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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 11-19-2009, 03:31 PM   #1
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Default Down time till next comp

Okay I have posted this on a couple other forums. Just thought I would get your thoughts.

Okay I have 12 weekends before our next contest. You take out 1 weekend for Thanksgiving, 2 weekends for Christmas ( we always have several houses to visit), 1 weekend for a class, My Dads birthday is on a weekend so we will go and eat out. That now leaves only 8 weekends for practice cooks and then back at it.

So how much time do you have or what is you practice time look like?
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Old 11-19-2009, 03:37 PM   #2
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I won't start cooking again uintil after the New Year. Then I will play with some things... More for flavors than for practice... Cause if I don't know how to cook the 4 meats by now, I will never know...

For now, I am practicing on my turkey fryer.... Trying to think up things to cook in oil!!!!
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Old 11-19-2009, 03:45 PM   #3
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I won't start cooking again uintil after the New Year. Then I will play with some things... More for flavors than for practice... Cause if I don't know how to cook the 4 meats by now, I will never know...

For now, I am practicing on my turkey fryer.... Trying to think up things to cook in oil!!!!
Good point, maybe that should be the main goal.
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Old 11-19-2009, 03:51 PM   #4
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I have till mid May to figure out chicken, I will probably cook chicken just about every weekend till then. I will throw in a brisket,butt or some ribs in just to keep in touch with them.
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Old 11-19-2009, 03:52 PM   #5
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Good point, maybe that should be the main goal.

I'll help you out David. Once you think you have the flavors down. Send me the samples and I will let you know what I think....
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Old 11-19-2009, 04:05 PM   #6
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I'll help you out David. Once you think you have the flavors down. Send me the samples and I will let you know what I think....
Not sure anyone would want to eat my junk, heck I don't.

Off subject did you ever get a letter from me?
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Old 11-19-2009, 04:16 PM   #7
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Not sure anyone would want to eat my junk, heck I don't.

Off subject did you ever get a letter from me?

I'd eat one bite... That's about all I can eat of mine.... I'll slave cooking a "test" brisket all night long to eat one half of a slice of brisket...

Yes, I received it. It's in my briefcase...
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Old 11-19-2009, 04:18 PM   #8
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Quote:
Originally Posted by Scottie View Post
I won't start cooking again uintil after the New Year. Then I will play with some things... More for flavors than for practice... Cause if I don't know how to cook the 4 meats by now, I will never know...

For now, I am practicing on my turkey fryer.... Trying to think up things to cook in oil!!!!
When I fry turkeys I always cook other items for appies.
Onion rings, okra, fries, cheese sticks, mushrooms i have even made potato chips. Corn on the cob is as well.
When you have it all set up these are very easy and only take a few minutes to cook.
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Old 11-19-2009, 04:22 PM   #9
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When I fry turkeys I always cook other items for appies.
Onion rings, okra, fries, cheese sticks, mushrooms i have even made potato chips. Corn on the cob is as well.
When you have it all set up these are very easy and only take a few minutes to cook.

Tater tots with a nice sea salt and garlic grind on them.... MMmmmmmm

That is my favorite thing that I made from last weekend. The deep fried bolony was a waste of time. Looked awesome, didn't do anything for it, except a nice crust...
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Old 11-19-2009, 04:31 PM   #10
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Quote:
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.... Trying to think up things to cook in oil!!!!
Fried ribs.

Fried prime rib.


We might stretch it and have eight weekends off, but a couple of those are going to have to be devoted to making sauce. Eight weeks off isn't enough, unless I'm spending them on Kauai.
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Old 11-19-2009, 05:59 PM   #11
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Quote:
Originally Posted by Scottie View Post
I won't start cooking again uintil after the New Year. Then I will play with some things... More for flavors than for practice... Cause if I don't know how to cook the 4 meats by now, I will never know...

For now, I am practicing on my turkey fryer.... Trying to think up things to cook in oil!!!!

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Old 11-19-2009, 06:31 PM   #12
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Like Sal, we don't start until next May. And like Sal, will be working on Chicken, but need work on pork too. I wish we could get our stuff on a plane and get down to Florida for a comp.
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Old 11-19-2009, 06:32 PM   #13
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Mr Bouska,

Clark Kent only competed in a handful of events this year (6)---but can't recall getting to cook much in between or practice much--some of our practice happened during the competitions. Personally, I like to cook alot of different stuff outside--helps me relax and get my Mojo back in tune. I just built the Clark Kent Test Kitchen in the back yard--which will have a hot tub located close to the Kooker (Kingfisher)--so I can keep an eye on the temps of course! I normally like to work on rubs and sauce in the winter--

Clark
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Old 11-19-2009, 06:37 PM   #14
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Quote:
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Mr Bouska,

Clark Kent only competed in a handful of events this year (6)---but can't recall getting to cook much in between or practice much--some of our practice happened during the competitions. Personally, I like to cook alot of different stuff outside--helps me relax and get my Mojo back in tune. I just built the Clark Kent Test Kitchen in the back yard--which will have a hot tub located close to the Kooker (Kingfisher)--so I can keep an eye on the temps of course! I normally like to work on rubs and sauce in the winter--

Clark
Good hearing from you Clark. If your traveling thru Oklahoma again stop back in and lets tell some bbq lies.
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Old 11-19-2009, 07:10 PM   #15
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David,
Based on your showing this past year, you don't need to practice. That would be a great Christmas present for the rest of us who contribute to your purse. Me, I just bought some I+G and plan on diligently endeavouring to perserve.
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