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Just a few newbie questions.
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TipsyPiggy Offline
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Post: #1
Just a few newbie questions.
I built an Ugly Drum Smoker about a month ago and I love it! The food that comes off of it is amazing. I happened to stumble across one of the BBQ contests recently in Riverdale and thought that I might enjoy that sort of thing. Well, as luck would have it I recently heard about The Freeze your Piggys Off BBQ Challenge! I am seriously considering entering the Backyard Division but I have a few questions.

I've read quite a bit on this and other forums, but so far I haven't been able to find the answers that I am looking for. I have read the rules and it talks about the types of meat but it is very general when it comes to chicken. Can you cook any part or a chicken or perhaps a whole chicken, or is it customary to do a certain part of the chicken such as a breast or thigh? My second question has to do with prep work. It is probably a silly question, but here goes anyway. I understand that the meat has to be inspected before you do anything to it. What about the rubs and sauces? Can they be made at home or do you have to bring the ingrediants to the competition and prepare them there as you do the meat?

Sorry for the questions that some of you might consider common knowledge, but I would hate to be disqualified from a competition because of something silly. I am fairly new to smoking meat, and this will be my first competition. I think it should be a good learning experiance and a heck of a good time though!
10-18-2012 12:28 PM
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TheDesertMagnolia Offline
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Post: #2
RE: Just a few newbie questions.
Tipsy -

Yes the chicken category is pretty generic and general - this is why it is one of the hardest meats to master in competition - anybody can cook chicken but it take practice to cook really good chicken consistently. In general you will mostly see thigh meat being cooked in compssince it holds moisture the longest. However at the riverdale comp, and at every comp, there will be some who do legs, breasts, halves and even shredded. The basic guideline is there just has to be enough for 6-7 judges and it has to fit in the box without marring, breaking or disfiguring the box (that's called 'marking' and can DQ you)

Prepping - you can TRIM your meats at home, you just can't season them in anyway, until they have been inspected. We always expect proper handling of meats and they should arrive at the comp on ice in original cryovac packaging or ziploc bags. You may prep all of your sauces, rubs, injections, marinades, slathers etc at home, but again you can't use them until after meat inspection. I recommend a cooler for raw meats and a cooler for the rest of your prepared foods just to keep them separate. Another thing to consider bringing is something to keep the meats warm should they come off your cooker early - either a cambro or yet another cooler and some blankets or towels to keeep it warm. you may also throw away the "raw" ice and sanitize that cooler to keep the warm stuff in there - but that is splitting hairs on your packing list. other than that - for sanitation you will also need a hand wash station - a 5gal spigot and a bucket to catch grey water, plus soap and paper towels pretty much do the trick.

We would love to have you out to "freeze your piggys"!!!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The Desert of Desert Magnolia BBQ, and the Woman behind the Big Bald Magnolia. Big Grin
Cookin' on a Lonestar Bubba T-30, and a UDS!
Rub Q Long Time Competition BBQ Team Sponsored by Desert Magnolia BBQ
10-18-2012 01:19 PM
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SoEzzy Offline
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Post: #3
RE: Just a few newbie questions.
(10-18-2012 12:28 PM)TipsyPiggy Wrote:  I built an Ugly Drum Smoker about a month ago and I love it! The food that comes off of it is amazing. I happened to stumble across one of the BBQ contests recently in Riverdale and thought that I might enjoy that sort of thing. Well, as luck would have it I recently heard about The Freeze your Piggys Off BBQ Challenge! I am seriously considering entering the Backyard Division but I have a few questions.

Welcome to the forums TipsyPiggy, come on out and compete it's a fun way to see where your food stacks up against the rest of the world.

Quote:I've read quite a bit on this and other forums, but so far I haven't been able to find the answers that I am looking for. I have read the rules and it talks about the types of meat but it is very general when it comes to chicken. Can you cook any part or a chicken or perhaps a whole chicken, or is it customary to do a certain part of the chicken such as a breast or thigh?

You can cook any part of the chicken that you want... though gizzards and giblets don't seem to do all that well.Wink

Most people cook either thighs or drumsticks, though I have seen wings done before now too, I've seen chicken breast as well, but the difficulty with chicken breasts is the tendency to dry out, between putting in it the box and when the judges get to eat it. Thighs appear to be a little more forgiving in competition.

