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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 08-23-2011, 08:22 PM   #1
GreenDrake
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Default Workin on my comp yardbird.

What do ya think?

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Old 08-23-2011, 08:26 PM   #2
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looks good.

where's the money shot?
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Old 08-23-2011, 08:30 PM   #3
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looks good, but you need five more
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Old 08-23-2011, 08:33 PM   #4
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LOL, I messed with five of these tonight, two different rub mixes...there's one left on the plate. OMG. I finally got it. You mean this money shot?

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Old 08-23-2011, 08:35 PM   #5
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enjoy your call.
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Old 08-23-2011, 08:38 PM   #6
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Thanks Boogie, I can only hope for that but I am up against a whole ton of teams next month. As we all know, anyone can win. I hate chicken more than anything for a comp, but that made me work harder at it. I think I have the balance and the profile down now. After 60 or so trial runs, I am very pleased with the final product.
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Old 08-23-2011, 09:11 PM   #7
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Wow-- THAT is a 'moist' dream...
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Old 08-23-2011, 09:12 PM   #8
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chicken is the easiest. just takes practice, alot of it.

you put in the work, and it should pay off.

brisket, for me, is the hardest. i have so few opportunities to cook that cut.
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Old 08-24-2011, 10:08 AM   #9
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Nice work, looks like a 9 to me! It's down to the taste now (and the table it lands on!).
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Old 08-24-2011, 10:45 AM   #10
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Did you toothpick the skins and trim a bunch, I like the shape and color
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Old 08-24-2011, 04:45 PM   #11
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Trade ya!
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Old 08-24-2011, 06:25 PM   #12
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Looks good...coulda used it last weekend instead of the hot mess that I turned in.
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Old 08-24-2011, 06:55 PM   #13
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Quote:
Originally Posted by boogiesnap View Post


enjoy your call.
I thought the same thing, looks awesome
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Old 08-24-2011, 09:58 PM   #14
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MMMMM! Pillow thighs with Blues Hog! PNWBA CBJ's LOVE them!

They look nice!
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Old 08-25-2011, 06:16 AM   #15
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Hey Brian, not Blues Hog at all. Bonedaddy, nope, no toothpicks used on these either. I made my own sauce on these, just trying to brighten up my color with the flavor profile hitting right, going to mess around with different sweeteners on the next batch. This one is my Knob Creek whisky sauce. I will bring some to the Skewered Apple if'n you want to swing by for a taste.

As for trimming, I try to get as close to comp trim when I practice, as I can. However these could have been trimmed down a bit more. I left the knuckles on and shaved off the rounded ends of them, took out the vein and most of the fat pockets. Skins were removed and scraped down fairly well.
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