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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 09-07-2011, 12:57 PM   #106
BlazinSS934
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James

I have been a lurker on the Bretheren for a long time

Sal
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Unread 09-07-2011, 01:06 PM   #107
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I unfortunately have a boy scout campout that day/night and need to also load the trailer for Seaside Heights the following weekend so I'm out. Good luck to all!
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Unread 09-07-2011, 04:57 PM   #108
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Quote:
Originally Posted by SmokeInDaEye View Post
I unfortunately have a boy scout campout that day/night and need to also load the trailer for Seaside Heights the following weekend so I'm out. Good luck to all!

Enjoy the campout, I have two sons in Troop 113 in Centerport and our nephew made Eagle two weeks ago.
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Unread 09-07-2011, 05:54 PM   #109
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Is there a deadline for the application...would like to participate but have to finalize work schedule changes
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Unread 09-07-2011, 08:58 PM   #110
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Just spoke with chuck from TreeCue boys they are in as well

In regards to quantity of ribs we are shooting for a case and a half per team
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Unread 09-07-2011, 09:00 PM   #111
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The deadline was the 5th but we still have openings the more the merrier
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Unread 09-08-2011, 07:13 AM   #112
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Are any of the teams going there to set up and stay over on Friday night?
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Unread 09-08-2011, 08:26 AM   #113
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First time, looking forward to it. Figuring I can grill a rack on my hibachi every 22 minutes or so...so I should get a case and a half or ribs done just in time. I was thinking a teriyaki-hoisin glaze. If you don't think that'll work, maybe i need to hit the library and read up on this BBQ stuff.

-Chuck

P.S. Probably not staying overnight.

Last edited by Mornin' Wood; 09-08-2011 at 08:57 AM..
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Unread 09-08-2011, 09:13 AM   #114
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Quote:
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Are any of the teams going there to set up and stay over on Friday night?

we may be staying over friday night but deff coming to drop of my equipment
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Unread 09-08-2011, 10:06 AM   #115
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Anybody who is looking to set up Friday night and or do an over nighter please drop me an email at co4cookoff@optonline.net i would need to know approximately what time you will be arriving so we have security meet u there to show u where to park

All registered teams should look for an email from us on 9/12 Monday if u don't receive anything please email us we will be discussion the rib/voting tickets directions timeline for day etc

Sal
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Unread 09-08-2011, 10:46 AM   #116
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Sounds good, Sal. BTW, check went out this morning.

Chuck
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Unread 09-08-2011, 11:47 AM   #117
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Quote:
Originally Posted by TREE CUE BOYS View Post
First time, looking forward to it. Figuring I can grill a rack on my hibachi every 22 minutes or so...so I should get a case and a half or ribs done just in time. I was thinking a teriyaki-hoisin glaze. If you don't think that'll work, maybe i need to hit the library and read up on this BBQ stuff.

-Chuck

P.S. Probably not staying overnight.
Chuck, welcome to the club!
My suggestion would be to stick with a traditional bbq sauce. But then again, if 9 teams are using bbq sauce and you're using something different and better, you might run away with it.
As far as reading up on bbq, everything you want to know can be found right here on this forum. The best bbq cooks in the world are on here sharing their knowledge with each other. Everything I know about bbq and competing I learned right here.
Good luck at the comp and let me know if you have any questions.
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[B]THE SMOKE 'N BARREL[/B] [COLOR=black][B]COMPETITION BBQ TEAM[/B][/COLOR][B] Seaford, NY[/B]
Backwoods Party named Woody
Weber One Touch Silver 22.5 (2x)
Weber Smokey Mountain 18.5 (2x)
Ugly Drum Smoker named Rusty
[B][COLOR=red]Red[/COLOR][/B] Splash-Proof Super-Fast Thermapen

[URL="http://www.thesmokenbarrel.blogspot.com/"]The Smoke 'N Barrel Blog[/URL] [URL="http://www.facebook.com/pages/The-Smoke-N-Barrel-Competition-BBQ-Team/124849310898216?v=wall#!/pages/The-Smoke-N-Barrel-Competition-BBQ-Team/124849310898216"]The Smoke 'N Barrel on Facebook[/URL] [URL="http://twitter.com/#!/thesmokenbarrel"]The Smoke 'N Barrel on Twitter[/URL]
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Unread 09-09-2011, 09:47 AM   #118
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As of today, we are at 10 teams:
The Smoke 'N Barrel
EZ Que
Smokenstein & the Monster Crew
Babylon Grillbillies
Smoking Irish
Mikes Backyard
Smokin Aces
The Grill Scouts
Two Fat Polocks
Tree Cue Boys

There's still room for more teams and there's still time to sign up if any teams want to jump in last minute.
Now that Norwalk is cancelled this weekend, come on out to Hicksville next weekend.
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[B]THE SMOKE 'N BARREL[/B] [COLOR=black][B]COMPETITION BBQ TEAM[/B][/COLOR][B] Seaford, NY[/B]
Backwoods Party named Woody
Weber One Touch Silver 22.5 (2x)
Weber Smokey Mountain 18.5 (2x)
Ugly Drum Smoker named Rusty
[B][COLOR=red]Red[/COLOR][/B] Splash-Proof Super-Fast Thermapen

[URL="http://www.thesmokenbarrel.blogspot.com/"]The Smoke 'N Barrel Blog[/URL] [URL="http://www.facebook.com/pages/The-Smoke-N-Barrel-Competition-BBQ-Team/124849310898216?v=wall#!/pages/The-Smoke-N-Barrel-Competition-BBQ-Team/124849310898216"]The Smoke 'N Barrel on Facebook[/URL] [URL="http://twitter.com/#!/thesmokenbarrel"]The Smoke 'N Barrel on Twitter[/URL]
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Unread 09-10-2011, 07:16 AM   #119
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Thanks, James.
I was a little tongue-in-cheek about the teriyaki on the hibachi, but it's a neat idea.

Name is no longer Tree Cue Boys - now officially known as Mornin' Wood.

-Chuck
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Unread 09-10-2011, 02:41 PM   #120
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Last call we still have spots open we would like to finalize teams by Tuesday the latest.

Sal
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