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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 09-30-2013, 09:37 AM   #1
Jerry Burkard
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Default American Royal Sausage Catagory

What kind of sausage is turned in for this catagory?
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Unread 09-30-2013, 10:16 AM   #2
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What kind of sausage is turned in for this catagory?

Maple breakfast sausage......
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Unread 09-30-2013, 10:17 AM   #3
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J/K.. you'll find all types. As long as it's not pre-cooked. Many people make their own but it doesn't have to be ground on site. (We actually saw a guy who turned in the maple breakfast sausage. He didn't do very well.)
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Unread 09-30-2013, 10:23 AM   #4
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best kind is sausage, thats been made by a small town meat market.
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Unread 09-30-2013, 10:59 AM   #5
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Quote:
Originally Posted by Bunny View Post
J/K.. you'll find all types. As long as it's not pre-cooked. Many people make their own but it doesn't have to be ground on site. (We actually saw a guy who turned in the maple breakfast sausage. He didn't do very well.)
Stuffed sausage or fresh sausage like a fatty?
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Unread 09-30-2013, 11:27 AM   #6
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I turned in a stuffed fatty. Go figure.

I think that I would have scored better if I had wrapped it in a bacon weave.
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Unread 09-30-2013, 04:10 PM   #7
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Just make sure whatever you turn in tastes good and is well balanced. I am still cringing at the sausages I tasted last year at the Royal. The sausage I had was so bad! After you eat all 4 of the meats, roughly 2 pounds of meat, you have to choke down weird flavored, greasy, sausage, with horrible texture. Then you get to keep tasting it in your mouth for the entire drive back to Minnesota.

Hopefully this year it will be a better experience! I didn't see any fatty style sausages and I think that would do really well. I don't know if you can stuff it, check your rules. Even just a naked fatty with great seasoning and some killer sauce would be welcome in the sausage category!

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Unread 09-30-2013, 05:16 PM   #8
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I turned in johnsonville brats with mustard BBQ sauce. Finished top 15.
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Unread 09-30-2013, 05:34 PM   #9
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Is the sausage category required?
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Unread 09-30-2013, 09:43 PM   #10
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I just found the rules. I have pasted below.

Sausage Contest Sausage is an extra meat category, and its score will not count towards Grand Championship. You must turn at least six (6) separate and identifiable portions. Your entry must fit into the Styrofoam container provided with the lid closed. The label with your team number must be on the top of the container. While the meat can be ground and/or seasoned off site, all entries must be cooked on site and within your team’s assigned space. No pre-cooked product will be allowed. KCBS garnish requirements do not apply to this contest. Garnish is optional; however, the lid must close on your container. Do not do anything to your entry that identifies that it came from your team. KCBS heat source requirements apply, www.kcbs.us

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Unread 09-30-2013, 09:52 PM   #11
Bigdog
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Quote:
Originally Posted by Capn Kev View Post
Is the sausage category required?
No, it's one of the extra categories.
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Unread 10-04-2013, 06:38 AM   #12
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Quote:
Originally Posted by Eggspert View Post
Just make sure whatever you turn in tastes good and is well balanced. I am still cringing at the sausages I tasted last year at the Royal. The sausage I had was so bad! After you eat all 4 of the meats, roughly 2 pounds of meat, you have to choke down weird flavored, greasy, sausage, with horrible texture. Then you get to keep tasting it in your mouth for the entire drive back to Minnesota.

Hopefully this year it will be a better experience! I didn't see any fatty style sausages and I think that would do really well. I don't know if you can stuff it, check your rules. Even just a naked fatty with great seasoning and some killer sauce would be welcome in the sausage category!

Eggspert
Amen!!!
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