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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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Old 10-06-2017, 06:55 AM   #1
Cook
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Default Posting in the Comp Forum

Here's a good "unwritten" rule to consider...

If you post in the Competition Forum, you should add a postscript stating your best 5 competition finishes in relation to the topic at hand. You should also disclose if you are NOT a competition cook.

As an example: If the topic is specifically about chicken, and you respond to a question asked, list your top 5 chicken finishes/scores...or inform the OP and other responders that you do not cook competitions.

I feel this would greatly benefit the people who are trying to learn. A question asked (about chicken since that was the example above) can generate 20 different suggestions from 20 different forum members. Eight of the responses can be from home cooks who never intend on cooking competition, two responses could be from restaurant owners/employees, and 10 could be from actual competition cooks. Of those 10, eight may have never walked in chicken. That leaves two forum members who responded that have experience in scoring well with the protein in question. If you are looking to score well, those are the two you need to pay the most attention to.

This isn't to discredit anyone...I would be one of the responders that would disclose that I am not a competition cook...and my suggestions could/would be taken with a grain of salt, or at the reader's discretion. I just see this forum not as an "opinion" forum, but as a tool for those that want to do well to be able to learn from those that DO do well. This little "disclosure postscript" would be extremely helpful.

But seriously...you could be taking the advise of someone who scores in the bottom 20% at every competition they enter and not know it. That's helpful...
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Old 10-06-2017, 07:06 AM   #2
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That’s the beauty of this page! Sorting out the good from the bad! It’s very entertaining so I wouldn’t change a thing.

<postscript>
1st Chicken 180
1st Chicken 180
1st Chicken 180
1st Chicken 180
1st Chicken 180
</postscript>
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Old 10-06-2017, 07:55 AM   #3
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Goes through cycles. The nut hugging has gotten better, but in turn we have opinionated judges and non competitors to deal with.

Still find gems amongst here now and then.
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Old 10-06-2017, 07:56 AM   #4
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It would be beneficial for me if we could run queries too. Mods please make it happen!
DELETE FROM Competition finishes
WHERE Placement='DAL';
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Old 10-06-2017, 07:59 AM   #5
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Quote:
Originally Posted by Untraceable View Post
Goes through cycles. The nut hugging has gotten better, but in turn we have opinionated judges and non competitors to deal with.

Still find gems amongst here now and then

<postscript>
1st ribs
1st ribs
1st ribs
1st ribs
1st ribs
</postscript>

.
I fixed your post.
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Old 10-06-2017, 08:07 AM   #6
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I have a gooder idea. Why don't you announce your particular skill level in each category and then ask for advice only from cooks that are better than you in each.
And be sure to specifically eliminate all those opinionated judges also.
Ed
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Old 10-06-2017, 08:11 AM   #7
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Quote:
Originally Posted by Untraceable View Post
Goes through cycles. The nut hugging has gotten better, but in turn we have opinionated judges and non competitors to deal with.

Still find gems amongst here now and then.
Looks like you found my business card

<postscript>
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KCBS - 2,351 Chicken 2016
KCBS - 2,809 Chicken 2015
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Old 10-06-2017, 09:05 AM   #8
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Quote:
Originally Posted by ModelMaker View Post
I have a gooder idea. Why don't you announce your particular skill level in each category and then ask for advice only from cooks that are better than you in each.
And be sure to specifically eliminate all those opinionated judges also.
Ed
Hey, it's only a thought to help the competition guys.

But if a new comp guy wants to take the advise of someone that suggests he soak his chicken thighs in vinegar for 6 hours before cooking because that will remove the fat, then have at it. LoL

Seriously though...it was only a suggestion. I'm not a competition guy, and I never will be....so none of it matters to me anyway.
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Old 10-06-2017, 09:07 AM   #9
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I can see how this is a good idea, and I can see how this is a bad idea. It is just something to think about. Peace, Love, & BBQ
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Old 10-06-2017, 09:08 AM   #10
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Folks need to test.... if I got the soak in vinegar reply I would at least test before serving to judges :) I take everything on the interweb with a grain of salt/rub
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Old 10-06-2017, 09:24 AM   #11
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The forum says Competition BBQ. What makes up a competition? Cooks, judges, reps, and organizers. I don't see the title Cooks Forum. There are a lot of skilled cooks who don't compete, and who have a broad range of knowledge. 'Know-it-all' comp cooks tend to run them off of this forum. Most comp cooks are good folks however. Post as you see fit, and have a thick skin.
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Old 10-06-2017, 09:42 AM   #12
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Pretty easy to look up a team and their finishes in the KCBS directory. That's what I do.

I thought sorting out the folks who win from DAL is part of the fun right?

<postscript>
average comp cook
</postscript>

(I've also learned you have to have pretty thick skin when posting on the comp forum)
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Old 10-06-2017, 09:44 AM   #13
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Quote:
Originally Posted by akoda View Post
Folks need to test.... if I got the soak in vinegar reply I would at least test before serving to judges :) I take everything on the interweb with a grain of salt/rub
Let me know how that one works out for you akoda!
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Old 10-06-2017, 02:33 PM   #14
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Times like these make me miss Duffy. Handpicking briskets would have breathed some life in here again. Took it all for granted. I don’t even know what wins anymore
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Old 10-06-2017, 03:29 PM   #15
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I'm not looking to kick anybody in their junk.

There is a boat load of info on this forum. You can learn a lot from talking to your neighbors at a contest. You can pay good money and take a class and cut a year or more off the learning curve.

I can think of more than a handful of teams that came out of nowhere to rack up a crazy string of wins.

There is no substitute for cooking it yourself and finding out what works for you, with your gear and then repeating it. Period. End of story.
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