Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

pro bbq comps

norflor_eggman
norflor_eggman Posts: 95
edited November -0001 in EggHead Forum
Would anyone like to share their thoughts about using the BGE for bbq comps? I am going to make the plunge into comps this year. I think with the right techniques, an ET-73, and some solid recipes....what do you guys think???
· Share on FacebookShare on Twitter
«1

Comments

  • Misippi Egger
    Misippi Egger Posts: 5,095
    DIzzy Pig competes
    Poppasam competes

    There are others, but I'm not sure if any are pure BGE comp cookers.

    Where are you located? KCBS comps?
    · Share on FacebookShare on Twitter
  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Team Bobby-Q comptes and I compete

    Green Eggs and Dan. Mad Max competes. Smoke Patrol (SmittytheSmoker)

    There are a number of us that compete that are total egg teams. Good number of partial egg teams too.
    · Share on FacebookShare on Twitter
  • norflor_eggman
    norflor_eggman Posts: 95
    good to hear. I am just outside Jax, FL. I am thinking of getting my feet wet somewhere close.
    · Share on FacebookShare on Twitter
  • norflor_eggman
    norflor_eggman Posts: 95
    how have you guys fared? glad to hear your out there!!
    · Share on FacebookShare on Twitter
  • Misippi Egger
    Misippi Egger Posts: 5,095
    Pete,
    I guess i didn't realize you competed. I knew you did catering and the fantastic troop cooks, AND were going to school. Whew ! Makes me tired to think of juggling all that. :ohmy:

    Best of 2010 to you!
    · Share on FacebookShare on Twitter
  • Squeeze
    Squeeze Posts: 717
    Bobby-Q's team and our team (The EGGseQuetive Council) use 2 XLs to do an entire contest. It is quite easy to do and with proper timing yields a great product. Many of the EGG teams have had a good amount of success. Dizzy Pig has been fortunate to have been drawn for the Jack 5 or 6 times now I think and Bobby-Q and my team have been there once. Competing on EGGs is a ton of fun and we often have pretty decent results. Here is a listing of the teams I know that use all EGGs (I know I am missing many so please forgive me):

    Dizzy Pig
    Team Bobby-Q
    Jus Fer Fun Cooking Crew
    The EGGseQuetive Council
    Big Green Eggs and Ham
    Smitty's Smoke Patrol
    Celtic Spirit BBQ

    Many more teams have an EGG in their pit line up as well. You have a lot of contests down in Florida which makes it nice. A piece of advice is to do a full practice run just as you would for a contest at home using the same turn in schedule you would for a contest. I hope this helps a bit...good luck!

    -Kevin
    www.eggsequetivecouncil.com
    Kevin Jacques
    The University of Que L.L.C. ®
    Killen, AL
    www.uofque.com

    Take Your Taste Buds to School!
    · Share on FacebookShare on Twitter
  • BayouMark
    BayouMark Posts: 284
    Barbeque competitions are like any competition. The Wood Chicks also compete with BGE's and they also use their Lang.

    If you are thinking about competing. I would join KCBS abd take a Judges Class for certification. If you cook at a KCBS event you will have to present finished pulled pork, briskett, chicken, and ribs over a two hour time turn in. It is no small feat. You will need help for turn in prep, runners, etc. I suggest you volunteer to help a team and you will quickly realize what you are getting into.

    I wish you all the success and only use BGE's and the Guru. Concentrate on your meat and rub. Don't waste a lot of time on sauce. Just buy a good one, doctor it up, and use it.
    · Share on FacebookShare on Twitter
  • norflor_eggman
    norflor_eggman Posts: 95
    Thanks for the tips. I have been doing plenty of research and have attended a few events (although only as spectator). I joined the barbecuecoach.com site and have found it quite helpful. I also have several books by Paul Kirk, and have been a Steve Raichlen fan for several years. I did just get Smoke and Spice for xmas and like that too. I have an ET-73, and use my wife's hairdryer to speed up air flow when necessary. I do have another question though....is it fruitless to use other flavor profiles for comps? My wife is no bbq fan, so I love to use her palate and the egg to make meals everyone can love. Would this just be gimmicky in the comps? Thanks again for all the info.
    · Share on FacebookShare on Twitter
  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
    RHR09AFFF-2.png

    We have fun traveling with our Eggs.

    My wife even likes getting her picture taken every now and then.

    Go for it.

     

    -SMITTY     

    from SANTA CLARA, CA

    · Share on FacebookShare on Twitter
  • Buster Dog BBQ
    Buster Dog BBQ Posts: 1,366
    I used to be an all egg team now only use one large and replaced the other two with a different smoker. Got tired of hauling them all around. They did a fine job for me but I needed more mobility and wanted a smoker I could put more meat on just in case.

    If you have someone to help you out and don't mind loading and unloading them then they will work fine for you.
    · Share on FacebookShare on Twitter
  • Hoss
    Hoss Posts: 14,600
    It IS a BBQ contest. ;)
    · Share on FacebookShare on Twitter
  • Buster Dog BBQ
    Buster Dog BBQ Posts: 1,366
    I would never make comp BBQ the way you like it because that is probably not the profile. Here in the midwest the sweeter the better. Not my favorite but that's what the judges are looking for. I really suggest you take BayouMark's advice and do a judging class.

