Thanks everybody! I really enjoy competing, and apparently I am doing OK in the backyard world, at least around here. Moving up to the Pro side full time is a big challenge that we are looking forward to trying.
Recipes? Hmm.... asking for recipes/techniques from a comp cook is kinda like the local paper in South MS. when they showed a big fish picture. They would ask the angler where they caught it, and the usual reply was, "in the corner of the mouth." Most comp cooks probably feel the same way about sharing their secrets. I guess I fall into that group a little bit too, but I have some basic info that I am willing to share.
I will tell you this - the most important thing about comp cooking, as well as backyard/catering/commercial cooking is to get to know your cooker and learn how to cook everything as consistently as possible. This is regardless of weather conditions, from cold to hot, rainy to dry, windy to calm. Learn your cooker and all it's idiosyncrasies - what makes it run hotter, colder, where the hot spots are, how to adjust temps up or down while cooking, etc. Best way to do this is practice, practice, practice... and take notes. A brief description of weather conditions, time of day, date, what you were cooking & how it was seasoned, sauces used, etc. will go a long way towards making you a better cook. I tend to want to mess with things too much while I am cooking, so having a journal keeps me occupied rather than me watching my cooker temps with a magnifying glass and wanting to look at what I'm cooking every five minutes.
As far as seasonings go, some comp folks will tell you that they wouldn't serve comp style 'que to communist sympathizers or anybody else they don't like, but I cook for comps much like I cook for family & friends. I just back off the flavor intensity a little and adjust the flavor profile. I might use a milder rub & a more middle of the road sauce, but the techniques are the same. I might cook ribs @ home a little longer than comp ribs, since most folks like FOTB (fall off the bone) ribs better than having a little chew/tug to get the meat off the bone like judges seem to prefer.
Butts & brisket I cook the same, because comp style is how I like both of them.
Chicken is literally a different animal, and not just a cliché.
At home, I still cook thighs like I do for comps, but I prefer cooking leg quarters and I cook a ton of wings on the grill/smoker too. I season them differently, using lemon pepper, garlic, seasoned salt and Italian seasoning in various combinations based on how I want the chicken to turn out. Hot wings are seasoned differently than just plain ole grilled chicken, etc.
Comp seasonings need to be balanced - not too hot, (but a little kick of heat), not too sweet (but a hint of sweetness), and not too herby/savory. I use a mix of a commercial rub with some things added to it, and I have done well with mixing two commercial rubs. Sauces I start with a commercial sauce and add a little something to it. Try adding a little apple juice, pineapple juice, honey, agave nectar, molasses, honey etc. and maybe a little hot sauce or dry rub to it. I think balance is the key to both seasonings (rubs) and sauces too.
Well, that's my take on comp techniques. I wouldn't share everything I know, but there's enough there to get you started. Don't be afraid to experiment and always take good notes, especially in the beginning. Comp cooking can be frustrating and expensive, and it can be rewarding and fun. Having realistic expectations and the ability to deal with setbacks will take you far in the comp world, Oh, and being willing to help others when they need it, as well as being friendly with other teams are the two biggest things to remember when competing. This ain't rocket surgery. Keep it simple, have fun and learn as much as you can if you are interested in comp cooking.
