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Rookie chef in hot wing competition needs advice...

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  • Blackshirt BBQ
    Club Member
    • Dec 2017
    • 103
    • Near Chattanooga Tennessee
    • Jeremy Slaven

      -Blaz’n Grillworks Grid Iron Pellet Grill
      -Broil King Baron 440 LP w/GrillGrates
      -Blackstone Pro Series 36” Griddle
      -10qt Outdoor Gourmet Aluminum Fish Fryer
      -Blaz’n Smoker Pro
      -Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set
      -Lodge Cast Iron 8qt Dutch Oven

      Favorite beer: Anything but Guinness
      Favorite meal: Meat and Potatoes
      Favorite Sport: College Football (Nebraska Cornhuskers and Tennessee Volunteers)

    Rookie chef in hot wing competition needs advice...

    I finally registered into a cooking competition. Never done this before. It’s a wing cook off for a local football spring game in Chattanooga, TN. My wings are amazing, but I’ve never done the competition thing before. I’m using a pellet smoker and gas burner (for the meat and the sauce). Is there any tips you guys can give me to help me out on my first competitive cook?
  • RonB
    Club Member
    • Apr 2016
    • 11200
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    If you drink enough adult beverages, you won't care if you win or lose...

    Comment


    • bardsleyque
      bardsleyque commented
      Editing a comment
      drink heavily and forget!
  • Nate
    Charter Member
    • Apr 2015
    • 3710
    • Pawnee, Indiana
    • INFO
      ~Known as: Nate
      ~Location: Cornfield in Southwestern Indiana
      ~Credit Manager for an Agriculture Coop.


      SMOKERS & GRILLS
      ~Grilla Original Grilla
      ~Char-Broil Commercial Tru-Infrared Gas Grill
      ~Pit Barrel Cooker
      ~Brinkmann Trailmaster Vertical Offset Smoker
      ~Weber Kettle 22.5" Original
      ~Weber Q1000


      THERMOMETERS
      ~Thermoworks Thermapen MX4
      ~Thermoworks Thermapen
      ~Thermoworks ThermoPop
      ~Thermoworks ChefAlarm TX-1100-XX (Orange and black)
      ~Thermoworks DOT TX-1200-XX (Black)
      ~Thermoworks IR-Gun-S Industrial Infrared Thermometer
      ~Maverick ET-733
      ~Maverick XR-50


      ACCESSORIES
      ~Stanley T-Stak mobile tool box for BBQ Supplies
      ~Slow 'n' Sear
      ~Drip 'n' Griddle
      ~Weber Rapid Fire Chimney Starter
      ~Pro-Series Probes for Thermoworks
      ~Humphrey's Rib Spatula


      DRINKS
      ~Sweet Tea
      ~Bourbon
      ~Craft Beers or whatever is in your fridge

    #3
    If it is a hot wing competition then....

    Don't touch your eyes!

    Comment

    • Ahumadora
      Club Member
      • Oct 2015
      • 1682
      • Pilar Buenos Aires, Argentina

      #4
      Put them on the pit really cold and smoke at 350f before saucing.

      Comment

      • Huskee
        Pit Boss/Manager
        • May 2014
        • 14032
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

          Smokers / Grills
          • Yoder loaded Wichita offset smoker
          • PBC
          • Grilla Silverbac pellet grill
          • Slow 'N Sear Deluxe Kamado (SnSK)
          • Dyna-Glo XL Premium dual chamber charcoal grill
          • Weber 22" Original Kettle Premium (copper)
          • Weber 26" Original Kettle Premium (black)
          • Weber Jumbo Joe Gold (18.5")
          • Weber Smokey Joe Silver (14.5")
          • Brinkmann cabinet charcoal smoker (repurposed)

          Thermometers
          • (3) Maverick XR-50: 4-probe Wireless Thermometers
          • (7) Maverick ET-732s
          • (1) Maverick ET-735 Bluetooth (in box)
          • (1) Smoke by ThermoWorks
          • (1) Signals by ThermoWorks
          • Thermapen MkII, orange
          • ThermoPop, yellow
          • ThermoWorks ChefAlarm
          • Morpilot 6-probe wireless
          • ThermoWorks Infrared IRK2
          • ThermoWorks fridge & freezer therms as well

          Accessories
          • Instant Pot 6qt
          • Anova Bluetooth SV
          • Kitchen Aide mixer & meat grinder attachment
          • Kindling Cracker King (XL)
          • BBQ Dragon
          • Weber full & half chimneys, Char-Broil Half Time chimney
          • Weber grill topper
          • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
          • Pittsburgh Digital Moisture Meter

          Beverages
          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

          About me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #5
        Sauce ends up soaking up a lot of smoke, perhaps to your detriment. My recommendation is sauce at the very end, rightas you're serving, unless you're going for a barbecue chicken style wing.

