The Texas BBQ Forum

Going to enter the BBQ cookoff at the Cottonfest in Buckholts, TX on June 4th. Will be my 1st. We are going to enter Brisket, ribs, and chicken. It will be sactioned by CTBA. I've been trying to think about all the things I will need to take, how to make my turn-in boxes look "pretty" etc. Any help will be appreciated. I just don't want my 1st cookoff to be a disaster if I can help it.

Being that it is your first cookoff I would suggest that you make your first priority to have fun. Try not to get too stressed out and keep your expectations in check. Now once you have that taken care of make sure you have a timetable worked out in advance ( I suggest you do several practice runs working on the turn in times for that comp). Things will be moving quick so it helps to have this written down where you can see it as your working. Another piece of advice that would have served me well during my first cook is not to party too hard on Friday night.

First thing all you can out in the tray is a piece of foil, and the meat. There is no garnish-ing for pretty...

I just did my first sanctioned event second event over all. First things first is have fun but not too much fun like fall down drunk fun. Set goals ours was to make final table in any event we did it in two ribs and chicken. Ask questions at the heads cooks meeting you will never know everything. Don't get to fancy cook your meat the way you like it and then adjust from there after you see how you do. Make a list of everything you need and make sure you have it before you leave the house. Next cook off I am going to trim my ribs and cut my chickens in half at my house. I am also going to make my brine several days before hand and store in in gallon bottles in the freezer until the cook off. Go around and meet the other cookers during down time but be prepared to be very busy Saturday morning. Did I mention have fun.

Thanks everybody. I'm all about having fun. I don't have very high expectations, since this is my first attempt at a comp, I mean I would like to do well, but at the same time I hoping to just gain some knowledge and meet some people who enjoy BBQ'ing.

My brother-in-law is cooking with me and we are going to do a practice run this weekend. How much do you guys recommend we cook on the day of the comp? I was thinking of doing 2 briskets (maybe 3), 4-5 racks of ribs and maybe 4 chicken halves(i stink at chicken). Also do you take fresh meat or do you buy ahead of time and freeze?

if you cook multiple meats you need to cook themn all the same, (all ribs the same, and so on) if you cook them diferently, then you have to pick which one you think is the best...big problem.

I cook 1 brisket, 2 racks of ribs, and 1 chicken....

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This is the same for us. We used to cook a lot more and then got smart like Jeff.

Most of you guys just cook flats, not packers, right? Do you get high quality grades or just stick to select or whatever is available.

Seems like when I cook a select packer it's hit and miss, but a choice packer always comes out perfect.


-Nick via Tapatalk

If you can get choice get it. You want to give yourself every advantage big and small.

I only cook choice or prime, nothing else......

Doesn't CTBA allow chicken thighs and not just a half?

TXLNGHRN wrote:Doesn't CTBA allow chicken thighs and not just a half?

They allow anything you wanta put in the box...that one reason I dont cook CTBA

3 star redneck wrote:I only cook choice or prime, nothing else......

What he said!

So CTBA allows thighs? I guess I need to read through their rules again.

Where do you guys normally buy your meat? At a Big Box Retailer, a meat market, etc??

Sams