AZ Barbeque.com
AZBarbeque Events => Upcoming Events => Topic started by: BBQ JIM on June 25, 2007, 08:58:08 pm
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Hey all, I've been smokin for about a year now and would like to try my luck at the Dual In The Desert cook-off, What kind of supplies are needed for something like this? I'm a little hesitant in joining due to the fact that's it's $300.00 and that I've never done a comp before. Do I have to cook all meats listed or can I pick and choose the meats I'm comfortable with? I'm looking at this as experience, not a trophy case (of course, I wouldn't turn my back to a trophy ;)) do you get feedback from the judges? Any help would be much appriciated!!!
BBQ JIM
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Jim, I would tell you to jump in and go for it, you will have a great time. What I did for my first competition is put together a team to help me. I cooked what I was comfortable with and they each cooked what they were comfortable with. This way, you all get to cook your speciality and yet you turn something in for each category.
You don't have to turn something in for each category, but my suggestion is to at least try it. You are paying the same amount regardless, so turn something in and see how you fare.
The judges don't provide feedback, but with the KCBS judging, you do get your scores, so you can see how you fared as far as what scores you received.
Don't be afraid to compete. I have seen many 1st timers win categories and competitions. Be confident in what you do and I promise you, you will get addicted to the competition world once you do it once.
Good luck, e-mail me or post here if you have any questions, we are all here to help and see BBQ in Arizona thrive.. ;)
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We have seen 1st timers win even this year
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i agree with these 2 feller's jump in do your thing and have fun.
you will drive yourself nuts wondering if you shoulda done it or not trust me.!
not to mention there will be teams there that will offer you tips along the way if needed. great bunch of q freaks ;) :P good luck wish you the best.
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The biggest obstacle for necomers is turn in times.. pre-do your boxes, if it's KCBS, about an hour or so prior to the first turn in, the nleave em in a cold cooler.... you ought to have your brisket and pork butt resting in the dry cooler, prior to putting on chicken , or ribs, .. you want to try and take the chicken off as close to turn in as possibel, , and the ribs can sit for shortish period of time in a dry cooler.... might want to see if you can find someone who has done a comp before to be on your team... good luck to ya !!
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OK guys, you convinced me, I'm in. I do have a few more questions for ya if you don't mind. First, IBCA rules specify Spare Ribs for their turn in, KCBS just says pork ribs, so can I make Baby Backs for them and spare's for IBCA? Second, Is there a certain amount of contestants they will accept or do I have plenty of time to enter (a little short on $$$ right now)? Thanks for the help guys, I can't wait for November!!!
BBQ JIM
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Jim,
Great to hear you are going to compete, I know you will enjoy it. The Registration deadline is October 28th, 2007.
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here you go ;)
http://www.ibcabbq.org/
http://www.kcbs.us/default.php
personaly i have done both for the 2 and have found whatever you are best at turn it in.
good luck!
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Hey Jim,
One other thing. You mentioned being concerned as it will be your first competition. Last year we had Ron and the great folks at Big City put on a class for BBQ Competition do's and Don'ts. It was a great time and everyone there learned a lot! I haven't spoken with them about it yet this year but, ( I was in Big City today for lunch but Ron was off) (probably writting all his answers to this thread) I really would like for them to do another class. So hey lets hear from all of you that would attend and maybe we can get this going again. Ron what do you say You up for imparting your BBQ wisdom upon the rest of us?
DD
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I heard Ron was going to put on a class for the do's and don't of playing spades. He is going to teach you the secret of "throwing a diamond". ;D ;D ;D
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DD, thanks for the info, I would definitley be interested in a class like that!
BBQ JIM
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I am glad to hear you are going to compete Jim! You will do great! Just remember to have fun! ;D ;D
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This is just the thread I was looking for! (Thanks Jim!) I'm about to sign up with absolutely no experience other than several years of cooking for the family and friends in my backyard. I've never even been to see a barbecue competition, so I have no clue as to what I can expect or what I can do.
I plan to cook brisket and ribs (which is what I always do). Since I have absolutely no idea about how this all works, I have to ask some really obvious and basic questions:
1) In a 20'x20' zone, do people typically park a pit, a car, a tent some lawn chairs and a work table?
2) Is there a picnic table or something already there to set things on?
3) Other than transporting the meat in a cooler on the way in, and having maybe another cooler for drinks, should I have other food storage?
4) Do I need a shade cover to work under?
5) Once the judging is completed on Saturday, do things start breaking down directly afterward?
Most importantly, WHO CAN I FEED? I see that the public is allowed in on the Saturday, and I have no idea if I'm allowed to let people have my food, and if so, whom.
Jon
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Jon,
Great questions, let me answer some of them for you.
