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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 07-12-2012, 03:20 PM   #1
Smokenstein & monster crew
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Default ROLLING the DICE at BBQ comps

Am i the only one who tries new recipes that have never been tried at comps ? I am an all around good cook. Sunday gravy with pasta, Chicken whatever, fish.. i know flavors & how to cook.
Every comp i have entered, which is under two handfuls, i have tried new stuff, winged it, but I am also doing this for the fun of BBQ, and the memories it makes for my family etc etc not treating this like a business (as some do)...

SO who rolls the dice ??

& I will be rolling the dice at BOTB6...so if i beat ya, know i winged it
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Unread 07-12-2012, 03:28 PM   #2
The_Kapn
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Always "fun" to do that, if not profitable.

What is " BOTB6" ???

TIM
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Unread 07-12-2012, 04:16 PM   #3
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Would be easier and more fun to sit in my backyard ,get drunk and throw $800 in the outdoor firepit .
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Unread 07-12-2012, 04:17 PM   #4
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Quote:
Originally Posted by The_Kapn View Post
Always "fun" to do that, if not profitable.

What is " BOTB6" ???

TIM
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Unread 07-12-2012, 05:19 PM   #5
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I've done it more than I would admit to.
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Unread 07-12-2012, 05:51 PM   #6
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I have tried new additions to evil bird as nothing seems to work. Pork, beef , and ribs are locked in.
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Unread 07-12-2012, 05:58 PM   #7
Red Valley BBQ
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You'll never know if a recipe will work in competition unless you actually USE it in competition. BUT, only if cooked once or twice at home so you know the flavor profile, etc going into the comp. Cooking a recipe for the first time at a comp is just crazy talk!!!!!
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Unread 07-12-2012, 06:44 PM   #8
ique
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I do it all the time with flavors but usually stick to tried and true cooking methods.
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Unread 07-12-2012, 07:33 PM   #9
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I think I remember hearing or reading once where Myron tries new things at small comps, but uses his tried and true recipes for the big ones.
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Unread 07-12-2012, 08:05 PM   #10
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doing it this weekend (again) in Gettysburg PA, big comp with big names...I hope they have a beer tent!
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Unread 07-12-2012, 08:06 PM   #11
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oh, just an fyi...Buffalo style (hot wings) brisket does not work..and yes it was pretty tasty!
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Unread 07-12-2012, 08:16 PM   #12
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I don't compete a whole lot, but the rib recipe I use consistently got a first place call when it was concocted on the fly, and has done pretty well since. The only call (2nd place) we ever got with pork was the same way. Haven't had a chance to try it again yet, though.
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Unread 07-13-2012, 03:54 AM   #13
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I've tried new ideas at comps occassionally, usually at around 3am. Lisa always goes ballistic on me and rightfully so. Still, I did it.

It's never worked for us.

Listen to the Pit B#$@^ at 3am.....just sayin'.
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Unread 07-13-2012, 06:10 AM   #14
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Quote:
Originally Posted by Sledneck View Post
Would be easier and more fun to sit in my backyard ,get drunk and throw $800 in the outdoor firepit .
why 800$ cheapskate...
Its a grand for me
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[B][FONT=Comic Sans MS][SIZE=3]Whats created in the lab, stays in the lab.[/SIZE][/FONT][/B]
[B][FONT=Comic Sans MS][SIZE=3]Hardcore scary good BBQ from a family of four[/SIZE][/FONT][/B]
[B][FONT=Comic Sans MS][SIZE=3]My smoker will eat your WSM for breakfast :becky:[/SIZE][/FONT][/B]
[B][FONT=Comic Sans MS][SIZE=3]Custom 55 gallon drum(s) smoker that chews wood spits out the embers. (no set it & forget it BBQ stuff for me)[/SIZE][/FONT][/B]
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Unread 07-13-2012, 08:02 AM   #15
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Almost every time I cook at home I am trying new ideas for future comps. But, at the comps themselves I know what I am going to do before I get there. keith
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