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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 03-27-2012, 10:53 AM   #1
early mornin' smokin'
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mods, posted this already in the roll call, move or delete as necessary

But if any attendees would like, My local butcher, MY BUTCHER of wading river 631-929-1000. Is willing to accept orders and deliver the morning of the competition. Great local business, reasonable and trustworthy. Give Adrian a call and tell him Patrick sent you.
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Unread 03-27-2012, 10:55 AM   #2
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What is YOUR BUTCHER charging per pound per?
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Unread 03-27-2012, 10:56 AM   #3
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lol, that's a good question, ill get the prices up shortly
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Unread 03-27-2012, 02:26 PM   #4
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Just spoke to him, i'll have an official price list tomorrow
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Unread 03-27-2012, 03:12 PM   #5
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i personally wouldn't suggest waiting till the morning of a competition to get/examine my meats.
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Unread 03-27-2012, 05:43 PM   #6
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Quote:
Originally Posted by boogiesnap View Post
i personally wouldn't suggest waiting till the morning of a competition to get/examine my meats.
good point ...
Morning of comp
Surprise your chicken thighs look like sh** with many different shapes
then again, ya never know
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Unread 03-27-2012, 05:53 PM   #7
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Quote:
Originally Posted by Smokenstien & SmokinBride View Post
good point ...
Morning of comp
Surprise your chicken thighs look like sh** with many different shapes
then again, ya never know
there's a myriad of things that could go wrong.

-shiners, curved bones, bad marbling
-small MM
-thin flat, packer gash, unaged, curved grain

are a few that come to mind.

not to mention all the extra work at the comp, trimming that meat.
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Unread 03-27-2012, 08:28 PM   #8
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Quote:
Originally Posted by boogiesnap View Post
there's a myriad of things that could go wrong.

-shiners, curved bones, bad marbling
-small MM
-thin flat, packer gash, unaged, curved grain

are a few that come to mind.

not to mention all the extra work at the comp, trimming that meat.
For all the reasons you just mentioned above is the reason I'm going to McDonalds to buy McRibs, KFC for my chicken thighs, Katz Deli for my brisket and the local Brentwood Bodega for some pork. My purpose is to remove all the potential mishaps that could go wrong with meat selection and prep. Kinda like Sleds fish stick entry at the grilling comp.
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Unread 03-27-2012, 09:25 PM   #9
early mornin' smokin'
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All valid points guys. I've just never had great luck at RD and trust my guy.

Frank. Whatcha gonna do about the hotdog category? Heard sonic has some good dogs...deer parks kinda close.


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Unread 03-28-2012, 03:38 PM   #10
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Quote:
Originally Posted by Frank Sacco View Post
For all the reasons you just mentioned above is the reason I'm going to McDonalds to buy McRibs, KFC for my chicken thighs, Katz Deli for my brisket and the local Brentwood Bodega for some pork. My purpose is to remove all the potential mishaps that could go wrong with meat selection and prep. Kinda like Sleds fish stick entry at the grilling comp.
i thought those were hotpockets?

anyway, sure, plenty can go wrong, but why wait until you can't fix them to realize they exist?
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Unread 03-28-2012, 08:32 PM   #11
Frank Sacco
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Quote:
Originally Posted by boogiesnap View Post
i thought those were hotpockets?

anyway, sure, plenty can go wrong, but why wait until you can't fix them to realize they exist?
Can't agree with you more, meat selection is extremely important.
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