        Comment

        • Blackshirt BBQ
          Club Member
          • Dec 2017
          • 103
          • Near Chattanooga Tennessee
          • Jeremy Slaven

            -Blaz’n Grillworks Grid Iron Pellet Grill
            -Broil King Baron 440 LP w/GrillGrates
            -Blackstone Pro Series 36” Griddle
            -10qt Outdoor Gourmet Aluminum Fish Fryer
            -Blaz’n Smoker Pro
            -Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set
            -Lodge Cast Iron 8qt Dutch Oven

            Favorite beer: Anything but Guinness
            Favorite meal: Meat and Potatoes
            Favorite Sport: College Football (Nebraska Cornhuskers and Tennessee Volunteers)

          #6
          I should clarify, I’m not technically a “rookie chef”. I have a great wing recipe, and I believe it will hold its own. I’m more nervous about the competition. I’ve never competed before. Never taken my equipment away from home to cook. Looking for advice pertaining to logistics and functionality. I don’t want to get there and then realize I should have brought something, or done something, that I completely over looked. Any thoughts??

          Comment


          • Johnny Big Time
            Johnny Big Time commented
            Editing a comment
            I'm with RonB on this...drink till you don't give a sh#t!! I've competed in tractor trailer driving competitions, both local and national. Want to guarantee yourself a 3rd place? worry about never competing before or worry about your competition. I stopped caring after the first comp, and that was my last 3rd place finish. Never got a first, but the rest were all second. Now I couldn't drink at these comps, but a bbq comp...I'd have a drink in each hand.

          • Jeff_Carley
            Jeff_Carley commented
            Editing a comment
            I have always been told to pack all of your equipment as if you are on location. everything. I place mine in my garage on my work bench. Then perform your cook. Have the same time restraints, turn in process, etc. take notes and document your struggles. If you do this you will be able to see where you forgot something important. As well as seeing where your potential hick ups will be. everything changes when you place the restrictions on yourself. Good luck brother. And pack a good beer...

          • Jeff_Carley
            Jeff_Carley commented
            Editing a comment
            ran out of space. another thing is to premake as much of your recipe as possible. Sauces/rubs/etc. that has really helped me with the stress and that always helps me put out a better product.
        • MBMorgan
          Club Member
          • Sep 2015
          • 5729
          • Colorado
          • > Weber Genesis EP-330
            > Grilla Grills Original Grilla (OG) pellet smoker
            > Pit Barrel Cooker (gone to a new home)
            > WeberQ 2000 (on "loan" to a relative)
            > Old Smokey Electric (for chickens mostly - when it's too nasty out
            to fiddle with a more capable cooker)
            > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
            > Thermoworks Smoke
            > 3 Thermoworks Chef Alarms
            > Thermoworks Thermapen
            > Thermoworks IR-GUN-S
            > Anova sous vide circulator
            > Searzall torch
            > BBQ Guru Rib Ring

            > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
            > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
            > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

          #7
          Originally posted by Blackshirt BBQ View Post
          Any thoughts??
          Yep: CandySueQ

          Comment

          • CandySueQ
            KCBS President, and Moderator
            • Jul 2014
            • 1537
            • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

            #8
            If you have some time, pull all your stuff together and do a practice run in your driveway! If you need some tool that wasn't on your list, go get it and add it to your list. If you don't use something scratch it off. Chlorox wipes are an essential for me as are disposable cutting boards. If you use kitchen shears, make sure you have a knife too. Mix as much up before the event so you don't have to do a bunch of kitchen-type prep work. You've got a good recipe, you know how to execute and that's the hardest part.

            Have fun!

            Comment


            • Blackshirt BBQ
              Blackshirt BBQ commented
              Editing a comment
              Good stuff. I was planning to do another trial run this week. Thank you!
          • JoeSousa
            Club Member
            • Sep 2016
            • 672
            • Spokane, WA

            #9
            A while back Jhirshon put together a big list of stuff he takes for a competition cook: https://pitmaster.amazingribs.com/fo...r-competitions

            Might not need all of those for wings but it would be a good list to look over and will probably spur some ideas of your own and should help with some of the logistics.

