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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 03-07-2008, 04:21 PM   #1
Butcher BBQ
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Default Question to ask ourself

I posted this same question on another forum, just wanting to get more thoughts.

Now that the cooking season is about to kick off for 2008. the question I'm asking is what have we worked on in the off season to better our scores this year? Because if If we keep doing the same thing why should we expect differant scores.

Myself I have started cooking on two cookers and learning to utilize the beauty of multiple temps. Mainly to help improve the rib and chix scores.
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Unread 03-07-2008, 04:45 PM   #2
ole'e
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We have been working on our Pork and Brisket. We have cooked more in this off season than in the past. Hope it pays off.
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Unread 03-07-2008, 05:10 PM   #3
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Workin on chicken here, this weekend will be 5 in a row,
(no more chicken!!!)
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Unread 03-07-2008, 05:18 PM   #4
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Cook, cook, cook, cook, last year pork killed me. The rest did pretty well.
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Unread 03-07-2008, 05:30 PM   #5
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rub, sauce, new cooker....my weight...
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Unread 03-07-2008, 05:44 PM   #6
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Quote:
Originally Posted by watg? View Post
Workin on chicken here, this weekend will be 5 in a row,
(no more chicken!!!)
I know that feeling man! I'm chickened out.
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Unread 03-07-2008, 05:45 PM   #7
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I bought some stuff to shoot into my brisket.
Thanks David.
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Unread 03-07-2008, 06:22 PM   #8
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I got a new smoker. :D
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Unread 03-07-2008, 06:37 PM   #9
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I sent some Benjamins to all the CBJ's along with my wishes for them to score high for turn-ins without sweet sauce. Even higher if no sauce. More Benjamins to follow.
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Unread 03-07-2008, 06:39 PM   #10
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New cookers, new brisket injection (waiting for the pork to hit the shelves) , just about everything.
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Unread 03-07-2008, 07:19 PM   #11
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New smoker, chicken.

I haven't done a brisket in forever, so that's this weekend.

I've also been working on my beer gut quite a bit in the off season.
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Unread 03-07-2008, 07:24 PM   #12
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freakin' chicken..lol... working on the trimming and presentation of chicken thighs for turn ins. Also working on ribs, moving on from baby backs to spares cut st. louis style.
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Unread 03-07-2008, 08:17 PM   #13
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I think we're gonna start doing St. Louis spares instead of babybacks as well.
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Unread 03-07-2008, 08:21 PM   #14
Butcher BBQ
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Sounds like we are all doing chicken. What are we working on with it? Myself is a new product for moisture, taste, color, size, look, texture, and flavor with sauce. Thats all.
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Unread 03-07-2008, 09:35 PM   #15
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I've been working on everything but Ribs I hit on them at the end of last season so I am leaving them and working on everything else. Got a new smoker and some new rubs. Should be fun finding out how everything does. Can't wait till april.
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