Entering my first local competition...advice needed.

hdflame · Mar 31, 2015

So I'm entering a local competition and since I've never entered one before I've got a couple of questions.

First a little background info. This is the link to the rules in case you guys have any questions that I don't answer. http://www.broadwaync.com/festival/FORM BBQ.pdf

Entry fee is $100

There seems to be a "People's Choice" and a "Judges Choice" that will combine to crown the first 3 places.

1st Place $250

2nd Place $150

3rd Place $100

The meat is supplied. We have to cook at least 100 lbs of Boston Butts. We can't sell any BBQ at the event. People who want to taste will pay $5 and they'll get a tray and eating utensils and can eat all they want. Each competing team will serve the BBQ to the public and can sauce it how they want. Any leftover BBQ will be taken home by the team that cooked it.

I have to have at least 2 assistant cooks.

How do teams divide up winnings?

I paid the entrance fee out of my pocket. I don't expect my assistants to be there for free.

Here's what I'm thinking and you guys tell me what you think.

If my team wins, entrance fee, charcoal, gas, rubs, etc. is taken out of the winnings first. Any money left over after paying expenses will be split with the team members.

Any left over BBQ will be split even with team members.

How do the professionals and small time competitors work out the expenses and winnings?

Any help would be appreciated. Thanks in advance.

hdflame · Mar 31, 2015

Is there a place here in the forums for competition questions? I looked and didn't see anything so I posted this in the General area.

hdflame · Apr 1, 2015

Am I in the right place to ask a question about competitions? Just wondering....maybe everyone is out smoking! LOL

gary s · Apr 1, 2015

Not a very big fist place "$250" I think more of a prestige . That is what most people I know do it for, Until you get into the big bucks competition. Even if you win 1 st place, you will still have more than that invested.. But !!!! Here is what I would do it it were me : If you win the 1st I'd give each of my assistants $100 each and put the remaining toward expenses. Now if you assistants are friends and enjoy competing , Talk it over see if everybody is happy with the winnings going for expenses or a pot for the next competition

Gary

bruno994 · Apr 1, 2015

I cook competitions by myself, so I have never had to share winnings, but I also never have been able to split up the fees either. I think your plan is right on, take any fees and costs out of the winnings, then split the leftover $ equally. I have a sponsor, but all they ask for is for me to cook for them occasionally and fly their banners and such. Between meat, supplies, rubs, sauces and entry fees, it's an easy $500 per cook off. Thankfully the sponsor covers meat and entry fees. Sure makes it a whole lot more fun.

Jeff

rgautheir20420 · Apr 1, 2015

Ok so I'm seeing just the question about how to pay your 2 helpers right? I would say it all depends on who your helpers are. If they are family or friends, I'd say you're plan of splitting winnings is fine seeing as they're probably there "helping" a friend anyway. Besides, they'll likely get some good Q to bring home regardless. If you're having to hire 2 helpers, then you're gonna have to probably pay them either whether you win or loose. Unless there's some sort of separate arrangement made between you and them.

Hope that helps. Good luck in the comp!

zeroids7 · Apr 1, 2015

You entering the competition is already a reward of some sorts. Like what they said, if they're family or friends, I'm sure you can talk over a way to divide the reward, however, if you've hired two helpers that you only have a professional relationship with, you'll have to divide the winnings equally. Goodluck! :)

________________________

Brygget - eat drink and be merry

x0xsaywhutx0x · Apr 1, 2015

I say if you win anything, after expenses are set aside use the rest to go out and celebrate With some beers and more food. But of course talk to your assistants to be fair. Good Luck!!!

hdflame · Apr 30, 2015

I won 1st place in my first competition!

I cut cross hatches in the fat caps so they render down. It also lets the rub get down into the meat.

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hdflame
Apr 30, 2015

Applying some rub.

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hdflame
Apr 30, 2015

13 butts loaded and ready to go. Cooking with all wild cherry wood.

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hdflame
Apr 30, 2015

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hdflame
Apr 30, 2015

Biscuits cooked perfect on the smoker wrapped in foil.

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hdflame
Apr 30, 2015

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hdflame
Apr 30, 2015

A sausage biscuit hit the spot after being up most of the night.

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hdflame
Apr 30, 2015

Cooked some of my air dried sausage to share with the other teams.

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hdflame
Apr 30, 2015

Even though I didn't actually chop the BBQ, my new chop box worked out real nice to pull it in. With the plastic tray underneath, it was an easy clean up.

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hdflame
Apr 30, 2015

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hdflame
Apr 30, 2015

We served close to 130 lbs of BBQ in about an hour and a half. The public paid $5 and could eat all they wanted. I had a lot of positive comments. The BBQ was so good, I didn't even add sauce. I put the sauce on the table for those that wanted to try it with sauce. I sent my tray to the judges with no sauce.

