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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 02-25-2013, 11:02 PM   #1
Mad About Que
On the road to being a farker
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Join Date: 01-22-11
Location: Mt Holly NC
Default Meat Quantities

Reading thru the 2014 proposed parting rule change and some comments about quantities made me curious. for a KCBS event, how much are you cooking for each catogories?
ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset.
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Thanks from:--->

Old 02-25-2013, 11:51 PM   #2
Alexa RnQ
is Blowin Smoke!

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Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix

16 chicken thighs, 4 slabs ribs, 2 butts, 2 briskets.
We can get away with 8 pieces of chicken if it's a good batch.
Don't practice until you get it right; practice until you can't get it wrong.
Don't overthink or undercook.

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Old 02-26-2013, 12:47 AM   #3
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Join Date: 08-08-07
Location: Cartersville, GA

Eight chicken livers
Three pounds of country style ribs
One pork tenderloin
Six brisket burgers

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Old 02-26-2013, 07:47 AM   #4
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Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron

Originally Posted by CivilWarBBQ View Post
Eight chicken livers
Three pounds of country style ribs
One pork tenderloin
Six brisket burgers

This post was not helpful

We have been cooking 16 thighs, four racks of ribs, two butts and two briskets.
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Old 02-26-2013, 08:02 AM   #5
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Join Date: 08-26-11
Location: Douglasville, GA

We cook 16-20 Chicken Thighs, 4 Racks of Ribs, 4 Butts and 1 or 2 briskets. (Depending on how lucky I'm feeling)
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Old 02-26-2013, 08:06 AM   #6
is One Chatty Farker

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Join Date: 08-29-06
Location: Arlington, Nebraska

We do 16 pieces of chicken, 3 racks of ribs, 2 butts, and 2 brisket flats. We changed to full packers and didn't do so well. We cooked 2 of those as well.
Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven
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Old 02-26-2013, 08:07 AM   #7
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Join Date: 09-14-09
Location: Flemington, NJ

18 thighs
4 racks
3 butts
2 briskets
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Old 02-26-2013, 08:07 AM   #8
little bit of r & r
Knows what a fatty is.
Join Date: 12-27-11
Location: Springville, AL

10-12 chicken legs, 3 slabs ribs, 2 butts, 1 brisket
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Old 02-26-2013, 08:24 AM   #9
New Pal Frank
is one Smokin' Farker
Join Date: 08-04-10
Location: New Palestine IN

18-24 Thighs (Grand-daughter loves comp chicken)
3 slabs
2 butts
2 packers
Deep South GC28, Backwoods Chubby, UDS X 2, Weber OT Gold
Super Fast Super Accurate [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen, Mavrick 732[/COLOR]
Husband & Wife Team (so far)

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Old 02-26-2013, 08:49 AM   #10
Candy Sue
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Join Date: 09-03-09
Location: Pine Bluff, AR

Last contest, I didn't cook enough! 8 legs (2 with broken bones and were unuseable), 2 slabs of spares, 1 pork shoulder, 1 brisket. Quantities will be different this weekend...
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Old 02-26-2013, 09:25 AM   #11
Is lookin for wood to cook with.
Join Date: 06-10-12
Location: Buford Ga

24 thighs
6 slabs
4 butts
2 briskets

But I am new at this and need the options.
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Old 02-26-2013, 09:38 AM   #12
Rub'n Wood BBQ
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Join Date: 06-24-12
Location: Olathe, KS

12 thighs (although we buy more and weed them out during trimming)
3 slabs
2 butts
1 brisket
Rub'n Wood Team BBQ - Sponsored by Cole's Sweet Heat BBQ Sauce
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Old 02-26-2013, 10:27 AM   #13
Full Draw BBQ
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Join Date: 03-22-11
Location: Frisco, TX

16 thighs
2 slabs
2 butts
1 packet

and we have done 1 flat also, but the packer is usually better
Full Draw BBQ
Frisco, TX

Lang 60D trailer
Orange Thermapen
22.5 Weber Kettle - retired
Gateway 55 gallon Clone X2
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Old 02-26-2013, 11:49 AM   #14
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Join Date: 02-17-10
Location: San Antonio, TX

A lot of you guys are only doing one brisket. Is this because you don't like to cook brisket or is it because you are confident in cranking out 1 good brisket?
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Old 02-26-2013, 11:53 AM   #15
Got Wood.
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Join Date: 01-17-13
Location: Virginia Beach, Virginia

Has anybody turned in Chicken without the skin on or flash fry then sauced chicken
Never trust a Skinny Chief
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