First comp (Pigs and Peaches) next weekend.....any advice?

[Fundango Que]

I'm doing my first comp next weekend in the Atlanta area at the Pigs and Peaches BBQ Fest. We've been doing some practice runs for the past few months each weekend....but haven't done a full comp practice run....just for timing of one meat and flavor.

Any advice on what we need to do to make things run smooth(er)?

Thanks and I'll update how we did next Saturday.

 

[Jason TQ]

Have fun. We've done pigs n peaches multiple times. Just stick to what you know and have practiced. Have big meats done ahead if time and holding if you can. Makes chicken and ribs turn in easier.

 

[Fundango Que]

Thanks Jason!

You gave me some advice a few months ago with getting temp up and stable on my Backwoods.....still have some times when it goes real high on me, so that worries me some about the comp. My plan to get the smoker on temp is to start it early and low and if we burn more charcoal than we should....oh well, at least I wouldn't be stressed about getting temps down! Thanks for your help on the BW and thanks for the feedback on P&P.

You doing the contest this year? If so, we'll come find you and say hello.

 

[PekingPorker]

For your first contest I think the main goal should just me to make sure you hit all your turn-ins. Before the chaos starts Saturday time how long it takes you to walk from your site to the turn-in table.

The most important thing is to have fun!

 

[Serious Hog]

The organizer of our first contest told my wife and I beforehand that we'd see all kinds of giant rigs and smokers on the day of the event, and not to be intimidated. He said just do your thing and you'll be fine. We did and we were, even got lucky enough to pull off a 3rd in Ribs that day.

In the category of what not do at your first comp, we learned that sleeping on the bench seats of a minivan is a really bad idea. Our backs weren't happy with us for that!

 

[nachos4life]

what these guys said... just have fun and try to get everything turned in on time. Have a timeline and do you best to stick to it. Don't worry about what everyone else is doing.

Also don't pick up a really hot wire tray from your really hot pit with your finished chicken on it wearing just those thin brown work gloves with some nitrile gloves over them thinking that should be enough protection from the heat for the 4ft walk over to the prep table. If you do that, have fast team members who are good at catching flying chicken thighs.

 

[Jason TQ]

Thanks Jason!

You gave me some advice a few months ago with getting temp up and stable on my Backwoods.....still have some times when it goes real high on me, so that worries me some about the comp. My plan to get the smoker on temp is to start it early and low and if we burn more charcoal than we should....oh well, at least I wouldn't be stressed about getting temps down! Thanks for your help on the BW and thanks for the feedback on P&P.

You doing the contest this year? If so, we'll come find you and say hello.

No we won't be there unfortunately. Kind of a slow comp year for us :-D. Have fun.

 

[Big Swole]

I'm hoping to make this event but I am scheduled to work as of right now. This is just up the road from me. I may have broken my wrist last night and will find out today so I may be off work if that is the case and will be able to come eat some barbecue.

 

[SpratBoy]

Not cooking P & P this year, but you should know that this event draws tens of thousands, with 3 entertainment stages and many more vendors than a "normal" contest - it takes up a lot of space, and they have concentrated teams away from the turn in building, so plan your turn in walk ahead of time.

Some cook sites are extremely un-level, so be prepared to deal with that (maybe)...

If it's your first cook, I suggest trimming at least your chicken ahead of time - cuts down on the prep time. It's a contest where you really won't get a chance to move your vehicle, so I suggest you plan on not leaving a vehicle on site - that way you can get out to get something if need be.

Have FUN!!!:clap2:

 

[SwineGuy]

Good luck! I started 3 years ago and only do 2 or 3 comps a year. I have learned so much since my first. Here's a couple of ideas that have helped me:

1. Try to trim your chicken, pork and brisket at home. You are allowed to and it is so much better to do it in your own kitchen with all your tools and climate control. It will free you up at the comp to do other things.

2. The internet has so many informative sites and videos. Just search for "How to make competition (meat)". You'll find a lot of great stuff.

3. Make yourself a timeline before you get there. Have a plan. I used a spreadsheet and list every step hour by hour throughout the weekend. When to inject, when to start the fire, when to put meat on, etc. It will help you out once you are in the weeds of the competition and hoping you didn't forget anything.

4. Do not freak out when you see or hear someone else doing something you are not! When you overhear someone say they will be putting their brisket on at 5 am don't change your plan. Everyone has different methods, timelines, size of meats, temperatures, etc. What works for one could be disaster for another. Have a plan and stick to it. Do not experiment or change plans at a comp.

5. Meet people, enjoy the experience and have fun!

 

[BillyVoltaire]

What Swine Guy said - it is going to be really hot so do as much at home before you leave for the event as you can. Have your meats ready to inject or brine (whatever your first step is) as soon as they are inspected by the judges, don't want to be trimming meat in 94 degree heat.

We will be there - Will & The Thrills, stop by if you get a chance.

BV

 

[EMTTLC]

have fun, concentrate on making turn ins. If you need anything, look us up, always willing to help new guys out.

Firehouse Smokers

 

[nmayeux]

We have cooked this contest 9 times, so a little bummed not cooking again this year. But I'll be there Friday night just to see everyone !

 

[Fundango Que]

Late follow up on this..... so we cooked the contest and had a blast! It was blazing hot, but we had a blast. We took the advice of timelines, trimming meat at home, etc.

Keeping in mind we only did backyard.....we took a 3rd place chicken, 5th ribs, 7th pork and 4th overall. Also a 3rd place Anything But. My teammate looked at me after the 3rd place chicken and said "I'm hooked.....we're doing more of these".

We're not ready to leave Backyard yet, but well do another for sure. We just sent in our application for the next one!

Thanks again everyone.