Thread: BGE Advice
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Unread 05-12-2013, 11:49 PM   #26
Subzerogriller
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Thanks, guys! The contest was crazy. 20 teams, and we literally had every season on display during the cook: We had sun, wind, rain, and even snow. Wind was so strong it almost took the big party tent down; a bunch of us had to run and grab posts and reset them so it didn't collapse. It was a lot of fun, though. We finished 6th, which I'm pleased with considering we'd never used a BGE before, I was cooking with someone I don't usually cook with, and we used a sauce recipe that we developed literally 8 hours before the comp. Got some great comment cards from the judges too. All in all, a pretty successful day, and as usual I owe a lot of that to the Brethren. There were teams that had NO idea how to use an egg (the team two over from us had theirs running at close to 1000 degrees early on, thankfully it was before they put their meat on), and I probably would have struggled a lot more if not for your great advice.
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Chris
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Webers: 22.5 Kettle, 18.5 Kettle, and dual 22.5 WSM
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