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Old 09-06-2010, 12:31 PM   #1
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KCBS Comps

Ok folks am thinking of trying my hand in the KCBS comps , I have a couple of questions if yall dont mind?

1. What amount of tings do yall usually prepair for comps as in how many butts, ribs,chicken,brisket??

2. As my eam will be using 2 of the 22 1/2 inch WSMS how would ya stack it ?? Butts, brisket on one and chiken and ribs on the other???
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Old 09-07-2010, 04:00 AM   #2
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Re: KCBS Comps

I normally cook 2 briskets or brisket flats, 2 pork butts, 3 slabs of either St. Louis cut spare ribs or loin backs, and 14 pieces of chicken.

If I were in your shoes, I think I would just run the one cooker overnight with the briskets on the lower grid and the butts over them on the top grid. Be a plus with the butt drippings going on top of the briskets.

I would have the second cooker on temp at about 7:00am and get my ribs started on it on the top grid if they would fit.

I would have all my overnight meat done and into a cooler from the overnight cooker at no later than 9:30am. Add some more fuel to this cooker and get it ready for the chicken.

Cook the chicken on the top grid of the overnight cooker as you don't really want any chicken drippings going on any other meat.

Think it would work...and good luck.

Dave
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Old 09-07-2010, 06:15 AM   #3
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Re: KCBS Comps

Quote:
Originally Posted by Old Dave
I normally cook 2 briskets or brisket flats, 2 pork butts, 3 slabs of either St. Louis cut spare ribs or loin backs, and 14 pieces of chicken.

If I were in your shoes, I think I would just run the one cooker overnight with the briskets on the lower grid and the butts over them on the top grid. Be a plus with the butt drippings going on top of the briskets.

I would have the second cooker on temp at about 7:00am and get my ribs started on it on the top grid if they would fit.

I would have all my overnight meat done and into a cooler from the overnight cooker at no later than 9:30am. Add some more fuel to this cooker and get it ready for the chicken.

Cook the chicken on the top grid of the overnight cooker as you don't really want any chicken drippings going on any other meat.

Think it would work...and good luck.

Dave
WOW thanks Dave for the great replay , I am going to take the next 2 weekends to practice what you have handed me, get the team ready !! Will take pics and post em as we go for all to see.
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Old 09-08-2010, 07:47 AM   #4
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Re: KCBS Comps

Make the boxes up early
Don't want to be working greens when you need to be cookin
Good Luck
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Old 09-08-2010, 06:03 PM   #5
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Re: KCBS Comps

Quote:
Originally Posted by Thom Emery
Make the boxes up early
Don't want to be working greens when you need to be cookin
Good Luck
I thought garnish was optional in the KCBS now. I really dont see all the need to waste all that greenery just for a few mins of viewing. I would rather spend that time filling a nice full box of turn in for the judges , not worry about art work. Just my humble opinion. I mean what would you rather have opened in front of you some few pcs of turn in surrounded by a sea of green or a nicley done full turn in box???
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Old 09-10-2010, 12:30 AM   #6
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Re: KCBS Comps

Good suggestions by Old Dave. You're right, green is optional in KCBS, but sometimes optional really doesn't mean optional. On your practice cooks try prepping one box with a bed of green and one the way you like it. Go with the one you like the best. Keep in mind that the judges have one short look at it to decide how they think it looks to them. The green gives it a nice contrast IMHO.

Best if luck and have fun!
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Old 09-10-2010, 07:04 AM   #7
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Re: KCBS Comps

Walter, if you DO NOT garnish your box you WILL NOT win ANYTHING! It is "optional" but no one leaves it out...I'm sure all of the teams would love to have you not do it so they would have one less team to worry about winning!...
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Old 09-10-2010, 07:48 AM   #8
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Re: KCBS Comps

Quote:
Originally Posted by Greg Rempe
Walter, if you DO NOT garnish your box you WILL NOT win ANYTHING! It is "optional" but no one leaves it out...I'm sure all of the teams would love to have you not do it so they would have one less team to worry about winning!...
Well then I better practice up then huh?? Guess that the difference between cooking with events that are judged by the South Carolina BBQ Association , its all about how good your product is without all that garnish, but in Rome you do what the Romans do and thats play artist with green stuff, never was much good at art class, LOL!!!! Me thinks it may behoove me to help a few established teams before jumpiong into the KCBS fray to learn what I need to do hands on??
Thanks Greg and everyone for their wise thoughts on this matter , I will put them to good use.
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Old 09-11-2010, 06:05 PM   #9
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Re: KCBS Comps

Quote:
Originally Posted by Greg Rempe
Walter, if you DO NOT garnish your box you WILL NOT win ANYTHING! It is "optional" but no one leaves it out...I'm sure all of the teams would love to have you not do it so they would have one less team to worry about winning!...
X2
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Old 09-12-2010, 05:33 AM   #10
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Re: KCBS Comps

[quote=Thom Emery]
Quote:
Originally Posted by "Greg Rempe":27p9s5kq
Walter, if you DO NOT garnish your box you WILL NOT win ANYTHING! It is "optional" but no one leaves it out...I'm sure all of the teams would love to have you not do it so they would have one less team to worry about winning!...
X2[/quote:27p9s5kq]


Well dont judge anything till you have at least tasted my pulled pork. Yall just might have to eat them words and x2`s ????
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