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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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12-19-2008, 12:03 PM | #46 |
On the road to being a farker
Join Date: 07-09-08
Location: Fisherville, Ky
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We have the CC model 110 - similar but earlier version I believe. I read some real good reviews regarding the model 110, but I stll have not been able to get an edge I am happy with. I do think it is an operator thing and not a product issue though. Dang - I can't cook or sharpen knives
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Monty Pigthon & the Holy Grill - Austin National |
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12-19-2008, 12:14 PM | #47 |
is One Chatty Farker
Join Date: 09-09-07
Location: Phoenix, AZ
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There's a place about 10 minutes from my house that sharpens knives and will even do it while you wait if you so desire. I had my Forschner slicer, Santoku, boning knife and paring knife done and it set me back about $9.00 for the lot. I love having gadgets but I think I'll leave the knife sharpening to the experts and just stick with honing them myself with my steel.
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Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship |
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12-19-2008, 12:25 PM | #48 | |
is One Chatty Farker
Join Date: 12-28-06
Location: Porkbutt Ky
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HA! Cant cook, thats a good one! I bought the CC 300 and love it. $80 I think it was. It takes a few minutes to get a new knife ground down to fit the sharpener right but after you get the knife set, it doesnt take much time to keep them super sharp. It came with a hand held serrated sharpener that really does a good job too.
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Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q |
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12-27-2008, 03:03 PM | #49 | |
On the road to being a farker
Join Date: 07-09-08
Location: Fisherville, Ky
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Quote:
I didn't think you were allowed to carry anything sharp - did the judge back-off on that ruling?
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Monty Pigthon & the Holy Grill - Austin National |
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12-27-2008, 07:05 PM | #50 |
On the road to being a farker
Join Date: 03-18-08
Location: lakeland ,fl FBA
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#2 pencil eyeball it a good sharp carving knife with fluted edge only used for brisket
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Full kitchen on wheels, twin stickburners (real grills) |
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01-02-2010, 08:07 AM | #51 |
On the road to being a farker
Join Date: 01-01-10
Location: Atlanta, GA
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Ditto on the Forschner slicing knife, they are about $40 bucks -- a great deal. You can also wash them in the dishwasher and they re-sharpen easily.
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Large BGE (with DigiQ II), Weber: Kettle (2nd OTG in rehab), Spirit, & Q, Green Thermapen |
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02-02-2010, 10:22 AM | #52 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Jimmy, nice lookin' brisket. I'm curious, is that from The Jack?
Congrats on beating Myron and team Bub-Ba-Q. I know of both and they're both on their game this past season. Great job (at the Jack)!!! I did also notice, you guys are from Florida and competing in The Jack (Tennessee), all areas where judges are more accustomed (from what I've personally experienced) seeing boxes sans garnish. I wonder if folks from IA or MO see the same frequently? <--- this is just a curiosity question; not trying to make a point whatsoever.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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02-03-2010, 05:42 AM | #53 |
Full Fledged Farker
Join Date: 08-27-09
Location: Fairfield County, CT
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On BBQ Pitmasters a few of the teams seem to have a white and blue cutting board with measurements on it. Am I correct? If so, what is it called and where do I find it? Thanks!
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02-03-2010, 06:13 AM | #54 | |
Full Fledged Farker
Join Date: 06-10-09
Location: Newnan, GA
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Quote:
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Big Jim - Newnan, GA Customized Lang Model 84 Longneck |
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02-03-2010, 08:21 AM | #55 |
Full Fledged Farker
Join Date: 02-16-09
Location: Seminole, FL
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I figure the best way is to grab a laser chalk line and a fine edged table saw.
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Dan-Rub Me Tender Memphis BBQ Team Lang 84 Deluxe Warmer Lang 84 Deluxe Warmer with Chargrill Great Outdoors Smokey Mountain |
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02-03-2010, 12:26 PM | #56 |
On the road to being a farker
Join Date: 03-08-09
Location: Parkville, MO
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I use the Forschner Fibrox slicing knife with the hollow edge...it's relatively inexpensive (around $40) and it slices very nicely. It's also easy to sharpen.
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02-03-2010, 01:03 PM | #57 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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dain-bramaged moment, clicking back and forth between your two URL's (on your signatures), I obviously confused you. My bad, and my apologies. Sorry! For those needing/requiring a road map as to how on earth someone could unimaginably do something so stupid, I offer this pic:
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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02-03-2010, 02:54 PM | #58 |
Full Fledged Farker
Join Date: 04-17-09
Location: Louisville, KY
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That's Hilarious!! Now I understand why they say Mike's the sharp One :),,,,,,Gotta Love those Perry Brothers !!!
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