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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 11-18-2011, 09:19 AM   #1
big brother smoke
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We are talking about "practice."

My guests this year for Thanksgiving are getting brisket and ribs for dinner along with the traditional turkey.

How many of you have started practicing for next year's comps?

We do have a back to back comp the second weekend in December, so my practice is a little more urgent.
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Unread 11-18-2011, 09:25 AM   #2
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I will be getting a new smoker in a few weeks so I will be doing a lot of practice before March gets here. I knew how Lena "my old stickburner" would act in all differant types of weather conditions and how to adjust to them. Once i get this new stumps loaded onto the back of the BBQ villa I will be working on become just as familiar with it.
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Unread 11-18-2011, 09:44 AM   #3
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I did a couple of backyard comps this year and plan on doing my first 5 KCBS next year so I have already started practicing. I have got my pen and paper and plan on doing each of the meats 5 different ways on different cookers. So far i have done chicken and found a technique I like now have to work on flavors.

I will be doing this for each one so i got a LONG ways to go.
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Unread 11-18-2011, 09:54 AM   #4
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Quote:
Originally Posted by big brother smoke View Post
How many of you have started practicing for next year's comps?
I try to make every single cook a practice.
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Unread 11-18-2011, 09:55 AM   #5
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Got a bunch of family coming to town for Christmas so I'm planning on doing some practicing around then. Their feedback is always 100% honest, so I'm definitely going to take advantage.
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Unread 11-18-2011, 10:03 AM   #6
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2 varieties of brisket being cooked. Family loves it when I practice. keith
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Unread 11-18-2011, 10:23 AM   #7
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With the last comp of the calendar year on 12/31/11 and the first comp of next year on 1/1/12, there won't be much time to practice between seasons!!!
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Unread 11-18-2011, 10:28 AM   #8
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I started practicing last weekend.. yer behind ! .. going to cook again on friday/saturday of thanksgiving weekend.
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Unread 11-18-2011, 10:32 AM   #9
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if it's a comp meat, it's a practice...unless i get a specific no "chemicals" request, which i don't use too much of anyways.
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Unread 11-18-2011, 12:26 PM   #10
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I'm also doing a brisket along with a turkey. It seems that lately, every time I cook a KCBS entry meat at home it ends up being a practice. I love doing it but sometimes want to just cook something without self inflicted pressure
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Unread 11-18-2011, 12:33 PM   #11
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I practiced the first 3 weekends after my season ended. Playing with some things with chicken and ribs on the Jambo.
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Unread 11-18-2011, 12:50 PM   #12
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I practiced last weekend, did four big ol briskets. next up, damn chicken.
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Unread 11-18-2011, 12:54 PM   #13
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farkin chicken.
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Unread 11-18-2011, 01:04 PM   #14
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I hate chicken....at least competition chicken
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Unread 11-18-2011, 04:13 PM   #15
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Chicken is the Devil
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