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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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Unread 03-05-2011, 11:40 PM   #16
Homebrewed Q
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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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Unread 03-06-2011, 07:19 AM   #17
Q-Dat
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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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Unread 03-06-2011, 11:43 AM   #18
Smokenstein & monster crew
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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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Unread 03-06-2011, 07:34 PM   #19
mobow
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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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Unread 03-07-2011, 05:23 PM   #20
The Moss Pit
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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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