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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 08-26-2010, 08:02 PM   #1
Full Fledged Farker
Join Date: 08-18-10
Location: Millville NJ
Default What has changed?

Okay folks, I am getting back into competition in 2 weeks and it has been 8 years since I last competed. I just need to know what has changed in that time span. Last time I only my second competition I took third in chicken. Just beginners luck but hey I'll take it.

Also anybody going to Southern York Pa cook-off?
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Old 08-26-2010, 08:06 PM   #2
JD McGee
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA

I would have to say the biggest change is that the internet has leveled the playing field significantly...good luck on your return comp!
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Old 08-26-2010, 09:45 PM   #3
is One Chatty Farker
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Join Date: 07-21-05
Location: patchogue, n.y.

i don't know what stuff was like back then but some things to keep in mind are bite through chicken skin, putting greens, burnt ends in the brisket box, injecting the @#$% out of stuff and to money muscle or not to money muscle the pork box. good luck!
Better Days Barbeque
Backwoods Party
3 WSMs
22" Weber Kettle
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Old 08-26-2010, 10:27 PM   #4
Full Fledged Farker
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Join Date: 09-24-06
Location: Tulsa, OK

I've got a lot more gray hair and put on about 30 lbs.

Not sure if that helps.
Mike - Formerly Known as Team Enoserv
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Old 08-26-2010, 11:43 PM   #5
Full Fledged Farker
Join Date: 08-18-10
Location: Millville NJ

Hmmmmmmmmmm seems some things have changed specially the burnt ends and the money muscle Oh I got the ^$%# gray hair too!!!
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Old 08-27-2010, 09:27 AM   #6
Jacked UP BBQ
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ

Good food is good food. Put out the best product you can and that will be the answer.
Jacked UP BBQ vending

Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
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