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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 06-08-2005, 12:43 PM   #1
parrothead
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Default Sausage question

I just signed up for a contest in Shannon, IL. Besides the four standard KCBS categories, they also have beans, sausage, and dessert.

They do not state anything special at all about the sausage category. Any ideas what they may be looking for? Or should I just wing it and turn in some sliced up Maple fatties?
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Unread 06-08-2005, 12:44 PM   #2
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yes


Seriously, I have no idea. But the fatty is an interesting and unusual option.
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Unread 06-08-2005, 12:45 PM   #3
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That would work if *I* was judging, Greg.

I wonder if you're judged on content of the sausage or just the cooking of it.
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Unread 06-08-2005, 02:47 PM   #4
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Greg, I can't speak to contest parameters but around here most Q joints serve sausage. It's different everywhere but basically its a home made version of Ekrich or Hillshire Farms type of product, usually closer in diameter to a fatty and content I would guess is predominantly pork (butt). It's served sliced and is just cooked not cured before.

If there aren't specifics listed for the catagory I'd go for it. A maple fatty might in fact be a unique entry that will be a hit with the table it lands on, then again maybe not. You won't know unless you try.

BTW-Best of luck Brother!!
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Unread 06-08-2005, 04:54 PM   #5
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Shannon IL?? Damn, brother, that's like us jumping into Charleston MO!!! Best of luck to ya! Bring your A game.......

I'm sure JM or Dxsmoker will be here soon to answer your question about sausage.....The only "anything butt" that we've done was catfish...
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