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No garnish is better in my opinion because who wants to waste money and time on something so unnecessary? Even in KCBS rules it states that you don't have to use garnish, but it has definitely become routine to do so. My biggest tip would be to have fun...some of the nicest people I've met have been at BBQ competitions and I still chat on Facebook with a few of the teams who befriended me during the competition.
In terms of cooking tips really just stick with your gameplan and don't deviate at all. Obviously be capable of adapting if something goes wrong, but stick to your plan and timeline regardless of what you see other people doing. Make sure the wood you have is appropriately sized for your smoker, make sure it's well seasoned and will burn well, and make sure you have enough of it. When it comes to thighs do exactly what Myron taught you in terms of whittling them down to an even size, and make sure you can fit 10 of those in a box. They will shrink a bit during cooking, but not much, so make sure your trimming is very consistent across all pieces of meat. For ribs just do your normal thing and make sure to taste taste taste...ribs can actually take a while to taste and pick out the ones you want to put in the box. The more racks of ribs you have the harder this decision can be, so I would recommend 3 or 4 racks, but no more. Make sure your palate is fresh and not blurred by alcohol, tobacco, or wood smoke when you're getting ready to taste the ribs and get them ready for the box. Harry Soo has a good technique of tasting ribs from the left and right side of the rack of ribs, and whichever side is better is the side where he will pull his ribs for turn-in. 10 ribs in a box will be a bit tricky as you'll have to stack 5 on 5, so make sure you're slicing them accordingly. Out of your 10 ribs put your ugliest 5 on the bottom and your most pristine and perfect looking ribs on top.
I'm not sure what your turn-in windows are like (30 minutes or maybe an hour), but it can sneak up very quickly and get away from you pretty easily if you're not paying attention. And this is especially true if you've been up all night tending a stick burner.
Paper towels...just but a 24 pack from Sam's Club and bring the whole damned thing. Unless you're using a food trailer or similar setup with hot water on demand you'll need a metric fuck ton of paper towels. Also have multiple cutting boards and knives so you won't have to worry about cross contaminating anything. A headlamp, for me, is 100% essential during a competition because they are usually in parking lots or areas which are not very well lit.
Also, where are you getting your food? Will they allow you to pre-trim it before the competition?
Great tips!!
undecided on where we will source the meat, but likely from a local central Texas locale. I’ve tried a few different ones which I like. Also, no pre-trim before the competition.