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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 08-21-2010, 03:41 PM   #1
cjallen85
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Default First BBQ competition On Sat. Help

I am going into my first actual competition on next Sat. I was wondering any last minute pointers that anyone might have or any input. Thanks for any help!
Cole
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Unread 08-21-2010, 03:55 PM   #2
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Have you done a practice cook? If not, do a real time cook to figure out the timing. And if it's a KCBS contest in the midwest - use more sauce than you normally would. Ignore anyone who says "It's a meat contest not a sauce contest." Fact is we didn't start getting calls until we started saucing the chit out of everything (except brisket). Have fun!
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Unread 08-21-2010, 03:56 PM   #3
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very broad question without knowing how prepared you already are (or not).

Check out the comp section FAQ above for good tips.

keep it simple, don't cook too much, bring too much and make sure you stick to a plan.. hit you're turn in times and have fun.

Good Luck !
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Unread 08-21-2010, 04:06 PM   #4
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Yeah I have got my times down and have done a few practice cooks. Its Midwest but not KCBS bout 45 competitors for Blue and BBQ downtown. I am pumped. I am up in the air about saucing the pulled pork and am trying to find a good post on the box turn in for it.
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Unread 08-21-2010, 04:07 PM   #5
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Make a schedule for everything; prep, cook times, box making and be prepared for the turn in times. Find a BBQ comp check list and use it while packing your vehicle. Lastly have fun!! I hope you get a call!
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Unread 08-21-2010, 05:37 PM   #6
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I'm competing for the first time also next weekend.

I made a timeline to help keep me on task.

Good luck!
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Unread 08-21-2010, 11:09 PM   #7
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I found, for my first one, that a timeline/schedule and my recipie cards helped alot from me getting frazzled and forgetful from a lack of sleep! ((My first was a KCBS comp that I did all 4 categories by myself... well the wife build the boxes and watched our 3.5 yr old son.)) I would lightly sauce the pork... especially if you have good bark and smoke. Let the meat speak for itself! Best of luck!
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Unread 08-22-2010, 10:03 AM   #8
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Good stuff above. I still use the timeline/schedule and packing list. It's very easy to forget something at 2:30am... The practice is important. As far as sauce, it's very regional thing. Here, sauce less if at all. As Monty said, in his area sauce is a must.

What hasn't been said is once you get set up, relax and have fun. Find some time
to get out and chat with the other competitors. Best of luck.
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Unread 08-22-2010, 10:27 AM   #9
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Beyond the practice, I would do a search and get a good check list.
I had too much stuff for my first comp, but that was OK. I wanted to make sure that I was comfortable and covered.

I would trim all the meat before arriving at the contest. This will save you a ton of time and allow you to do it slowly and carfully.

Make sure you have the correct size fire ext.

Good Luck and have a great time.
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Unread 08-22-2010, 12:05 PM   #10
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So on the pork box....
Should i slice some and shred? or just make some medallions and pull some?

Thanks for all the help!
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Unread 08-22-2010, 12:09 PM   #11
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Do you want a lot of heat in your rub or sauces or should a make sure it is not as spicey as to my liking?
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Unread 08-22-2010, 12:14 PM   #12
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Both above tend to be regional too. Around here, we expect a pork box to be pulled,
with perhaps a little money muscle sliced. The pulled meat shouldn't be shredded,
as the smaller chunks wont hold their moisture well. Have it be as hot as possible
when you put it in the box. As much in the box as reasonable. Dont skimp.

Hot rubs/sauces can turn off some judges, as can some salty. We go light sodium
and medium on the spices. There are other areas where the medium spices are
too spicy.
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Unread 08-22-2010, 12:21 PM   #13
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That sounds good, my rub it is right around what your saying. My sauce has a bit of heat but is pretty sweet.
I am also doing an open division that was won last year by smoked stuffed peppers. My plan is to do a BBQ bacon wrapped meatloaf, unless some one talks me out of it....
It is something I have done a hundred time and turns out great each time.
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Unread 08-22-2010, 12:38 PM   #14
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Quote:
Originally Posted by cjallen85 View Post
That sounds good, my rub it is right around what your saying. My sauce has a bit of heat but is pretty sweet.
I am also doing an open division that was won last year by smoked stuffed peppers. My plan is to do a BBQ bacon wrapped meatloaf, unless some one talks me out of it....
It is something I have done a hundred time and turns out great each time.
Judges can be fickle, and vary from table to table. As a general rule,
if you make what you enjoy eating, as long as it's not extreme, you'll
be happy. You can take the very same entry and put it on 3 different
tables and come away with 3 different results, sometimes with a pretty
good variance. That, unfortunately, is all part of it. If you do well, that's
great and enjoy it. If you dont, dont take it to heart. You may have
just ended up on a table with a few judges who prefer it to be something
different.
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Unread 08-23-2010, 11:19 AM   #15
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light your pit an hour before you think you need to
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