ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 01-18-2010, 10:25 AM   #1
kindollbbq
Knows what a fatty is.
 
kindollbbq's Avatar
 
Join Date: 01-09-10
Location: Carrollton, KY
Downloads: 0
Uploads: 0
Default Madison Ribberfest "Backyard" Comp. a few ?'s

I am thinking of entering a BBQ Contest at Madison's Ribberfest. This would be my first contest. The only thing I am uncertain of is which I am going to enter. Either the KCBS or "Backyard."

I am unclear on a few things.

1.) What time did you start cooking?
2.) How many cookers do you use, and what kinds?
3.) What were the approximate turn in times?
4.) How do you make sure you get your bigger cuts of meat done(i.e. Brisket/Pork Butt)?This is the one I am having a hard time understanding. It just seems as though there is not adequate time to ge these larger cuts done
5.) At what temp do you cook your larger cuts of meat?

Like I said I like the idea of the "Backyard" competition, I just can't seem to get used to the fact that in order to get my larger cuts of meat done I have to cook them at 300 deg. Don't really like that.

Just curious as to what you guys did. Thanks.

Brandon

Last edited by Ron_L; 07-06-2011 at 09:54 AM..
kindollbbq is offline   Reply With Quote


Unread 01-18-2010, 11:12 AM   #2
Podge
is One Chatty Farker
 
Join Date: 09-25-06
Location: Elk Creek, Ky.
Downloads: 0
Uploads: 0
Default

My very first contest was Madison, back in 2004. I just dove into the KCBS right off the bat. If you think that this is a hobby that you want to do and get serious with it, go ahead and get into the KCBS side. If you want to go and have a good time and cook some meat, do the backyard. But I personally think you'll learn a lot more on the KCBS side.
Podge is offline   Reply With Quote


Unread 01-18-2010, 03:43 PM   #3
kindollbbq
Knows what a fatty is.
 
kindollbbq's Avatar
 
Join Date: 01-09-10
Location: Carrollton, KY
Downloads: 0
Uploads: 0
Default

I am beginning to think that is the way to go as well. I am just having a hard time feeling comfortable with the shortened cook time they allow you for the "Backyard" event. Thanks for the advice.


Brandon
kindollbbq is offline   Reply With Quote


Unread 01-18-2010, 04:05 PM   #4
E Mellow
On the road to being a farker
 
Join Date: 11-11-09
Location: St. Louis, MO
Downloads: 0
Uploads: 0
Default

Jump right into the KCBS. I'm not sure where exactly in Kentucky you are but there is a contest in Franklin in June that draws about half as many teams. Just throwing that out there since your debating between backyard or KCBS, a smaller sanctioned contest may be perfect for you.
E Mellow is offline   Reply With Quote


Unread 01-18-2010, 04:21 PM   #5
Podge
is One Chatty Farker
 
Join Date: 09-25-06
Location: Elk Creek, Ky.
Downloads: 0
Uploads: 0
Cool

Quote:
Originally Posted by kindollbbq View Post
I am beginning to think that is the way to go as well. I am just having a hard time feeling comfortable with the shortened cook time they allow you for the "Backyard" event. Thanks for the advice.


Brandon
I'll add too, that you've picked one hell of a great contest to start off at !!...
Podge is offline   Reply With Quote


Unread 01-18-2010, 04:28 PM   #6
TN_BBQ
is One Chatty Farker
 
Join Date: 06-02-08
Location: Knoxville, TN
Downloads: 0
Uploads: 0
Default

I'm not too familiar with that contest's format, but most contests allow for teams to setup and get cooking on Friday for a Saturday (usually around lunchtime) turn-in.

How long do you cook your brisket and pork shoulder? Most folks cook somewhere between 6-16 hours...and there should be plenty of time for that.

