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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 09-14-2013, 03:21 PM   #16
scm1226
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Quote:
Originally Posted by jlester710 View Post
Anyone have any last minute tips or tricks that might help us get through the day?
As for ribs- Peoples choice cook them as fall off the BONE. For judged; not fall off the bone.
for the other categories, cook something taht is easy and looks nice and tastes awesome.

Good LUCK!!!
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Unread 09-16-2013, 06:34 PM   #17
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#1 TIP just have fun !!!!!!!!

we are coming down the home stretch trying to get the final count of teams and we also need to order ribs for peoples choice.

we are paying out 100% of the entry fees into the prize pool so MORE TEAMS = MORE CASH
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Unread 09-18-2013, 08:45 PM   #18
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I look forward to seeing everyone there! For a lot of us, this is the final event of the season.

Should be a great time.

Eric
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Unread 09-19-2013, 05:41 PM   #19
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I hope this doesn't sound too much like a stupid question but due to the weather forcast is the cook off still on.
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Unread 09-19-2013, 09:22 PM   #20
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Are the Chef's Choice entries being turned in platter style or in the standard turn in box? If the turn in box, how many portions? Also, the packet says green garnish is allowed. Does the mean garnish is optional or mandatory?
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Unread 09-20-2013, 12:11 AM   #21
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I'm not sure, but I believe that turn-ins will be in a standard box, 7 portions. I also believe that the categories are chicken, ribs and beef, not Chef's Choice.

Hopefully Sal or Greg will pipe in and lay down the lay. If not, there phone numbers are at the top of the thread.


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Unread 09-20-2013, 12:13 AM   #22
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Quote:
Originally Posted by hwy hawk View Post
I hope this doesn't sound too much like a stupid question but due to the weather forcast is the cook off still on.

FAKE SLEDCAST:

Sunday - Morning showers. Chance of rain 30%



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Unread 09-20-2013, 01:22 PM   #23
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Anchor

Beef and chicken categories are chefs choice
Green garnish permitted, 7 portions in a styrofoam

As for the weather, hands down the most nerve wracking part of organizing a comp!
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Unread 09-20-2013, 09:14 PM   #24
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Good luck everyone!! Wish we could make this but family calls!!
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Unread 09-20-2013, 10:24 PM   #25
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It looks like the rain will be over and done with by 9 am leaving a beautiful day!

Should be a great time.

Eric
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Unread 09-21-2013, 02:21 PM   #26
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Set up is done all we can do is pray the weather cooperates hope to see you there I will be there at 3:45 tomorrow morning.
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Unread 09-21-2013, 03:10 PM   #27
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Where, exactly is the event taking place? If someone pulls up to the entrance of Cantiague Park, will they see where they should drive to?

Thanks!

Eric
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Unread 09-21-2013, 03:14 PM   #28
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Motoeric - NW parking lot past the golf area...
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Unread 09-21-2013, 03:15 PM   #29
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Heading there tonight for some quick setup and drop off smoker... Last thing I want to do is drop off the smoker at 4AM :)
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Unread 09-21-2013, 03:21 PM   #30
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Heading there tonight for some quick setup and drop off smoker... Last thing I want to do is drop off the smoker at 4AM :)
Are they going to have overnight security?

Eric
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