My buddy and I are competing in our first BBQ competition tomorrow night into Sunday. We are very excited. Our plan is to do 2 Boston Butts, 1 Brisket and about a dozen chicken thighs.
I believe we have five judges to attempt to please. Planning to use our version of Memphis Dust for the Butts, Simple salt, pepper, garlic and onion for the Brisket. We haven't decided 100% how we are doing the thighs yet. We are going to do a couple of practice runs of thighs while the other stuff is smoking.
I have a pretty good list of items we will need while we are there, but I know that there are some things that I would never think to take along. That's where you guys come in! Is there anything that anyone can think of that someone might commonly forget to take to their first competition? I have been reading on here almost constantly to try to get ready, but I'm sure there's things I'm not thinking of.
We are taking two smokers. WSM 22.5" and my offset trailer RF smoker. We will be using Oak for our heat source and using Hickory and Cherry for flavor wood.
The competition is for a small town fire department's 150th anniversary and is limited to 20 competitors. We have not been told how many teams have entered. This is not a sanctioned event. The are no hard rules to follow, just that the meats have to be turned in on time, no garnishes.
Thanks for everyone's input and info that I have gathered here on the board. We will take as many pics as we have time for and get them up on here as soon as we are able.
I believe we have five judges to attempt to please. Planning to use our version of Memphis Dust for the Butts, Simple salt, pepper, garlic and onion for the Brisket. We haven't decided 100% how we are doing the thighs yet. We are going to do a couple of practice runs of thighs while the other stuff is smoking.
I have a pretty good list of items we will need while we are there, but I know that there are some things that I would never think to take along. That's where you guys come in! Is there anything that anyone can think of that someone might commonly forget to take to their first competition? I have been reading on here almost constantly to try to get ready, but I'm sure there's things I'm not thinking of.
We are taking two smokers. WSM 22.5" and my offset trailer RF smoker. We will be using Oak for our heat source and using Hickory and Cherry for flavor wood.
The competition is for a small town fire department's 150th anniversary and is limited to 20 competitors. We have not been told how many teams have entered. This is not a sanctioned event. The are no hard rules to follow, just that the meats have to be turned in on time, no garnishes.
Thanks for everyone's input and info that I have gathered here on the board. We will take as many pics as we have time for and get them up on here as soon as we are able.