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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 05-08-2013, 09:34 AM   #31
Pole D
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Dang I wish I could take this class again but I'll be in a judge certification class on the 8th. I took the FL class and loved it.

Hope you don't mind me asking a question here but what electric knife do you guys use for cutting/slicing your ribs and brisket?
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Unread 05-08-2013, 09:54 AM   #32
Big Ugly's BBQ
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Awwww, c'mon now, they have enough judges.........besides, cookin is so much more fun!!!!!

We have several electric knives (remember redundancy....its the consultant in Dan), including Black & Decker, and Hamilton. As long as it cuts clean, anyone will work.......

We dont use an electric knife on ribs..........
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Unread 05-08-2013, 11:23 AM   #33
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Quote:
Originally Posted by Big Ugly's BBQ View Post
We dont use an electric knife on ribs..........
That is always the hope at least, lol
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Unread 05-30-2013, 07:48 PM   #34
Timmy Mac
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Any brethren getting there Friday night? Maybe meet up for a beer?
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Unread 05-31-2013, 08:44 AM   #35
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By request, we have also added whole hog. Going to be a great time!
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Unread 05-31-2013, 01:03 PM   #36
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Quote:
Originally Posted by swamprb View Post
Catch me on the I-5 N exit and 175th St. M-F



I'd hit it!

That picture is awesome Brian.
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Unread 06-02-2013, 07:20 PM   #37
Timmy Mac
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Whole hog that's great!!! How big and what are you guys cooking it on??
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Unread 06-03-2013, 12:45 PM   #38
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It will be cooked on a MC PR-60/75, I dont remember which. If anyone knows Mutha-Chicken, he doesn't go small.........
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Unread 06-04-2013, 06:18 PM   #39
sdbbq1234
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I am in!

Look like it is going to be a nice weekend.

http://www.wunderground.com/cgi-bin/...:18974.1.99999

Also at least for me, really looking forward the the whole hog!! Yes!!

As usually, anxiety is setting in!

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Unread 06-05-2013, 08:48 AM   #40
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No reason to be nervous...........its gonna be a great time!
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Unread 06-05-2013, 06:46 PM   #41
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Quote:
Originally Posted by Big Ugly's BBQ View Post
No reason to be nervous...........its gonna be a great time!
Thanks! And I have no doubt it will be a great time!

Anxiety is just part of me. Heck, I am a nervous wreck the Thursday before a comp. and then we we get to a comp on Friday, well, I am like a chicken with my head cut off. That's until we get situated and I have a few beers.

Mike and the Aporkalypse Now team can attest to that.

At 50 some years old, I still get like a 12 year old before Christmas............

Looking forward to it!

See you guys Friday.

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Unread 06-05-2013, 07:35 PM   #42
Rub
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Whole hog is a nice addition!
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Unread 06-05-2013, 10:52 PM   #43
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Dang, I need to pay more attention. This would have been sweet to make it to. I feel like I find all the BBQ events around my after they have happened. Or in this case after i get told i'm working saturday and sunday nights. :(
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Unread 06-06-2013, 07:43 AM   #44
Dan - 3eyzbbq
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Quote:
Originally Posted by Elfmaze View Post
Or in this case after i get told i'm working saturday and sunday nights. :(

Could always call in sick....
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Unread 06-06-2013, 06:49 PM   #45
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Quote:
Originally Posted by Rub View Post
Whole hog is a nice addition!
I am REALLY looking forward to this. I have cooked whole hog only 2 times before. That was for someone else. Both times, everyone said it was great. To me, it was not great at all. I guess I got lucky.

Love the hog!

wallace
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