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Competition cooking

How many are doing competitions? I am doing my first one on march 1st. Any advice or tips would be much appreciated.

Stereo egging w/ xl and med eggs! BBQ guru

 http://www.facebook.com/BeerGutsAndPorkButtsBbq

 

Comments

  • We've competed with our Eggs since 2005, with over 80 KCBS events under our belt.

    It is a lot of fun....practice, practice, practice.  Learn from your first couple of contests as it will help you quickly adjust your efforts going forward.

    What questions do you have?

     

    -SMITTY     

    from SANTA CLARA, CA

  • Max232Max232 Posts: 76
    Just having a hard time with my chicken, mainly the skin. Also how much do you cook? How many racks of ribs, pork butts, chicken, ect...?

    Stereo egging w/ xl and med eggs! BBQ guru

     http://www.facebook.com/BeerGutsAndPorkButtsBbq

     

  • We use 4 Large Eggs to handle all the cooking. We cook  I brisket, 3 pork butts, 3 slabs of spare ribs and 18 chicken thighs.   What's wrong with your chicken skin? 

     

    -SMITTY     

    from SANTA CLARA, CA

  • Max232Max232 Posts: 76
    Well, it starts out ok then it seems to just turn to rubber, I think I'm going to turn it in skinless. I have been practicing, bet I've cooked a 100 thighs in the past couple months, some turns out ok, I'm just having a time being consistent. It's ok though, I am mainly doing the comp to have fun and hang out, and hopefully learn a few things.

    Stereo egging w/ xl and med eggs! BBQ guru

     http://www.facebook.com/BeerGutsAndPorkButtsBbq

     

  • Good luck man! Would love to hear how it goes. I have two friends that want to do a comp one day. We have 3 LBGE, 1 MBGE, and 1 SBGE between us. But trying to line up work schedules isn't working at all.

    What area are you in Max?


    _______________________________________________

    XLBGE 
  • lousubcaplousubcap Posts: 10,068
    edited February 2013
    Good luck with the comp and congrats for taking the plunge...if nothing else a great learning experience as you note.
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • I have a neighbor who cooks with Myron Mixon, so i hear the stories about compitition cookoffs!  I think you can't take it too serious.  And i went to Judging School to become certified.  I can understand now, how it is just basically "a roll of the dice"!  
  • Nature BoyNature Boy Posts: 8,399
    Howdy Max.
    I've done a few, and my first tip is beware...it can be addicting. Is this a pro level KCBS contest you are doing? 

    Good luck, and I'm sure you'll get some great tips once we find out what type of contest you are doing. BTW, keep working on that chicken skin!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • If your looking for nice bite through chicken skin instead of rubbery, try and scrape the backside of the skin to try and get rid of all the fat. This will then crisp up nice.
    NW IA
  • Max232Max232 Posts: 76
    Thanks guys, I'm going to not try to get too caught up in it, with my addictive personality,i can see me doing just that. It is KCBS rules, but in the amatuer division, will be going against pros in the people choice pulled pork(bonus category)

    Stereo egging w/ xl and med eggs! BBQ guru

     http://www.facebook.com/BeerGutsAndPorkButtsBbq

     

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