1st comp coming up, feeling the pressure

jketron

jketron

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I'm going jump into the comp BBQ circuit this year. I've read, I've studied, I've taken classes, I've judged, I've practiced.... I am excited!!!!!


I'd love to hear any advice you have, dos donts...

Videos... I'll tak anything when it comes to learning
 
1. Don't kill your self "over-preparing"
2. Do take your cooking seriously
3. Do ENJOY the experience
4. Don't finish DAL

Those and a few other common sense things will make for a great time!
 
High Desert BBQ Showdown, Victorville CA

Ive got Johnny's class and a few judgings before then to take in more knowledge
 
I don't know if you have yet, but one thing that really helped me prepare for my first contest was actually doing a four meat cook. I only did one practice four meat cook, but it really helped me.
 
Lots of time before your fist comp.. Practice your timing. Make sure you're happy with your 4 meats and then it's all about executing it at the comp.
Most importantly make all your turn ins and have fun!
 
I ran a full practice comp the week before to get my timing down and get one out of the way so to speak. I was more nervous when I did that, than when I actually competed. Being at a comp and the fun atmosphere, BBQ camaraderie and all that goes along with it, just made it so fun I didn't feel nervous, and I did well.

But again, a full practice cook is a good idea.
 
Meat Man said:
I don't know if you have yet, but one thing that really helped me prepare for my first contest was actually doing a four meat cook. I only did one practice four meat cook, but it really helped me.
Click to expand...

Do this! Set up in your yard just as you will at the comp and run a mock competition. Every time you have to go into the house for something, write it down!

For hot water lots of guys use an igloo drink cooler and boil water with a turkey fryer and put it in the drink cooler. It will stay hot for hours.
 
Three things:
* Have a time line written down from when you arrive till when you leave. It was a huge help when I first started...
* Stick with what you practiced. Do not get caught up changing because you heard or may have seen another team doing something. Write things down as you go and make changes when and if you need to when it is practice time.
* Have fun and really take in the entire experience, call it a win for yourself if you do not finish D-A-L.
Good luck and let us know how you did... :eusa_clap
 
Lots of good advice here, pay attention to the not getting drunk part.

You are plenty prepared. If you can not pull it off now (with all that money spent) you never will. Good luck.
 
I wholeheartedly agree with doing a complete practice cook and following a timeline.
For the practice cook set up just like you will be doing at the comp including any sleeping arraingments. The more you make it like the actual comp the better you will be prepared.
 
Before our 1st comp, we did 2 overnight 4 meat practice cook all the way down to the Mrs. doing parsley boxes and having ALL turn-ins done on the KCBS turn-in schedule.

It helped a great deal.

As said above, make a list of everything you use in your practice cooks and when you find out you need a simi to haul it all, trim down to what you NEED and not All the stuff you think you need.

Good luck and hope you hear your name called. ( then you will be hooked ):razz:
 
jketron said:
What are you folks using for hot water? Clean up water
Click to expand...

I go the disposable route. Disposable cutting boards, pan liners for full size pans, a box of gloves, lots of knives each with a purpose. Trim as much as possible at home. Whatever needs washing goes home in the dirty cooker -- all of which gets washed at home!
 
And another vote for at least one (and maybe 2) full run practices at home. The closer to contest conditions the better. Like Candy Sue, I also trim all meats at home and use as much disposable stuff as possible. It makes the comp so much easier. Welcome to the deep end of the pool - you will be hooked. Regards.
 
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