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Old 01-24-2005, 08:45 PM   #13
somebody shut me the fark up.
Bigdog's Avatar
Join Date: 09-17-03
Location: Wichita, Kansas

Originally Posted by kapndsl
Originally Posted by DFLittle
I'm not trying to control the forum -- it's just that we're discussing competition turn-in and the timing and methodology may change. Tim is sounding out competitors to see what their consensus is for getting bark under the constraints of a cook off.

But, if you get good brisket bark using a technique different from the forum then stick with it!! Brethren don't have the only answer (heck we even argue over mustard!) - but all the different techniques will yield good product - just a bit different.
DF is right--as "almost" always

My "home cooking" does not resemble what we do for competetion.
No problem for me--two different worlds and goals.

I understand what you are saying, but have a problem with it as well. If it is the best Q, then it should win. Maybe I'm just not cut out to be a competition cook.
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