Competition Questions

[bwsmith_2000]

I've never entered a competition and am therefore not knowledgeable of the procedures, rules etc. I'm sure they are all somewhat different but then there are probably some common denominators as well. For instance, must the competitors use all wood? Is charcoal allowed? Could I use my GOSM (propane)? Is the normal fare chicken, beef, pork and ribs? Just some insights if you please. And what is the "ball park" price to enter a comp? Again, I sure that there are differences from each venue but any thoughts would be appreciated.
One other idea, is there a list of "rules" that the KCBS follows? Thanks ahead for any info.

 

[msmith]

Bill I'm not familiar with kcbs rules but here we have the IBCA and the Lone Star association. We can only use propane to start the fires with no cooking with it. Charcoal is allowed to use, We have 4 entries Brisket. St Louis style Ribs, Half Chickens, and Beans. There can not be any sauce added to the meat after cooking, if there is any in the turn in box they will not accept it. There can be nothing bigger than the bean itself in the turn in cup or it will not be accepted. Normally we have to be at the comp and entered at 5:00 pm, they go to each team and inspect all food to make sure its still in its packages and nothing is pre seasoned or pre rubbed. If so you are dissqualified. Normal fees are $75.00 for all entries there are some that are $50.00. I have a friend who goes to several comps around here and we go out on saturdays and hang out with him. He has been trying to get me to bring my smoker and enter but I'm watching and learning just a little more before I do.

 

[gooose53]

The fees in our area are in the $250 range but the meat is provided. Most of the comps have a web site you can visit and download their rules and applications. That is probably the best way, other than going to a comp and seeing what's happening, and talking to some of the teams. Before you start entering comps take a judging class and judge a couple of times to see what works and what doesn't. My 2 cents worth.

 

[hawgheaven]

Here's a set of KCBS rules for 2007... this should help ya'...

http://www.kcbs.us/pdf/2007KCBSCooksHandbook.pdf

 

[fatback joe]

http://www.flbbq.org/fba_rules.htm

Florida BBQ Association rules. I will be at the contest in Sebring Jan 11th & 12th. Stop by and say hi if you are in the area.

http://www.flbbq.org/contest.htm

 

[bwsmith_2000]

Thanks for the replies. The links are also very helpful. Sounds like it would be useful to do more reading and then perhaps hook up with a team and do an apprenticeship ..... perhaps trade labor for experience??

 

[tonto1117]

Bill, that definetley sounds like a smart plan. When we jumped into the comp thing, I sure wish in hindsight I had done that. Good luck and please let us know how it going.

 

[fatback joe]

If you are looking to get in to competitions, taking a judging class can be very beneficial also. Find out what the judges are "trained" to look for instead of trying to figure it out with your scores.

 

[peculiarmike]

Bill, why not go to the KCBS website and join? It is not expensive. You get all the info. you were asking for, and more. You get the monthly Bullsheet with the latest competition results and a listing of future competitions, plus more.
You could also take a Certified Competition BBQ Judge class and learn a lot. They also have competition cooking classes.
Some thoughts.

 

[fatback joe]

Could get a subscription to the National BBQ News as well. Most of the info in there is geared towards comps.

http://www.barbecuenews.com/

You get a free subscription if you join the FBA.

 

[jocosa]

Lots of good info in these posts... thanks to bwsmith_2000 for the question... :)

 

[bwsmith_2000]

Fatback Joe,
Great idea regarding the BBQ News. Also, especially thanks for the links to the Florida group. Being here in Florida, that info should be especially helpful. And if I can make it to Sebring, I'll certainly look you up.