View Full Version : Our second comp!!
10-14-2007, 03:07 PM
Well folks we got our second comp in the bag while we did not get any trophies our scores improved out of 20 teams competeing in the Piedmont Blues and Hash Bash in Abbeville SC we did alot better than the last time
around. We did buts and ribs scores are a follows :
Butts : 7th Place - 15.660
Ribs : 6th Place- 15.930
Overall : 5th place
10-14-2007, 03:18 PM
Congrat's...very nice showing!!!!!
Smokin' Gnome BBQ
10-14-2007, 04:10 PM
it takes time and adjustment!!! good job!!
10-14-2007, 04:32 PM
Congrats Walter... 5th place is definitely respectable especially for a 2nd contest !!
10-14-2007, 04:45 PM
I had a team named Bear Bonz BBQ told me I would enjoy doing KCBS comps as well , we will discuss that at our next team meeting as well. I do have one question do KCBS comps do butts or shoulders ?? And is the pork, chicken, beef supplied or do you bring your own??
10-14-2007, 05:19 PM
not bad for the second time out, keep on smokin
10-14-2007, 06:34 PM
Walter, all the KCBS comps I've been to, you supply your own meat. As far as pork is concerned I've only seen butts or picnics done. I quess you could do a whole shoulder if you want, but I'm not sure on that.
10-14-2007, 06:37 PM
10-14-2007, 07:04 PM
good job congrats
10-14-2007, 07:52 PM
Nice placings, brother!
10-14-2007, 08:12 PM
Congrat's on a good showing.
KCBS........bring your own!:cool:
You supply the meat. You can do butts or shoulders.
Congrats on your latest outing.
10-14-2007, 08:20 PM
10-14-2007, 10:46 PM
Way to go, Walter! :eusa_clap
10-14-2007, 10:51 PM
Good job way to go for a second comp. Only hope i can do that well when I start the comp thing next year.
10-15-2007, 01:27 PM
That's a fantastic 2nd comp... congrats!
10-15-2007, 02:16 PM
Unless otherwise stated, bring your own meat.
Pork consists of butts, picnics or whole shoulders. (looks like they didn't include the rules on the new site)
10-15-2007, 04:49 PM
Congrats on the second outing!
10-15-2007, 09:28 PM
Here is a link to a KCBS judging sheet, it describes scoring and allowed meat.
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