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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 09-18-2006, 08:12 AM   #1
Roo-B-Q'N
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Default How much do you cook

How much of each catagory do you cook when you are competing? Have judged several contests and looks like alot of meat is in the pits.

As we are practicing for next year, we need to be able to meet times and I would guess the more you load in to the pit the longer it will take.
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Unread 09-18-2006, 08:26 AM   #2
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I usually do 2 briskets, 2 butts, 6 slabs of ribs, and about 2-3 dozen thighs.
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Unread 09-18-2006, 08:34 AM   #3
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2 butts-2 briskets-4 racks of Ribs-15 chicken thighs
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Unread 09-18-2006, 08:41 AM   #4
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4 butts (only because we use about 5% of each), 2 briskets, 6 slabs of BBs and 2 dozen thighs.
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Unread 09-18-2006, 08:46 AM   #5
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Jeff,

Didn't we just have a conversation about this at the bash???

Weird
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Unread 09-18-2006, 09:06 AM   #6
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I agree lots o' meat. Do what Jeff does food saver the rest and you will have BBQ for anytime. I only do one brisket but everything else I do as much as everyone.

And yes Pimp we had that discussion over by the Spicewine.

not weird...maybe you have that ESPN
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Unread 09-18-2006, 10:48 AM   #7
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What Greg Said........
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Unread 09-18-2006, 11:22 AM   #8
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Quote:
Originally Posted by YankeeBBQ
2 butts-2 briskets-4 racks of Ribs-15 chicken thighs
This is about the same amount we use except we do more thighs. Closer to twenty-five because it's hard to get some that are the same size.
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Unread 09-18-2006, 12:25 PM   #9
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2 flats, 1 packer, 3 butts, 3-6 slabs of ribs, 18-24 pieces of chicken.....but we got families and church folk that like what we bring home...
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Unread 09-18-2006, 12:26 PM   #10
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3 briskets 6 slabs ST Louis 6 chicken half's
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Unread 09-18-2006, 04:29 PM   #11
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2 flats,2 butts, 6 slabs, 24 pieces of chicken.
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Unread 09-18-2006, 05:18 PM   #12
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Quote:
Originally Posted by Dustaway
3 briskets 6 slabs ST Louis 6 chicken half's
No Pork?
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Unread 09-18-2006, 05:53 PM   #13
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two butt's-one brisket- three to four bb ribs-16 to 20 thighs.
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Unread 09-18-2006, 06:47 PM   #14
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two butts-two flats-three racks-three chickens
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Unread 09-18-2006, 06:52 PM   #15
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Quote:
Originally Posted by Sawdustguy
No Pork?
I suspect it's because he's cooking in Texas. IBCA and LSBS don't have a butt/shoulder category, unless it is an optional deal.
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