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Benji, I am making PBS and pulled pork slider. The event is providing me with 3 grills. I'm kind of planning on having 400 total servings between the 2. 300 servings on one BGE sounds rough.... I think this event is going to be the same mix. I'm expecting some local restaurants and...

Darren fair enough. Must be old haha that sites gone, of course on the internet old can be like 3 years. I did find Whatca Smokin' registered on kcbs.....there has to be 5000 registered teams.

I looked on there earlier......that's a lot of teams!

Thanks for the link. If I end up entering the judges competition I'll probably be luck to get anything done on time much less have it look good haha

Yeah, cleaver name. Tried doing a google search on it but didn't find any resent results. How about if I change it up a bit and go with "What U been Smokin"

DarrenC, Care if I use your signature quote as me team name....I need to come up with one and have been drawing a blank. Team What have you been smoking sounds catchy

Pork Butts, I'll probably have 6 - 8 lb butts and 6 - 4 lb chuck roasts.

Hello this weekend I am entering a charity BBQ contest. They are providing smokers and we can chose from Traeger and Kamado Joe. I was wondering what people think will be the easiest to use with no experience on the grill. I can actutally chose from a combination of the 2 and currently have 2...

It's not sanctioned, the judges are 3 local celebrities. Like you said time management would be my biggest hurdle. I think at this point it kind of depends on how many people I get to help. If it's just 3 of us I'll probably stick just to the PC and forgo the judges challenges. Might enter...

Thanks Bob, I can hand out Jell-O shots as well....that should garner a few votes haha. I think they are going to provide cups/plates but I'm not 100% sure yet. On another note I did get some more details today. For the people's choice contest we can serve pretty much anything we want with...

Good idea, I don't know how much meat would generally be served on a slider. 1oz sounds like not enough but I really will not know until I test it. I thought about tacos as well but I am leaning towards doing both PBS and Pork sliders, kind of depends on the cost of the meat. I signed up...

Yeah I guess they plan to have a band, hopefully there is a good turn out. Supposedly they have around 30 teams cooking. Should be a good time, I'm guessing they will have a few hitches in the process with it being the 1 year of the event.

The rules are a bit vague, I think it's you need to have at least 300 portions, minimum of 1oz. I think I could give out as much as I want. I figured if I make sliders it would be a bit more then 1oz. This is the 1st year they have had this event so I think they are still ironing out some...

They are actually letting is start at 5pm on Friday. I think food needs to be ready to serve at 11am on Saturday. The official "judging" is at 1pm. I normally cook shoulder at 225-235 and I have had it take up to 18 hours. I would probably cook a bit higher, 250ish, to try to get it done...

I don't know if this is the correct place to ask these questions but I figured I would give it a go. A local hardware store is hosting a for charity Grill/BBQ contest. They will have a people's choice contest and local celebrity judged contest. People can buy a taste tester band for $25, that...

I have cooked maybe 4-5 Costco Prime briskets all using the high heat method with pretty good results. I made the mistake of trimming to much fat off once and it turned out dry but other then that some nice pieces of meat. I cook until around 170 in the flat then pull them off and finish in a...

Everything came out well, people were happy with both the pork and brisket. Everything was still to hot to handle with bare hands at around 3:30. The second brisket didn't get sliced until around 5 and it was still over 150 at that point just setting in the cooler. Thanks to everyone for the...

So at 5:30 when I woke up this morning the pork was still at 180(I think I ran it a bit cool, probably spent most of the night around 220-230). I finished trimming the brisket then pulled the pork off and wrapped it tight and stuck it in the oven at 235 that was maybe 6:30. The pork hit temp...

I thought about this but was not sure if it would dry it out. If I did keep it at temp in the oven then stuck it in the cooler how long is BBQ normally safe in the cooler, If everything goes as planned the brisket and maybe pork will be in the cooler for 3 hours. If needed I could transfer...

That's a good idea......however they are already on the smoker. I should have started the Butts around 9 tonight then woke up around 6 and transferred them to the oven and started the briskets. I have had them take as long as 15 hours in the past cooking at 225, they ended up going on around...