First Time Competition - Any Advice?


 

Mike N

TVWBB Member
Hi All -- Thanks again for all of the advice and encouragement. We are looking forward to learning a lot and having fun. If anyone is around at the Westmont BBQ Festival on Saturday (5/25), look for Smokin' & Grinnin' and come by to say hello.

Here is a link to our Facebook Event page if anyone is interested in seeing some of our pics from our dress rehearsal.https://www.facebook.com/events/401478939967260/?ref=2

Cheers,
Mike
 

Randy W

TVWBB Fan
Hi All -- Thanks again for all of the advice and encouragement. We are looking forward to learning a lot and having fun. If anyone is around at the Westmont BBQ Festival on Saturday (5/25), look for Smokin' & Grinnin' and come by to say hello.

Here is a link to our Facebook Event page if anyone is interested in seeing some of our pics from our dress rehearsal.https://www.facebook.com/events/401478939967260/?ref=2

Cheers,
Mike

Absolute best of luck for a fun and successful cook! As others have noted, be sure to be prepared, have a list, go through the cook several times in your mind and note points of significance all throughout and log it in an Excel spreadsheet, etc. For example, what you're cooking and what's entailed, any and all equipment that you see in your mind you'll need, always think of time as working backwards from 0 hour...meaning, everything you do from the day before you start and on through has a reference point of the turn-in times...those are the money. Everything else revolves around that. So, it doesn't matter that it's 1PM on Friday, it matters that it's 22 hours to chicken turn-in...lol. I'll also note, that things are going to go so fast on the day of the cook that it will make your head spin. It's absolutely imperative to have numerous clean work surfaces, all the tools/utensils/pans/foil/etc that you'll need at the ready. Don't have to hunt down everything that you have to have, or it's gonna be one lonnnnnng day :p Meet with at least one of your team mates prior to the day you arrive at the comp, and on paper work out and outline a timeline for everything that must be done in the 24 hours you're there. Brining/marinating, trimming, cooking process, when to turn/flip/spritz/wrap/remove/etc. and remember, mark it by time-to-zero.

If you go in prepared, you're gonna enjoy the heck out of yourselves and have a lot of fun. In fact, you'll even probably have a little time to get to know others, etc. If it's a complete cluster, it will consume you and you'll be worn out and beat down in no time.

Hope some of this helps, but above all, with some prior planning things will flow like water, and you'll have an outstanding time!
 

Mike N

TVWBB Member
Well, we made it through the amateur rib cooking contest. Truthfully, the word "amateur" is a misnomer; there were some serious rib smokers out there competing. It was far bigger and more bonafide than I imagined. Being a first-timer, it was a bit intimidating. That said, we were prepared with a tested checklist, rub, sauce, and cooking method. All went to pretty much to plan. We cooked 3 slabs of babies to turn in 6 servings. The ribs came out great. We had a bit of trouble plating which wasn't major, but our biggest drama of the day. The final results had us 27th out of 54 teams - right at the 50% mark. Not bad, we're happy. We definitely have areas to improve on.

It was a great experience and everyone was really nice. Definitely, a cool vibe. Thanks to all who provided advice. We learned a lot and absolutely plan to do it again!

-Mike (Smokin' & Grinnin')
 

Bob Bass

TVWBB Gold Member
Congratulations on your successful first time contest, Mike ! Great to see new faces in competition BBQ.

Bob
 

 

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