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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 09-14-2010, 08:17 PM   #1
2Fat
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Default shake it up??

So many folks that cook alot seem to be depending on muscle memory and repetition when cooking at contests just through the familiarity of doing this all again and again and again---how about shaking it up some by drawing the order of meat turnins at the cooks meeting????
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Unread 09-14-2010, 08:24 PM   #2
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Are you trying to kill me?!?

There was a one day local cook-off to benefit Scottie's foundation last year and turn ins started at 2pm. i was screwed up all day!
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Unread 09-14-2010, 09:15 PM   #3
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Damn I finally get the order of events and you wanna go messing with em ? You retired guys are just dang mean .
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Unread 09-14-2010, 09:18 PM   #4
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Do as you wish......adjustments can be made
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Unread 09-14-2010, 09:25 PM   #5
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I love the idea! Definitely would make you plan and think a lot harder!
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Unread 09-14-2010, 09:37 PM   #6
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Quote:
Originally Posted by Coz View Post
You retired guys are just dang mean .
gotta fill up the day ya know!
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Unread 09-14-2010, 09:54 PM   #7
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I can shake it up enough of my own, thanks. Not sure we have ever replicated a recipe twice, or used a cooker more than 2 comps in a row.

Until I get my act back together, I will stick with the standard times.
Turn in times are about the only constant we know.


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Unread 09-14-2010, 10:28 PM   #8
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Quote:
Originally Posted by 2Fat View Post
So many folks that cook alot seem to be depending on muscle memory and repetition when cooking at contests just through the familiarity of doing this all again and again and again---how about shaking it up some by drawing the order of meat turnins at the cooks meeting????
Great idea!
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Unread 09-14-2010, 10:44 PM   #9
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I admit it, I rely on muscle memory. From when I clean the cutting board between turn-ins to when I sharpen my carving knife. My team is my wife and I most of the time. We take our 2 little boys to EVERY competition. They are 5 and 3 years old. You want to try shaking things up a bit....make everyone chase a pair of young hyper kids during turn in's.
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Unread 09-14-2010, 11:34 PM   #10
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It really would not make that much of a difference in my opinion. Longs cooks are ready and waiting, and Chicken and ribs times could simply be pushed out if needed. Maybe an hour extra sleep?
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Unread 09-15-2010, 05:30 AM   #11
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Once things change to allow more sleep means more booze the night before.
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Unread 09-15-2010, 07:21 AM   #12
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Quote:
Originally Posted by 2Fat View Post
So many folks that cook alot seem to be depending on muscle memory and repetition when cooking at contests just through the familiarity of doing this all again and again and again---how about shaking it up some by drawing the order of meat turnins at the cooks meeting????
no problem Buzz! I do enough non sanctioned events during the season that im kinda used to things being a bit mixed up :)

p.s never relized how many Backwoods you got..
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Unread 09-15-2010, 07:37 AM   #13
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I don't really think it would make much of a difference. I'd like to see a specific chicken part drawn a week or two before the contest though.
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Unread 09-15-2010, 07:53 AM   #14
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Quote:
Originally Posted by Brew-B-Q View Post
I don't really think it would make much of a difference. I'd like to see a specific chicken part drawn a week or two before the contest though.
You're as farking sick as Buzz!

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Unread 09-15-2010, 08:07 AM   #15
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Works for me...keeps the ol' gray matter workin'...
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