BBQ Competition Cooking Question

[hullabelew]

Looking for opinions from experienced cookers and those who frequent the events. We are entering Smokezilla in his first battle.

There are 4 of us doing the work but none of use have ever entered in a formal cooking event. We are entering in all 4 categories: brisket, ribs, pulled pork & chicken. Other than that, we have no clue, especially about presentation. We know that 10 teams are entered but know nothing about any of them. We set up at 4 on Friday; give the food to the judges at 11 or 12 on Saturday, feed the masses after than and awards happen around 3.

We are also going to cook a ton of bacon wrapped, stuffed jalapeno peppers to give to people.

Questions we have right now: How much extra do we cook? Do we cook sides to give out? After it is done, what happens to any leftovers we have? Suggestions for presentation to the judges. What about drinks for the masses.

Any and all answers, suggestions, tips and comments are welcome and deeply appreciated.

 

[El Paso Way]

I always wondered about this. It seems to me the teams would be allowed to charge for the meat, sides and drinks in order to help cover the operating cost.

 

[DallasCowpoke]

^
^
~giggles~

 

[mrjefft]

Depends, The judges only get one plate of each for judging. Where is the contest? Is your food going to rock the house? If there is a crowd, they will want to sample whatever is coming out of your smoker.

The judges, and everyone else will be walking around sampling. You won't know which are the judges, and they will not tell you if you ask.

Make a bunch extra. The crowd will understand if you run out, or don't have enough of something to sample, but, they will all want to try Something you cooked. I'd say, be ready with at least 20-50 samples. If your food is really good, you'll give out 100-200 samples. If you are good enough to win, maybe three hundred. If you are at the Texas State Fair, a thousand, easy. If it is Luling, 200-300 (of one product),for great stuff. It's a sample, not a sandwich. Keep toothpicks and small napkins handy, (and a trash can).

Make sure you keep the best stuff to the side for the judges, and everyone knows which they are, or you will end up with q on your face! Good Luck!!

 

[hullabelew]

Thanks for the input. This one is set up as a benefit, so people pay $10 to be a judge. They had 100 last year and are expecting 200 people this year. Each person gets 1 rib. The other meat is served in 2 oz cups. We have decided to cook for at least 250 people.

The toothpicks/napkins are a good thought.

BTW, can you post pics of your electric smoker setup on the other thread?

 

[Anastasis]

PIcs I have seen from competitions usually involve lettuce as a garnish/bed for your brisket. Personally, I think I'd just throw it on some butcher paper w a couple pieces of white bread and some beans on the side.

 

[hullabelew]

I have found that generally the presentation pics are just set to cram as much meat and lettuce into the container they provide. Our thing is different in that it is solely based upon taste. I found this out after I posted this thread. The one down side is we have to fix servings for 200 plus people. The organizers provide the cups/plates/bowls, but we have to cook for 250 people for each meat (ribs, brisket, chicken and pork). At least we don't have to waste time cutting up lettuce.

 

[Luke Duke]

That's a lot of ribs.