Hey Dizzy Pig or any other KCBS BBQ team

Smoked Signals

Does anyone have any suggestions for a first timer (in KCBS) trying to do well. I know Dr. BBQ has an entire class, but I'm just looking for a few pointers (for now). [p]Did you do anything really different from your last cook to your big win? I've always heard to cook what you like and just keep perfecting it. But I've also seen people change things up as well. For instance, did you sauce your ribs this time and normally you don't or visa versa? I had some feedback from a recent cook that my ribs were too salty but I only heard that from 2 of 7 judges (non-kcbs), so I'm planning on reducing the salt. Is this a kneejerk reaction? Just looking for a sounding board and a little direction ...[p]Do you have pictures of your turn in boxes (would you share)? [p]I have my big contest coming up in August (in Madison) and want to do well. Competing against buttrub.com, music city and other big boys. I want to represent the egg faction well. [p]Any help, email (remove the no-spam from my email) or pictures would be appreciated.
Thanks

Nature Boy

Smoked Signals,
Yeah, we did change a few things up this time. I have a feeling we won't be changing anything else for a while. Still, this is just one contest and the win is just a win that day with those judges.[p]Well, I really can't tell you the particulars, or show you pictures. We did use our rubs. Cow Lick, Raging River, Dizzy Dust, Tsunami. My resource for presentations was Juggy's surveys on thebbqforum.com. Do some digging and you'll find the pictures of many presentations (including one of our early efforts). Also peoples' comments are included. Juggy's efforts are amazingly helpful. Drbbq's class helped a lot, as did cooking with Pellet Envy. But practice is what you need.[p]Preparation is key. Practice. Practice. Buy some stryrofoam boxes and some green leaf lettuce and parsley, and do a couple test cooks trying to stick with the schedule and hit the turn-ins on time. Log everything and develop a full schedule down to the minute. Also keep a running shopping list and supply list. You will be honing and adjusting this list over your first several competitions. Each time you will get better. I can't emphasize how important planning is.[p]Find good team mates (I am really lucky here), and make sure they know what they need to be doing. They will naturally fall into their rolls as well, so you will learn a lot about how you work together during your first comp. Give them shifts watching the cookers in the middle of the night so you can knock out a solid 5-6 hours of snooze. You'll need the sleep when you wake up at 5 am and have to deal with your butts and brisket while you have ribs and chicken to do....all falling into place for a 12, 12:30, 1, 1:30 turn-in schedule![p]Lastly, and sorry for the wordy post, have fun and relax....even when things go wrong. Bring something that reminds you of someone special in your life (we brought my the rocking chair my recently passed Dad built). Laugh a lot, crank some tunes and stay positive....but never forget the schedule.
Good luck!
Chris

sprinter

Smoked Signals,[p]Only done one competition, one this weekend also, but we cook what we like to eat and have done OK so far. I dont do anything different for a competition than I would for a guest at my house (other than the presentation box of course).[p]You're talking about Madison, IN in August? I judged that competition last year and am again this year. Thats a nice competition, great teams and an overall fun weekend. And you're right, some big names there as well.[p]My recommendation would be to get one competition under your belt doing what you have always done and/or practiced, get the scores, and those will help you with what you need to do. From there, change little things, dont do big sweeping changes to anything. Get the next set of scores and see what improved etc. Its a learning experience but by getting a good baseline from your first competition you'll have a better idea of what to expect or what the judges expect.[p]Good luck in August, hope it goes well for you. Unfortunately I dont have pics of the turnin boxes. Ours needed help though so not real good examples. Thats one of the things we'll change this weekend, our taste and tenderness scores were right on, hopefully we'll get called up with some pretty looking turnins.[p]Troy

sprinter

Nature Boy,[p]Dang near collided on that answer Chris. I think I may have taken your mirror off anyway.[p]Troy

Nature Boy

<p />Yo Troy!
Yeah. I caught your breeze. And you said the same thing in a lot less words!
Hope you are well.[p]Here is an Anything Butt box!
Beers
Chris

BluesnBBQ

"Here is an Anything Butt box!"[p]Does that mean you get to cook the butt of anything and present it?