            Comment


            • Blackshirt BBQ
              Blackshirt BBQ commented
              Editing a comment
              Awesome! I’ll check that out for sure. Thanks.
          • klflowers
            Club Member
            • Sep 2015
            • 2406
            • Tennessee

            #10
            I can't really help on the prep, but I am in Chatt. Let me know where the comp is, and maybe I can become a judge, and, well, I won't type the rest. Plausible deniability.

            Comment

            • Blackshirt BBQ
              Club Member
              • Dec 2017
              • 103
              • Near Chattanooga Tennessee
              • Jeremy Slaven

                -Blaz’n Grillworks Grid Iron Pellet Grill
                -Broil King Baron 440 LP w/GrillGrates
                -Blackstone Pro Series 36” Griddle
                -10qt Outdoor Gourmet Aluminum Fish Fryer
                -Blaz’n Smoker Pro
                -Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set
                -Lodge Cast Iron 8qt Dutch Oven

                Favorite beer: Anything but Guinness
                Favorite meal: Meat and Potatoes
                Favorite Sport: College Football (Nebraska Cornhuskers and Tennessee Volunteers)

              #11
              It’s at UTC Fan Fest this Saturday. At the Tennessee Pavilion. I’ll likely be the only one in Cornhusker gear. Haha.

              Comment


              • klflowers
                klflowers commented
                Editing a comment
                We may go up to Gatlinburg this weekend, but if not, I'll make sure and stop by. AR moral support if nothing else.

              • Blackshirt BBQ
                Blackshirt BBQ commented
                Editing a comment
                Great! I look forward to meeting you!

              • Sweaty Paul
                Sweaty Paul commented
                Editing a comment
                Gbr!
            • ItsAllGoneToTheDogs
              Club Member
              • Jun 2018
              • 369
              • Eastern NC
              • 2018 MAK 2 Star
                Charbroil Big Easy SRG

              #12
              Was watching something the other day and the people on the show brush their wings instead of spinning/tossing in sauce to preserve the crispness. It was Asian sticky wings, but I would assume it work work the same on grilled wings. Made too much sense to my beer drinking mind... Not sure why everywhere doesn't do it this way.

              Comment


              • Blackshirt BBQ
                Blackshirt BBQ commented
                Editing a comment
                I brush mine on too. No point in soaking them, in my opinion. But you’re right, they’re crispier that way. Thanks!
            • Greatplainsbrewer
              Founding Member
              • Jul 2014
              • 69

              #13
              Not much to add for cooking but I’m sure looking forward to Coach Frosts second season. GBR!

              Comment

              • Blackshirt BBQ
                Club Member
                • Dec 2017
                • 103
                • Near Chattanooga Tennessee
                • Jeremy Slaven

                  -Blaz’n Grillworks Grid Iron Pellet Grill
                  -Broil King Baron 440 LP w/GrillGrates
                  -Blackstone Pro Series 36” Griddle
                  -10qt Outdoor Gourmet Aluminum Fish Fryer
                  -Blaz’n Smoker Pro
                  -Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set
                  -Lodge Cast Iron 8qt Dutch Oven

                  Favorite beer: Anything but Guinness
                  Favorite meal: Meat and Potatoes
                  Favorite Sport: College Football (Nebraska Cornhuskers and Tennessee Volunteers)

                #14
                Ok. Update. I did not win. Nor did I place. I don’t know how I did out of the 20 competitors, but I’m proud of my wings. They were amazing. I had many, many, compliments from other competitors in the competition. I think my presentation was lacking. I arranged the wings nicely, and picked out the most consistently cooked group I could. But my container was kind of mucked up with sauce. Either way, it was a success for me. Not discouraged, enlightened. I leaned a lot, and I can’t wait for the next one. Thanks for all of your help guys!! Click image for larger version

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                Comment


                • Oakgrovebacon
                  Oakgrovebacon commented
                  Editing a comment
                  Those look really good!

                • Blackshirt BBQ
                  Blackshirt BBQ commented
                  Editing a comment
                  Thank you!
              • klflowers
                Club Member
                • Sep 2015
                • 2406
                • Tennessee

                #15
                I hate that I couldn't make it down. Glad you had a good time; keep up the good work!

                Comment

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