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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 05-14-2012, 04:49 AM   #1
JimmyDAL
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Default Greenwich Town Party

Who's going? I talked to the organizer about allowing some pp cooked in advance only makes sense no? Thoughts?
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Unread 05-14-2012, 06:44 AM   #2
bbqdavarrow
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yea, I was wondering why they picked PP as a turn-in?? we have to start serving at Noon, so when were they planning on us getting there??
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Unread 05-14-2012, 06:48 AM   #3
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JC's will be there. They said we can get there as early as 9:00am Friday morning.
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Unread 05-14-2012, 09:48 AM   #4
JimmyDAL
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I think if we ALL contact Steph we would be able to bring in some premade. Would that be too much to ask?
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Unread 05-15-2012, 01:35 AM   #5
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? Anybody
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Unread 05-15-2012, 06:34 AM   #6
pigmaker23
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Have Clint call her, but I Agree, the only way is to precook, I am still waiting for more details about the chicken and portion sizes, 700 serve rings, really ? They will less than 4000 total, why do you need 7000 servings of each ?
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Unread 05-15-2012, 07:41 AM   #7
erandolph
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We will be there. Whether we have to cook 2 butts on site or 20 doesn't make a difference so I dont think the precook has any advantage unless you are precooking all your PP. I do have a concern with the recommended servings. 700+ for 9-10 teams seems excessive and I am fearful of the amount of food going into the garbage. 5,000 tickets sold, estimate at best 4,000 people there at noon Of which 3,000 will participate in eating BBQ and we will have 6,000+ servings.

See you on the 26th..
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Unread 05-15-2012, 09:08 AM   #8
Q Haven
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Obviously the ability to pre-cook would be helpful. You can put my name on the "petition" if you want.
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Unread 05-15-2012, 09:10 AM   #9
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Plus the bone on chicken also




Quote:
Originally Posted by erandolph View Post
We will be there. Whether we have to cook 2 butts on site or 20 doesn't make a difference so I dont think the precook has any advantage unless you are precooking all your PP. I do have a concern with the recommended servings. 700+ for 9-10 teams seems excessive and I am fearful of the amount of food going into the garbage. 5,000 tickets sold, estimate at best 4,000 people there at noon Of which 3,000 will participate in eating BBQ and we will have 6,000+ servings.

See you on the 26th..
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Unread 05-15-2012, 09:18 AM   #10
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Don't underestimate . I did that last year and was out of food not even half way through
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Unread 05-15-2012, 09:58 AM   #11
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It's going to be a sheet ton of food for sure. I'm having all of mine delivered from Applebees.
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Unread 05-15-2012, 10:42 AM   #12
Pigs on Fire
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Are they going to let you separate it?
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Unread 05-15-2012, 12:06 PM   #13
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Talked to Steph, some clarification will be forthcoming shortly about serving amounts
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Unread 05-16-2012, 04:45 AM   #14
JimmyDAL
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As Sled said, we helped him out last year and we went through all of the food in 35 minutes. Just trying to make it easier for all parties involved, that's all.
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Unread 05-16-2012, 02:20 PM   #15
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I contacted Stefanie and there will be NO PRE-COOKED PORK ALLOWED
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