Seems the hot and fast method (relatively speaking) is gaining in popularity. A number of folks only cook their meat 4-8 hours. Which means they don't even crank their smokers up until after midnight.
__________________
Life's a party with a Backwoods Party!
TN_BBQ is offline   Reply With Quote


Unread 01-18-2010, 04:59 PM   #7
kindollbbq
Knows what a fatty is.
 
kindollbbq's Avatar
 
Join Date: 01-09-10
Location: Carrollton, KY
Downloads: 0
Uploads: 0
Default

Yeah the "Backyard" portion of Ribberfest is slightly abbreviated as compared to KCBS rules. It is my understanding that you show up at 6 a.m., set up your stuff, and turn ins are at 6 p.m. Basically leaving you about 10 hrs to cook your larger cuts. The way that I prefer to cook my larger cuts, at this point anyway, needs longer than that amount of time. Although I will say that I have never tried the hot and fast method.

I am thinking that the KCBS contest may be the way to go.

I just hope I am not getting over my head entering that caliber of a contest my first time out. I guess there is only one way to find out huh?

Brandon
kindollbbq is offline   Reply With Quote


Unread 01-19-2010, 10:28 AM   #8
Spydermike72
Babbling Farker
 
Spydermike72's Avatar
 
Join Date: 07-17-06
Location: Flushing Michigan
Downloads: 0
Uploads: 0
Default

Are you sure that you are cooking the larger cuts of meat in the backyard ? Most backyards are Ribs and Chicken or something like that... I would have the same concerns as you do on the larger cuts...
__________________
Mike
Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone
RSSBBQ.COM
Backwoods Competitor
Backwoods Party
Ranch Kettle,Weber Performerl
Certified Moink Baller
President of the Great Lakes BBQ Association

For those who fought for it, freedom has a flavor the protected will never know
Spydermike72 is offline   Reply With Quote


Unread 01-19-2010, 05:15 PM   #9
indianagriller
is one Smokin' Farker
 
Join Date: 06-03-09
Location: Columbus,Indiana
Downloads: 0
Uploads: 0
Default

Yes, that is the same contest i started at last year and you do cook all four meats, but there is no weight limit on the size of the cuts like KCBS. It is a great contest and I am doing the Pro KCBS contest this year

Pic from Last year. 1st place Backyard Brisket
__________________
www.bigjtssmokin.com JAMBO pit
indianagriller is offline   Reply With Quote


Unread 01-19-2010, 06:30 PM   #10
BigJimsBBQ
Full Fledged Farker
 
Join Date: 06-10-09
Location: Newnan, GA
Downloads: 0
Uploads: 0
Default

Go Pro 1st out and if you want a great Hamburger and cold azz beer go to shipleys bar right off the main drag in town.
__________________
Big Jim - Newnan, GA
Customized Lang Model 84 Longneck
BigJimsBBQ is offline   Reply With Quote


Unread 01-19-2010, 07:10 PM   #11
Podge
is One Chatty Farker
 
Join Date: 09-25-06
Location: Elk Creek, Ky.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BigJimsBBQ View Post
Go Pro 1st out and if you want a great Hamburger and cold azz beer go to shipleys bar right off the main drag in town.
I second that !!!!.. I eat there every year.. this year went thurs, fri and sat. !!.. got the chili and the hamburger all three nights !!.. part of the tradition..
Podge is offline   Reply With Quote


Unread 01-19-2010, 09:05 PM   #12
indianagriller
is one Smokin' Farker
 
Join Date: 06-03-09
Location: Columbus,Indiana
Downloads: 0
Uploads: 0
Default

Hinkles is very good too it is on main street open real late
__________________
www.bigjtssmokin.com JAMBO pit
indianagriller is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Moving from "Pro" to "Backyard"?? The_Kapn Competition BBQ 35 01-26-2012 02:32 PM
Contest Results Madison Ribberfest Barbeque and Blues - Madison, IN big brother smoke Competition BBQ 1 08-21-2011 11:18 AM
Need ideas, backyard cooking "shack" jdub Q-talk 3 09-02-2009 10:43 AM
Roll Call. Inside 30 days. Madison Ribberfest August 21 - 22 Smoky River BBQ Competition BBQ 62 08-15-2009 04:25 PM
Madison IN Ribberfest - 8/19 Ulcer Acres Competition BBQ 4 08-16-2007 07:40 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:40 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts