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I am entering my first cookoff. Update Third Place Ribs

ecto1

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OK so my brother and I have been persuaded to enter a local cook off.  The categories are Pork Ribs, Half Chicken, and Charro Beans.  It is through the Knights of Columbus @ one of the local Catholic Churches.  My question is does anyone have a list that they use for their cook offs and if so may I see it to see if I am forgetting anything for ours.  We do not have a tent but can probably get one I have several tables.  All my cooking equipment.  Gonna take out my two UDS smokers.  Any Help Would Be Appreciated!!

Below is rules I was sent.

St Patrick’s Catholic Church Knights of Columbus Council #8404 5th Annual “NFL Wild Card BBQ Cook-Off” Saturday January 8, 2011 9am - 7pm
Cost $100.00 per team 1st, 2nd, 3rd Places for Each Category:
Categories: 1. Half Chicken 2. Pork Ribs 3. Charro Beans
1ST PLACE TROPHY FOR EACH CATEGORY 2ND PLACE TROPHY FOR EACH CATEGORY 3RD PLACE TROPHY FOR EACH CATEGORY
Proceeds Benefits Local Charities

RULES:
1.    Each team ( 6 per team) provides their own canopy and/or tent. Entry fee reserves a team a 10' x 20' space. First come, first serve for spot. You may have more than 7 people in your area. LIMIT OF 25 TEAMS
2.    CANNOT marinade meat prior to the event. Marshal(s) will inspect prior to cook off commencement. Any meat marinaded prior to cook off will result in disqualification. (We are leveling the playing field FOR EVERYONE)
3.    Each team is limited to 2 cases of beer on premise. NO EXCEPTIONS
4.    Check in at between 8 and 8:30am. Meeting prior to commencement of cook off will be held in parish hall at 9:00am to go over rules.
5.    Cooking will commence at 9:30am
Turn in Charro Beans at Turn in Pork Ribs at Turn in Half Chicken at
2:00pm 3:00pm 4:00pm
JUDGING AND ANNOUNCEMENTS AT: 6:30pm
Entry fee and form is due prior to or no later than Tuesday December 15, 2010. You may bring the entry fee in by 7:30pm at the parish hall or give the form and fee to any Brother K of C #8404 on or before deadline as well. COOK-OFF WILL BE HELD RAIN OR SHINE.
Good Luck and May the best Team Win.......
 

scarbelly

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Good luck man and we will be rooting for you

I would ask if rule #3 is per person
 
Last edited:

mballi3011

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Well I hope that you do well in your entries and if you can squeeze in some Q-view that would be nice too.
 

smokin relaxin steve

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Hey brother... Good Luck... I just entered my first Rib-Off this past summer and it was a BLAST!!!!!!! I do have a list... add & remove as you see fit as this was catered towards what i was cooking... it has 2 check off columns... one for having the item ready, and the other to check off as it is packed in the truck... Also i am copy and pasting from Excel... so let me know if you need me to PM this to you... not sure how it will hold up on a post...
Rib Cook Off
FoodhavePACKEDNon-FoodhavePACKED
Lettuce/Garnish  Tin Foil  
BBQ Sauce need to make  Aluminum Trays  
Apple Juice  Contractor Bags  
Water (lots)  Knives  
Ice  Cooler(s)  
Yellow Mustard  Charcoal  
Rub need to make  Gas  
Olive Oil  Cutting Boards  
Apple Cider Vinegar  Paper Towels  
Cabbage (10 heads)  Cleaning Product  
Butter  Bucket(s)  
Brown Sugar have need more  Soap  
Marinade (Chicken)  Bug Spray  
Bourbon Sauce need to make  Chairs  
   Canopy  
   Small Table  
   Beer  
   Wood  
   BBQ Brush  
   Liter Fluid  
   Radio  
   Sternos  
   Thermometer  
   Sauce Pan  
 Latex Gloves  Spray Bottle (for mop)  
 Serving Spoons & tongs   Flashlights/lantern  
 
Last edited:

eman

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They only give you 5.5  hours to cook plate and turn in ribs???  No 3-2-1 in this comp.

