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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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01-11-2007, 09:34 AM | #31 | |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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Quote:
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[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis |
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01-11-2007, 10:39 AM | #32 | |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Be sure to walk around and talk to the other teams. Make friends and enjoy each other's company. Winning is great but I think I look forward to getting together with the friends I made more.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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01-11-2007, 05:35 PM | #33 |
is one Smokin' Farker
Join Date: 08-01-06
Location: Columbia, MO
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Tons of good info here! There was one thing we started doing last year to safe on meat cost. We always seem to has people asking us to cook something for us. We used this to help defray some of our cost. We would cook the meat we needed for the contest, pick out the best to turn in and the unused meat would go to whoever paid for the BBQ. We cooked as many as four briskets, four pork butts and nine slabs of spareribs. But our cost remained the same or was less.
The best advice? Have fun and make friends!
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John Traeger 075 22-1/2" WSM 18" WSM Weber One-Touch Gold Aussie Gasser MOFO Chapter KCBS CBJ "BEER is proof that God loves us and wants us to be happy". - Benjamin Franklin |
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03-31-2008, 06:45 PM | #34 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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What size would you recommend, and with or without some sort of washer?
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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03-31-2008, 07:21 PM | #35 |
is One Chatty Farker
Join Date: 07-21-05
Location: South Dakota
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I get a competition lesson every contest as I get my ass kicked.
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[FONT=Arial Black][SIZE=3]SCOTTY D[/SIZE][/FONT] [SIZE=1][FONT=Arial Black][COLOR=red][SIZE=2]SCOTTY D'S BUILT FOR BBQ[/SIZE] [/COLOR][/FONT][/SIZE] [B]LANG 84[/B] [B]STUMPS 223[/B] [B]STUMPS CLASSIC[/B] [B]STUMPS PLATNUM BEING BUILT NOW[/B] [B]WEBER KETTLE GOLD[/B] [B]YOUR SILENCE WILL NOT SAVE YOU[/B] |
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03-31-2008, 09:43 PM | #36 |
is one Smokin' Farker
Join Date: 08-13-03
Location: Nekoosa, Wi
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think we use about 1/4" tap cons--the bugle head seems to hold ok without any washers--im our experience anyway
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Buzz(2FAT) KCBS #9269 and #4605 Blazen Gridiron BWS Competitor--sold BWS Pro Jr--sold BWS party(all SS) BDS--on loan BGE |
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04-01-2008, 12:34 PM | #37 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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In a couple of contests that we have competed in, the venue owner made announcements that any team making holes in the blacktop to secure their canopy would be asked to pack up and leave, and they meant business! Be careful.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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04-01-2008, 08:05 PM | #38 | |
is One Chatty Farker
Join Date: 08-27-07
Location: Eustis, FL
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This in my opinion is where the event organizers are not educated by KCBS or any of the other organizations. I took my hand dandy word processor, and made me some signs. All I put on it is basically: NO SALES NO SAMPLES PLEASE DO NOT ASK I put the letters as big as they would fit on the page, then printed them on colored paper. Had them laminated, and tape them to the back of my tent sides after I get set up. It is amazing the comments you will hear, but they will not ask for anything either. The general public will look, see, and walk on by to the next team and bother them.... Very inexpensive, and very effective. If you would like, I can scan one, and post a pic.....
