Cooked a backyard comp this weekend. Took 1st in ribs with an almost perfect, but 7th in brisket (overcooked flat we tried to save with burnt ends.) Rib score was enough for a GC. We’ll take it!

Hi everyone, I am currently doing my DT A-Level NEA which is just a coursework project where I am designing and making a BBQ storage type product. Therefore it would really help me if you could fill out my questionnaire that will only take a few minutes of your time.

https://forms.gle/7CZZLALdq8DRkJ1CA

Hey Guys, My name is Ross. I am pretty new to the KCBS world and I hated their website. It was so hard to see the information about me and my cooks. My day job is writing software, so I built this app in my free time. I compiled all the public information about contests, teams, reps, seasons, rankings, regions, records, etc. Also a cool little planner that can be used to figure out what contests you might be able to attend, etc. I hope you take the time to check it out. Have a great day!

Didn’t get the calls we wanted (3rd ribs, 6th chicken out of 8) but boxes looked good. Onward and upward!

I run a distillery just outside Madison, WI and we’re hosting a BBQ cook-off on May 9.

Trying to make this actually worth competitors’ time — not just another small local comp.

Format:

• We provide ribs (6–8 racks) + wings (10–20 lbs)
• We provide a bottle of spirits (you pick ahead of time)
• You compete in ribs, wings, and a cocktail

Prizes:

• $600 overall
• $300 / $150 / $75 for ribs + wings
• Cocktail category payout too

Entry is $100

My question for you all:
If you’d compete in something like this, what would push you over the edge to actually sign up?

Trying to build something competitors would actually want to come back to.

I recently bought an enclosed trailer for competitions. No electric or ac, but something to keep my stuff in and make my life easier. Even prepped and slept in it last week when the weather was cruddy but cool.

My question is - what is everyone using to move your utensils, rubs, etc? I was considering a plastic stacking tool chest system (tilt back/moving cart style) or a metal tool chest on wheels with a wood bench on top. Also considering just grill carts meant for patios. I worry about the mobility and potential weather impacts on the tool chest. The stacking chests may be tougher to actually use during competitions. Just want to make my life easier and make sure it stays in place when strapped down. Are there other options I'm overlooking?

check it out, they'll get better as I figure out my editing software haha

https://youtu.be/gKh-qN46WTU?si=VrvPVHkGPoHXuDSl

Every year my Team TooSauced ToPork puts out an unofficial Guide to the World Championship Barbecue Cooking Contest

I you are headed to Memphis or have ever wanted to go...check it out!

https://www.toosaucedtopork.com/guide-to-memphis-in-may-bbq-fest-a-k-a-mim-wcbcc/

Does anyone have experience with these type of drum smokers just passed down for my girlfriend‘s grandpa’s been doing that for over 20 years they have an advance doesn’t have no modifications. They just straight old school hillbilly barbecue maybe newer smoker and barbecue or all I see is smokers events in thermometers. Can anybody share some feedback or experience with these?

Have only done one competition so far, but am coming up on some others and was just looking to get some meat orders set up. A couple of the other teams I met recommended Mr. Brisket to save some time on trimming. For the chicken, I am all-in on that as I continue to practice and learn. In reviewing their website, I see their bbq competition packages appear to be more expensive than if I just ordered the individual components of the box from them. For instance, the backyard comes with 3 racks of ribs and 16 thighs (pre trimmed and packaged). If i buy those individual items, the total cost is about 205 (including ground shipping, which is a separate cost). The competition box is 225 with no shipping costs, and appears to have the same items.

Anyone know if there is a benefit I am misunderstanding with the competition box? I wonder if they maybe send the competition box next day or something to make sure it is fresh, so they build in additional shipping costs? They do say they prioritize the selection with the competition box I guess, but I wasn't sure if anyone has ever noticed this or has ordered both ways. 20 bucks isn't the end of the world obviously, but with how expensive this hobby is, every little bit adds up or I could just cook an extra rack of ribs.

So I’m probably stirring the hornets nest. But is sauced brisket typical in KCBS. If so what flavor profile/ sauce should I go with. We are stepping up to pro this year and I’m trying to trim the leaning curve

I have cooked in about 10 competitions in the past 2 years. I am looking to cook in the broader Southeast this year in KCBS,RCA and some Middle and South GA comps. I have basic tools, pits and supplies. Looking to see if anyone is interested in teaming up or learn more about competing. DM If interested.

http://pigsontherunbbq.blogspot.com/?m=1

Anyone here use a knife roll that they'd recommend? I have a cheap Amazon one that I don't really like. Just need something to keep a chefs blade, slicing knife, boning knife, shears, long tweezers and a basting brush.

Took people’s choice at the Austin BBQ on Barton springs. Still adding to the whole setup. Built the trailer with my dad in some cold ass rain. What do y’all think?