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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 05-26-2011, 01:24 PM   #46
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Originally Posted by Lakeside Smoker View Post
What about msg?
MSG is Evil don't you read the internet ?
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Thanks from:--->
Old 05-26-2011, 01:25 PM   #47
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FC: fromunda cheese!!!!!!!
Yeah Sled make sure you put extra on yours
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Old 05-26-2011, 02:00 PM   #48
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sgh, cp, as, h, bs, aj and bh of course oh and I almost forgot fc's

What about grape jelly?

BTW those stickers are already coming off from the rain and tornados they got to experience on the way home from Vegas.... If you are going to tag, you have to start will a superior product!
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Old 05-26-2011, 02:38 PM   #49
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Yeah Sled make sure you put extra on yours
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Old 05-26-2011, 02:47 PM   #50
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All the judging classes in the world won't help unless you get out and actually USE those credentials a couple dozen times.

Even after judging ten competitions, I was still a little confused about a few things - but now that I am closing in on 30, my mind seems to be getting better and better all the time at recognizing 'excellence in BBQ'. Now when I cook something in my back yard - I can REALLY tell when I've hit 'it'.

You may think you know - but you don't. I know that once upon a time I did . . . but now I KNOW know. You know? :-)

Also - I think the advice above about using commercial rubs and comparing what you're doing to them - and also asking your friends what their impressions are - those are awesome thoughts. Oh, and yeah - I've only met a couple judges that liked mesquite - and they were from Texas and had funny teeth. :-)
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Old 05-26-2011, 08:21 PM   #51
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I'll give you one. cp is Cayenne Pepper
aw geez, and i use that one too!!!

gimme a hint on the others....
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Old 05-26-2011, 11:31 PM   #52
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Shot in the dark here - AS - allspice? No clue on FC. Hint as well please.

Boogs...SP, OP & TS...you forgot LSS straight from JT's kitchen. Feel like I'm around my military brother with all these abbreviations!
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Old 05-27-2011, 04:45 AM   #53
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FC= Fish Collar?
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Old 05-27-2011, 01:39 PM   #54
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Originally Posted by wormdrink67 View Post
I hadn't really thought about it, but I guess you could be right. I'm using mesquite, so maybe I'll change the wood and see how that goes. Thanks.

Well theres your problem,...Hicory or 1/2 Hickory 1/2 pecan.....
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Old 05-27-2011, 04:40 PM   #55
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Might want to shigg something from Mr Trigg

http://www.bbqbug.com/forums/pork/17...rib-shigg.html


Mike Davis has done pretty well, too

http://www.lottabullbbq.com/video.html
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