First contest coming up

[weberlamp]

I will be competing in my first contest on September 8th.  This is a KCBS sanctioned event.  I am comfortable with the four meats that I need to cook, but I have never done all four at one time/in the same day. My current plan for the next couple weeks is to start practicing as if I were in a competition.  I am going to try and cook all four at once and prepare my turn in boxes...thoughts or advice on practicing for the competiton environment.  I am using a 18.5in WSM.  I plan on taking most of my kitchen with me, but any tips or advice on things that I will need to bring with me to the event would be greatly appreciated.  I have two specific questions already.

1.  What quantity of each meat should I actaully cook (assuming more than I need to turn in)?

2.  I have only cooked whole chickens, but that seems like a waste if I am only going to turn in part of the bird.  What part should I cook? 

 

[daveomak]

WL, morning....  What are the 4 meat selections you are cooking ??  How many WSM 18.5" are you using ?? How many judges per table ??  Do you have the rules for the competition ??        

Chicken Thighs, boneless is one good choice for yardbird.....   

Dave

 

[weberlamp]

Chicken, ribs (spare ribs), pork butt (bone less), and brisket.  I have one 18.5inch WSM  6 judges, 6 equal portions are needed (One per judge)  Rules will be the standard KCBS rules.  Where do you find  boneless chicken thighs, or do you bone them out from a whole chicken.

See link http://bbq.mcshin.org/wp-content/uploads/2011/03/2012_Rules.pdf

 

[daveomak]

WL....   bone the thighs before hand....  I would suggest the "muffin tin" cooking method....  and another weber so you can have extra room and 2 different temps.....  Chicken is usually cooked on a higher temp to crisp the skin......

We need help here from contest entrants for some "really good advice".....   Dave