    Also, do a test run in your backyard using the time table for KCBS.
    · Share on FacebookShare on Twitter
  • Hoss
    Hoss Posts: 14,600
    You have mail! :)
    · Share on FacebookShare on Twitter
  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
    Rod, Rod, Rod...I still can't believe you bailed on the Egg.

    There is a "cloud" over that trophy you won this summer. And it smells like pellets! LOL

     

    -SMITTY     

    from SANTA CLARA, CA

    · Share on FacebookShare on Twitter
  • Poppasam
    Poppasam Posts: 440
    You forgot the up and coming Daddy Pat's and the youngsters Dust'n and Rub'n. I believe at Cartersville last year there were nine all Egg teams. Just a few years badck we were the only side show when we first started.

    Looking Forward to this year,
    Poppasam
    · Share on FacebookShare on Twitter
  • Buster Dog BBQ
    Buster Dog BBQ Posts: 1,366
    LOL. I love my eggs and I love my FECs. Still keep the large for my chicken and it treats me right. Still do all my cooking at home on eggs but a 400 lb FEC is much easier to manage then a 250lb XL.
    · Share on FacebookShare on Twitter
  • Squeeze
    Squeeze Posts: 717
    I knew I missed some....and still probably am. We should have our schedule finished by next week. We hope to see y'all out this year? Are you going to do Auburn or Winchester this year???? Hope all is well with you both!!

    -Kevin
    Kevin Jacques
    The University of Que L.L.C. ®
    Killen, AL
    www.uofque.com

    Take Your Taste Buds to School!
    · Share on FacebookShare on Twitter
  • Squeeze
    Squeeze Posts: 717
    Many of the flavor profiles are very similar...sweet....I can say that I do like some of my BBQ but not all of it...but you are not pleasing you or your friends...you are pleasing the judge with one bite....make it count....don't get too crazy with flavors and such....good BBQ is what you should go for. I think someone mentioned helping a team out or getting certified as a judge...both are good points of advice.

    -Kevin
    Kevin Jacques
    The University of Que L.L.C. ®
    Killen, AL
    www.uofque.com

    Take Your Taste Buds to School!
    · Share on FacebookShare on Twitter
  • norflor_eggman
    norflor_eggman Posts: 95
    Somebody point me towards a north florida q team that rolls with the egg. I am at your service and ready learn, hook me up.

    :laugh:
    · Share on FacebookShare on Twitter
  • Poppasam
    Poppasam Posts: 440
    Most likely Auburn even though we didn't do to well there last year. We hoping if things keep going as they have to start off the year with Pensacola and then to Mobile. Lots of weekends this year with two contests about the same distance from us. We hope to make a few more than last year. May even make a few long road trips cooking along with vacation,but I just thought according to most I'm always on Vacation.

    Poppasam
    · Share on FacebookShare on Twitter
  • Poppasam
    Poppasam Posts: 440
    We take four larges and a XL to every comp. And I'm getting old but playing while I can.

    Poppasam
    · Share on FacebookShare on Twitter
  • Buster Dog BBQ
    Buster Dog BBQ Posts: 1,366
    That's cool. I have a toy hauler and it was hard pushing that XL up the ramp at a slope. Now if I had a trailer sitting closer to ground, maybe wouldnt be problem. Now I just route my exhaust out my trailer window and don't have to move the big smoker. Kind of nice to get there and almost be ready to go.
    · Share on FacebookShare on Twitter
  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
    Buster Dog BBQ wrote:
    Kind of nice to get there and almost be ready to go.

    That's why I'm giving you a hard time...I hate teams that can simply pull in and cook.

     

    -SMITTY     

    from SANTA CLARA, CA

    · Share on FacebookShare on Twitter
  • norflor_eggman
    norflor_eggman Posts: 95
    awesome
    · Share on FacebookShare on Twitter
  • Poppasam
    Poppasam Posts: 440
    There is an FBA in Starke in Feb and a KCBS at Amelia in August. We hope to make Amelia, but don't think my chief cook, Ms.Diane, will be ready for Starke. Also they have a FBA in Jesup in the fall. You can go to the National BBQ News web site and find a contest calendar.

    Hope to see you out there some where,
    Poppasam
    · Share on FacebookShare on Twitter
  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
    We have only a few out west, 155 South out of San Jose, Mike Love's gang out of Havasu, AZ, Oaks Hardware out of Sacramento.

    Eat Crow BBQ cooks on Eggs out of Seattle.

    So that's 5 out of 150 teams out west.

     

    -SMITTY     

    from SANTA CLARA, CA

    · Share on FacebookShare on Twitter
  • Crimsongator
    Crimsongator Posts: 5,797
    I know someone in Pensacola that wants to do something. Maybe y'all could learn together
    · Share on FacebookShare on Twitter
  • Buster Dog BBQ
    Buster Dog BBQ Posts: 1,366
    That's me brother. LOL. I have all my meat trimmed so when I get there I setup, unhook the truck. Plugin to power, get water then take a nap.
    · Share on FacebookShare on Twitter
  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
    fu

     

    -SMITTY     

    from SANTA CLARA, CA

    · Share on FacebookShare on Twitter
  • Jeffersonian
    Jeffersonian Posts: 4,244
    Now that's my kinda competition!
    · Share on FacebookShare on Twitter

Categories