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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 10-25-2012, 01:17 PM   #16
On the road to being a farker
Join Date: 06-12-12
Location: Cincinnati, OH

Originally Posted by MarleyMan View Post
Yes my wife sews and is looking for a pattern for our comp team as well.

I did a quick Google search, but came up empty handed.
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Old 10-25-2012, 02:39 PM   #17
is One Chatty Farker
Join Date: 08-09-07
Location: Atlanta, Ga

a quick tip for those of you with velcro closures on your bag. Take some tape and place it on the "loop" portion of the velcro strip. just leave a little exposed...this way you dont have to pull so much on the velcro to open the bag. also, dont trust the top handle. hold it from the bottom.
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Old 10-26-2012, 10:02 AM   #18
On the road to being a farker
Join Date: 01-30-09
Location: Worden IL

I just take it like it is, dont wrap it in anything. When we judge contests, the ONLY meat that is ever warm when it gets to you mouth is a chicken thigh. The judging process beforehand kills most of the warmth.

You place your box on a bread tray at turn in.... it sits until 6 are on the tray. The tray moves from turn in table to a number changing table. After numbers are changed. It moves to table captains table, where they check the numbers to ensure they do not have a duplicate number going to their table (maybe 5 min elapsed)? Then carried to their judging table, box numbers read off to judges, (1 min) First box opened and shown to each judge for presentation, each judge has the box in front until they give a nod. then box is closed and placed back on tray. Repeat with other 5 boxes. (2 min) Now back to first box, opened and passed around by all 6 judges. Each judge takes a sample and lays it on cold cardboard. it sits in open until all 6 samples are on table. (2 min) Now judge tastes sample 1, while the other 5 sits in open on cardboard. getting cold.. Luck of the draw you hope your sample one and not 6. Chicken stays warmest, brisket is always cold.
Test for yourself, and can actually help you. Next time you do a slab of ribs at home. Put a bone on a piece of cardstock and wait 3-4 minutes. taste it, thats what judges get.
Best to Ya!
Doc Ques Your Daddy BBQ Team (
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Old 10-26-2012, 10:50 AM   #19
On the road to being a farker
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Join Date: 10-11-07
Location: Ontario

I had these made up . Works great

Has velcro tabs so nothing moves around . Fits a 9x9 perfectly

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