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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 06-20-2012, 07:21 AM   #1
Smokin'Swine
Is lookin for wood to cook with.
 
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Default Leaving my comfort zone!!!

Gonna compete in a competition in Indiana.....have only done comps in Georgia.....what are some of the differences I can expect??
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Unread 06-20-2012, 08:19 AM   #2
mobow
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People in Indiana talk funny. Sorry, that's all I got. keith
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Unread 06-20-2012, 08:38 AM   #3
quarters69
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Where you going to compete at??


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Unread 06-20-2012, 08:48 AM   #4
Podge
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I can tell you one thing, Indiana doesn't like my pork !
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Thanks from:--->
Unread 06-20-2012, 09:11 AM   #5
Ford
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Not big on vinegar up there. Love sweet tomato sauces. Big seller is sweet baby rays.
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Unread 06-20-2012, 12:41 PM   #6
Podge
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If you did good in Georgia, you'll probably do good in Indiana.
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Unread 06-20-2012, 01:46 PM   #7
CBQ
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Quote:
Originally Posted by mobow View Post
People in Indiana talk funny. Sorry, that's all I got. keith
They use all of the extra "R" sounds that were discarded in New England. I think they get imported.

Indianapolis: BaRRRRbeque.
Boston: Bahbeque.
Lunchmeat: Bahhhhhhhhhhhbeque.

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Unread 06-20-2012, 02:02 PM   #8
AUBBQ
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Good Luck Smokin Swine! We’re leaving Ga too and going to Tn in July!
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Unread 06-21-2012, 03:34 AM   #9
Smokin'Swine
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Thanks to all!!! But Hoosiers don't talk like that!!!
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