Quote:My second question has to do with prep work. It is probably a silly question, but here goes anyway. I understand that the meat has to be inspected before you do anything to it. What about the rubs and sauces? Can they be made at home or do you have to bring the ingredients to the competition and prepare them there as you do the meat?

Sorry for the questions that some of you might consider common knowledge, but I would hate to be disqualified from a competition because of something silly. I am fairly new to smoking meat, and this will be my first competition. I think it should be a good learning experience and a heck of a good time though!

You can make rubs, sauces, mops, sops, spritz's at home before you go to the competition.

Meat may be trimmed, but you MUST NOT season, brine, or marinade any meat until after it has been inspected at the competition.

Once inspected you may brine, marinade or rub your meat.

If you have the time and the energy, come out on Friday evening, and enjoy the potluck dinner, then hang with the teams and pick their brains.

As to silly questions and asking or not asking them, the only silly question is the one you don't ask but thought about, that catches you out when you forget to ask it!

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
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10-18-2012 01:21 PM
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TipsyPiggy Offline
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Post: #4
RE: Just a few newbie questions.
Thanks for the great advice so far! It's really cleared a few things up for me. I am pretty sure I am going to come out to the competition in November, though I might wait until the 25th of this month to pay the entry fee. If, I mean when I come out I am sure I will be there pretty early Friday morning just to make sure I have a spot for my camping trailer (I want a warm place get in out of the cold every now and again). I do have another question though. With it being this time of year and given the cold temperatures is it okay to bring a fire pit for Friday night or is that frowned upon/against the rules/against the law?

As far as seeing where my cooking stacks up against the rest of the world goes, I'm not so worried about that for this competition. For me this first one will be meant to more of a learning experience. Somewhat of a test run to make sure that I like the whole competition scene, to get used to the format, and how things go.
10-18-2012 03:18 PM
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SoEzzy Offline
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RE: Just a few newbie questions.
As for the fire pit, if it's gas or charcoal /wood fired and doesn't burn a hole in the road, it shouldn't be a problem, if it does normally burn a hole in the road, bring something to get it off the road surface, bricks, blocks, some steel etc. and all should be well.

There is plenty of room, so there's no need to be much ahead of 9:00 AM, backyard cooks often turn up and set up Saturday morning, but if you're bringing your trailer there's nothing wrong with arriving Friday early!

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
[Image: 142.jpg]
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UBBQO Certified Barbecue Judge.
10-18-2012 03:28 PM
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TipsyPiggy Offline
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Post: #6
RE: Just a few newbie questions.
Thanks for the reply SoEzzy. Sounds like a good time to me. How does the pot luck work? I kind of want the full experience, so I'm sure I'll be there friday.
10-18-2012 03:35 PM
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SoEzzy Offline
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RE: Just a few newbie questions.
If you want to contribute to the potluck, bring something that you like to cook that will serve 10 - 12 people, you can bring anything, meat dishes, side dishes or desserts!

The Pro cooks meeting is 6:00PM and the potluck starts about 7:00PM, we get together and socialise, eat and meet and greet one and all!

The Backyard cooks meeting is Saturday morning 7:00AM, backyarders can begin cooking after the cooks meeting.

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
[Image: 142.jpg]
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UBBQO Certified Barbecue Judge.
10-18-2012 04:17 PM
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TipsyPiggy Offline
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Post: #8
RE: Just a few newbie questions.
Sounds like fun, thanks!
10-18-2012 04:40 PM
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fidel_astorga Offline
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Post: #9
RE: Just a few newbie questions.
Welcome to the site!!! I will not be at this cook off but I am sure I will catch you on the next one! Good luck!

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10-19-2012 10:24 AM
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TipsyPiggy Offline
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RE: Just a few newbie questions.
Thanks fidel, glad to be here! Looking forward to get my first competition under my belt.
10-19-2012 04:34 PM
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Razcals Ribs Offline
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Post: #11
RE: Just a few newbie questions.
good luck Tipsy and welcome to the Board

if it moves salute it,if it don't paint it, if it is dead BBQ itCool
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10-19-2012 09:17 PM
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TipsyPiggy Offline
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RE: Just a few newbie questions.
Thanks for the welcome copytech0. Seems like a pretty good group of people. Excited to be here!
10-19-2012 10:38 PM
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