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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 02-13-2012, 03:14 PM   #1
Smokin'Swine
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Default GBA Competitions

Gonna do my first one, need clarification about preliminary and finals same meat???????

Are turn in boxes different than FBA boxes, can't find much on web
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Unread 02-13-2012, 07:23 PM   #2
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Smokin'Swine...most teams will stagger meats so they have fresh butts/slabs/loins for finals. If you don't make finals...you have lot's of left-overs.

Turn-in boxes are similar to FBA (no garnish) except a minimum of 6 pieces instead of 7.

Full details can be found http://www.bbqga.org/contests/gba-rules/
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Unread 02-13-2012, 07:25 PM   #3
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Oops...scratch my typo...FBA requires 8 pieces.
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Unread 02-14-2012, 08:02 AM   #4
DawgPhan
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If you are going to be in Perry, stop by Kudzu Q and say hello. We could offer up a little advice...though I dont know how helpful it will be.
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Unread 02-14-2012, 08:44 AM   #5
Lake Dogs
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Good luck guys. Dawg, I'll stop over and see you. I'll be judging in Perry.
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Unread 02-14-2012, 09:24 AM   #6
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Quote:
Originally Posted by Lake Dogs View Post
Good luck guys. Dawg, I'll stop over and see you. I'll be judging in Perry.

Sounds good.

Just look for the team that looks like a yard sale...that will be us.
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Unread 02-14-2012, 09:33 AM   #7
Smokin'Swine
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Thanks for the tips.....yes it looks like there will be plenty of leftovers!!!!!!
We are doing Perry so I look forward to seeing y'all!
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Unread 02-14-2012, 09:50 AM   #8
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We will be in Perry. This will be my 1st GBA event. I’m going to treat the box presentations like I would for an FBA event since there is no garnish. Are we on the right track? The preliminary/finals aspect seems interesting.
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Unread 02-14-2012, 09:53 AM   #9
DawgPhan
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if you havent cooked GBA, but have cooked FBA...the boxes arent much different. the timing is a little different for GBA with the finals and at perry the brisket and chicken are going to make for a long and hectic day.
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Unread 02-14-2012, 09:57 AM   #10
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Thanks Dawg. You got that right; it will be hectic to say the least, good way to kick of the season I guess…
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Unread 02-14-2012, 10:29 AM   #11
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Stop by and say hi to Hicktown Hoss. Can't wait to start the season.
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Unread 02-14-2012, 10:42 AM   #12
AUBBQ
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Me either Hoss!! I can't wait!!
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Unread 02-14-2012, 10:57 AM   #13
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hope that we get decent weather. Last year the weather was great for this contest. I am sure it will be a good time either way. I think that last count was 35 or so teams...that a bad turn out. i am sure they will add a couple more in the next week. Last year there were more than 40 teams out there.
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Unread 02-14-2012, 11:23 AM   #14
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Quote:
Originally Posted by AUBBQ View Post
We will be in Perry. This will be my 1st GBA event. I’m going to treat the box presentations like I would for an FBA event since there is no garnish. Are we on the right track? The preliminary/finals aspect seems interesting.
Having been through a number of tie breakers in many different cooking competitions, I really love the finals aspect of this. This way goal 1 is to win your table, then of course goal 2 is to WIN with that 2nd turn-in.

From a judges perspective, the pork and ribs are usually very good. We'll see both MBN style, KCBS style (sans garnish of course), FBA style (usually shredded meat lining the bottom), etc. We will see huge variations on the pork loin though. Always interesting to judge.

Look out for team Holy Smokes (or is it Holy Smokers). Gary is on a roll lately. And Myron's son with Jack's New South has been very consistent in the top 3 or 4.

Good luck all of y'all!!!

If there is a *hint* to give out to the first timers; GBA was founded by and is largely judged by MBN folks. Plenty are certified in multiple sanctioning bodies (KCBS included). 100% CBJ's at all GBA competitions, just a high portion of them you'd also see at every MBN competition around here. The meat in ribs should pull cleanly from the bone with a little resistance (a little different than KCBS). Without garnish, the old addage "fill the box" holds true most of the time.
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Unread 02-14-2012, 11:40 AM   #15
DawgPhan
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Quote:
Originally Posted by Lake Dogs View Post
Having been through a number of tie breakers in many different cooking competitions, I really love the finals aspect of this. This way goal 1 is to win your table, then of course goal 2 is to WIN with that 2nd turn-in.

From a judges perspective, the pork and ribs are usually very good. We'll see both MBN style, KCBS style (sans garnish of course), FBA style (usually shredded meat lining the bottom), etc. We will see huge variations on the pork loin though. Always interesting to judge.

Look out for team Holy Smokes (or is it Holy Smokers). Gary is on a roll lately. And Myron's son with Jack's New South has been very consistent in the top 3 or 4.

Good luck all of y'all!!!

If there is a *hint* to give out to the first timers; GBA was founded by and is largely judged by MBN folks. Plenty are certified in multiple sanctioning bodies (KCBS included). 100% CBJ's at all GBA competitions, just a high portion of them you'd also see at every MBN competition around here. The meat in ribs should pull cleanly from the bone with a little resistance (a little different than KCBS). Without garnish, the old addage "fill the box" holds true most of the time.
Gary is Holy Smokes and I am sure he will be tough to beat. Rescue Smokers, Jack's New South, and DW Kookers are all teams to beat in GBA.
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