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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 04-02-2006, 03:00 PM   #1
Sawdustguy
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Default All set to go

Well you can never be prepared too early I guess. We are allready to go for our first contest of the season. Everything is packed neatly in the gararge waited to be loaded in the van. We went ape**** this winter and bought everything new. New canopies, new wood cutting boards, tables, on demand hot water etc.The meat is in the freezer ready to be unthawed. There is 47 days until BBQ on the River and cabin fever is at it's peak. I am out of farking mind. BTW, I bought some more Black Angus Brisket Packers at Resturant Depot for $1.87/lbs yesterday.
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Unread 04-02-2006, 03:06 PM   #2
icemn62
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A little anxious maybe...
Nice to be prepared.
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Unread 04-02-2006, 04:08 PM   #3
Jeff_in_KC
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Quote:
Originally Posted by icemn62
A little anxious maybe...
Nice to be prepared.
Hey Gary... those of us who live in climates where winter sucks get cabin fever BAD. Ya gotta bear with us... it sucks! Trust me.
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Unread 04-02-2006, 04:14 PM   #4
icemn62
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They laugh at me here when it rains on a saturday and I can not get my smoke going. I understand the concept. Kind of like I am when it comes to getting new camping gear.
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Unread 04-02-2006, 05:17 PM   #5
thillin
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Now you can Practice setup and break down with your practice cooks.
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Unread 04-02-2006, 06:14 PM   #6
jgh1204
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We get cabin fever here in July Aug and Sep.
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Unread 04-02-2006, 06:16 PM   #7
Kevin
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Quote:
Originally Posted by jgh1204
We get cabin fever here in July Aug and Sep.
Too hot?
I can relate to that too.
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