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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 03-12-2011, 02:46 PM   #1
Arlin_MacRae
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Default New CBJs!

Well, Jeannie and I are one-hour old CBJs. Took Merl's course in Enid we're ready to go!
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Unread 03-12-2011, 02:53 PM   #2
Kevin
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Woo Hoo
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Unread 03-12-2011, 03:34 PM   #3
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Welcome to the fold!
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Unread 03-12-2011, 03:37 PM   #4
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congrats!!!!!
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Unread 03-12-2011, 05:10 PM   #5
ThomEmery
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Did you get your cooler yet?
:)
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Unread 03-12-2011, 05:44 PM   #6
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what are your thoughts on the class??
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Unread 03-12-2011, 06:16 PM   #7
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Quote:
Originally Posted by Arlin_MacRae View Post
Well, Jeannie and I are one-hour old CBJs. Took Merl's course in Enid we're ready to go!
Well if things go as some plan you may have taken his last class....
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Unread 03-12-2011, 08:58 PM   #8
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Thanks all!

Good class. Merl focused on submerging personal feelings and judging per the rules. Two things really stuck above the rest: Don't be the 'BBQ Police' and look for the good, and DO THE COOKER NO HARM. Good words. After the first round of judging I started to to realize I scored on the high side.

And yeah, one of the last classes, possibly, from Merl & Carol. Sad. It's just BBQ, right!?

Last edited by Arlin_MacRae; 03-13-2011 at 09:04 AM..
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Unread 03-12-2011, 09:08 PM   #9
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Congratulations!

Did Pork collars come up?
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Unread 03-12-2011, 09:14 PM   #10
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Congrats! You kids will make great judges!
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Unread 03-12-2011, 09:44 PM   #11
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Congrats ! My CBJ stuff just came in the mail today !
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Unread 03-12-2011, 10:00 PM   #12
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Do yo feel like a CBJ? That is the most important part!
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What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."
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Unread 03-13-2011, 08:13 AM   #13
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Congratulations! When you judge, always remember that the cooks who put the stuff in front of you put in a lot of "blood, sweat, and tears" to get it there. They deserve your total attention and adherence to the rules. Now -- Have fun!!!

Hub
(native Sooner, lived in Enid a long time)
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Unread 03-13-2011, 08:57 AM   #14
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Quote:
Originally Posted by ThomEmery View Post
Did you get your cooler yet?
:)
Bought a new 48-quart one with wheels on all corners, and chrome, and... :)


Quote:
Originally Posted by swamprb View Post
Congratulations!

Did Pork collars come up?
Thanks, bro! As a matter of fact he did explain the difference between pork collars and the cuts that were legal. Cutting edge stuff. :)

Quote:
Originally Posted by Fat Woody View Post
Congrats! You kids will make great judges!
Thanks, dad! :)

Quote:
Originally Posted by Bentley View Post
Do yo feel like a CBJ? That is the most important part!
I feel...different. Now we're empowered to drive hundreds of miles for no chance at a payout, find our own lodging, get no pre-turn in taste tests, have no all-day conversations...I'd better stop! It does feel great.

Quote:
Originally Posted by Hub View Post
Congratulations! When you judge, always remember that the cooks who put the stuff in front of you put in a lot of "blood, sweat, and tears" to get it there. They deserve your total attention and adherence to the rules. Now -- Have fun!!!

Hub
(native Sooner, lived in Enid a long time)
Right on, Hub. Having had the privilege of cooking at a few comps I know just what you mean. I think the requirement to cook with a team before getting your master's certificate is very smart on the society's part.

Arlin
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Unread 03-13-2011, 09:04 AM   #15
Rich Parker
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Glad you guys enjoyed it. I sat through a CBJ class yesterday taught by Mike Lake, and he hit the same points about not trying to be bbq police and about the pork collar.

It was a good class and opened my eyes on what new judges think.
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