How many of each meat do you generally cook at each comp? Is it just enough to turn in or do you cook extra so you have choices? We usually do 2 briskets, 2 pork butts, 3 racks of ribs and 12-15 chicken thighs and choose the best.
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That's roughly what I do... Only recently I've switched to cooking only one brisket.
Dr. Nordy's cooks:
1 brisket
2 butts
3-4 racks of spare ribs
17 pieces of chicken
Dr. Nordy's cooks:
1 brisket
2 butts
3-4 racks of spare ribs
17 pieces of chicken
I guess you are asking KCBS/FBA?
Memphis would be 18 loinbacks
6 16 lb shoulders
Whole hog.
Times change like Nordy says.
When you have ?choice? packers,we might have to cook three.
If you are overnighting Creekstone primes in at $120,one might work.
Two butts
Four spares
Chicken could be 18 pieces
or,if light and dark could be 18/18.
Memphis would be 18 loinbacks
6 16 lb shoulders
Whole hog.
Times change like Nordy says.
When you have ?choice? packers,we might have to cook three.
If you are overnighting Creekstone primes in at $120,one might work.
Two butts
Four spares
Chicken could be 18 pieces
or,if light and dark could be 18/18.
I really was just curious to see if anyone is confident enough in their product to cook just what you need or is everyone cooking more to have choices. Also, is there much cost savings in cooking only 1 brisket and 1 pork butt.
Trying to keep cost to a minimum....
Trying to keep cost to a minimum....
I cook those prime briskets and in most instances one will be better than another....good to have choices of what to turn in.
Are we speaking of a KCBS contest? If so, I'm with Nordy...though I'd probably opt for a 2nd brisket...just in case. Briskets being briskets, it can't hurt to have a fallback. Heck, someone will eat the leftovers 
Then again, if you plan to smoke a Prime or Wagyu, and are dead, spot-on confident of the results, 1 brisket will get the job done.
Then again, if you plan to smoke a Prime or Wagyu, and are dead, spot-on confident of the results, 1 brisket will get the job done.
When you buy cases,you could wind up with one 15,one 13,one 12,one 10,and one nine.
You usually carry your first pick and maybe the couple smaller ones.
A good restaurant might be pleased with the smaller and sometimes over trimmed.
You hate to use too many primes to practice on the neighbors.
Back when you had to have them inspected ,still sealed in the vac pak,and couldn't trim at home,you about had to carry three.
We all have opened a nice full packer to find three slashes all the way thru the flat,or an off smell and you just tossed them in the trash barrel.
I can see sometimes trimming out a 20 pounder at home and inspecting it well,and maybe taking the gamble.
As to what you save by keeping the pieces of meat to a minimum.
Think about driving a heavy truck to pull a 30 ft plus equipped trailer.Typical 1000 mile round trip,maybe $400 entry fee,one,or two nights motel,leave home Wed afternoon,get home Sunday.Meals,beverages,rubs,sauces,expendables,case of garnish,,maybe another $100 for extra space,toll roads,another $100 for odds and ends.
one extra butt $15,couple extra slabs,maybe $100 packer.
Teams that vend will sell it to the public.many travel with a vac machine and freezer and resell at home.They might cook six packers to get those six slices.
Hope this helps a little.
You usually carry your first pick and maybe the couple smaller ones.
A good restaurant might be pleased with the smaller and sometimes over trimmed.
You hate to use too many primes to practice on the neighbors.
Back when you had to have them inspected ,still sealed in the vac pak,and couldn't trim at home,you about had to carry three.
We all have opened a nice full packer to find three slashes all the way thru the flat,or an off smell and you just tossed them in the trash barrel.
I can see sometimes trimming out a 20 pounder at home and inspecting it well,and maybe taking the gamble.
As to what you save by keeping the pieces of meat to a minimum.
Think about driving a heavy truck to pull a 30 ft plus equipped trailer.Typical 1000 mile round trip,maybe $400 entry fee,one,or two nights motel,leave home Wed afternoon,get home Sunday.Meals,beverages,rubs,sauces,expendables,case of garnish,,maybe another $100 for extra space,toll roads,another $100 for odds and ends.
one extra butt $15,couple extra slabs,maybe $100 packer.
Teams that vend will sell it to the public.many travel with a vac machine and freezer and resell at home.They might cook six packers to get those six slices.
Hope this helps a little.
quote:Originally posted by Nordy:
That's roughly what I do... Only recently I've switched to cooking only one brisket.
Dr. Nordy's cooks:
1 brisket
2 butts
3-4 racks of spare ribs
17 pieces of chicken
OK Dr. Nordy, I will bite. Why 17 pieces of chicken? 17 is a prime number and not divisible by anything. So no matter what, something comes out uneven in any arrangement.
quote:Originally posted by Know Bull:quote:Originally posted by Nordy:
That's roughly what I do... Only recently I've switched to cooking only one brisket.
Dr. Nordy's cooks:
1 brisket
2 butts
3-4 racks of spare ribs
17 pieces of chicken
OK Dr. Nordy, I will bite. Why 17 pieces of chicken? 17 is a prime number and not divisible by anything. So no matter what, something comes out uneven in any arrangement.
Yeah, I'm interested in this answer too!
9 in the box.
1 taste tester.
7 boo-boo back-ups
1 taste tester.
7 boo-boo back-ups
My guess on the Nordy question: 17 will fit in a pan the way he trims.
We cook one good packer and use a flat from Sam's as a fallback. I have yet to use the flat, but like Max said, someone will eat it.
We cook one good packer and use a flat from Sam's as a fallback. I have yet to use the flat, but like Max said, someone will eat it.
quote:Originally posted by MaxQ:
9 in the box.
1 taste tester.
7 boo-boo back-ups
I'm not a betting man, but I bet he uses two for taste testers...
