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Old 02-11-2019, 06:08 PM   #1
coldgas
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Default Bbq comp guys and gals

My kids are all grown up and I want to take my hobby to the road and try a few comps. I've competed in one ibca competition and walked in all categories. I'm thinking of doing about 1 competition a month through the spring and summer. What are some tips on getting started? What type of setups do you use? I will not have a trailer and plan on cooking out of pop up canopy this year. What do you do to streamline the work involved so it's not so overwhelming?

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Old 02-12-2019, 12:07 AM   #2
17ncs
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I donít know where Biscoe, Texas is but it just sounds like food cooks real good out there. Iíll be available as a taster in the Summer if the TBH Open is nearby.

BUMP
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Old 02-12-2019, 08:18 AM   #3
coldgas
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Quote:
Originally Posted by 17ncs View Post
I donít know where Biscoe, Texas is but it just sounds like food cooks real good out there. Iíll be available as a taster in the Summer if the TBH Open is nearby.

BUMP
Middle of nowhere Texas Panhandle. About 110 miles east of Amarillo. Thanks for the bump and you are welcome anytime if you ever make it this way.
Do yall allow bad golfers in the TBH open?

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Old 02-12-2019, 08:35 AM   #4
doeboy11
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What I do:
Trailer smoker and UDS
1 Tote each for Chicken, Brisket/Ribs, Cooks Choice
Knives, towels, misc in a tote
Wood
Stump burner
Hot box
Cooler with comp meat and food for supper friday, breakfast saturday and drinks
2 ez ups
Cot(I sleep either in my truck or outside)

I do one a month. I will be in Evant in April, if you can make it down I would be happy to show you my set up.

PM me if you have any other questions
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Old 02-12-2019, 10:03 AM   #5
coldgas
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Quote:
Originally Posted by doeboy11 View Post
What I do:
Trailer smoker and UDS
1 Tote each for Chicken, Brisket/Ribs, Cooks Choice
Knives, towels, misc in a tote
Wood
Stump burner
Hot box
Cooler with comp meat and food for supper friday, breakfast saturday and drinks
2 ez ups
Cot(I sleep either in my truck or outside)

I do one a month. I will be in Evant in April, if you can make it down I would be happy to show you my set up.

PM me if you have any other questions
Thanks! Do you use disposable cutting boards?

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Old 02-12-2019, 10:31 AM   #6
Richard S.
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First step is to get some Cajun Blake seasonings......Awesome stuff as his track record with BBQ competitions prove it.
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Old 02-12-2019, 11:25 AM   #7
17ncs
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Quote:
Originally Posted by coldgas View Post
Middle of nowhere Texas Panhandle. About 110 miles east of Amarillo. Thanks for the bump and you are welcome anytime if you ever make it this way.
Do yall allow bad golfers in the TBH open?

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Sure looked closer on that paper map

There is a bad golfers, having fun group at the TBH Opens I have attended. Both of the ones I went to were in Ft. Worth so I hope it goes back there. Good luck with the competitions.
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Old 02-12-2019, 06:54 PM   #8
coldgas
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Quote:
Originally Posted by Richard S. View Post
First step is to get some Cajun Blake seasonings......Awesome stuff as his track record with BBQ competitions prove it.
Got it in the pantry. Good stuff!
Quote:
Originally Posted by 17ncs View Post
Sure looked closer on that paper map

There is a bad golfers, having fun group at the TBH Opens I have attended. Both of the ones I went to were in Ft. Worth so I hope it goes back there. Good luck with the competitions.
I'll have to keep that in mind. Every time I try to make nanza something comes up and I can't go. I'd really like to put faces with screen names. I guess Chad is the only Tbhr I have met outside of the Texas Panhandle. Cool dude!

