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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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04-19-2011, 12:56 AM | #1 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Burnt Ends: Chewy or Melt in Your Mouth???
Just curious to see what the perception is of what most judges like when it comes to burnt ends.
At this point I am confident that I can give them anything they want, now I just have to figure out what they want. |
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04-19-2011, 01:08 AM | #2 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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boy, if somebody could answer that question with each category...
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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Thanks from:---> |
04-19-2011, 01:16 AM | #3 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Thanks from:---> |
04-19-2011, 06:38 AM | #4 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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From my perspective, they should be melt in your mouth, but not because they are a big glob of fat.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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04-19-2011, 09:06 AM | #5 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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04-19-2011, 11:10 AM | #6 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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Tender an tasty make my day.
Be very mindfull of a big gob o fat, big turn off. Ed
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Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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04-19-2011, 01:14 PM | #7 |
is Blowin Smoke!
Join Date: 09-25-06
Location: Winter Haven, FL
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Do like I do, bite into each one before putting it into the box to make sure it's not full of fat.
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-Rub Swamp Boys Sponsored by Smithfield, BBQ Guru, Butcher BBQ, Nature's Own Hardwood Charcoal Gator Nation |
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Thanks from: ---> |
04-19-2011, 02:19 PM | #8 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Burn't ends are treated as garnish up here in the left out corner of the nation. That said...I make sure when I turn them in "as garnish" they are melt-in-your-mouth awesome!
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04-19-2011, 02:37 PM | #9 | |
Full Fledged Farker
Join Date: 04-13-08
Location: Moline, IL.
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Quote:
Ken
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BabyGotBack BBQ team Stumps GF222P Uber fast stealth black thermapen Cubby blue Thermapen UDS XL UDS 22.5" weber X 2 |
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04-19-2011, 07:45 PM | #10 |
Full Fledged Farker
Join Date: 10-07-08
Location: Lee's Summit, MO
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When I took a judging class I asked Mike Lake specifically for the ideal texture of burnt ends, and he said it doesn't matter because the judges will only be judging you on the sliced brisket. I'm sure not every judge goes by this, but he said they are only included in the box as a bonus for the judges and should be treated as garnish.
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[B][FONT=Tahoma][SIZE=3]Jason Day[/SIZE][/FONT][/B] [FONT=Tahoma][URL="http://www.BurntFingerBBQ.com"]Burnt Finger BBQ[/URL] | [URL="http://www.bbqaddicts.com/blog/"]BBQ Addicts[/URL] | FEC100 | PG500 | Akorn Kamado | 22.5" Weber Kettle [/FONT] |
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04-19-2011, 08:01 PM | #11 | |
is Blowin Smoke!
Join Date: 09-25-06
Location: Winter Haven, FL
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Quote:
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-Rub Swamp Boys Sponsored by Smithfield, BBQ Guru, Butcher BBQ, Nature's Own Hardwood Charcoal Gator Nation |
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Thanks from: ---> |
04-19-2011, 08:08 PM | #12 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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Mike taught us, if it's in the box it gets judged.
Ed
__________________
Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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Thanks from: ---> |
04-19-2011, 08:59 PM | #13 | |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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Are we talking KCBS? I definitely was not told that in the judging class I attended
Quote:
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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04-19-2011, 10:09 PM | #14 | |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Quote:
I believe you, but that just doesn't make much sense to me. To some people(including this guy) the burnt ends are the preferred part over the slices. If that is the process being used then they need to just make it a rule of sliced brisket only. |
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04-19-2011, 10:28 PM | #15 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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That'll work...more ends for me!
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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