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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 02-28-2013, 04:51 PM   #106
Scottie
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Everyone know to make good chicken salad, you need to have pieces or chunks of veggies in there that would DQ it! :)
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Unread 02-28-2013, 06:00 PM   #107
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While chicken salad may have been declared legal, it wasn't as if anyone was tearing up the tables with shredded chicken.

Whereas judges have been rewarding sliced pork, disproportionately in some areas. Given that prior success, when a cook is given more latitude in that direction they're likely to take it.
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Unread 02-28-2013, 07:03 PM   #108
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Yes, as a judge, I score on what is presented; I have no preconceived thoughts or ideas what is good during a competition. I can't!!!! It is against what I swore to do!! I stand by that 100%!

That being said, I have seen boxes where there is MM, tubes, sliced and pulled. To be honest, it made kinda a mess for all of us to get some of each in a decent amount of time. But, it works..... It did make for a "busy" looking box and presentation.

Bottom line, if if looks good, that's the way I score. Almost every time I have scored a box, my ratings were pretty much in line with the "majority" of the table.

Now, my personal preference is pulled pork. I just think it tastes good that way.

I also try to turn in MM and tubes in the competitions that I compete in along with pulled. In my mind, that is what will look good (if we get the dam box right), and they taste good too!!

And, back to my reason for posting to begin with: I wish they hadn't change the rule/wording or whatever the heck you want to call it. I just see it as getting too liberal on what can be done with the food.

If it keeps changing, will we be cooking/judging hot dogs? I could enter that for all three catagories.

BBQ'ing is BBQ'ing; grilling is grilling. Seems like the lines are blurring.

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Unread 02-28-2013, 08:36 PM   #109
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Blurring.... yes
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Unread 02-28-2013, 08:53 PM   #110
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Default Re: My take on the Pork Rule

All this and we still can't garnish with Kale.....
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Unread 02-28-2013, 09:09 PM   #111
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+ 1 for Kale!!!
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Unread 02-28-2013, 09:48 PM   #112
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Kale, no! Yuck!

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Unread 02-28-2013, 10:53 PM   #113
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Quote:
Originally Posted by CivilWarBBQ View Post
+ 1 for Kale!!!
Quote:
Originally Posted by Q-Dat View Post
All this and we still can't garnish with Kale.....
Curious as to why you want to garnish with kale?
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Unread 02-28-2013, 11:04 PM   #114
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Default Re: My take on the Pork Rule

Quote:
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Curious as to why you want to garnish with kale?
I've never actually tried, but I bet I could make a really nice looking box with Kale in less than 5 minutes.
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Unread 03-01-2013, 10:15 AM   #115
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Quote:
Originally Posted by Q-Dat View Post
All this and we still can't garnish with Kale.....
That was one thought I had.

The other was when are they going to implement the brisket weight rule? I think 10 pounds is reasonable. I would entertain even going up to 12.
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Unread 03-01-2013, 10:23 AM   #116
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Even if we could garnish with Kale I would not. When that gets warmed by the meat in the box it gives off a not so plesant smell that would be penitrating your meat the whole time the box is closed.
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Unread 03-01-2013, 04:18 PM   #117
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That is what you use the cilantro for, it covers up the smell :-)
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Unread 03-01-2013, 06:45 PM   #118
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Damn!!!.. this thread went from Pork to Garnish in only 8 pages!!..
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Unread 03-01-2013, 07:08 PM   #119
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Default Re: My take on the Pork Rule

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Damn!!!.. this thread went from Pork to Garnish in only 8 pages!!..
You're welcome! :D
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Unread 03-01-2013, 08:22 PM   #120
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Default My take on the Pork Rule

Quote:
Originally Posted by Podge View Post
Damn!!!.. this thread went from Pork to Garnish in only 8 pages!!..
O/U in banning pellet cookers is 11.5.


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