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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 04-15-2013, 09:50 AM   #1
SmokinJohn
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Default BBQ Comp at work

I would like to create a friendly rivalry at work.

We have had salsa and pumpkin carving contests in the past, but I want to kick it up a notch. I'm thinking BBQ Comp

In order to minimize chaos (and loss of productivity), should I limit the entries to chicken things and tri-tip?

Also, If we started the fires at 8am, would noon turn-in, eating time be good?

Any suggestions would be helpful.

Thank you.
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Unread 04-15-2013, 10:14 AM   #2
cynfulsmokersbbq
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Pork loin can cook pretty quickly as well. And then there is plenty left to feed the masses.
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Unread 04-15-2013, 10:25 AM   #3
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Quote:
Originally Posted by SmokinJohn View Post
In order to minimize chaos (and loss of productivity), should I limit the entries to chicken things and tri-tip?

Also, If we started the fires at 8am, would noon turn-in, eating time be good?
Tri-tip in 4 hours???
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Unread 04-15-2013, 10:29 AM   #4
Lake Dogs
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> should I limit the entries to chicken things and tri-tip?


Clue #1 "we ain't in Kansas any more, Toto"...

:-)
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Unread 04-15-2013, 11:52 AM   #5
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Just make sure everybody is on board with whatever ya go with. I tried organizing a neighborhood cook off a few years ago. About 10 people said they were interested but only 1 other guy showed up. We ended up just cooking for about 60 people that came by.
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Unread 04-15-2013, 12:09 PM   #6
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Quote:
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Tri-tip in 4 hours???
Easily.

Heck, you could probably start with a live cow and have a finished tri-tip in 4 hours.
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Unread 04-15-2013, 12:35 PM   #7
Jorge
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Quote:
Originally Posted by SmokinJohn View Post
I would like to create a friendly rivalry at work.

We have had salsa and pumpkin carving contests in the past, but I want to kick it up a notch. I'm thinking BBQ Comp

In order to minimize chaos (and loss of productivity), should I limit the entries to chicken things and tri-tip?

Also, If we started the fires at 8am, would noon turn-in, eating time be good?

Any suggestions would be helpful.

Thank you.
Sounds like it would work to me. Country ribs and sausage could be done in that time as well.
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Unread 04-15-2013, 12:55 PM   #8
SmokinJohn
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Quote:
Originally Posted by bbq.tom View Post
Tri-tip in 4 hours???
I'm going have to have you come out here and sample mine (or I will send you a frozen sample)......
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