks here to answer questions and offer advice. Here is my advice. John

12-24-2009, 12:37 PM	#15
Redheart is one Smokin' Farker Join Date: 07-03-09 Location: Burris Crossroads, GA Downloads: 0 Uploads: 0	How can you be doing this without calling me! Jump right in is what I say. __________________ "Red"

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