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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 06-13-2012, 07:38 PM   #1
Pigs on The Run
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Join Date: 02-24-06
Location: virginia
Default Can we help a Brother out

Covington Cork and pork needs one team to get 15 teams. It looks like a great line up! There must be atyleast one brethren team that is interested. I want to go bad but I am booked up for catering gigs that week.
John
http://www.covingtoncorkandpork.com/#!confirmed-teams
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Old 06-13-2012, 09:50 PM   #2
Bentley
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Man, it is just under 3 hours from where I am now...Just dont have my competition equipment from CA with me... With 1 pit, 1 table, 1 generator...no EZ-Up's, no knives, no other equipment...I got cojones, they just aint that big...

I will tell you what, if we do well in Apex the weekend before and I can make some entry fee money, little tight right now...and they still need a 15th the week of, I will do it with my 1 table, 1, Daniel Boone and my generator...back to basics...
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Old 06-14-2012, 08:49 AM   #3
va92bronco
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Already signed up to be there. Also took the judges class there in March. Covington, Va is a great little community. Cooking sites are right along Main Street which will be pretty cool.
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Old 06-14-2012, 09:53 AM   #4
Sauced!
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15 makes it a Jack qualifier right?

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Old 06-14-2012, 10:26 AM   #5
Bentley
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Quote:
Originally Posted by Sauced! View Post
15 makes it a Jack qualifier right?

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If it is a 1st year contest, has a State Proclamation and has 15 or more teams, it makes it an automatic for an invitation to the AR and you do get a bung for the Jack from VA...
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Old 06-14-2012, 12:25 PM   #6
Tack
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He should recieve my check today or tomorrow so I should be # 15
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Old 06-14-2012, 01:42 PM   #7
mobow
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My wife and I are passing through Covington Friday or Saturday. Will stop and say high to fellow breatheren. Maybe try and beg some rib cooking tips. keith
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