Hello everyone. All the tips and tricks I've found here have been awesome. And the community is great too. To that end, I want to get some advice about competition cooking.
I'm relatively new to nuanced smoking/grilling/BBQing. Everything before was gas grill turned high, or tailgate grills with tons of lighter fluid-soaked briquettes incinerating brats and dogs. So I'm loving the flexibility that my kettle and SnS are giving me now.
I love to enter amateur cooking competitions. So far, I've won or placed in every contest I've entered. Multiple chili cook-offs, a best leftovers creation contest, and several "best side dish" or "Best snack/appetizer" at work pot lucks. These are all VERY low stakes competitions. But I find that I really enjoy it and my small-time success has me somewhat interested in maybe taking this a step further and looking in to some more local, but bigger time cooking competitions.
How does one go about a) getting in to this culture and 2) equipping oneself to compete? I'm definitely not looking to do anything (yet) that requires trailers and teams of 6 people. Just small time stuff, but bigger than church chili cook-offs and work competitions.
I'm in Dallas/Fort Worth area if anyone has any local suggestions, or is maybe participating in something soon, and I can come introduce myself and see how things work.
I'm relatively new to nuanced smoking/grilling/BBQing. Everything before was gas grill turned high, or tailgate grills with tons of lighter fluid-soaked briquettes incinerating brats and dogs. So I'm loving the flexibility that my kettle and SnS are giving me now.
I love to enter amateur cooking competitions. So far, I've won or placed in every contest I've entered. Multiple chili cook-offs, a best leftovers creation contest, and several "best side dish" or "Best snack/appetizer" at work pot lucks. These are all VERY low stakes competitions. But I find that I really enjoy it and my small-time success has me somewhat interested in maybe taking this a step further and looking in to some more local, but bigger time cooking competitions.
How does one go about a) getting in to this culture and 2) equipping oneself to compete? I'm definitely not looking to do anything (yet) that requires trailers and teams of 6 people. Just small time stuff, but bigger than church chili cook-offs and work competitions.
I'm in Dallas/Fort Worth area if anyone has any local suggestions, or is maybe participating in something soon, and I can come introduce myself and see how things work.
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