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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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Old 06-23-2015, 10:11 PM   #16
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Quote:
Originally Posted by Contracted Cookers View Post
lose the thongs
...thongs?

Well this conversation escalated quickly...
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Old 06-23-2015, 10:16 PM   #17
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Quote:
Originally Posted by J&B'sBBQ View Post
...thongs?

Well this conversation escalated quickly...
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Old 06-23-2015, 10:31 PM   #18
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I'd give it a 6. Don't use tongs. I take plastic forks and bust off the middle 2 teeth and use 2 of these modified forks to handle the chicken both when dunking in sauce and putting in the box.
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Old 06-25-2015, 03:26 PM   #19
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Thanks for the advice. I tried using just my food prep gloved hands and things got a little hot.
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Old 06-25-2015, 03:30 PM   #20
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Did you put the plastic gloves over knit gloves?
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Old 06-25-2015, 03:32 PM   #21
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No it was nitrile and skin. That's why it was a little hot and why one thigh hit the ground. The sauce didn't just flow off the glove and so I had sticky hot sauce burning into my fingers until I removed the glove.
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Old 06-25-2015, 06:19 PM   #22
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7
Use a pig tail
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Old 06-26-2015, 06:01 AM   #23
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OK... I have to be honest. 8's and 9's are generous. I would give that a 7 at best. The pieces are all different sizes, the color is different with some pieces dark and some light, and the sauce is blotchy.
Exactly what I was going to say!
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