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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 12-05-2006, 11:37 AM   #46
Nitrofly
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Quote:
Originally Posted by YankeeBBQ
No, yes, maybe
It's hard to say. But I do know that Candy on a bone does pretty good ;)

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Steve
I am humble in your presence Oh rib master...
Will never even question the power of Rib Candy
never did find that winning Rib recipe in any of those
Yankee swap packages.. mmmm
That's just 'OK' with me..
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Unread 12-05-2006, 12:12 PM   #47
ique
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Quote:
Originally Posted by Nitrofly
There is no way in hell you will convince me that you don't practice..
makes us pratice even harder. Better to burn a practice meat then
competition meat.
Oh, I practice. I cooked white meat chicken twice a week for the month or so leading up to the Jack.

I was actually responding to Steve's comment, he has always claimed to me that he never practices.
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Unread 12-05-2006, 12:13 PM   #48
ique
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Quote:
Originally Posted by Nitrofly
I am humble in your presence Oh rib master...
Will never even question the power of Rib Candy
never did find that winning Rib recipe in any of those
Yankee swap packages.. mmmm
That's just 'OK' with me..
Maybe I should inspect my Yankee Swap 'present' a bit closer.
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Unread 12-05-2006, 12:32 PM   #49
YankeeBBQ
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Quote:
Originally Posted by ique
Maybe I should inspect my Yankee Swap 'present' a bit closer.
Perhaps you should contact a tibetan sign language expert
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Unread 12-05-2006, 12:34 PM   #50
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Quote:
Originally Posted by ique
Oh, I practice. I cooked white meat chicken twice a week for the month or so leading up to the Jack.

I was actually responding to Steve's comment, he has always claimed to me that he never practices.
As a rule I don't normally. Once in a great great while I'll try something at home. It's much more likely we'll try it at a comp first.
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Unread 12-05-2006, 12:58 PM   #51
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Quote:
Originally Posted by YankeeBBQ
As a rule I don't normally. Once in a great great while I'll try something at home. It's much more likely we'll try it at a comp first.
Sounds like a hustle to me. "I never shot pool before. It must be beginner's luck..."
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Unread 12-05-2006, 01:14 PM   #52
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Quote:
Originally Posted by Sawdustguy
Some use the meat pulled back from the bone by a 1/2" as an indication but we grab the bottom of the rack with a set of thongs and try to stand the rack up. If they bend in a V shape without breaking away from the bone they are done.
Pass it along, Sawdustguy uses his thongs to check his meat!

I use tongs to check my ribs.

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