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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 06-27-2011, 10:03 PM   #61
rxcellentq
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congrats that is a great job
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Old 06-28-2011, 10:01 AM   #62
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Ron L - add my congrats to the long list of well deserved compliments. Would have loved to have gotten a taste.
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Old 06-28-2011, 10:06 AM   #63
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Congrats RonL and Parsley Lady!!!
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Old 06-28-2011, 12:06 PM   #64
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Congrats RonL!
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Old 06-28-2011, 06:06 PM   #65
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Quote:
Originally Posted by Ron_L View Post
Wow! OK - here's an excellent example of . . . 'your slices are too thick' . . . 'you've got too much in the box' . . . yada yada yada . . .

But when I saw that, my first reaction was actually "Wow! That looks GREAT!". And that's what you want.

No wonder you got all nines -

I can only daydream what it tasted like! :)

Thanks for the pictures and

Congratulations!
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Old 06-28-2011, 06:52 PM   #66
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I can't believe that it took this long for someone to comment on the box

I can imagine all of you sitting on your hands not wanting to type anything bad

I, ummm, 'borrowed' that box picture from a prominent forum member. It was his first ever brisket turn in.

So... How many of you will admit to not saying anything about the box to be nice?
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Old 06-28-2011, 06:55 PM   #67
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Quote:
Originally Posted by Ron_L View Post
I can't believe that it took this long for someone to comment on the box

I can imagine all of you sitting on your hands not wanting to type anything bad

I, ummm, 'borrowed' that box picture from a prominent forum member. It was his first ever brisket turn in.

So... How many of you will admit to not saying anything about the box to be nice?
I think it is more "extremely obvious" that box was never and will never be a 180.
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Old 06-28-2011, 06:56 PM   #68
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Quote:
Originally Posted by Rich Parker View Post
I think it is more "extremely obvious" that box was never and will never be a 180.
That's why I picked it I still expected a few comments.
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Old 06-28-2011, 07:54 PM   #69
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WOW That is Awesome
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Old 06-28-2011, 09:18 PM   #70
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Quote:
Originally Posted by Ron_L View Post
I can't believe that it took this long for someone to comment on the box

I can imagine all of you sitting on your hands not wanting to type anything bad

I, ummm, 'borrowed' that box picture from a prominent forum member. It was his first ever brisket turn in.

So... How many of you will admit to not saying anything about the box to be nice?
Guilty... Congrats on your 180 guys!
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Old 06-28-2011, 09:29 PM   #71
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Congrats Ron!
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Old 06-28-2011, 09:59 PM   #72
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Very proud of you, Ronnelle and Amy.
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Old 06-28-2011, 10:57 PM   #73
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Nice job Ron and Parsley Lady. I was scratchin' my head with that pic
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Old 06-29-2011, 06:04 PM   #74
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HAd I been quicker to the keys I would have asked why its so thick - I have never seen a turn in box photo of something so thick
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Old 06-29-2011, 07:33 PM   #75
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great job coffee injection rocks
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