Competition Bar B Que

Cooker

I have never attended any type Bar B Que competition,been reading the different type categories that most most competitions have "Whole Hog","Beef Brisket","Ribs","Dessert" presentation and show.

I am comfortable with my "Whole Hog" cooking but would appreciate any tips on what to expect about the competition in the North Carolina circuits,on the other categories. I am cooking about 4 times a week now trying to improve & learn to cook with the BGE.
I have extensive cooking experience in two of my families Bar B Que restaurants here in eastern NC,plan to start at Kinston-Lenoir County Bar B Que Festival this spring.Any ideas or recommendations would be appreciated I know their are some great cooks in this forum !



Carolina Beach
NC



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asianflava

I'm no expert, I'm like you I've never even been to one much less competed in one. About the closest I've done was to take a competition BBQ class. Our meats were judged at the end of the class by certified judges. They also gave us feedback so I was able to see what they were looking for.

There were a few experienced teams that took the class. I was considering asking one of the teams if I could join them to see what it looked like behind the scenes.

Whole hog isn't always one of the categories so check to see if it will be offered. As far as using a BGE, you will probably need a few of them. We were encouraged to bring our own pits for the class, by the time we got the the chicken everybody was running out of room. I checked out LeeAnn's setup and it looks like she uses an XL 2L and a M.

Most teams cook several pieces of meat. I've heard numbers like 2 briskets, 4 porkbutts, 6 racks of ribs, and 20 chicken thighs.

Good luck and tell us how it goes!