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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 01-14-2013, 06:39 AM   #16
NRA4Life
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Keep your expectations moderate, and have fun.
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Unread 01-14-2013, 08:02 AM   #17
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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.
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Unread 01-14-2013, 10:31 AM   #18
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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 )
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Unread 01-14-2013, 10:44 AM   #19
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Quote:
Originally Posted by jketron View Post
What are you folks using for hot water? Clean up water
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!
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Unread 01-14-2013, 10:48 AM   #20
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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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Unread 01-14-2013, 10:53 AM   #21
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Quote:
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DO NOT GET SH*TTY DRUNK ON FRIDAY NIGHT!!!
That is all.
Or Saturday morning
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Unread 01-14-2013, 11:05 AM   #22
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A couple rubber floor mats in your cook area will save your feet. And a table raised up to the right height will save your back. We learned those lessons the hard way.
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Unread 01-14-2013, 11:19 AM   #23
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I'll make it simple for you.

You're not going to win. So simply enjoy yourself, meet as many other competitors as you can, and take it all in. You'll learn a lot that way, have a great experience and will not risk disappointment.
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Unread 01-14-2013, 12:27 PM   #24
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Quote:
Originally Posted by Meat Meets Meat View Post
A couple rubber floor mats in your cook area will save your feet. And a table raised up to the right height will save your back. We learned those lessons the hard way.
He said a mouthful here!
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Unread 01-14-2013, 12:41 PM   #25
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1. Have a timeline written
2. Strive to not come in last
3. And, have fun!
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Unread 01-14-2013, 01:04 PM   #26
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Take good notes on everything. I usually write them on my score sheets afterward and on my phone during.
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Unread 01-14-2013, 02:39 PM   #27
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Quote:
Originally Posted by Candy Sue View Post
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!

This is what we do.
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Unread 01-14-2013, 02:51 PM   #28
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Quote:
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This is what we do.
We started doing this last year and it was really nice not worrying about dishes. Ours usually set until Sunday morning though....It's straight to the bed for me when I get home
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Unread 01-14-2013, 03:31 PM   #29
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Quote:
Originally Posted by timzcardz View Post
I'll make it simple for you.

You're not going to win. So simply enjoy yourself, meet as many other competitors as you can, and take it all in. You'll learn a lot that way, have a great experience and will not risk disappointment.
What he said. Look, your first comp is a learning experience. We do this to have fun or at least the Polocks do. Go easy on yourself, enjoy your experience and most of all enjoy yourself.
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Unread 01-14-2013, 05:31 PM   #30
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I would suggest practicing cooking during the late night hours – like starting your smoker up at 10 pm or at 2 am. There is a difference to starting up a smoker on a cool / chilly night and starting one up on a sunny warm day. On our first comp we lost over an hour getting up to temp starting the fire the way we did. Plus it was a little difficult for us working at night – we have adequate lights now but we learned the hard way.
We also learned a lot from the first comp we did where it stormed on us – Lord have mercy did we learn a lot.
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