Survived, but humbled, during first competition

flareside92

R.I.P. Gone But Never Forgotten.

Original poster

Dec 4, 2010

131

15

NW Iowa

• Aug 30, 2011

• #1

I was so ready for my first competition, or so I thought.

I put porkbutts on way too early, my chicken was way too dark and my ribs did not come clean from the bone like I would have liked. I think the ribs were the only thing that had superb taste.

I took some notes and didn't get near as many pictures as I should have.

I was busier than a one legged man in a butt kicking contest.

I do have to give thanks to my wife for sticking around and helping me out.

I do not have pictures of the chicken but these are my ribs.

Butts on the smoker

and almost by accident my turn in box for pork

The reason I say by accident, I put some pulled pork into a 6x6 aluminum pan , added my Captain and Pineapple juice, and covered it with foil thinking I would have to put it back in the smoker to warm it up some. Instead, I set it on the firebox for about 10min and it appears that the tips were slightly charred, which I thought would look different than any other pork and maybe catch a better score.

Anyhow, I made a ton of mistakes, I didn't plan as well as I should have and I learned a ton!

I can't wait until the next one.

Thanx for looking.

 

• 

Reactions: hodgepodge

solaryellow

Master of the Pit

SMF Premier Member

Jul 26, 2009

2,893

63

Orlando, FL

• Aug 30, 2011

• #2

I think you have to be brave or supremely confident just to try.

 

eman

Gone but not forgotten. RIP

OTBS Member

Feb 3, 2009

5,316

139

• Aug 30, 2011

• #3

We always keep learning. The one thjing i can suggest is to get a few helpers that at least semi know what they are doing. That way you are not going crazy trying to keep up w/ 3 or 4 differfent smokes.

 

rdknb

Master of the Pit

OTBS Member

SMF Premier Member

Jan 23, 2010

3,981

159

Chester (Kent Island), Md

• Aug 30, 2011

• #4

Well you can't win till you start, and start you have, for that I say congrats

 

mdboatbum

Master of the Pit

OTBS Member

Apr 22, 2011

4,094

431

Washington, DC

• Aug 30, 2011

• #5

You're leaps and bounds ahead of me, and I suspect many others who secretly desire to demoralize the competition in a good old bbq competition, but are a little afraid to try. Kudos for putting yourself out there and giving it a shot!! You're an inspiration.

Ok, that sounds REALLY sappy, but you get my meaning.

 

rp ribking

Smoking Fanatic

OTBS Member

Oct 29, 2009

990

26

Northern, Indiana

• Aug 30, 2011

• #6

Was this a KCBS sanctioned event?

I have entered 2 non-sactioned and 1 sanctioned  and the comps are alot different. Do not give up on comps, they are far and few betwen in my area.

Good Luck next time, RP  

 

hardslicer

Smoking Fanatic

Feb 7, 2011

303

11

Indiana

• Aug 30, 2011

• #7

congrats for surviving and what a great learning experience.....

 

flareside92

R.I.P. Gone But Never Forgotten.

Original poster

Thread starter

Dec 4, 2010

131

15

NW Iowa

• Aug 30, 2011

• #8

Thanks everybody. It was a non-sanctioned event at the local casino.

Having a better plan, more help and experience from this one will make the next comp even better

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Aug 31, 2011

• #9

I step at a time!

I think you did great!

 

terry colwell

Smoking Fanatic

Jun 2, 2011

446

24

Dexter Mo.

• Aug 31, 2011

• #10

I say Great job for even entering. Takes a lot of guts to put your stuff out to be criticized by other ppl. Like you said,, your learned some thing from it, so next time you"ll do better and it will be easier for you. I would love to compete If I ever had a comp close enough. Wouldnt want to drive 5 or 6 hours for my very first one..

 

ecto1

Master of the Pit

OTBS Member

Feb 22, 2010

2,131

28

Spring, Tx

• Aug 31, 2011

• #11

No shame whatsoever in entering a contest.  A lot of people would never even consider it.  The amount of work that you have to put into a contest is staggering.  I know on Saturday evenings after a contest I am exhausted.  I got lucky my first comp and will admit it was not until the third one that I think I got the hang of it.  It is overwhelming especially when you see the seasoned veterans setting up all their gear.  What I have learned is practice practice practice.  Cook at home like you are going to cook at the comps.  Timing is important and you will always forget something so be prepared to improvise or have someone that can run and get things for you.     

 

chadinclw

Meat Mopper

Jul 21, 2011

169

10

Clearwater, FL

• Aug 31, 2011

• #12

Congrats on getting through the first comp! They don't get easier, you just get seasoned to the stress!! 

 Welcome to the dark side!

 

arnie

Smoking Fanatic

Feb 20, 2010

648

14

West Liberty, Iowa

• Aug 31, 2011

• #13

Congratulation on entering your first comp and learning from your experience.

As some of these fine cooks have said, comps aren’t a cake walk and there is a huge difference between sanctioned and non-sanctioned comps

I have not competed and until recently only went around the comps for the food.

I had the opportunity to spend a half of a rainy windy day mingling with 42 cooks at a KCBS comp near where I live. Many were flying Grand Champion or Reserve Champion banners at their cook sites. Most were friendly, easy to talk to, and offered advice (short of the family secret) and/or samples. I hung around the check in station and chatted with the reps, and learned a ton.   I had a friend who was a table captain so after the judging we went to the awards ceremony, chatted, and hung out.  What an eye opener!

Win, lose, or draw my hat is off to anyone willing to put their ideas and or reputation on the line the way I saw those cooks do.