sprinter

Nature Boy,[p]how many teams cooked in Annapolis last weekend? Theres a discussion on one of the other forums about how many teams it takes to get a Royal and/or Jack Invite. I THINK it only takes 15 until Sept 1 of this year, what have you heard, in that you've won a competition already? Did Annapoils cook 25 teams? If not, was it a real qualifier?[p]Troy

sprinter

Nature Boy,[p]Looks nice, that salmon? Pretty presentation also. Ever tried to make a pretty presentation box with Romaine lettuce? Trust me, it doesnt work well at ALL, highly NOT recommended. Long story about how we ended up with only that but we already have it remedied for Poplar Bluff this weekend.[p]Troy

Unknown

Smoked Signals,
Make sure that you tell the organizer that you are a novice. They will set you up with a team that will give you some pointers along the way.[p]Other than that, do as the Nature Dewd said and plan and practice. The link below is takes you to Juggy's surveys under the old scoring system. [p]Study them and the comments and you should be able to get a good idea of what something decent should look like. i know that they helpe me a lot.[p]http://www.rbjb.com/rbjb/juggy/juggy.htm[p]Best of luck to you
Matt.
[ul][li]Clicky here[/ul]

Nature Boy

Howdy again Troy
26 teams, and from my understanding they did get the qualifier status, and looks like the Dizzy Pig team will be cooking in the Royal Invitational. And s'posedly we get our wack at a chance at the jack daniels. Kinda wierd actually saying that, but I think it is true. Still trying to absorb.
Beers
Chris

Nature Boy

BluesnBBQ,
Yep. Salmon butt and pineapple butt.
Hee

Smoked Signals

Nature Boy,
I wonder if your Dad had anything to do with the win on Fathers Day??? Makes ya wonder sometimes ... I'd say he was watching over ya. Congrats again.[p]Thanks for the tips.[p]BTW ... great anything butt.

Nature Boy

Smoked Signals,
No question about it.
Thanks
Chris

Smoked Signals

South O,
I may submit my rib box from my salty competition for an apperance score by the great egg collective. I thought it was very nice ... maybe an 8 or 9. The judges doubled the taste score and added texture for my total score. Anyway, I don't have a digital camera so I will need to get the film developed, scan the picture and submit it for judging. Oh and then buy a digital camera.[p]Thanks for the link. It will be interesting reading tonight.

Smoked Signals

South O,
The score links are gone. Interesting. [p]But I have some pictures to look at ... Thanks.

Unknown

Smoked Signals,
Yeah, I noticed that after I posted the link. If I get some free time I will try to find some links that work a bit more gooder.[p]Either way, a great way to learn a lot about BBQ and competing, I would suggest that you go to the bbqforum.com and look through the archives. Lots of great information out there. To search bbqforum go to google and search for your subject followed by +site:rbjb.com (ie, chicken +site:rbjb.com).[p]Matt

Steve-B

South O,
On the bottom of each page the is one link that have all the scores tallied.[p]Steve-B

Smoked Signals

Nature Boy,
I noticed there are only 3 pieces there ... unless you have a VERY sharp knife. Can you submit less on Anything Butt?[p]pineapple butt ...LOL.. that sounds like a very bad rash.

Nature Boy

Smoked Signals,
As far as i know, the rules tend to vary a little for the "other" categories, depending on the contest. In this particular contest (New Holland) you just needed enough to feed the judges. It did not have to be "six identifiable pieces".[p]Cheers
Chris

BluesnBBQ

Nature Boy,[p]Have you ever considered submitting squid?

WooDoggies

Smoked Signals,[p]Matt is so right about Juggy's surveys. Being visually minded, I've learned a ton from those posts....... make sure you try and read every comment.... everyone has something valid to say.[p]Also read, read, read the bbq forum archives.... all you need to know about competition is there.... packed with priceless tidbits from some very successful bbq'rs.[p]Good Luck!
John [p]

JSlot

You've gotten great advice so far and I echo what everyone else said. In addition, I'll tell you what surprised me the most when we jumped into the competition ring pretty much cold turkey last year. Timing. I thought I had a pretty good handle on the timing issue, but it was a real challenge our first couple contests. What do you do if the ribs are done early? What if the brisket doesn't look like it'll make your timetable? Have a gameplan for those what ifs. Good luck and I know you'll do us all proud![p]Jim
Big Green EGGomaniacs

YankeeBBQ

BluesnBBQ,
I turned in stuffed squid(seafood stuffing) over black squid ink pasta. Won first place.[p]Steve