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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 07-24-2007, 09:11 AM   #1
big blue bbq
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Default pictures from comp in clarksville

Well, I got done cooking, back from vacation and got to spend my first night in my new house last night. What a week and a half.

Here are some pics from the comp at the Clarksville, TN fair competition.
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Unread 07-24-2007, 09:18 AM   #2
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Thanks for the pics!
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Unread 07-24-2007, 09:27 AM   #3
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Nice pictures....thanks for sharing! Looks like you had a good time....
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Unread 07-24-2007, 09:36 AM   #4
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Were you at Lawrenceburg TN also?
Nice pics. I know you didn't ask for comments on your boxes, but it looks like you have the fat cap up on your slices in your box. I've heard a few judges mention that they like a little fat on the brisket and I'm wondering how it scored for you? Looks like you have a nice, pretty smoke ring but it's on the bottom. Either way, looks pretty tasty
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Unread 07-24-2007, 09:53 AM   #5
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Looks like you guys had fun and placed, thanks for sharing.
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Unread 07-24-2007, 10:35 AM   #6
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Good job Larry looks good enough to eat.
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Unread 07-24-2007, 03:57 PM   #7
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Nice pics! Did you place? How did you do on the brisket?
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Unread 07-24-2007, 04:14 PM   #8
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thanks for the pictures.
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Unread 07-24-2007, 07:03 PM   #9
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Whats Kickin Chicken? Thanks for the pics. Have you recovered from all the excitement yet. Contest-Vacation-Moving either one alone is enough to stress you out much less all three! Glad your back. Are you doing Lebanon? Whats next?
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Unread 07-25-2007, 11:19 AM   #10
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I placed 9th in brisket and 7th in pork. I will try to put the fat side down on the brisket for turnin next time to see if the appearance points go up any. Thanks for the suggestions. Usually chicken is a good item for us, but we were next to last at this one. Don't know what happened. I did not glaze the sauce because the skin looked like it would fall off if I tried, maybe that was it.
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Unread 07-25-2007, 11:22 AM   #11
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I am still moving but very slow. I have one comp in Cape Girardeau Mo in August with my dad and then Opryland in September. I don't know if I will be able to squeeze anymore in this year. I will try to stop by Lebanon and see how you guys are doing. I need another vacation. Going to Louisville today and Orlando next Tuesday. Both are work and not fun. :-(
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