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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 02-15-2011, 08:41 PM   #1
Bigmista
somebody shut me the fark up.
 
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Join Date: 05-24-04
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Default Sometimes I just suck.

I just finished practicing on chicken thighs.



I loved the color. I am getting better with my trimming. Meat tasted like chicken. Good chicken.

And if I tied the skin to the back of each of my vans and drove in opposite directions, I still wouldn't be able to pull it apart.

*sigh*
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Old 02-15-2011, 08:52 PM   #2
landarc
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It was sounding good until that last line.
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Old 02-15-2011, 09:05 PM   #3
Bigmista
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Hence the sucking sound in my kitchen.
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Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

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Old 02-15-2011, 09:07 PM   #4
Willie's Smokehouse
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looks like chicken with dimples
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Old 02-15-2011, 09:14 PM   #5
Brewer
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How are you cooking them?
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Old 02-15-2011, 09:35 PM   #6
Bigmista
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Smoker running at 275 temp at the grate.
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Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



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Large and Medium Spicewines
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Old 02-15-2011, 09:41 PM   #7
JD McGee
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Hotter brother...hotter...300-325...
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Old 02-16-2011, 12:03 AM   #8
Brewer
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+1.. What JD said. I'm getting good results with 310-315. I'm also scraping skins and basting with butter. I've used the same method at different temps and I'm getting the best results on my setup at 310-315.
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Old 02-16-2011, 12:11 AM   #9
Just Pulin' Pork
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Mista try doing what your doing and cook them HOT HOT HOT. Those look good but I am convinced that a higher temp will get what you are looking for.
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Old 02-16-2011, 08:00 PM   #10
wormdrink67
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Are you scraping the skin before the cook? Our skins are scraped until they're nearly transparent. This isn't the most uniform box ever, but it was just practice.
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Old 02-16-2011, 08:15 PM   #11
Capn Kev
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Cook hotter (315*) and try basting with Baconnaisse 2-3 times during the cook. Then sauce.
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Old 02-16-2011, 08:18 PM   #12
musicmanryann
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Baconaise?! You sir, have piqued my interest!
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Old 02-17-2011, 12:43 AM   #13
Brewer
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Quote:
Originally Posted by musicmanryann View Post
Baconaise?! You sir, have piqued my interest!
+1... I don't know what the h&ll Baconnaisse is... but it sure sounds good...
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Old 02-17-2011, 12:51 AM   #14
K Dub
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Question Bigmista, You have TWO vans....
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Old 02-17-2011, 03:22 AM   #15
Jeff7871
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Anything that has the word bacon in it must be awesome!
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