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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 07-22-2005, 05:07 PM   #16
drbbq
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Bullcrap.
Eddy is my buddy, but we all knew the deal going in. The highest point total was the way they were going to do it from day one. Anybody could have declined the invite.
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Unread 07-22-2005, 05:56 PM   #17
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Quote:
Originally Posted by drbbq
Bullcrap.
Eddy is my buddy, but we all knew the deal going in. The highest point total was the way they were going to do it from day one. Anybody could have declined the invite.
Thats cool Ray. Least we know it was legit.

And Kick, LOL I didnt realize the dates while posting from vacation land
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Unread 07-23-2005, 08:31 AM   #18
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Default All Star BBQ on OLN starts today 07/23!! 10:30A CDT

Moderators, you can merge this into the other post later on, I just wanted something out here to let everybody know it was starting today. I almost missed it myself. So here's everybody's reminder!

If you do happen to miss it at 10:30, it looks like it's playing pretty much all day at different times.
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Unread 07-23-2005, 10:13 AM   #19
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Thanks, Richie!

It's 1015 and i read this. Bandera loaded and it's time for another cuppa coffee. i'm gonna fetch the paper & kick back with some OLN.
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Unread 07-24-2005, 10:42 AM   #20
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Hey Ray... First, congrats on the win with brisket! I really got a kick out of those Teaxs boys who were the challengers... They had their own cheering section, catered dinner and massage chairs... Those guys are definately Brethren candidates!

But... I also got a kick out of their comments when you and Myron were injecting your briskets, and then the judges saying that theirs tasted like roast beef!

Did Myron really cook his brisket for 5 hours at 350, or was he pulling our legs? I can't imagine how a brisket cooked like that would be tender.

For me, it was also very interesting hearing the judges comments on what they were looking for.
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Unread 07-24-2005, 08:19 PM   #21
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Quote:
Did Myron really cook his brisket for 5 hours at 350, or was he pulling our legs? I can't imagine how a brisket cooked like that would be tender.
I will let Dr Ray answer from his perspective.

But, I ate some of Myron's Brisket a couple of hours ago.
It had been in the frig for about 4 hours.
I would have scored it "near max" even cold for taste and texture.
Still better than 90% of the Brisket I have judged.
Absolutely "to die for", even cold
I can not imagine how good it was at "turn-in time and temp".

The process is not simple as stated. There are several intermediate steps in there.
For the details, I guess you need to fork over the $500 for one of his classes!!!!!
Chad said the class was worth every penny!
Based on tasting Pork, Ribs, and Brisket from the class--I am totally impressed!


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