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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 04-11-2011, 04:44 PM   #16
nthole
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Same rack when at all possible. We shoot for 7 ribs in a box, at least 5 in a row together, so those 5 we always take from the same.
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Unread 04-11-2011, 05:28 PM   #17
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I usually mix and match, probably from starting off in FBA.
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Unread 04-11-2011, 06:04 PM   #18
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what do you guys do about the bones that start curving instead of going straight? I guess you just slice all the way through and then lay them in the box just as you sliced them so they look like one slab (being sure that they are sliced through all the way).
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Unread 04-11-2011, 06:48 PM   #19
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Mix n match. I cut all the slabs at the same time and set aside the bones that look the best. Then, I take the 6-8 that are the most uniform. I did a Hollywood Cut last time and may do it again next comp. I'll have to wait and see.
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Unread 04-11-2011, 06:53 PM   #20
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I try to get them all out of the best slab.... and will only use another slab if I am desperate....
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Unread 04-12-2011, 01:43 PM   #21
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Quote:
Originally Posted by RX2006JE View Post
what do you guys do about the bones that start curving instead of going straight? I guess you just slice all the way through and then lay them in the box just as you sliced them so they look like one slab (being sure that they are sliced through all the way).
I try to really look at the slab pretty close pre-cook and don't bother taking curvy bones to the contest.
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Unread 04-12-2011, 04:18 PM   #22
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The times we have turned in a Hollywood cut rib box, there was always one or two judges that would write down on the comment cards "uneven cuts", and it affected the Appearance scores.
But the goal is always to get the slab in the box.
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