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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 12-16-2009, 08:58 PM   #16
MilitantSquatter
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Quote:
Originally Posted by BBQchef33 View Post
expect my keyboard in the mail.. U can wipe off the spit/coffee when u get it.

just make sure it's spit/coffee and not your baby batter.

Sorry - back on track... Wherever you got that parsley.. keep it.. it's very green !!!! If the box lid i smaller than usual, you'll be OK... Keep it tight and even.
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Old 12-17-2009, 11:21 AM   #17
MoGreen
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Thanks for all the input, and thanks to Diva Q for the links. Lots of great info there, for sure. And thanks to Popdaddy for offering pics of a garnish free point of entry, I'm just afraid the P-Funk might get me too funked up! I think we're going to enter our first comp this spring... probably April.
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Old 12-17-2009, 11:23 AM   #18
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Originally Posted by DivaHerself View Post
LMAO!!! it's hard to do it in a shallow lid!
That's what she said!


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