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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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04-15-2013, 09:50 AM
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#1 |
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Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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BBQ Comp at work
I would like to create a friendly rivalry at work.
We have had salsa and pumpkin carving contests in the past, but I want to kick it up a notch. I'm thinking BBQ Comp In order to minimize chaos (and loss of productivity), should I limit the entries to chicken things and tri-tip? Also, If we started the fires at 8am, would noon turn-in, eating time be good? Any suggestions would be helpful. Thank you.
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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1 members found this post helpful. |
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04-15-2013, 10:14 AM
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#2 |
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Full Fledged Farker
Join Date: 09-05-11
Location: Wapello, Iowa
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Pork loin can cook pretty quickly as well. And then there is plenty left to feed the masses.
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04-15-2013, 10:25 AM
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#3 | |
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is One Chatty Farker
  Join Date: 11-23-10
Location: Hillsborough, NC (UNC "TarHeel" country!)
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[COLOR=black][B]TOM[/B][/COLOR] [SIZE=1][COLOR=sienna]Emergency REP - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=sienna]CMJ - KCBS (100+ club) & Carolina BBQ League (NCBBQA)[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CBJ - MBN, NCBS, NCPC, SBN[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CTC - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]4 Lil' Pigs Competition BBQ Team[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]270-Sumo, LANG, BDS, & Holland Epic[/COLOR][/SIZE] |
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04-15-2013, 10:29 AM
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#4 |
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Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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> should I limit the entries to chicken things and tri-tip?
Clue #1 "we ain't in Kansas any more, Toto"... :-)
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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04-15-2013, 11:52 AM
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#5 |
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is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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Just make sure everybody is on board with whatever ya go with. I tried organizing a neighborhood cook off a few years ago. About 10 people said they were interested but only 1 other guy showed up. We ended up just cooking for about 60 people that came by.
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04-15-2013, 12:09 PM
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is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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Heck, you could probably start with a live cow and have a finished tri-tip in 4 hours. |
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04-15-2013, 12:35 PM
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#7 | |
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somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Quote:
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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04-15-2013, 12:55 PM
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#8 | |
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Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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Quote:
__________________
Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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