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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 08-19-2013, 07:36 PM   #1
trohrs123
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Default The Jack , dessert and chef's choice

Does anyone have experience cooking these at the Jack?
Was wondering rules.
Some contests only allow charcoal or wood, no propane. Some don't allow frying boiling etc.
Any further info would appreciated.
Thanks
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Old 08-19-2013, 08:51 PM   #2
mgp03051
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Default

Quote:
Originally Posted by trohrs123 View Post
Does anyone have experience cooking these at the Jack?
Was wondering rules.
Some contests only allow charcoal or wood, no propane. Some don't allow frying boiling etc.
Any further info would appreciated.
Thanks
thanks for asking the question Tim it's been on my mind also!
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Old 08-20-2013, 07:58 AM   #3
BMerrill
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Default

If you need someone to cook either let me know. I was at the Jack last year as part of a team, this year as a spectator unless a team needs some help.

From what I remember last year and the schedule.
(I'll see if I can find my copy of the rules and post.)

Sauce judging @ 11:30
(must contain some of the local product, Jack. They give you a pint)
Cook's choice turn-in @ 12:00
(Steak cooked on the wood grill, sauce cooked in a pan on a gas burner, must contain some of the local product.)
KCBS meats turn-ins start @12:30.
Chicken requires both white and dark meat.
Every entry requires a minimum of 7 pieces not 6.
Desserts @ 2:30 (Entry was cooked on a grill, sauce cooked in a pan on a gas burner, must contain some of the local product.)
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