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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 09-08-2012, 04:33 PM   #1
Uncle Buds BBQ
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Default Winder, GA pictures and judge report

Winder is a cute little town off of I-85 not too far from Atlanta. I ran up there on Friday night to visit with some teams. The name of the the contest is Jug Tavern which goes way back in history somewhere.







































There were lots of food vendors.


























Doug built the Dawg smoker himself. He also built a 7' chicken smoker that weights 700 lbs!!!!




Our wonderful contest reps...Phillip & Kathy and Ernie & Linda.
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Unread 09-08-2012, 04:48 PM   #2
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So here we are Sat. morning. Judging is indoors (yeah cause it looks like rain)



















OK...judging is over. Back outside to visit. My judge report will be at the end.












Peoples choice.


























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Unread 09-08-2012, 05:10 PM   #3
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Judge report.

Lot's of experienced judges. When the rep asked for any first time judges? No hands went up which is unusual.

Chicken
Our table got 5 entries all bone in, skin on, thighs. 3 entries were dark in color and 2 were noticeably lighter. Each box contained 6 thighs.

All were above average in taste and tenderness! As we talked after scoring we all agreed that they were collectively "awesome". One of the lighter entries had a mustard taste which caught us by surprise but we all liked it.

One was a little salty which I'll attribute to a brine.

Ribs
Again only 5 entries. All spares. 2 were bland..no taste. 2 were good and 1 was awesome. We all agreed that we would kill for a plate of these!

Pork
5 entries. One box had money muscle, pulled, and chunks. One had only MM. 2 had MM and pulled and the last one had pulled and chopped.

One had an over powering taste of vinegar. You could smell it when the table captain opened the box. I did not score it well. The other 4 were just OK on taste. 3 entries were mushy.

Overall we were disappointed.

Brisket
5 entries. 3 were slices and burnt ends and 2 were just slices. One of the just slices box was tough to the point that I could not pull test it. One of the boxes with BE the slice was just OK but the BE was great so it pulled up the taste score from me.

None of the entries "wowed' us.

Due to the impending rain I didn't wait around for awards. Overall impression is that Winder does a great job and cooks and judges I talked to were happy.

Oh...one note....during the rep. talk before we started we were told to curb any fraternization with the teams on Sat. We were told that talking to teams is OK..just don't stop walking. Something different.
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Unread 09-09-2012, 05:14 AM   #4
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Third year for a really great contest. Good organizer group with an active committee. Just look around and there are lots of bright green shirts. Ask them for anything and they would do it.
The fact that they fill up with teams about two months before the contest speaks well for what cooks think of the contest.
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Unread 09-09-2012, 05:42 AM   #5
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Really great pics! Looks like a great event.

Thanks for sharing.

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Unread 09-09-2012, 06:50 AM   #6
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Looks like a great venue. Thanks for the pics and the report.
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Unread 09-09-2012, 09:14 AM   #7
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Thanks for the pictures and commentary. I have heard nothing, but great things about this comp.. We are planning to be there next year.
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Unread 09-09-2012, 07:52 PM   #8
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heard several judges grumbling about the awful food this weekend. dont know what was up with that. We cooked solid food and took home so low scores for the trouble.
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Unread 09-10-2012, 08:19 AM   #9
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Quote:
Originally Posted by DawgPhan View Post
heard several judges grumbling about the awful food this weekend. dont know what was up with that. We cooked solid food and took home so low scores for the trouble.
What is your team name?
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Unread 09-10-2012, 09:10 AM   #10
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Quote:
Originally Posted by Uncle Buds BBQ View Post
What is your team name?
I cook with Terre and Chris on Kudzu Q.
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Unread 09-10-2012, 09:17 AM   #11
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Quote:
Originally Posted by DawgPhan View Post
I cook with Terre and Chris on Kudzu Q.
Yea I noticed you guys were down in the ranking for chicken and pork.
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Unread 09-10-2012, 09:43 AM   #12
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Quote:
Originally Posted by Uncle Buds BBQ View Post
Yea I noticed you guys were down in the ranking for chicken and pork.

Chicken wasnt the problem. I knew the skin wasnt great on the chicken. some was, some wasnt. scores reflected that.

My problem was with ribs...2 comment cards on ribs. Both said that they were overcooked. I disagree with that assessment. The real problem I have with the ribs though is that one of the comment cards came from someone that gave a 7 in apperence and an a 5 in tenderness. I dont think we have gotten a 7 in AP all year. Every other judge gave a 8 or 9 on AP in ribs. To me the really low AP score is a red flag.

Seems like our neighbors landed on the same rib table and got the same comment card.

Just seems like we had to have landed on the table with the judge I met in the parking lot would was loudly complaining about all the awful food he ate and that he gave out a lot of 6's.

Never really come across a judge that complained so much about the food. Most of the time I give a "get any good bbq today?" and get back a mix of responses, but mostly positive. This was the first time I have had anyone just plain pissed about the food he ate.
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Unread 09-10-2012, 01:29 PM   #13
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Good pictures. Thanks for sharing your comments on the judging as well.
It was nice to get a comment card, but we were stumped with the “overcooked” statement as well.
Nice meeting ya’ll Kudzu Q.
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Unread 09-10-2012, 03:22 PM   #14
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You too Hicktown. We'll look forward to seeing you in the Fall.

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Unread 09-11-2012, 09:21 AM   #15
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You all want comment cards for low scores, and when you get them you disagree with the assesment?
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