1.) People typically put whatever and I do mean whatever into their spot. IF it fits, they put it there. WE will have lots of parking close, so we recommend that people just put their pits, tents, pop ups, etc in their space and park in the other areas. This will give you more room in your space and trust me, you will want as much room as possible. Some people put RV's, some don't. We will also have an area for RV's inside the venue for those that do not get the larger spots and still want to bring their RV's.
2.) There is nothing there to begin with, just an empty 20X20 space. Anything you need, you have to bring. Ice will be available for $5 for a 40lb bag (I believe that is the price we set, but I will verify this)
3.) Yes, don't forget, you need to eat your regular meals, so you want to have that as well. A great tradition is that each morning, everyone cooks up something and shares. Friday night, we are doing a cooks & families social that will be catered, we are still working on the details of this.
4.) Yes, I would highly recommend bringing some Pop ups or shade cover. Last November, it was still a bit warm. Also, you never can tell what the weather will be. This is a "Rain or Shine" event, so if the weather is bad, you will need something to work under as well.
5.) Some people and teams will start to break down on Saturday, but Trust me when I say, you will not want to. You can stay until Monday if you want. Saturday night, we have a huge concert going on out there that will really knock your socks off. I can't announce yet who the bands are, but they are very well known and will create quite a fun time, so plan to stay Saturday night and enjoy the festivities.
6.) The only time you can feed the public is from 2 to 4 pm during the "People's Choice" portion of the contest. WE will be selling tickets to the public for $2/ticket. They can then take these tickets to each of the teams and in turn get a small sample of something the teams cooked. This is by no means a full meal, just a small sampling. At the end of the time, 4 pm, each team will bring their tickets to a designated location and our team will count all your tickets. What ever teams have the most, will win the People's choice event. BUT... Every team that has tickets, receive's money. For each ticket you have, you get $1 back, so that's a huge incentive to have a lot of food available during that 2 hour time period and also to be really "Hawking" it to the public. I have done this at several events, and it is truly a great time, lots of fun. Besides, it's nice to make some $$$ back as well.
Hope this answers your questions, if you have more, just jump in and post them.
Thanks,
Mike
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There is also a BBQ seminar that will taking place Aug. 17 and 18 in Taylor, Az. See the post under 'BBQ Discussion'. I highly reccomend this class to all beginners. This will give some insight to what is required for your meat turnins to the judges. It is $100 and the meat is provided and you will cook and . Don't miss it!!!!!
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We are also working with one of the local BBQ resturants to host a similar class in Mid October that will be Free to attend. We will post details of it soon.
But that class in Taylor will be a great one for only $100 with meats included..
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BellyDoc, you have no idea how glad I am to hear that I'm not the only one going into this event blindfolded. You asked a few questions that I've been pondering lately, thanks. I've been doing a lot of research on bbq competitions and have learned a few good tips (thanks to the guys here and a few other places) that I hope work for me. The best tip so far was to smoke with all the comp rules and turn in times, that alone has helped boost my confidence. I know with the help from these fine peeps and a whole lotta luck I'll do just fine, besides, it's all in good fun right? ;)
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Jim, I see in your signature that you have modified your Bar-B-Chef. Would you mind elaborating on what you've done?
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A little warning for 1st Timer,
Now that you have decided to enter this contest I think there is something you should know. You are going to have so much fun and meet some of the nicest people on earth that this will NOT be your last contest. If you are like the rest of us and the fact that you are on this forum says you are, you are going to love this. There is something about driving into the contest area knowing that you are now a Competitor...not just an onlooker. I would love to be there when you first pull in because your eyes will be big as saucers. Best of luck in your 1st contest. Hey, we won the porkbutt category at our second contest ever. It can be done. Good luck!
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VisionQuest220, I did some basic mods that I learned from another site. 1st was to raise the charcoal grate with 4- 2" x 5/8 carriage bolts, 8 fender washers, and 8 nuts (keeps the ash from smothering the hot coals), 2nd was to fill the original temp gauge location with a pipe plug, then install the temp gauge at grate level where the meat is, 3rd is added some aluminum flashing inside the lower part of the chimney, let it unravel inside the stack just above the grate (to even out temps). The other mod (which I haven't done) is to extend the baffle from the fire box into the smoke chamber about 6" (supposed to even out temps as well). Of course after the few mods I made I realized this Bar-B-Chef wasn't big enough to do all the smoking I had planned so I instead bought a Stumps GF223. ;) (no mods needed!)
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montyguitar, I can't wait for Novembers event, and actually I'm saving up for the one in January as well. I'm driving the wife crazy with all the comp talk, she's telling everyone I'm like a 6 yr old at Christmas. :) :)