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?
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Rookie chef in hot wing competition needs advice...
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Administrator
- May 2014
- 19033
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
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Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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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.
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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??
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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.
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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...
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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.
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Club Member
- Sep 2015
- 8065
- Colorado
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> Weber Genesis EP-330
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to fiddle with a more capable cooker)
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Competition Pitmaster & Moderator
- Jul 2014
- 2036
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Backyard Jambo, T1000 Woodmaster, MAK 2 star, 14" & 22" WSM, 2x 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Ranger, RecTeq Bullseye, GMG Davy Crockett; Original Grilla and others I'm not remembering!
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!
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Club Member
- Sep 2016
- 1354
- Spokane, WA
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Weber 22" (4 of them)
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SNS Kettle
PK Grill (40+ years old)
Weber Jumbo Joe
Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
Slow n' Sear XL (2)
Slow n' Sear
http://completecarnivore.com is my site
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.
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Club Member
- Sep 2015
- 5097
- Tennessee
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22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
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.
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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.
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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!!
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