Meat

All other competition related questions or comments about recipes, techniques, and related topics.

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Raider18
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Meat

Postby Raider18 » Tue Oct 15, 2013 7:00 pm

How much do you cook for a typical comp for each category?


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NPayne1
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Re: Meat

Postby NPayne1 » Tue Oct 15, 2013 7:09 pm

In general, 2 briskets, 4 racks of ribs, and 2 whole birds. I cook lots of extra cuz we like to eat.
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Re: Meat

Postby k.a.m. » Tue Oct 15, 2013 7:29 pm

One brisket, 3 racks of ribs, two chickens. We usually have a few friends stop buy and we send the left over meat home with them or we eat it through the week. Debbie works wonders with left overs from nachos to spaghetti. :D
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Re: Meat

Postby 3 star redneck » Tue Oct 15, 2013 7:36 pm

1 prime packer, 2 racks of St Louis cut ribs...1 chicken....
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Raider18
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Re: Meat

Postby Raider18 » Tue Oct 15, 2013 7:53 pm

So my UDS has two racks, that with a weber 22.5 weber kettle should be sufficient? No need for another UDS or WSM? Can you get two chickens (halved) on a kettle cooking offset?


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Re: Meat

Postby k.a.m. » Tue Oct 15, 2013 7:59 pm

Raider18 wrote:So my UDS has two racks, that with a weber 22.5 weber kettle should be sufficient? No need for another UDS or WSM? Can you get two chickens (halved) on a kettle cooking offset?

That will be tough cooking indirect on a Kettle. You can use the charcoal baskets and place the birds in the center. You could also invest in a large Old Smokey, a lot of first place chicken has come off of those. :wink:
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Re: Meat

Postby CypertJ » Tue Oct 15, 2013 8:05 pm

You should be just fine with a UDS and the 22.5 kettle. I know of a feller that walked away with a G.C. earlier this year with that same setup. Maybe he'll chime in.

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Re: Meat

Postby Raider18 » Tue Oct 15, 2013 8:21 pm

I just bought the kettle so haven't had the chance to cook on it yet, guess I'll have to practice a lot so there will be no need to cook two.


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Re: Meat

Postby Swamp Donkeyz BBQ » Tue Oct 15, 2013 8:31 pm

One packer, two racks of ribs and two chickens.
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Re: Meat

Postby Jeffco » Tue Oct 15, 2013 9:05 pm

One packer, 4 racks of ribs, and 2 whole chickens
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Re: Meat

Postby bruno994 » Wed Oct 16, 2013 2:03 pm

2 packers, heavy trimmed, 3 racks of St. Louis spares, 4 chicken halves....
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Re: Meat

Postby JMoney7269 » Wed Oct 16, 2013 5:35 pm

2 packers 14-16# heavy trimmed also , 3 slabs of St. Louis spares around 3.5# with staight bones, 2 whole chickens 4.8-5# with huge breast, 1 lb pinto beans, whatever meats I use to concoct a chefs choice entry.
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Re: Meat

Postby Southern Pride BBQ » Thu Oct 17, 2013 8:58 am

1 Prime Brisket, 2 St. Louis Ribs, and Two chicken 1/2's.....
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Re: Meat

Postby bwsdj » Sat Oct 19, 2013 4:44 pm

I usually cook
1 - Brisket
3 - slabs of spares
2- pork butts
16 - chicken thighs
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Re: Meat

Postby More Better BBQ » Sat Oct 19, 2013 9:10 pm

1-2 briskets(depends on size), 2 slabs of ribs and 2 whole chickens.

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