Entering my first local competition...advice needed.

Discussion in 'General Discussion' started by hdflame, Mar 31, 2015.

  1. hdflame

    hdflame Meat Mopper

    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.
     
  2. hdflame

    hdflame Meat Mopper

    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.
     
  3. hdflame

    hdflame Meat Mopper

    Am I in the right place to ask a question about competitions?  Just wondering....maybe everyone is out smoking!  LOL
     
  4. 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
     
  5. bruno994

    bruno994 Master of the Pit

    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
     
  6. 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!
     
  7. zeroids7

    zeroids7 Newbie

    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
     
  8. 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!!!
     
  9. hdflame

    hdflame Meat Mopper

    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.


    Applying some rub.


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



    Biscuits cooked perfect on the smoker wrapped in foil.



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


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


    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.



    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.


    Miss Piggy!


     
    dukeburger, welshrarebit and gary s like this.
  10. dukeburger

    dukeburger Master of the Pit OTBS Member

    Congrats on the win!!! [​IMG]

    [​IMG]

    I fixed something in your first post [​IMG]
     
  11. 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?
     
  12. Congrats on the win,    How many times have you looked at that trophy ???      [​IMG]

    Gary
     
  13. sota d

    sota d Smoking Fanatic

    Congrats on the win! Looks like it was a great event. 5$ for all you can eat? I'll be there next year!! LOL
     
  14. bruno994

    bruno994 Master of the Pit

    Big congrats!  I'm sure you are hooked now!
     
  15. Nice job! That has got to be really exciting!
     
  16. Good for you. Glad to see the box worked out, looks good on the table. Did you ever brand it?
     
  17. hdflame

    hdflame Meat Mopper


    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.
     
  18. bbquy

    bbquy Smoke Blower

    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?
     
  19. hdflame

    hdflame Meat Mopper

    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.
     
  20. bbquy

    bbquy Smoke Blower

    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.
     

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