First BBQ contest

cam-b-q · Jul 19, 2012

I am going to compete in my first BBQ contest in Aug. Doing pork butt's. I got my rub and mop setup, but does anyone have any advise for me?

chef jimmyj · Jul 19, 2012

That gives you a couple weeks to practice...Pack and Over Night the Pork here and I'll let you know how you are doing...

...JJ

cam-b-q · Jul 19, 2012

Chef JimmyJ said:
That gives you a couple weeks to practice...Pack and Over Night the Pork here and I'll let you know how you are doing...

...JJ

HA HA. I just need to know what stuff makes it easier to smoke away from home.

oldschoolbbq · Jul 19, 2012

"PATIENCE"

tyotrain · Jul 19, 2012

Make a list of everything you use from your kitchen at home. Foil pans are a must alone with tin foil heavy duty. What I do to practice is go out side set up just like a contest bring everything on your list and do not go back inside for anything. That will give you an idea what you can cut/add to your list.

Good luck and have fun

Have fun and happy smoking
BBQ UP

justin85 · Jul 19, 2012

Time managment is key

cam-b-q · Aug 1, 2012

I think i got all the supplies for my contest. I will be smoking 2 10lbs pork butts, frying catfish and grilling burgers for my team. I just can't find a good finish sauce for pulled pork.

whtplainssmoker · Aug 1, 2012

Lots of people have used the finishing sauce posted here to rave reviews. You could try or tweak that one.

bruno994 · Aug 1, 2012

Butts and brisket are the easy ones for comps. Most teams have those 2 done well ahead of the turn in times, holding them in coolers or cambros until it's time to pull, slice or chop for turn ins. Ribs and chicken are typically cooked, sliced and trayed as soon as they are done. Good luck with the comp and most of all, have a good time. Alot of us on SMF use SoFlaQers finishing sauce for the pork: 1 cup cider vinegar, 2 tbsp brown sugar, 1 tsp Tonys creole seasoning or your substitute, 1 tsp black pepper, 1 tsp red pepper flakes (I usually use cayenne powder), and 2 tbsp ketchup (for color),

or Chef Jimmys : http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

scarbelly · Aug 1, 2012

bruno994 said:
Butts and brisket are the easy ones for comps. Most teams have those 2 done well ahead of the turn in times, holding them in coolers or cambros until it's time to pull, slice or chop for turn ins. Ribs and chicken are typically cooked, sliced and trayed as soon as they are done. Good luck with the comp and most of all, have a good time. Alot of us on SMF use SoFlaQers finishing sauce for the pork: 1 cup cider vinegar, 2 tbsp brown sugar, 1 tsp Tonys creole seasoning or your substitute, 1 tsp black pepper, 1 tsp red pepper flakes (I usually use cayenne powder), and 2 tbsp ketchup (for color),

or Chef Jimmys : http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

Both of these are great finishing sauces

Have you investigated the health and safety requirements for the event and made sure you are compliant? Nothing worse than a DQ because you got the boot for violations

Good luck and don't forget the qview

cam-b-q · Aug 1, 2012

bruno994 said:
Butts and brisket are the easy ones for comps. Most teams have those 2 done well ahead of the turn in times, holding them in coolers or cambros until it's time to pull, slice or chop for turn ins. Ribs and chicken are typically cooked, sliced and trayed as soon as they are done. Good luck with the comp and most of all, have a good time. Alot of us on SMF use SoFlaQers finishing sauce for the pork: 1 cup cider vinegar, 2 tbsp brown sugar, 1 tsp Tonys creole seasoning or your substitute, 1 tsp black pepper, 1 tsp red pepper flakes (I usually use cayenne powder), and 2 tbsp ketchup (for color),

or Chef Jimmys : http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

Thanks, I think I'm going to try Chef Jimmys, I am doing a test burn in the morn.

cam-b-q · Aug 1, 2012

I checked on health code requirements and was told there is not really any I have to worry about. I will have a inspector onsite to advise without the chance of dq. This is just a small contest for my squadron party.

zahlgren · Aug 5, 2012

Good Luck!

risenswine · Aug 6, 2012

lot of bark . lot of flavor. do not rap in foil until very last moment.and dont forget to pull.chop.and money

risenswine · Aug 6, 2012

I have cooked comps for 5 years now. and ribs have to rest at least half hour. just trying to help

cam-b-q · Aug 7, 2012

Thanks for all the info. My plan is to take everything I have learned from here and just make better BBQ anyway. First prize is a Charbroil offset smoker, I think that would be great to replace my ECB.

chef jimmyj · Aug 7, 2012

Best of Luck...That Foiling Juice is good. If you think it is too sweet for you or the Judges, add Apple Cider Vinegar a little at a time until it you hit your mark...JJ

cam-b-q · Aug 7, 2012

Chef JimmyJ said:
Best of Luck...That Foiling Juice is good. If you think it is too sweet for you or the Judges, add Apple Cider Vinegar a little at a time until it you hit your mark...JJ

I am planning on using the foiling juice, doing my last test smoke tomorrow. I found out today the rules, will be cooking 2 10lb butts. Will have to turn one in dry and one with a sauce. Hoping to use the cooked off foil juice for my sauce.

chef jimmyj · Aug 7, 2012

Sounds like a good plan...Kick Ass...Take Names! And don't forget to take some Pics for us to live vicariously through your win!...

...JJ

dragonmaster194 · Aug 7, 2012

What Chefjj said, remember the pictures, especially with you and your new prize!!!!! Steve

First BBQ contest

Fire Starter

Gone but not forgotten. RIP

Fire Starter

Legendary Pitmaster

Master of the Pit

Fire Starter

Fire Starter

Smoking Fanatic

Master of the Pit

Gone but not forgotten. RIP

Fire Starter

Fire Starter

Smoking Fanatic

Newbie

Newbie

Fire Starter

Gone but not forgotten. RIP

Fire Starter

Gone but not forgotten. RIP

Smoking Fanatic

Similar threads

Hot Threads