Would any of you cooks that competes on one FEC-100 care to share your time lines for kcbs comps? I am trying to get all mine in place, but am curious as to how some of you do it. any help is greatly appreciated!
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THIS thread will offer some guidance. Let us know if you have more questions.
Sure, not a problem. I use a two stage cook on my big meats. They go on at 8pm and come off early in the morning to rest in a cooler/cambro. The ribs go on at 8am, the chicken goes on at 9am and both comes off when it's time for turn ins.
I cook around 250* most of the time, with a little more heat to finish off the big meats.
I cook around 250* most of the time, with a little more heat to finish off the big meats.
You might PM me if you need a little more help.
Thanks for the help, that gives me a starting point. I plan to compete for the first time in Sept. So I should have plenty of time to get a schedule in place.
One thing the experienced comp pros teach is to go thru a contest practice cook at home, start to finish, prior to your first event. Prep and cook all the meats your sanctioning body requires.
Prior to your practice cook ---
Assemble a time table as per prep, cook, finish.
Assemble a list of EVERYTHING you need to execute the prep, cook and turn-ins.
Keep notes during the practice cook as to anything you forgot on the above two lists.
Know the turn-in times of your contest.
Plan your practice cook 2-4 weeks in advance of your Sept event.
Bottom line, you want all your ducks in a row before Saturday noon of the comp
Prior to your practice cook ---
Assemble a time table as per prep, cook, finish.
Assemble a list of EVERYTHING you need to execute the prep, cook and turn-ins.
Keep notes during the practice cook as to anything you forgot on the above two lists.
Know the turn-in times of your contest.
Plan your practice cook 2-4 weeks in advance of your Sept event.
Bottom line, you want all your ducks in a row before Saturday noon of the comp
Many cooks buy a large enough erasable whiteboard to hang in the trailer,etc.
Chart even minute actions and post them. Everything takes longer than expected.
Start times,stop times,etc.
Chart even minute actions and post them. Everything takes longer than expected.
Start times,stop times,etc.
Should be pretty easy except for the chicken. Smoked chicken dont "usually" tend to do well around here. Most folks have a chicken blaster of some sort. Course we cook halves here in God's Country..and the winners usually get cooked highly rapidly..as in its eyes are still blinking when it hits 175 in the fat part of the thigh. I even happened to figure out the math once. For 4 splits..for each five mins above one hour it takes to get them done..it will drop one place in the judging. We dont cook parts..lol.
quote:Originally posted by bigwheel:
...... We dont cook parts..lol.
Hell, I don't cook chicken parts either, I'm starting to get pretty good at sautéing them in butter though!
quote:Originally posted by cal:
Hell, I don't cook chicken parts either, I'm starting to get pretty good at sautéing them in butter though!
HAHAHAHAHAHA!!!!
You cooking in the pans with Oleo Marjoram maybe? Some of the seasoned citizens do that around here. I tried it a few times but it tasted funny. Sorta like it had been boiled. I musta not knowed how to do it right.
quote:Originally posted by bigwheel:
You cooking in the pans with Oleo Marjoram maybe? Some of the seasoned citizens do that around here. I tried it a few times but it tasted funny. Sorta like it had been boiled. I musta not knowed how to do it right.
Yep, can't say I haven't eat a few of those while trying to get better at it.
Well practice makes perfect they say. What is the oleo of choice these days? Have seen some of the pan folks advocating Parkay and others like Sheds. What is the issue when it tastes like its been boiled?