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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 06-20-2012, 06:10 PM   #1
IowaWildHogsBbq
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What is everyone's thoughts on turning in just mm? I have never judged a comp but has anyone seen this come across the tables?
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Old 06-20-2012, 06:22 PM   #2
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I turn in mm,pulled and or chopped mm is sliced.
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Old 06-20-2012, 06:28 PM   #3
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since I moved out west, the mm seems more important than in FL, but then again, maybe why thats why some of the guys did better than we did. But, to tell the truth, I have a hard time finding butts with a good m/m. I have heard all kind of ways, but...I guess I still have a lot to learn. However, I am pretty sure its important to turn it in, sliced
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Old 06-20-2012, 07:33 PM   #4
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There are many contest where teams can sell samples here in CA. As a result, some teams who concentrate on the selling vs. competing are cooking lots of butts. That results in some boxes filled with sliced MM. Don't think they have had the results in the comp., but they do sell a lot of samples.
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Old 06-21-2012, 07:30 AM   #5
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I did once last year out of necessity.....no tender chunks. Think I ended up 11th or 12th.
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Old 06-21-2012, 07:41 AM   #6
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It is not very common to see only MM in a box, but we do see it once in a while. It might suffer a wee bit on the appearance score (most judges like to see something along with the MM), but should score well for taste and tenderness if done right.
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Old 06-21-2012, 09:51 AM   #7
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I wouldn't do JUST money muscle, unless you were doing more than one and were slicing and then pulling the other. I've come to accept that in pork and beef the judges definitely prefer having more than one style of meat in the box.
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Old 06-21-2012, 10:03 AM   #8
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i have never turned in mm
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Old 06-21-2012, 06:35 PM   #9
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A old time pitmaster from lawnside n.j. would say if you cook it right it's all money.
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Old 06-21-2012, 06:42 PM   #10
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Quote:
Originally Posted by bam View Post
A old time pitmaster from lawnside n.j. would say if you cook it right it's all money.
how many comps did he win. love pulled but think you need mm to win i've heard. I hit or miss with pork. are scores are higher with sliced mm and chunked
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Old 06-22-2012, 06:38 AM   #11
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BJ, here locally I have never seen a box with only MM.
Best scoring boxs have nice thick slices,thumb size chunks w/nice bark, and sliced MM with bark and color.
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Old 06-22-2012, 11:18 AM   #12
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Call me dumb, wheres the money muscle? pictures? our local comps dont do brisket and butts...
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Old 06-22-2012, 12:21 PM   #13
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All this talk lately about the MM.. who's really worried about it being submitted? Judges or just us cooks?..


So, Hey you judges.. do you typically have an inclination to score down because there's no MM slices???..
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Old 06-22-2012, 12:54 PM   #14
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Quote:
Originally Posted by Podge View Post
All this talk lately about the MM.. who's really worried about it being submitted? Judges or just us cooks?..


So, Hey you judges.. do you typically have an inclination to score down because there's no MM slices???..
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Old 06-22-2012, 02:24 PM   #15
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Quote:
Originally Posted by Podge View Post
So, Hey you judges.. do you typically have an inclination to score down because there's no MM slices???..
NO.

It sometimes helps the appearance scores (for some judges), but a judge is supposed to judge what is presented - NOT - what they are "looking for"!!! (Unlike Myron in this season of Pitmaster!)
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