Think you want to try competing in barbeque? I'm starting my 11th year doing this. I've cooked out of the back of my pickup truck, in a trailer and with an RV. Here's a progression of steps to get you there!
Where are you geographically?
There are several sanctioning groups, some are all over like KCBS (Kansas City Barbeque Society), others are region-specific like IBCA, LSBS, Texas Gulf Coast BBQ Association (all in Texas primarily), BCA (Barbeque Cookers Alliance in Louisiana), Florida BBQ Association (primarily Florida), Memphis Barbeque Network (primarily around Memphis), Georgia BBQ Association (rules like MBN), Georgia BBQ Championship (KCBS sanctioning) and lots of unsanctioned events around. Best way to start looking is do a search for "BBQ contests in ____ (put your state here)"!
What are the sanctioning groups that put on events in your area?
After you've found events in your area, look at the rules of the event. Do they use judges off the street? Do they have a "certified" judging program. It helps you as a cook to judge. You see first-hand what competition means. What does the meat look like, taste like and what's the best texture? All of these are determined by sanctioning rules.
Judge some events before you cook. Talk to competitors after judging and look at how they've set up their cooking spot. Take notes afterwards. Make friends -- ask if you can come help them at a contest. That gives you first hand experience (without investment!) of what's involved.
What equipment do you have?
Do you have a cooker that will work? How will you transport it to events? Even if an event is in your home town, you've got to get your stuff there and back. Plan to be self-sufficient. If you need electricity, have a back up plan if electricity isn't available. Same with water, use it if provided but be able to supply your own needs if necessary.
What will you need?
Cooker(s), fuel(s), shelter (this can be RV, trailer, canopy), work surfaces (folding tables, tailgate of PU truck), folding chairs, coolers (dual use -- cooling and for holding meat while hot -- cambro or similar is really handy), sleeping method (in your truck, zero gravity folding recliner, cot, etc.), knives and tools and a clock and timer.
Expendable necessities:
Paper towels, wipes, disposable cutting boards, aluminum pans and foil, plastic table covering (comes on a roll, cut to size), trash bags, disposable gloves (very important!), disposable pan liners, zip lock bags gallon size (left overs). Seasonings (rubs, marinades, sauces) and tools necessary to apply same and, of course, the meat you plan to cook.
Practice and Planning!
Not necessarily in that order -- you have to practice and you need to plan your practice out! Assuming you've got your flavor profiles down and know how to use your cooker(s), a competition event is different than cooking in your backyard. Take some time and set up your contest cook site as if you are really at a contest. Then cook as if you are at an event. Keep track of what you need to go to the house to get and add that to your contest check list. Same thing if you think you will use something and don't -- don't carry it just in case. Take notes on cooking and time requirements. Always add time for cooking at a contest. You'll need it!
Rules at most events allow you to prep your meat at home. Do that! It saves you time and it's easier to clean meats at home with a sink near by. Besides you'll enjoy having the extra time to visit with your fellow competitors.
Invite your friends to come "judge" your entries. It'll be fun and you'll gain comfort knowing how cooking a contest will run.
This list is by no means comprehensive! Much of your cooking methods will be determined by the cooker(s) you use and the resources you have at your site. One of the challenges of competition cooking is being able to produce an edible product no matter what obstacles get in the way. And there will be obstacles -- guaranteed! It's all in how you handle them. Good Luck and Have Fun!
Where are you geographically?
There are several sanctioning groups, some are all over like KCBS (Kansas City Barbeque Society), others are region-specific like IBCA, LSBS, Texas Gulf Coast BBQ Association (all in Texas primarily), BCA (Barbeque Cookers Alliance in Louisiana), Florida BBQ Association (primarily Florida), Memphis Barbeque Network (primarily around Memphis), Georgia BBQ Association (rules like MBN), Georgia BBQ Championship (KCBS sanctioning) and lots of unsanctioned events around. Best way to start looking is do a search for "BBQ contests in ____ (put your state here)"!
What are the sanctioning groups that put on events in your area?
After you've found events in your area, look at the rules of the event. Do they use judges off the street? Do they have a "certified" judging program. It helps you as a cook to judge. You see first-hand what competition means. What does the meat look like, taste like and what's the best texture? All of these are determined by sanctioning rules.
Judge some events before you cook. Talk to competitors after judging and look at how they've set up their cooking spot. Take notes afterwards. Make friends -- ask if you can come help them at a contest. That gives you first hand experience (without investment!) of what's involved.
What equipment do you have?
Do you have a cooker that will work? How will you transport it to events? Even if an event is in your home town, you've got to get your stuff there and back. Plan to be self-sufficient. If you need electricity, have a back up plan if electricity isn't available. Same with water, use it if provided but be able to supply your own needs if necessary.
What will you need?
Cooker(s), fuel(s), shelter (this can be RV, trailer, canopy), work surfaces (folding tables, tailgate of PU truck), folding chairs, coolers (dual use -- cooling and for holding meat while hot -- cambro or similar is really handy), sleeping method (in your truck, zero gravity folding recliner, cot, etc.), knives and tools and a clock and timer.
Expendable necessities:
Paper towels, wipes, disposable cutting boards, aluminum pans and foil, plastic table covering (comes on a roll, cut to size), trash bags, disposable gloves (very important!), disposable pan liners, zip lock bags gallon size (left overs). Seasonings (rubs, marinades, sauces) and tools necessary to apply same and, of course, the meat you plan to cook.
Practice and Planning!
Not necessarily in that order -- you have to practice and you need to plan your practice out! Assuming you've got your flavor profiles down and know how to use your cooker(s), a competition event is different than cooking in your backyard. Take some time and set up your contest cook site as if you are really at a contest. Then cook as if you are at an event. Keep track of what you need to go to the house to get and add that to your contest check list. Same thing if you think you will use something and don't -- don't carry it just in case. Take notes on cooking and time requirements. Always add time for cooking at a contest. You'll need it!
Rules at most events allow you to prep your meat at home. Do that! It saves you time and it's easier to clean meats at home with a sink near by. Besides you'll enjoy having the extra time to visit with your fellow competitors.
Invite your friends to come "judge" your entries. It'll be fun and you'll gain comfort knowing how cooking a contest will run.
This list is by no means comprehensive! Much of your cooking methods will be determined by the cooker(s) you use and the resources you have at your site. One of the challenges of competition cooking is being able to produce an edible product no matter what obstacles get in the way. And there will be obstacles -- guaranteed! It's all in how you handle them. Good Luck and Have Fun!
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