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Old 02-12-2019, 07:49 PM   #9
Pintail45
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Insulated cabinet smoker would be at the top of my list for competition use. Nothing worse than a brisket stalling in cold rain and running out of time.
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Old 02-12-2019, 08:34 PM   #10
coldgas
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Insulated cabinet smoker would be at the top of my list for competition use. Nothing worse than a brisket stalling in cold rain and running out of time.
We built one several years ago. Its a beast and holds 300 to 325 all day long on a load of charcoal and wood. My dad and I are in the process of building a cart with tricked out golf car wheels to mount it on and haul it on or in a trailer. Also plan on using my drum and probably another.
Here's some pictures. I'm pretty proud of it being my no-welding *** designed and built it on the fly. I'll have a pro build my next pit.

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Old 02-12-2019, 08:40 PM   #11
bigbad243
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I have a trailer smoker with a separate grill mounted on the trailer as my chicken cooker. I use coolers for my hot boxes, mainly just for brisket. I use tables with pvc added to bottom so I don’t have to bend over. I use a tote with hot water I boil to clean, and a 5 gal bucket with reg water to rinse off stuff.

The days leading up to comp I make all my brine, seasonings, and sauces. That is one less thing to worry about. I keep a tote full of gloves, utensils, etc.
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Old 02-12-2019, 08:46 PM   #12
coldgas
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Originally Posted by bigbad243 View Post
I have a trailer smoker with a separate grill mounted on the trailer as my chicken cooker. I use coolers for my hot boxes, mainly just for brisket. I use tables with pvc added to bottom so I donít have to bend over. I use a tote with hot water I boil to clean, and a 5 gal bucket with reg water to rinse off stuff.

The days leading up to comp I make all my brine, seasonings, and sauces. That is one less thing to worry about. I keep a tote full of gloves, utensils, etc.
Do you trim at home? I see several people using a guy who trims for you.

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Old 02-12-2019, 09:23 PM   #13
bigbad243
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No, most of the ones I have gone to say no preparation except on bbq cookoff grounds.
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Old 02-12-2019, 09:39 PM   #14
coldgas
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Originally Posted by bigbad243 View Post
No, most of the ones I have gone to say no preparation except on bbq cookoff grounds.
I gotcha. I saw ibca and kcbs allow for home trimming. Would sure be nice not to have to worry about it. That was a lot of our work at the first competitition we did. Seemed we were up all night trimming and injecting stuff while everyone else was drinking and having a good time.

Have you ever trimmed kcbs chicken thighs? We've been practicing for a cook in Lubbock. That flat out sucks! Lol

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Last edited by coldgas; 02-12-2019 at 09:43 PM.
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Old 02-12-2019, 09:57 PM   #15
bigbad243
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I can trim the thighs really quick, but usually only do about 12-15 of them. What really sucks is trimming lollipop chicken legs.
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Old 02-12-2019, 10:06 PM   #16
curtintex
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I got you a smoker....

https://discussions.texasbowhunter.c...d.php?t=704774
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Old 02-13-2019, 08:08 AM   #17
coldgas
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Nice looking rig! Hope you find a buyer.

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Old 02-13-2019, 08:18 AM   #18
Smart
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Default Bbq comp guys and gals

Quote:
Originally Posted by Richard S. View Post
First step is to get some Cajun Blake seasonings......Awesome stuff as his track record with BBQ competitions prove it.


Does Blake even carry BBQ rubs? I think you might be confusing BBQ competitions with chili cookoffs for CBís stellar track record.

Good luck op. Havenít ever convinced myself to take my love for BBQ from a laid back hobby to an almost work like job in the competition world. Lotta folks do it and make it work though.
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Old 02-13-2019, 11:53 PM   #19
Pintail45
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Quote:
Originally Posted by coldgas View Post
We built one several years ago. Its a beast and holds 300 to 325 all day long on a load of charcoal and wood. My dad and I are in the process of building a cart with tricked out golf car wheels to mount it on and haul it on or in a trailer. Also plan on using my drum and probably another.
Here's some pictures. I'm pretty proud of it being my no-welding *** designed and built it on the fly. I'll have a pro build my next pit.

Sent from my SM-G950U using Tapatalk
Dont know why tapatalk always turns my pictures sideways. Sorry!
Looks great man! Get that cart built and you should be good to go
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