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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 08-25-2006, 07:43 AM   #31
kcpellethead
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Thank you Jay, we're hitting some right tables this year for sure. I've learned how to cook by being able to cook with several different great cooks over the years. They all have their own style and taste profile. It's really cool to see that there are many paths to the stage.

See you on the barbecue trail somewhere . . .

Rod
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Unread 08-25-2006, 08:49 AM   #32
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For those of you that are doing well (Rod, YankeeBBQ, etc.), are you using commercial rubs/sauces or your own?
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Unread 08-25-2006, 01:48 PM   #33
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I'm using one commercial rub and one commercial sauce. That's it. I put it on all four categories. KISS!

Rod

P.S. - There's more to it than just rub and sauce. You still have to select, prep, cook, and present the meat. Looking back, I thought I knew it all when we started cooking. I now know I've barely scratched the surface. I learn something new every time I cook. Those lessons become invaluable. Okay, I'm off my soap box now . . .
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Unread 08-25-2006, 01:54 PM   #34
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Rod, I agree that there's more to it than just pouring on some rub and slapping on some sauce. :)

We're trying to see how far we can go with our own rubs and sauces. I realize people win with commercial stuff, but we're not competing every weekend... we just want to see how well we can do right now with our own recipes. Each time we seem to move up a bit more... now if we can just place in more than one category. :)
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Unread 09-06-2006, 04:45 PM   #35
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I picked up Dr. BBQ's book the other day and he mentioned chopping the point and placing it under the slices of brisket flat for turn-in. I assume this is to fill more of the upper portion of the box?

But the chopped point is also hidden by the slices so it wouldn't be considered for appearance scores, no matter how good the color, etc. is. Can judges still factor it in for taste and texture scores?
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Unread 09-06-2006, 04:50 PM   #36
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Quote:
Originally Posted by SmokeInDaEye
I picked up Dr. BBQ's book the other day and he mentioned chopping the point and placing it under the slices of brisket flat for turn-in. I assume this is to fill more of the upper portion of the box?

But the chopped point is also hidden by the slices so it wouldn't be considered for appearance scores, no matter how good the color, etc. is. Can judges still factor it in for taste and texture scores?
Absolutely.
If it is in the box, it is part of the entry and fair game for sampling.
So, make it quality stuff

TIM
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Unread 09-06-2006, 06:34 PM   #37
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Quote:
Originally Posted by The_Kapn
Absolutely.
If it is in the box, it is part of the entry and fair game for sampling.
So, make it quality stuff

TIM
It also helps keep the slices warm and provides some "heft" to the box -- less room for lettuce and parsley!
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