I could really use some help as I've never entered or even been to a comp, and I entered the one in G.Bend, KS that is on Feb 15,16. Not look'n to win, just don't want to look like an idiot.......I can bs my way thru alot but this might be tough.
CHICKEN- Do I cook whole or thighs? Pulled or parts? BBQ sauce or none? Skin or bacon? Skin on or off? I'd rather do whole or thighs wrapped in bacon as we don't care for skin and I never worry about it. I'm not good at the skin and I usually use it to patch tires
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RIBS- I have the rub, sauce, and method down now. question is do I use sauce or dry? I like to use just a bit of sauce and they are never dripping w/sauce.
BUTT- After pulled, can I add seasonings and a finishing sauce? I like to resmoke the pulled pork w/seasonings and a light vinegar/aj sauce, is this allowed?
BRISKET- Plan on an 8-10# packer. Slice flat, chop & resmoke point for burnt ends(my style, anyway). How thick of slices, or does it matter? I assume too thin and they know I didn't cook long enough, too thick and I got it to tender.
LETTUCE- What type of lettuce do you use in your turn in box? Is it warm as to not chill the meat? Would spinach be better?
As I think of what I'll need, I just about "soil" my pants!!! The spray bottles, juices, oils, rubs, tools, cleaning supplies, etc needed ............
I plan on doing 1 brisket, 1 butt, 2-4 spares, 2 chix or a dozen thighs or both, and plan on drink'n to the point at which I think I'm good at what I'm doing.
(assuming I need an attitued adjustment being w/some really great q'ers.)
Any help is VERY MUCH APPRECIATED.
Thanks
CHICKEN- Do I cook whole or thighs? Pulled or parts? BBQ sauce or none? Skin or bacon? Skin on or off? I'd rather do whole or thighs wrapped in bacon as we don't care for skin and I never worry about it. I'm not good at the skin and I usually use it to patch tires
RIBS- I have the rub, sauce, and method down now. question is do I use sauce or dry? I like to use just a bit of sauce and they are never dripping w/sauce.
BUTT- After pulled, can I add seasonings and a finishing sauce? I like to resmoke the pulled pork w/seasonings and a light vinegar/aj sauce, is this allowed?
BRISKET- Plan on an 8-10# packer. Slice flat, chop & resmoke point for burnt ends(my style, anyway). How thick of slices, or does it matter? I assume too thin and they know I didn't cook long enough, too thick and I got it to tender.
LETTUCE- What type of lettuce do you use in your turn in box? Is it warm as to not chill the meat? Would spinach be better?
As I think of what I'll need, I just about "soil" my pants!!! The spray bottles, juices, oils, rubs, tools, cleaning supplies, etc needed ............
I plan on doing 1 brisket, 1 butt, 2-4 spares, 2 chix or a dozen thighs or both, and plan on drink'n to the point at which I think I'm good at what I'm doing.
Any help is VERY MUCH APPRECIATED.
Thanks