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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 03-06-2011, 12:40 AM   #16
Homebrewed Q
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Join Date: 11-10-10
Location: Shenandoah, TX
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Good luck, I did that as well last year before entering our first comp. It is an eye opener, but fun and worth it. Another Keith here, we could find a couple more Keith's and have an all Keith cook off!
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Old 03-06-2011, 08:19 AM   #17
Q-Dat
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Join Date: 12-04-08
Location: Pearl River LA
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Wow those are some small butts unless the camera angle is messing with me. They have been running on the small side at Sam's lately.
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Old 03-06-2011, 12:43 PM   #18
Smokenstein & monster crew
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Join Date: 03-13-10
Location: Selden, NY
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Advice, cook more chicken......6 pieces at turn in
easy to screw up a few, or burn.....& have your rub combos down & pre made, Have a timer to wake you up to check temp,baste or mist, or whatever you plan to do
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Old 03-06-2011, 08:34 PM   #19
mobow
is one Smokin' Farker
 
Join Date: 12-11-09
Location: Marshall MO
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Quote:
Originally Posted by Q-Dat View Post
Wow those are some small butts unless the camera angle is messing with me. They have been running on the small side at Sam's lately.
they are a little small. About all I can get local. they were about 6.5 lbs each.
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Old 03-07-2011, 06:23 PM   #20
The Moss Pit
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Join Date: 02-17-10
Location: Holiday, Florida
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"Mock" comp helped me pull 2 first places in a backyard division @ our first comp. The advise here helped even more.
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