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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 07-21-2013, 09:00 PM   #16
watertowerbbq
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I think they should just make it so that the only requirement is that it be any cut of pork and of any weight and the only exception be that it can't be ribs. I think the issue started when "they" decided that too many people were turning in pork tenderloin. The only thing that accomplished was to elevate the money muscle.
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Unread 07-21-2013, 09:08 PM   #17
Lake Dogs
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Quote:
Originally Posted by Q-Dat View Post
Its about the perception that the pork category could become a grilling contest. As it is now there are very successful cooks who put ONLY MM in the box and WIN with it.

Personally I don't care if they grill MM or not, but many do.
One could easily debate that in chicken they already have a grilling contest.
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Unread 07-22-2013, 12:25 AM   #18
Q-Dat
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Is anyone actually disagreeing with me when I say that the wording of the rule as is, is not indisputable? Because there are multiple pages of discussion in another thread that show that the wording is very much disputed. Not the intent of the rule mind you. Only the wording.
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Unread 07-22-2013, 05:54 PM   #19
Q-Dat
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Quote:
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Is anyone actually disagreeing with me when I say that the wording of the rule as is, is not indisputable? Because there are multiple pages of discussion in another thread that show that the wording is very much disputed. Not the intent of the rule mind you. Only the wording.
No seriously. I am more than willing for someone to show me that I'm wrong.
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