I am interested in competing in a few cook offs this year. Does anyone have any advice for someone who has never entered a bbq contest?
Competition Advice
(12 posts) (5 voices)-
Posted 10 months ago #
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One suggestion I would make is pick a early season competition and see if you could find a comp team, that you could tag along with. Would give you an idea of how a comp works and things you might need. If you call KCBS they can help you find a mentor team perhaps. Also, practice, practice and more practice. Get your cooking times done to a pretty good time window and gain consistency in what you are cooking.
Darin
Posted 10 months ago # -
The best advice I have is to just pick one and do it. Don't expect to win, but go and have fun, and keep your eyes and ears open...you'll learn a lot.
You're welcome to join me for a contest if you like. We did 8 contests this year and will do 8 to 10 next year. Where are you located?
Carpe 'Que,
Jim RhinoPosted 10 months ago # -
My advice would be to do plenty of research and practice. There is a ton of info on the web due to the incredibly generous nature of the BBQ culture. There are lots of guys like meatcutter and JimRhino out there and willing to help out. Sites like bbq-brethren.com and thesmokering.com have areas dedicated to competition bbq. Keep in mind, you can get going 10 different directions if you follow everyone's advice. We just used it to get some consensus, etc. It was really good for seeing what turn in boxes look like, or should look like. I would recommend to attend a competition as a spectator if you have not done that as well. Lastly is the practice. I assume you have cooked a lot in your backyard, but the biggest difference for us was getting all of the timing right...we are still screwing that up on a regular basis. When my wife asks at home when the BBQ is going to be done my response is "the BBQ will be done when the BBQ is done" that doesn't fly at comps...doesn't really at home either now that I think about it. We have never cooked with another team, but that is a great idea and something that we should still probably do. Finally, like Jim says, you just have to jump in and get the experience the hard way. Oh, and take notes during practice and after your comp on times, temps etc. It can help so that you aren't trying to figure it all out from scratch at your second comp. Good luck...bottom line is that you will have a blast regardless of what the judges think of your product.
Posted 10 months ago # -
Wow, I'm long winded...sorry...
Posted 10 months ago # -
"When my wife asks at home when the BBQ is going to be done my response is "the BBQ will be done when the BBQ is done"
Just tell her 12:00, 12:30, 1:00, 1:30...depends on which category she wants. :)
Carpe 'Que,
Jim RhinoPosted 10 months ago # -
An answer like that means that I have to help more on the parsley boxes at the next comp! :( For me that's the BBQ comp equivalent of having to sleep on the couch.
Posted 10 months ago # -
JimRhino,
I am in Hobbs, NM. Where are you from?
Smokin JoePosted 10 months ago # -
Mathew...my bride isn't into the whole barbeque scene like I am. I get to handle boxes too, so (though it's not my favorite thing to do...like trimming chicken) I don't get into toooo much additional trouble.
Smokin Joe...I'm in Southern Illinois. Not far from St. Louis, Missouri. Come on up next summer!
Carpe 'Que,
Jim RhinoPosted 10 months ago # -
I always tell Guys to invite a few friends over and simulate a contest
Cook, make the boxes, the whole deal
Write down your times as you go so you will have a guide to use at the contest
Winning teams generally have one thing in common, they are organizedPosted 8 months ago # -
LOL...maybe THAT'S my downfall...not organized enough! Actually, I think Thom is right...need to have organization and schedules down pat. Know your cooker cannot be overstated either.
CArpe 'Que,
Jim RhinoPosted 7 months ago # -
Well, I took your advice and practiced on brisket, ribs, and chicken over Memorial weekend. I wrote down all the times and temps all along the way. Made some minor recipe changes and was ready to go. My first contest was last weekend at the Lovington, NM's first Smokin on the Plaza contest. There were 15 teams for this event. I was very organized and had a time table to remind me of where I needed to be all along the way. I also tracked any changes. Everything went as planned, we turned in as soon as we could for each catagorie. My 42-24T/Rodeo performed perfecly as always. The results of my son's any my hard work, 2nd in chicken, 1st in ribs, 4th in brisket, and grand champion. I am looking forward to my next contest in August in Hobbs, NM. I am going to a contest as a spectator in Albuquerque next weekend. Are any of you going to be in ABQ? Anyway, thanks for the help and lets keep this forum active.
Smokin Joe
Posted 2 months ago #
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