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Competition cooking

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Max232
Max232 Posts: 76
in EggHead Forum
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

 

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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
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    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

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  • Max232
    Max232 Posts: 76
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    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

     

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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
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    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

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  • Max232
    Max232 Posts: 76
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    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

     

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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    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 
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  • lousubcap
    lousubcap Posts: 32,341
    edited February 2013
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    Good luck with the comp and congrats for taking the plunge...if nothing else a great learning experience as you note.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Charlie tuna
    Charlie tuna Posts: 2,191
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    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"!  
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  • Nature Boy
    Nature Boy Posts: 8,687
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    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
    Instagram: @DizzyPigBBQ
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    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

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • Max232
    Max232 Posts: 76
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    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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