re: Competition BBQ vs Restaurant BBQ

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It's only absurd because you obviously don't understand it. A judge takes ONE BITE of your entry. One bite. And then scores your entire entry on it. That bite better be packed with the flavor profile you're going for. That's why all of these flavor enhancers are used... 

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Preach GeauxTigers0107!!!

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Can you give us an idea of your prep, flavor profile, wood and smoker used for your competition chicken? Do you prefer any commercial poultry rubs when you're Q'ing at home or do you use your own stuff. I like Big Mike's Poultry Rub or Plowboy's Yardbird Rub.

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For a BCA competition (1/2 chicken):
I use a savory profile for injection, and rubs. Sauce is sweet with a little tang, and some heat. Cherry wood over some B&B briquettes on the PK360.
KCBS competition (6-9 pieces):
Trimming is more manicured, and detailed. Flavors are the same, and I cook on a uds.
At home:
I'll either use my base bbq rub, Elk Creek AP with their Cajun Stinger, or B&B's Trinity with their Chicken rub. Yardbird is some good rub too, and a lot of people have used it in competition. I've never tried Big Mike's.

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and do I look for an Aporkalypse Now tent in Port Allen

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No Aporkalypse Now tent. If you let me know what day you're going, I'll wear an Aporkalypse Now t-shirt.

Btw.....really good looking chicken.