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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 04-30-2005, 09:22 PM   #31
Bigmista
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Way to go Jay! Awesome showing!!!
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Unread 04-30-2005, 10:14 PM   #32
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Hey Jay... great contest! But it wasn't Scott there today... it was me! LOL!

Anyway, I just want to say thanks again and say how much fun I had visiting and sampling some of your team's work Thank Steve again for keeping a cold MGD in my hand most of the afternoon! :D Hopefully I'll get to come visit during another contest!
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Unread 04-30-2005, 10:45 PM   #33
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Quote:
Hey Jay... great contest! But it wasn't Scott there today... it was me! LOL!
He told me it was you there today on the phone........prolly just tired and made an honest mistake.....you know all us Brethen look alike.........
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Unread 05-01-2005, 12:28 AM   #34
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Yeah, havin' two guys with "KC" in their names that live only a few miles apart could be confusing to anyone who put in a long weekend live Team Q did this weekend... and with no beer for Jay to boot! That's probably it... no beer is starting to take it's toll!
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Unread 05-01-2005, 12:32 AM   #35
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I also wanted to say that I learned quite a bit today. I had never been to a Q contest where I got to see the work firsthand and I have to say it was impressive. For a guy like myself who loves perfection and having to have things turn out just right, maybe competition Q is for me! LOL! I mean these guys were concerned with the angle the brisket slices were laid on the lettuce bed, sauce on the lettuce leaf and stems in the parsley! That's my kinda gig! Very cool, gentlemen! I was definitely impressed.
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Unread 05-01-2005, 10:41 AM   #36
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Sorry Jeff--BRAIN FART MOD.--And your right, I haven't had a clear head since I stopped drinking beer. I would really like to see you compete!! You are welcome in our camp any time. Did I mention we needed a Pit Bitch? Just wait untill the Boone County Fair---I will have beer in hand and will be at 100%.
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Unread 05-01-2005, 11:00 AM   #37
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Spice
A guy that builds pits and can cook too, goes out and proves it! Congrats!
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Unread 05-01-2005, 12:35 PM   #38
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[quote="spicewine"]You are welcome in our camp any time. Did I mention we needed a Pit Bitch? quote]


Jay.. sorry.. but Spicewine Cookers dont need a pitbitch. Think ya may need to find him another job. How about "meatbitch".
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Unread 05-01-2005, 04:23 PM   #39
icemn62
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Congrats on the nice work
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Unread 05-01-2005, 05:43 PM   #40
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Congrats Spice. Not a bad showing.
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Unread 05-01-2005, 05:46 PM   #41
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Great Job Jay and congrats.


[quote="spicewine"]The Reps told me that these were some of the lowest scores that they have ever seen

A few weeks ago I went to sugar creek to be a certified kcbs Judge. Bunny Tuttle was the rep that taught us. She told us that the rules had changed on scoring and that we were to start at 6 and judge up or down from there. The old way was to start at 9 and score down. She also said that there would now be lower scores because of the lower starting point. She said that kcbs had come to the conclusion that there were too many 8s and 9s . This might be some of the reason for the lower scores.

Just a thought!!
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Unread 05-01-2005, 10:35 PM   #42
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Quote:
Originally Posted by spicewine
Sorry Jeff--BRAIN FART MOD.--And your right, I haven't had a clear head since I stopped drinking beer. I would really like to see you compete!! You are welcome in our camp any time. Did I mention we needed a Pit Bitch? Just wait untill the Boone County Fair---I will have beer in hand and will be at 100%.
LOL! It's amazing how much we depend on beer! As for your "pitbitch" suggestion, I think it was pretty much summed up when it was said Spicewine pits don't need a pitbitch! That was one of the most impressive farkin' pits I've EVER seen! I only wish I could have seen the smokin glowin skull! LOL! Don't know what the rules allow but any time I'm able to visit a contest, count me in for assisting in whatever way I can. I just appreciate your hospitality yesterday and the chance to watch and learn. Next time, I'll try to bring along a slab on my ribs for you to sample and give me some feedback. Or maybe not... didn't I see on one of those contest BBQ shows that no cooked meat is allowed to be brought into the cooking areas? Maybe I'm dreaming that...
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Unread 05-02-2005, 06:45 AM   #43
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Awsome Turn out Spice. Congrats. I am Glad the Brothers pulled it togeather. Next time on the chicken, no problem.
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Unread 05-02-2005, 07:51 AM   #44
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Quote:
that the rules had changed on scoring and that we were to start at 6 and judge up or down from there. The old way was to start at 9 and score down.
No Skip, you don't understand. When I say LOW scores I mean they were really LOW on every ones samples sent to that table. This really hurts the overall score and may put you out of the Grand Champ spot. The KCBS Reps knew this and tried to interveen but to no avail. Not making excuses but thats what you get when you inlist amature judges.

As for Pitbitch---There are plenty of cleaning duties in the pit area--Dishes, cleaning tables handing out beers ect. ---But I guess that would be beer bitch.

Bringing cooked ribs to the pit area from the outside would disqualify us. Please bring them and we will show you which team to take them to and knock them out of the competition.

Trojan Rib Mod.
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PERFECT SCORE180 IN RIBS 2013

BEST SAUCE IN THE WORLD ( BLUE COLLAR )
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Unread 05-02-2005, 08:12 AM   #45
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Quote:
Bringing cooked ribs to the pit area from the outside would disqualify us. Please bring them and we will show you which team to take them to and knock them out of the competition.

Trojan Rib Mod.
Now that's funny

Congrats to you and your team.
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