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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 09-11-2013, 07:55 PM   #16
boogiesnap
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might be the pic, but they don't look very ooey gooey fatty melty point meat. i'm nitpicking here because those are sweet looking boxes, but just sayin'. might be something to work on.
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Unread 09-11-2013, 07:57 PM   #17
Pole D
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Quote:
Originally Posted by Podge View Post
You have some very nice looking turn-ins for a first timer!!!!!!!.... I'd give all 9's in appearance. I'd give an 8 for brisket, it'd been a 9 if the slices looked moist. Great Job! :)
Absolutely a great job for a first timer! Heck a great job for an experienced team as well.

Think 9s may be a little high especially with the ribs. What is going on with the cut out on the ribs?
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Unread 09-11-2013, 09:13 PM   #18
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Quote:
Originally Posted by Pole D View Post
Absolutely a great job for a first timer! Heck a great job for an experienced team as well.

Think 9s may be a little high especially with the ribs. What is going on with the cut out on the ribs?
Someone asked that previously & I don't know what you mean by 'cut out.' Please explain
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Unread 09-12-2013, 07:04 AM   #19
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Comps are fun indeed and getting your name called on top. Well that is just icing on the cake for a job well done... Congrats
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Unread 09-12-2013, 04:44 PM   #20
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Nice boxes brotha! im doing my first competition alone this weekend, i hope to turn in things half that good!
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Unread 09-12-2013, 05:07 PM   #21
Q*bert
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Quote:
Originally Posted by bigzthamoose View Post
Nice boxes brotha! im doing my first competition alone this weekend, i hope to turn in things half that good!
Good Luck!!!!
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Unread 09-13-2013, 08:23 AM   #22
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Congrats! It took us over a year to get our first call.

I took a walkabout Saturday morning and saw your site. Sorry that I didn't stop in.
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Unread 09-13-2013, 11:24 AM   #23
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I wonder if the "cutout" they asked about is where the clamshell tabs close the lid. Just guessing. Good looking meat! Congrats. Chicken looks frantastic.
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