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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 10-27-2011, 11:48 AM   #1
atvalaska
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Join Date: 07-30-10
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Cool Chef’s choice--KISS

Chef’s choice ..( k.i.s.s., “keep it simple stupid” rule needs to apply here )……I for one made a “salt incrusted” moose tender loin, fall over good when I make it at home ……..well I received a comment card with my score sheet, stating the bread was to salty...(u don't eat it )………well go fig’r ………. its 3 cups of salt 1 of flour, a egg and some water and cooked at 400 deg tiil its hard as a rock to boot.…lol , one judge gave me all 9's ! /the others were all over the board.......
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Last edited by atvalaska; 10-27-2011 at 11:49 AM.. Reason: :)
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Old 10-27-2011, 03:26 PM   #2
Dr_KY
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Yup KISS is the way to go unless it's all edible.
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Old 10-27-2011, 04:25 PM   #3
Slamdunkpro
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Chef's Choice - You might have a champagne dish, but you better be serving Budweiser.
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