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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 08-27-2006, 08:00 PM   #1
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Default To Pull Or Not To Pull

Just Wanted To Know What Some Of You Other Comp Teams Do To Your Pork Butt For Turn In's.

1. Pulled Only.

2. Sliced Only

3. Alittle Of Both


One Other Thing Do You Suace It'

Thanks Scott
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Unread 08-27-2006, 08:01 PM   #2
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Some of both. "Yes" to the sauce question.

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Unread 08-27-2006, 08:05 PM   #3
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Hand pull with some chunks of bark. I don't know what it is about pulled pork, but I cannot resist... Everytime I see sliced pork, I think of Sonny's corporate Q. Life is too short...
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Unread 08-27-2006, 08:39 PM   #4
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I turn in both.
I also sauce, but only lightly, and usually cut it with the "au jus" from the butt wrap.
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Unread 08-27-2006, 08:45 PM   #5
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Pulled with some decent sized chunks of bark....

We add almost all the juice sitting in the foil as well as a small amount of sauce.
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Unread 08-27-2006, 08:54 PM   #6
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Switched to chopped, not pulled. And always include slices. Light on the sauce but we pour the juices from the foil into it too.
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Unread 08-28-2006, 08:56 AM   #7
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I judged an entry with pulled, chopped and sliced all in one box. Had they stuck to just sliced, they would have probably done well. Another had pulled and sliced... pulled was great, sliced wasn't.

My point is, whichever you do, make sure that everything is worth turning in. If one or the other turns out dry, sub par, whatever, just turn in the other.
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Unread 08-28-2006, 09:53 AM   #8
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havent done slices yet, usually pulled and a few chunks.
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Unread 08-28-2006, 10:29 AM   #9
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We do slices and pulled, both lightly sauced
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Unread 08-28-2006, 10:58 AM   #10
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We pull, slice, bark, toss in sauce (alittle sauce) and roll the dice. last weekend we failed with our pork. that sucks.
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Unread 08-28-2006, 12:02 PM   #11
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Quote:
Originally Posted by cmcadams
I judged an entry with pulled, chopped and sliced all in one box. Had they stuck to just sliced, they would have probably done well. Another had pulled and sliced... pulled was great, sliced wasn't.
Same experience here in judging - if the pulled is good the sliced sucked or vice versa. Maybe it's just that you have something to compare it to - like a t-bone steak, one side's jsut better then the other. Give the judges your best.
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Unread 08-28-2006, 12:37 PM   #12
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We have tried all ways.. If we have really good slices we go with that. Lately though, we have been going with pulled and chunks that have a nice bark on them. All with sauce. I like the wow factor that pulled and chunks give the box.
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Unread 08-28-2006, 12:57 PM   #13
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I like slices with some chunks
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Unread 08-28-2006, 01:00 PM   #14
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Yum....that looks great, Chris.....
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Unread 08-28-2006, 04:26 PM   #15
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Thanks for the input guy's.

ique that does look mighty taste to.
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