Wildomar BBQ Comp-April 5/6

firehouse_bbq

New member
We are getting ready for our first KCBS comp of the season. We are only able to do a few comps this year due to a crazy work and catering schedule. I will be using some of the tips & tricks from the recent Johnny Trigg Class I took at BPS! It was the best class I have ever attended.

For the first time, I am going for what I call "Top Shelf" in our meats. Ordered a Strube Brisket from BPS, and some amazing Pork from Snyders Bros! Hope I do not screw it all up. Will be cooking the comp on a combination of our pellet cookers and our BPS Drum!

Also, expecting several large boxes to be delivered today from BPS, which always make the wife really happy :)

Pete
 

JD McGee

New member
Very cool! You should do well cooking Johnny's program...don't forget a little BPS magic dust too...;) Have fun!

Sent from my DROID3 using Tapatalk 2
 

firehouse_bbq

New member
Hey BP, do you normally bring an Onyx Oven with you to comps? If so, I would like to take a closer look at it. Thinking it might be good for some of our smaller catering jobs.
 

Big Poppa

Administrator
What about Wes for his first comp?

I sold my onyx over to steph....

Wes..the very best thing is to practice a cook with a real time line for all meats....a dry run and document exactly the time you need to do each step...I have a written sheet that is color coded and I set individual alarms on my Iphone for each task I have 28 alarms starting at 4;15 comp morning....Its about hitting your timeline...if you follow a schedule you will get everything done...for your first comp give your big meats a longer rest in case they dont get ready ....schedules eliminate stress.

The next thing is make sure that you focus on tenderness...I know that taste is the highest score value but either over cooked meat or undercooked meat with a great flavor profile will score in total less that perfect meat with an average flavor profile

Keep it simple....every cook in the world brings way too much crap at first..it turns into chaos and clutter

Keep your cooking area clean in real time....if you let the mess build up you end up with a sloppy cook. All counter tops clear of clutter and clean after every procedure.

The biggest issue is the cook getting away from you and in summary a clean well organized cook that stays on the timeline always works.

Hope that is helpful
 

wneill20

New member
Thanks for the advise BP, I already have and spread sheet that i was planing on using never thought of the I Phone alarm. i have also done plenty of pratice lets see if i can pull it off real time.
 

Meat Man

New member
Set simple realistic goals, hit your timelines, and get everything turned in. That would be a successful first cook. Don't forget to have fun, that's our rule numbero uno.
 
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