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KCBS Member Smoke-N-My-I's Competition BBQ Team 2 Chargriller SuperPros with SFB's(retired) 2 UGLY drum smokers Weber 22 1/2" & 18 1/2" Kettle Super fast RED Thermapen Screaming fast ORANGE Thermapen KCBS Certified Table Captain KCBS Certified Judge |
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04-01-2008, 11:42 PM | #39 | |
is one Smokin' Farker
Join Date: 03-08-08
Location: Overland Park Kansas
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I have seen people use a dry erase board and prop it up Saturday morning asking the public not to talk to them until after 1:00 pm or the last turn in. Offer them a beer if they have questions and you can answer them then. |
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04-02-2008, 08:38 AM | #40 |
is One Chatty Farker
Join Date: 03-08-06
Location: Roselle Il
Name/Nickname : Head
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Best thing to do before your first comp is a practice cook at home adhering to actual turn in times and box making. This was invaluable to me before my first comp. I knew what I needed to bring (and not bring) and what to expect. As far as being short with spectators..it doesnt take a genius to figure out whether someone is handing food out or not . I really have a hard time sympathizing with spectators who dont have the manners to ask first before grabbing. I woud try and set up your area so the prep table is away from the main walkway. it will help but you still have those who think nothing of walking into your space and helping themselves . Might be good to bring someone with next time for an extra set of hands and to "bounce" rude spectators for ya
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Extended Backwoods Party Backwoods Chubby Alveron Cooker Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com |
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04-02-2008, 09:37 AM | #41 |
is one Smokin' Farker
Join Date: 05-21-07
Location: Moberly, Mo
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I owuld say ASK ASK ASK! - If you forgot somethign ask around. . .I am surprise hoe much people were willing to help me when things failed.
True Story About 5 years ago. I was cooking Sedalia - a 65 mph strait wind came through, and soaked all my charcoal, flipped over my grill and tore up my EZ up. I was goign to pack it up and go. Then people came over, helped me get some things back in order, Someone gave a big bag of lump, and people got me back on track. I still smile when I think about it!
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Paydabill Lit & Loaded BBQ I remember a day when I hated pellets - 2 pellet cookers latter! CBJ - love judging KCBS - member for 4 years MOFO Chapter Super fast - BLUE Thermopen |
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11-01-2008, 10:39 AM | #42 | |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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Funny thing is, aside from the wet, it didn't affect us at all. We are so much better organized thanks to my advice above and the countless advice of the great folks here. In the end, though, it just takes patience, practice, and the ability to accept and learn from defeat every so often.
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[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis |
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11-01-2008, 11:10 AM | #43 |
Take a breath!
Join Date: 12-05-06
Location: Pleasant View, TN
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I don't know if it was Plowboy (forgive me if I am wrong), but when I was doing research for my first comp someone posted about the work boxes. When you practice, work out of your boxes. If you have to go to the kitchen for something make sure you write it down so you know to add it to the box. That will let you know you have everything. As Mista's thread said, after the first couple comps you will start to really cut back on what you take with you. The less you take, the less stress there is at set up and tear down time.
After you get home from each comp, go thru your boxes as you clean up and make a note about what you need to replace before next time. We do about one comp every two months. That gives plenty of time to make little purchases and eases the pain of the price to compete for a low budget team like us. One huge mistake we made at the last comp of the year for us, I tried to cook extra meat for a church picnic the next day. 14 extra butts. I thought I had the time down for it to be done before rib time, but it was way too close and way too much stress. We do take orders from friends, co-workers and family and cook that meat for them on Friday or just take it out of extra butts after turn in times. It helps some of the guys on my team afford to come play.
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Larry, Big Blue BBQ WSM 22.5" WSM 18" Traeger 075 Weber one touch gold (blue of course!) Jack's old south cooker:-P |
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11-01-2008, 11:51 AM | #44 |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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As he gives a lesson... holding the 20th place placard up at the Royal... sharing that the secret to his ribs was over-cooking them
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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11-01-2008, 06:48 PM | #45 |
is One Chatty Farker
Join Date: 01-17-06
Location: Chillicothe, Ohio
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Two lessons I have learned.
1.) trim your chicken the day before and foodsaver it or just put in big baggies in the cooler...BIG time saver.....Newbies remember, no seasoning or marinating ...just trimming. 2.) Make ABSOLUTELY SURE that your ribs and brisket slices are COMPLETELY cut through!! Pick each rib up separately and place in the box....... Don't ask me how I know........
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