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hdflame
Apr 30, 2015

Miss Piggy!

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hdflame
Apr 30, 2015

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hdflame
Apr 30, 2015

dukeburger · Apr 30, 2015

Congrats on the win!!!

I fixed something in your first post

hdflame said:
Any left over BBQ will be split even with SMF members.

ajbert · Apr 30, 2015

Congrats on the win! I noticed you put the butts in foil pans, as I do at home. Just wondering how many competition folks do that? Also, I assume you figured out how to split any winnings before the cookoff?

gary s · May 1, 2015

Congrats on the win, How many times have you looked at that trophy ???

Gary

sota d · May 1, 2015

Congrats on the win! Looks like it was a great event. 5$ for all you can eat? I'll be there next year!! LOL

bruno994 · May 1, 2015

Big congrats! I'm sure you are hooked now!

bbqbrett · May 1, 2015

Nice job! That has got to be really exciting!

wimpy69 · May 1, 2015

Good for you. Glad to see the box worked out, looks good on the table. Did you ever brand it?

hdflame · May 1, 2015

AJBert said:
Congrats on the win! I noticed you put the butts in foil pans, as I do at home. Just wondering how many competition folks do that? Also, I assume you figured out how to split any winnings before the cookoff?

IMG_4823.JPG

hdflame
May 1, 2015

I saw Myron Mixon talk about using alum pans on a TV show or YouTube video. He said he did it to keep his grill clean. Another benefit is keeping the drippings to mix back into the BBQ after it's pulled. The butt cooks in it's own juice throughout the cook. After about 4 hours of smoke, I foil the pan till the butt reaches about 200* IT.

If you look at the bottom right of this picture, you can see my grease separator sitting on the corner of the table. I only use the drippings from the bottom, not the grease that floats to the top. After pulling, I put the BBQ in a pan and pour part of that good juice over it and mix it in with my gloved hands. Once the pan is full, it gets covered with foil and put back on the cooker to keep it warm till served. The juice keeps it moist till it's time to eat.

When you pull the pan out and uncover, you'll need to mix the juices back up into the meat before serving. It'll be some of the juicest and tender BBQ you've ever had!

wimpy69 said:
Good for you. Glad to see the box worked out, looks good on the table. Did you ever brand it?

I never did come up with a brand. Maybe I need to do that.

bbquy · May 1, 2015

hdflame said:
IMG_4823.JPG

hdflame

May 1, 2015

I saw Myron Mixon talk about using alum pans on a TV show or YouTube video. He said he did it to keep his grill clean. Another benefit is keeping the drippings to mix back into the BBQ after it's pulled. The butt cooks in it's own juice throughout the cook. After about 4 hours of smoke, I foil the pan till the butt reaches about 200* IT.

If you look at the bottom right of this picture, you can see my grease separator sitting on the corner of the table. I only use the drippings from the bottom, not the grease that floats to the top. After pulling, I put the BBQ in a pan and pour part of that good juice over it and mix it in with my gloved hands. Once the pan is full, it gets covered with foil and put back on the cooker to keep it warm till served. The juice keeps it moist till it's time to eat.

When you pull the pan out and uncover, you'll need to mix the juices back up into the meat before serving. It'll be some of the juicest and tender BBQ you've ever had!

I never did come up with a brand. Maybe I need to do that.

Congrats hdflame! I have only done one competition so far and I placed 7th in both chicken and pulled pork. Does the butt get enough smoke being in the pan? What temp are you cooking at and how long did your cook take?

hdflame · May 1, 2015

bbquy said:
Congrats hdflame! I have only done one competition so far and I placed 7th in both chicken and pulled pork. Does the butt get enough smoke being in the pan? What temp are you cooking at and how long did your cook take?

Thanks!

Only the bottom of the meat is not getting smoke, so it gets plenty. I tried to keep my cook temps between 225* - 250*

The cook took about 12 hours, but don't go by time, only internal temp. I took the IT to about 205*. Let them rest for about an hour before pulling. If you pull too soon the meat will get tough and dry out.

bbquy · May 1, 2015

hdflame said:
Thanks!

Only the bottom of the meat is not getting smoke, so it gets plenty. I tried to keep my cook temps between 225* - 250*

The cook took about 12 hours, but don't go by time, only internal temp. I took the IT to about 205*. Let them rest for about an hour before pulling. If you pull too soon the meat will get tough and dry out.

Thanks for the info, I really appreciate it! I usually cook my butts to 200* and let it rest between 1-2 hrs. I will go for 205* next time. I'm also going to try doing it in the pan and cutting the cross hatches.

Entering my first local competition...advice needed.

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