3.    Each team is limited to 2 cases of beer on premise. NO EXCEPTIONS

 Guess i'd have to be a 1 man team, 2 man  if we buy 16oz  or  3 man  if we buy fosters.
 

smokin relaxin steve

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3.    Each team is limited to 2 cases of beer on premise. NO EXCEPTIONS

 Guess i'd have to be a 1 man team, 2 man  if we buy 16oz  or  3 man  if we buy fosters.
Either that or duct tape 3 cases together and call it 1... ahhhhhh the power of duct tape
 
 

ecto1

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They only give you 5.5  hours to cook plate and turn in ribs???  No 3-2-1 in this comp.

3.    Each team is limited to 2 cases of beer on premise. NO EXCEPTIONS

 Guess i'd have to be a 1 man team, 2 man  if we buy 16oz  or  3 man  if we buy fosters.
I know I was thinking Baby Backs just for that reason.  I prefer spares but it would be esier to do baby backs.  I already asked permission to do baby backs waiting for an answer from my contact.  If not I may have to 2-1-1 some spares.
 

ecto1

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Ok no baby backs so gonna smoke the best Spares I can in about five hours not counting prep and plate.
 

meateater

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You have a SMF backing from me, tear it up. Now it say's beer limit but nothing about jugs! :)~~
 
Last edited:

ecto1

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p { margin-bottom: 0.08in; }

Any Other Suggestion??

Spare Ribs (Sams Club)

Tables *

3 whole Chickens

Chairs *

pinto Beans

Canopy *

1 bottle Squeezable Parkay

Smokers *

1 bottle Mustard

Charcoal

Rib Rub

4 Ice Chests

Chicken Rub

BBQ Gloves

BBQ Sauce *will make

10 Gallon Ziplock

two tsp bacon greese

Charcoal

4 slices bacon

Pecan Wood

1 onion

Starter Chimney

2 fresh Jalapenos

Generator ?if we want electricity?

2 cloves Garlic

Sharp Knives *if we have electricity this is covered

Salt

Kitchen Scissors

Cumino

Cutting Boards

1 head Cilanto

Paper Towels

1 Green Onion

Rubber Gloves

10 gallons water

Ice a few 5 gallon buckets

Chicken Brine

BBQ Tools

Brown Sugar

Thermometer

Hand Sanatizer

Simple Green

Propane

Turkey Fryer

Pot to cook beans

Cigars

Lighter

Propane Torch

Ipod

Ipod Speakers

Aprons

Drinks

Serving Trays

100 Dollar Entry Fee
 

raptor700

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Since you only have a 5hr window for spares, Smoke for 2-½hrs, foil for 2hrs, and firm them up the last ½hr.

From the list it looks like you got it covered.

Just a reminder from my good friend
 Now it say's beer limit but nothing about jugs! :)~~  
Let the SMF family know how you do 
 

rp ribking

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ECT, Put the Smokers at the top of your list, it would be very embarrassing to forget them.

Since there is a beer limit, try injecting oranges with vodka for more flavor.

Before you do anything take a peek around from your site and see what they are doing 1st, I bet they foil right away.

Good Luck
 

ecto1

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Ok question when I present the ribs should I coat them with sauce or give a cup of sauce that the judges can use to dip?  I plan to use sauce on the chicken for sure but I usually glaze my ribs last 15 minutes i cook.  Most of the stuff I see online has people painting thier ribs with a little sauce before turning them in.  Any suggestions?  Our goal is to not come in last but we will see what happens pulling out my rub and secret sauce to see what happens.
 

ecto1

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Ok 22 Teams hoping to make the top 11 on my first ever comp.
 

smokin relaxin steve

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Ok question when I present the ribs should I coat them with sauce or give a cup of sauce that the judges can use to dip?  I plan to use sauce on the chicken for sure but I usually glaze my ribs last 15 minutes i cook.  Most of the stuff I see online has people painting thier ribs with a little sauce before turning them in.  Any suggestions?  Our goal is to not come in last but we will see what happens pulling out my rub and secret sauce to see what happens.
Thats your call... the comp i entered over the summer did not allow side sauce so i coated mine the last 15 min of smoking... make sure you get some garnish to present them on...
 
 

ecto1

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Thats your call... the comp i entered over the summer did not allow side sauce so i coated mine the last 15 min of smoking... make sure you get some garnish to present them on...
 
Would green Leaf Lettuce be good enough?
 

papagreer

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Good luck on your comp. I have also seen large leaf parsley used for garnish as well. Id fill up some camelbacks with a liquor of choice! HAAH!
 

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