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KCBS First Timer

post #1 of 11
Thread Starter 
There is a KCBS sanctioned contest in my area (Auburn Hills MI) at the end of June. My brothers and I were looking to enter it. We have never competed in any type of cook off but we know that it is a good way to meet good people and perfect your craft. Between the four of us we have two Chargriller super pro smoker grillers. Is that enough to do Chicken, Ribs, Pork and Briskit? What else could we expect? Any tips or suggestions for this newbie would be welcome .
post #2 of 11
I have no advice or experience, but I know I would be totally lost when it came time to set up the presentation. From what I have learned, it is very important and would talk with a few people that have been there before attempting to turn in the masterpeices.

Best of luck to you and your brothers, will be interested in hearing your stories and results.
post #3 of 11
Couldn't tell ya either, but check out the different threads, esp. Catering/large gatherings; bound to be lots of people in there that can give you total details. But, one thing I know, from now until June and the competition, you're gonna have to PRACTICE PRACTICE PRACTICE and POST POST POST so we can DROOL DROOL DROOL! PDT_Armataz_01_14.gif Lots of luck to ya!
post #4 of 11
You will have a blast, and meet some really cool folks. We can't post links to other sites here, so I can't help you alot, but there are alot of sites that are geared more towards competition cooking. You will get information overload at some of them. I have done 4 of them now, and each one gets better and better. about 10 days ago, I cooked at one with my good friend Richtee.


Hmmm, I see downloading pics has changed somehow?

Since he did such a good job keeping an eye on the cooker we did get a walk.


Read the KCBS rules a couple times. At the cooks meeting they will ask you if you want a mentor(to help you get it figured out), tell them yes, it is free and most teams enjoy doing it. Don't dispute their advice, listen , watch, and learn. Most of all, enjoy the people, and the friendly competition. Take and keep notes, and pics, let us know how you like it.

I plan on doing all the michigan events except the Auburn hills one. I have a grad party to cook for that day.
post #5 of 11

Do a simulated test in your backyard next weekend. You will be amazed at the difference between cooking in the backyard and competition cooking.

Search the internet for competition turn in boxes. That'll give you something to strive for.

Oh, you should practice. icon_lol.gif
post #6 of 11
Hello madirish, and welcome to our little family. Glad you joined us. Don't know much about comps myself, but good luck and let us know how it goes.
post #7 of 11
Welcome to SMF.
post #8 of 11
we have competed and judged,that said your cookers should be fine with kcbs you can cook boston butts instead of whole shoulder and same with brisket you don't have to do the whole brisket. start now making list of all you think you need keep it out and handy cause you'll think of other stuff to add to it. when you think you have your list together make sure you know all the rules in your class,gather everything on your list and do a test cooking make plenty of notes as to times and changes on things,this will help alot,note your weather conditions in your notes this is a big factor!! that's why you'll need awning and side shields maybe.always allow yourself extra time!! something may...something will...end up taking longer to cook than you thought it would.. yuo can always wrap and hold if it's done too early. be sure to hit the cooks meeting if you can get certified to judge it can be a big help to know what the judges are looking for..plus judging is great fun also. hey mainly have a blast with you friends and meet some great other bar-b-q er's . (make sure to set your watch to the turn in time clock) we saw an entry turned down last month because of that and he wasn't happy.
post #9 of 11
Welcome to SMF. My experience is that you have plenty of room and you will learn alot from your experience at a KCBS contest. The Reps are very helpful with new comers and most of the other teams will be a great source of information as well. I have competed for about 10 years now and I will help a newbee (and have helped even some of the "pros").
A practice run is a MUST, this will set your timing and fuel load. Last year we competed in a contest with 1 char griller, 1 Brinkman (Big box type) grill and 1 other grill that we adjusted for a smoke/finish grilling. What we cooked was 2 Packer trim briskets (10 to 12 pounds each), 4 - 6 pound pork butts, 6 racks of Xtra meaty back ribs, 1 whole chicken, 10 bone in skin on thighs, 5 boneless skinless breasts and competed in beans and sauce. The plating is very important (we are still learning and it is also subjective). It was tight to get everything on at the right time and be able to hold things for judging but as a result we took 5th over all, 1st in Pork, 5th in brisket. It was alot of fun and we are going to do that contest again this year. Good luck and remember 'If you can't have fun doing it, what is the point' We do not go to contests to "WIN" we go to compete, learn, practice and mostly to have fun.
post #10 of 11
Welcome to SMF. Glad you joined us.
post #11 of 11
I went to a few contests before competing. The cooks are very willing to talk with you about alot of things related to contests. I would do that first if I were you! But if you decide to go for it good luck!! Welcome to the forum too!!
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