I’m getting ready to go to the Region 8 Beringer Great Steak Competition, and I can’t help but compare it to getting ready for a barbecue competition. One major difference is the amount of gear needed. Here’s what I need to take (along with clothes for the weekend) for the steak comp:
Just my camera bag and a pair of welding gloves. Now, to be fully open about this, I don’t even need the gloves, but I don’t like oven mitts, and thought it best to supply my own gloves. I’m also taking along a slicing knife, just in case, and may take my Thermapen thermometer. Everything else is supplied… the steak, the ingredients, the grill, apron, everything!
To contrast this to a bbq comp, Here’s a list of what I take for barbecue comps:
- 2 coolers of meat, already trimmed
- a box of spices, rubs, injections
- several knives
- several sets of tongs
- aprons
- 2 canopies
- tables and chairs
- food and drinks for us
- decorations
- tent, sleeping bag
- and more!
So you can see that my prep today is MUCH simpler!
Stay tuned for a few more entries to compare… I know I’ll be posting tonight about how the Friday nights at the comps are different!
A sleeping bag? Who sleeps at BBQ comps? What kind of wimp are you? (ha ha)
Good luck, Curt! Fingers crossed for ya!