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Unread 02-04-2010, 04:50 PM   #5
Ford
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Quote:
Originally Posted by bigabyte View Post
I'm not necessarily against the idea of propane, I agree with Ford it opens the door to more competitors/sponsors, and you still have to make good food.

However, I find it hard to imagine restaurant owners cooking their food the way they are used to in their restaurant having a chance in hell of winning. Just saying. I'll go back ot my corner now.
Very well said. I put thousands of pounds thru my FE's last year and I cook differently than for a contest. Just need to keep the 2 apart. Until they learn that they will be field fillers who may occasionally be lucky.
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Ford
Retired competition cook. BBQ mentor.
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