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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 05-22-2006, 10:22 AM   #1
cmcadams
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Default Thoughts on comps

I have to be honest that when we saw our results from Saturday, we weren't thrilled at first. In retrospect, I still think our ribs weren't as bad as the judges thought, though our chicken was dark, and our pork was pretty decent, I thought. We were very happy with an 11th in brisket...

But on the way into work this morning, I was thinking back over the weekend, and I realized something... I really love this stuff! We're not well enough known that people stop by a lot (though guys from Dizzy Pig North did... admit it... Canucks are nice people!), but we got the chance to walk around a bit, and we met more people than we had before.

We just had a great time... even with cheap cookers that aren't holding together too well... Now I know more reasons to get rid of the Chargrillers... they don't hold up to travel!

Anyway, thanks to everyone that was in Carmel for making it a good event.
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Unread 05-22-2006, 11:13 AM   #2
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Just have fun Brother!! And if you walk---- well that's just a bonus!!
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Unread 05-22-2006, 11:14 AM   #3
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Well put Jay!
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Unread 05-22-2006, 11:34 AM   #4
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Jay, I agree... we want to continue to do better...

But we still held to our first goal in any comp... don't come in last! :) We came close, but stayed out of that last spot.

And I agree.... fun is the main reason to go. We were all more relaxed than ever, and had fun even during turn ins this time.
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XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
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Unread 05-22-2006, 11:56 AM   #5
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Remember: Small changes make for a more consistant product. 1 big change or too many changes all at once in the wrong direction can put you back to square 1. Also 1 contest is not enough to give you a clear picture of your cooking talents. Give it another couple of trys and see what your averages are and then build from that. Just my .02

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PERFECT, PERFECT 180 CHICKEN 2011

1ST. PLACE PORK
AMERICAN ROYAL (OPEN) 2012

PERFECT SCORE180 IN RIBS 2013

BEST SAUCE IN THE WORLD ( BLUE COLLAR )
AMERICAN ROYAL 2009

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Unread 05-22-2006, 12:56 PM   #6
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Jay, we were trying to build on last year, but we know we have to have a lot more experience; now changing to a new cooker will be a huge difference. That was only competition number 3, so we have a long, long way to go.

I also agree about small changes, unless we decide to start over... too big of a change is a completely different product. Also, judges vary. If I can pick out things I didn't like, I can work on them, but unless I have some reason to change something, just not doing as well today doesn't mean I should change it tomorrow.

Next comp, in 8 weeks, will have a nice Spicewine thermo up front showing us the temps... I hope to have it to start practicing on within 2 weeks.
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CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
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Unread 05-22-2006, 01:03 PM   #7
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Be sure to check the calibration on that prior to use. There is a little adjustment screw on the back.

Spice
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SPICEWINE IRONWORKS
Award Winning Smokers, Sauces and Spices
Columbia Missouri
www.spicewineironworks.com
PERFECT, PERFECT 180 CHICKEN 2011

1ST. PLACE PORK
AMERICAN ROYAL (OPEN) 2012

PERFECT SCORE180 IN RIBS 2013

BEST SAUCE IN THE WORLD ( BLUE COLLAR )
AMERICAN ROYAL 2009

BEST RUB IN THE WORLD ( HEFFER DUST )
AMERICAN ROYAL 2007
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Unread 05-22-2006, 01:55 PM   #8
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Curt, Poobah says it usually takes right at six contests before things really start to "click" for new teams. He says that seems to be the magic number. I can attest to that as we've had five now with number six coming up this weekend. So I'm looking at contest seven to be firing on all cylinders. Whether that equates to success or not, who knows? But I already feel SO much more capable of putting out good stuff than I did even after my three last fall. I look at my turn-in box pictures from then thinking "Holy fark! Did I REALLY turn THAT crap in??" Don't get discouraged! While it may take awhile to be consistent and produce winning results, I've found that it takes a lot shorter amount of time to get your system down and feel comfortable with what you're doing.
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Unread 05-22-2006, 02:55 PM   #9
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I don't say nuthin' bout no turn in boxes... that's my wife's area, and she's done great! :) We're trying to get our 6 in by this year, so maybe 2007 is our year!

Good luck this weekend! If nothing else, you'll look great cooking on the rig!
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Livefire Blog

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CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
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