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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 10-23-2013, 02:08 PM   #31
big brother smoke
somebody shut me the fark up.


 
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Quote:
Originally Posted by Big Poppa View Post
I cooked a very good brisket hit a table with good cooks and they hated all of us. was looking down the snoot at a gc finished 6th..Steve a nice man got a 180.

I am super critical and so usually when someone asks me I am sort of pessimistic. other cooks I know always love everything that comes off their cooker

Welp, we got that one over with, lol
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Unread 10-23-2013, 02:16 PM   #32
Basted moral support guy
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There's a certain top 10 ranked team we cook against often. If he says any of his meat turned out poorly, you can expect him to finish top 5 with it. Every time.
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Unread 10-23-2013, 02:59 PM   #33
ckelly
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Happens to me all the time.

The meat I feel confident about finishes low.
The meat I feel that I tanked get's a walk.

Go figure.
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Unread 10-23-2013, 04:53 PM   #34
Bodybag
Found some matches.
 
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At our first contest the promoter came up after turn-ins and asked how I thought we did. I told him I didn't know about pork or chicken, and we had completely screwed up brisket, but we still felt good about our ribs... we won brisket that day.

You just never know
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Unread 10-24-2013, 08:40 AM   #35
dhuffjr
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Our chicken cook last weekend in Nelsonville was a complete disaster....finished 4th. I am my own worst critic. Best chicken I've ever cooked with perfect bite through skin scored abysmally in Kettering a few years ago....even got a comment card trashing the tenderness of the skin. I give up on guessing. I thought we have a good cook in Madison IN this year and it was our worst contest.
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Unread 10-24-2013, 09:11 AM   #36
Candy Sue
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I think that after I've done all I can with the meat, baby sat the cooker, presented the meat, I have no judgment left to analyze what I've done. My pat answer is that "I did the best I could with what came out of the cooker."

Now when it's bad, I can tell that. My brisket at the Royal got one judge that gave an honest score, 544. I worry about the rest of the judges that scored it higher. It really was that bad...
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Unread 10-24-2013, 09:44 AM   #37
Outnumbered
is One Chatty Farker

 
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Quote:
Originally Posted by ModelMaker View Post
It's quite common for a cook to call Alpo on his food and then get a call, so much so now I've got teams that say they cook crap just for the good mo-jo.
Ed
Yeah, that's why I do it.
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