Where to get meat and supplies

Where you shop matters almost as much as what you pick. A good source gives you a choice, so you can take the best of several. It keeps the meat cold, and it has the same product again next time.

Meat

• Restaurant supply stores and foodservice distributors: whole packer briskets, bone-in butts, racks of ribs and cases of chicken thighs. Many competition cooks start here. Some want a membership or a business account, so ask.
• Warehouse clubs: some carry USDA Prime packers and whole spare ribs. What they have changes by store and by week, so call first.
• A local butcher or a good grocery meat counter: the best place to ask for exactly what you want, such as untrimmed butts or a brisket in a certain weight range, and to order ahead. Tell them the contest date.
• Online meat sellers: a wide choice, delivered cold. Plan for the delivery day and have ice ready.
• Other cooks: ask the teams you meet where they buy. Most will tell you.

Supplies

• Barbecue shops, local or online: rubs, sauces, injections, wood and pellets, thermometers and knives.
• Hardware and farm stores: charcoal, propane, firestarters, tarps, zip ties and extension cords.
• Restaurant supply and warehouse clubs: foil, pans, butcher paper, gloves, towels, trash bags and food storage.
• The grocery store: garnish for a KCBS box (fresh green lettuce, parsley, kale or cilantro), lemons, drinks and ice.
• The vendors at the contest, for the one thing you forgot.

What to buy early, and what to buy late

Keep a source list

After each contest, write down where you bought each thing and how it cooked. The BBQOps Cook Log keeps that with the cook, so next season you know which supplier gave you the good briskets.