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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 04-13-2007, 03:40 PM   #1
The_Kapn
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Default MIM in Marianna, FL

My little ole town of Marianna has an annual MIM event.
Not big, but soooooo much fun!

Last year, Jack's Old South took all the categories and the GC.
Surprise???? I think not.

I checked in with Myron and David this AM.
Prepping a whole hog for tomorrow--awesome!

Going to take David some fresh strawberries with sugar and balsamic vinegar later today so he can "get through" the cooking night!
A little tradition.

I really thought about entering the "backyard" comp for ribs for this event.
But, the MIM guys are so strong on pork, and I am not truly an amateur, and I still need to learn to cook ribs on the FEC--so, I passed!
Plus--70% chance of severe weather tomorrow--Thanks to the TXFO'sand the MOFOS for sending that our way!

Anyway--big deal in a small town. Everyone asks why I am not cooking.
Hell--it's MIM or MBA or whatever!
I cook meat--not put on a show!

Anyway--gotta go check on the guys and deliver a treat

TIM
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Unread 04-13-2007, 04:10 PM   #2
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Kapn, your one heck of a nice fellow to help the Mixons out like that.

Mike
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Unread 04-14-2007, 06:16 PM   #3
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Just spent the day with Myron Mixon and David of Jack's Old South.
Kept busy pulling and packing about 100 lbs of shoulder and keeping some dishes clean for them.
They got 3rd in ribs and whole hog with a 1st in shoulder.
Missed GC this time. Florida Boys took that.

MIM (or MBA or whatever it is called now) is a strange critter.
Definitely an "acquired taste" for a team.
For me, I want ONE time to turn my stuff in and be done with it.
Seems like they had several rounds of turnins and it is an "art form" to keep all the meat at "competitive comp" level and make it work!

Had a great time with some really good people.
Picked up some mentoring from Myron--made it all worthwhile.

TIM
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Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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Unread 04-14-2007, 06:21 PM   #4
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Seems like it was a great day Kapn....
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Unread 04-14-2007, 06:35 PM   #5
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I did not mention the "politics" of MIM.
Since judging is not totally "blind", personalities can, and do seem to, come into play.

That can work to a teams advantage, or against them.

I (actually Chad and I) will stick to the blind judging system in FBA and KCBS and just pass on all of that distraction.

We cook our stuff--you judge it--we all go home at the end of the day with no personal opinions involved

TIM
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FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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Unread 04-14-2007, 10:18 PM   #6
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Sounds like a great time! Would love to meet Myron some day.

I'm looking forward to heading back to Memphis in a few weeks and helping with shoulders for the first time, after assisting teams in whole hog for awhile and ribs last year. Still have no clue how the process works though, even after 6 straight years of hanging out down there.
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