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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 08-03-2012, 07:52 AM   #1
frankH
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Join Date: 02-25-12
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Default Sausage?

I have a sausage question for the competitors around here.

I've been practicing making my own sausage for awhile, getting ready for the American royal invitational. Another competitor I know was surprised I'd attempt that.

Apparently, he and his team buys sausage from a butcher, and cooks that at the comps.

Is this common? What does everyone else here do? Homemade or store bought?
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Unread 08-03-2012, 03:48 PM   #2
Robert
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Both. We buy and mix with our own special blends. I think one year we got 25th. But the sausage category is only in the open, not the invitational. Or it has always been that way in the past.

Good luck!

Robert
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Unread 08-03-2012, 04:38 PM   #3
frankH
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whoops. i meant open. i expect it will be a while before we get into the invitational.
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