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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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Old 01-28-2011, 01:06 PM   #151
landarc
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If it takes longer to cook, is leaner (yes I think fat means taste) and is best served sliced, I don't see how it is cheating, in fact, it seems like a bad idea. I mean, would sliced pork do at all well in a comp?
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Old 01-28-2011, 01:21 PM   #152
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Quote:
Originally Posted by landarc View Post
If it takes longer to cook, is leaner (yes I think fat means taste) and is best served sliced, I don't see how it is cheating, in fact, it seems like a bad idea. I mean, would sliced pork do at all well in a comp?
Sliced pork rules!

My boar's tooth thinks so, too.
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Old 01-28-2011, 01:24 PM   #153
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Quote:
Originally Posted by landarc View Post
I mean, would sliced pork do at all well in a comp?
I say yes.
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Old 01-28-2011, 01:31 PM   #154
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is that a pork collar?


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I say yes.
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Old 01-28-2011, 01:38 PM   #155
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Quote:
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is that a pork collar?
iQue uses spiral sliced, honey baked hams.
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Old 01-28-2011, 01:39 PM   #156
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Quote:
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I say yes.

I love that knife.
Gonna get me one of those this year.
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Old 01-28-2011, 01:44 PM   #157
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Quote:
Originally Posted by Plowboy View Post
iQue uses spiral sliced, honey baked hams.
They weigh out at 5lbs though.
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Old 01-28-2011, 01:45 PM   #158
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Quote:
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They weigh out at 5lbs though.
Atta boy!
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Old 01-28-2011, 02:10 PM   #159
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By the current rules, any piece of meat that is labeled as anything other than a Boston butt, a picnic, or whole shoulder would be illegal.
Thank you for the information. That's interesting and unfortunate, because the pieces of meat I buy are not Boston butts. I just confirmed with one of my suppliers that they are "Pork Shoulder Butts." I would bet that a majority of the competitors in your average competitions are in the same boat. I think they should use the IMPS/NAMP definitions rather than verbiage on packaging. I'm also curious from the reps and BOD if it matters who does the trimming, the competitor or the butcher. I will have this answered by the BOD or a rep before I lay down money for my first competition this year.

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Old 01-28-2011, 02:35 PM   #160
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we going to end up with a NASCAR type pit judge at every smoker?
Aint $$ fun?
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Old 01-28-2011, 02:37 PM   #161
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no... I find this like sticking yourself in the eye with a form and pouring Tabasco in your eye...
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Old 01-28-2011, 02:37 PM   #162
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Quote:
Originally Posted by ThomEmery View Post
we going to end up with a NASCAR type pit judge at every smoker?
carrying a cooler









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Old 01-28-2011, 02:41 PM   #163
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Quote:
Originally Posted by ThomEmery View Post
we going to end up with a NASCAR type pit judge at every smoker?
Aint $$ fun?
If people continue to operate outside of the rules or push them to the utter limits, then yes.

I'd LOVE to see the list of names using these.
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Old 01-28-2011, 02:55 PM   #164
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I'd love to see that list as well.
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Old 01-28-2011, 03:12 PM   #165
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YEAH! Who is on that List!

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