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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 12-24-2008, 09:47 AM   #121
Stoke&Smoke
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Well, not like we're old hands at comps now by any means, but I'd like to think we're better than this one, our first in Westmont, IL this past Memorial day.

Brisket looks dry, chicken's a mess, and the pork....well, it tasted better than it looked!

Actually, we were happy the brisket did 18th of 35! And that pork box got 3 9's for appearance! Looks pretty dry to me, but for some reason I thought it looked good then

We were honestly just happy to have made all the turn-in's on time with no DQ's! (Although there is no rib photo because we just got them turned in under the wire....no time for pics

http://s300.photobucket.com/albums/n...ooks/Westmont/
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Unread 12-26-2008, 04:21 AM   #122
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Quote:
Originally Posted by River City Smokehouse View Post
This is not the worst box ever, but it holds close to it. What was I thinking?
Quote:
Originally Posted by Plowboy View Post
RCS - Other than looking like you baked it in the oven, what's the matter with this box?
Well, to me it looks just like you said....roast beef. It was dry and had no taste. I injected it with some "Big Cow Injection" and it came out so pale. Those burnt ends
I should have trimmed the brisket to the box before I cooked it too.
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Unread 12-26-2008, 04:33 AM   #123
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Here's on for ya!
It's not mine. I don't know whos' it is, but I know it was a 1st place brisket and also the GC at a contest. I don't believe it was sactioned though. YIKES!!
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Unread 12-26-2008, 08:56 AM   #124
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Quote:
Originally Posted by River City Smokehouse View Post
Here's on for ya!
It's not mine. I don't know whos' it is, but I know it was a 1st place brisket and also the GC at a contest. I don't believe it was sactioned though. YIKES!!

Jim,

YOU WIN
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Unread 12-26-2008, 12:15 PM   #125
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How do you win with meat cut with the grain? Were they in the contest by themselves?
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Unread 12-26-2008, 12:17 PM   #126
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Quote:
Originally Posted by Bigmista View Post
How do you win with meat cut with the grain? Were they in the contest by themselves?

I bet that didn't pass the old pull and tug test, it would have been more like chain and yank test!
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Unread 12-26-2008, 12:22 PM   #127
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Quote:
Originally Posted by Bigmista View Post
How do you win with meat cut with the grain? Were they in the contest by themselves?

I got a box judging in Hammond last year that was cut with the grain like that. It was obviously overcooked and they couldn't cut it the correct way without it falling apart, so we judged it on it's merit and it wasn't the worst piece of brisket I judged that day
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Unread 01-06-2009, 12:20 AM   #128
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That meat screams I need juice
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Unread 01-06-2009, 08:26 AM   #129
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Brisket BACON!
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Unread 01-25-2009, 11:09 AM   #130
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My brothers first chicken in a competition, to give him credit he was a one man drunk team!

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Unread 01-27-2009, 08:36 PM   #131
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Hog, ya need to sober your bro up.
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Unread 01-28-2009, 05:09 PM   #132
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Well, this is a great thread! I can honestly say, that some of these entries looked a helluva lot better than my first turn in... and that was only last year at Dover.

So much meat to burn, and so much to learn...
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Unread 01-29-2009, 12:22 PM   #133
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Quote:
Originally Posted by watertowerbbq View Post
... our "official" taster actually uttered the phrase, "You can't really taste the burnt on this rack".
OK. That had me laughing out loud!

This box looks like it's burnt. They were perfectly cooked, just ugly as sin. Tasted good too.

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Unread 02-10-2009, 11:58 PM   #134
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Wow...I have been reading this thread, laughing out loud...this thread was the best! I must admit that I do feel better...I am in some great company! Thanks!
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Unread 02-17-2009, 02:02 PM   #135
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Default OK u asked for it so you want UGGGGGLY

Uggggggly
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File Type: jpg turn-in boxes 041.jpg (91.1 KB, 1551 views)
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