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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 05-17-2013, 08:39 AM   #31
Smokin' Gnome BBQ
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Join Date: 05-31-07
Location: Shippensburg PA

Originally Posted by Pigs on The Run View Post
Good to see you posting on here. It can be a great help at your first BBQ contest!
Aging meet is kinda interesting. Aging chicken and pork is kinda not done. But wet aging brisket can be done but not over 6 weeks max . Normally look for quarter size bubbles .
Ope to you soon.
BBQ bands and brews.
I understand the "quarter sized bubble" thing but do you (or anyone) have a picture of this? Should it have a lot of bubbles or just some scattered through out the vac pac?
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Old 05-18-2013, 12:41 AM   #32
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Default science experiment

Originally Posted by DepChief22 View Post
How long do most people age there butts and chicken. I know on the beef the longer you let it wet age the tastier it is.
science experiment for the green chicken contest..can anyone name a blue food?
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