New to Competition BBQ
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- Pilgrim
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New to Competition BBQ
Hey everyone, I am really interested in eventually competing at bbq competitions but it seems pretty intimidating. I don't intend on being a serious competitor (to start) but I would like to know a little about how these things work before I show up. Can anyone suggest a good resource to read, or just provide a quick rundown of a bbq event?
Thanks!
Thanks!
- Gator
- Sheriff
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Re: New to Competition BBQ
1. Go to a cook off (possibly volunteer to judge).
2. Several folks offer Comp classes - attend one of those.
3. Volunteer to work on a team - you can meet folks when you attend a cook off.
2. Several folks offer Comp classes - attend one of those.
3. Volunteer to work on a team - you can meet folks when you attend a cook off.
Gator
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- uttexas
- Rustler
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Re: New to Competition BBQ
Agree with the above.
Check out lonestarbarbecue.com and ibcabbq.org for the 2012 event schedules and go to one as a volunteer judge.
Check out lonestarbarbecue.com and ibcabbq.org for the 2012 event schedules and go to one as a volunteer judge.
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- ecto1
- Cowboy
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Re: New to Competition BBQ
Lots of comps here in Houston go check one out. Hang out with a team once or twice you will learn most of what you need and get the BBQ bug.
"Intelligence is something we are born with. BBQ’ing is a skill that must be learned"
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- js-tx
- Cowboy
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Re: New to Competition BBQ
I've only done one comp myself, so I'm no expert, however I agree with what others have said here. Go to a comp. to help judge and meet people. Take it all in and don't be afraid to ask questions. Take notice of what equipment and supplies you see and determine if it's something you may need to get or something you can do w/out. You'd be surprised at all the little things you will need that add up. Keep practicing to get your technique and flavor profile down. You are right in keeping expectations to a minimum, even experienced teams will win 1st one weekend and not even place the following.
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- Bandolero
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Re: New to Competition BBQ
highly recommend you attend a cookoff or two. Volunteer to judge. THEN if your still smitten on doing a comp, have a mini comp in your driveway cookin all the meats and adhere to the turnin times.
Make a list of everything you do and what you use and how much seasonings, spices, etc you use. I mean everything. Nuthin is too small to put on that list. Then use that list as a packing list for the comp. Too late when you is at comp to find out you forgot your special one in a million sauce, spice, etc.
Make good notes of when you started the pit fire, when you put meat on the cooker and how long it took to finish. If you don't make the turnin deadline in yer driveway its OK. Miss it at a comp and the winner will thank you for your donation. If you miss the deadline in your driveway, keep track of how much you missed it by and adjust your start times accordingly.
Cookoffs are a lot of fun, but are work too.
Make a list of everything you do and what you use and how much seasonings, spices, etc you use. I mean everything. Nuthin is too small to put on that list. Then use that list as a packing list for the comp. Too late when you is at comp to find out you forgot your special one in a million sauce, spice, etc.
Make good notes of when you started the pit fire, when you put meat on the cooker and how long it took to finish. If you don't make the turnin deadline in yer driveway its OK. Miss it at a comp and the winner will thank you for your donation. If you miss the deadline in your driveway, keep track of how much you missed it by and adjust your start times accordingly.
Cookoffs are a lot of fun, but are work too.
- cowboydon
- Retired Lawman
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Re: New to Competition BBQ
All the above suggestions are great ways to see and get involved with Comp Cooking, one thing I will add is - The folks you meet at a comp are with out a doubt the friendliest people you are gonna meet, any one will answer questions you may have - however if you visit a comp on a Saturday and you try to ask questions and if you get the impression folks are being short - just know they are trying to get there turnins ready and are in the heat of the moment, check back after all the turnins are done and the atmosphere will be back to relaxed and fun. I've only met great folks at comps. Go out and have some fun and enjoy the fellowship of a comp cook.
- atcNick
- Outlaw
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New to Competition BBQ
I'm doing my 1st comp in 2 weeks. Monday I'm going to have a practice run and bring everything to the backyard that I think I need, already have a long list made up. If I need to go in for anything I will add it to the list.
-Nick
-Nick
-Nick
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- Boots
- Wordsmith
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Re: New to Competition BBQ
I would definitely go as a spectator the first time and walk around and talk to the cooks. I think you will find as I have that that most everyone is very friendly and more than happy to talk about techniques.
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- steveblount
- Pilgrim
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Re: New to Competition BBQ
All of the above are great suggestions! The best thing I found was just to talk to the cooks. EVERYONE I have met has been amazingly friendly and open with information! Just try to avoid Saturday mornings a bit while everyone is getting turn ins done.
If you ever see the High Voltage pit feel free to come by and say Hi! We'd love to talk to you!
If you ever see the High Voltage pit feel free to come by and say Hi! We'd love to talk to you!
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- SPS
- Pilgrim
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Re: New to Competition BBQ
Im doing my first comp on June 1st as well. We're planning a practice run next weekend. Plan is to start in the morning just as if it was the real thing and have meat ready by turn-in times. Using a new custom pit I built, so should be interesting. We're gunning for brisket,pork ribs, and maybe beans ( they usually pay cash in our area). My question: I wanted to split the brisket in half and try two different recipes. Will cutting it in half and then cooking have any negative effects?
- TXLNGHRN
- Cowboy
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Re: New to Competition BBQ
You can separate the point from the flat, but I would not just cut it down the middle "in half".
- SPS
- Pilgrim
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Re: New to Competition BBQ
Thanks Rustler, maybe better to just get 2 smaller briskets then. I have one more newbie question for yall. What is the preferred type of pork ribs for most comps? I see HEB has Pork Loin Country Style on sale this week. I wasnt able to find the answer in a search here. Only thing Ive seen on the entry forms is "no baby backs".
- TXLNGHRN
- Cowboy
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Re: New to Competition BBQ
pork spare ribs HEB has them usually trimmed for st louis style. Most cooks trim them this way for comps.
no country style
most of the time no baby back, unless stated in the cook off flyer/ rules
Check out http://www.lonestarbarbecue.com/category/rules/
They give you a good idea of what they want for your turn ins.
no country style
most of the time no baby back, unless stated in the cook off flyer/ rules
Check out http://www.lonestarbarbecue.com/category/rules/
They give you a good idea of what they want for your turn ins.
- FR8 Train
- Bandolero
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Re: New to Competition BBQ
You are going to want to cook pork spare ribs that are st louis cut. You can normally find them already cut to st louis style, but if not you can probably do a quick youtube search for a tutorial. You basically just cut off the top knuckle.
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