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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 08-16-2006, 10:28 AM   #1
Kirk
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Default My first comp turn ins

Here's our 3rd place pork and chicken and 2nd place ribs. Looking forward to our next outing.




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Unread 08-17-2006, 08:27 AM   #2
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Thanks guys. The chicken was too dark. It was coming along nicely, with beautiful color until I was distracted for a few moments and well... Fortunately it wasn't burnt at all, just too dark. There's room for improvement on the pork too, but I hope we can do ribs this good next time it counts. They look a little dry in the pic but they weren't at all. They were some of the best I've ever done.
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Unread 08-17-2006, 04:46 PM   #3
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Looks Great Kirk Good Luck In Future Comps
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Unread 08-17-2006, 05:46 PM   #4
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Looks great, Kirk! Just remember... farkin fill those boxes with meat! If you see as much or more lettuce or parsley as you do meat, there's not enough! My wife spends close to two hours building the boxes just so I can hide 95% of the greenery with meat! Judges love that! Where's the brisket turn-in?
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Unread 08-18-2006, 07:13 AM   #5
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Thanks again guys. Jeff there was no brisket category at this comp. It was a fairly small local deal that took KCBS rules as a guideline, but they kind of did their own thing. One of their rules was that there had to be 3 seperate portions in the box (only 3 judges: one guy who's an exec chef at a high profile restaurant, one who wrote a book on BBQ, and one who has a company that makes wing sauces). The box looked good to me when I fixed it up but you're right, when I looked at the pic later I thought there was too much leaf showing.
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