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Survived, but humbled, during first competition

post #1 of 13
Thread Starter 

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.

post #2 of 13

I think you have to be brave or supremely confident just to try. thumb1.gif



post #3 of 13

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.

post #4 of 13

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

post #5 of 13
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.
post #6 of 13

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  

post #7 of 13

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

post #8 of 13
Thread Starter 

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

post #9 of 13

I step at a time!


I think you did great!

post #10 of 13

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..

post #11 of 13

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.     

post #12 of 13

Congrats on getting through the first comp! They don't get easier, you just get seasoned to the stress!! biggrin.gif Welcome to the dark side!

post #13 of 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. 77.gif

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