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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 05-20-2008, 03:05 PM   #1
SmokyOkie
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Default 2nd comp-1st place brisket

Well, I got tired of folks acting like one couldn't know prize winning brisket from standard brisket unless they cooked and/or judged competitions so I decided to cook a couple of comps.

First comp was an organizational disaster in Stillwater, Ok.. Nothing got done when it was supposed to and nothing turned out like it was supposed to.

A few weeks later I had the pleasure of judging @ the Blues and BBQ comp in Bixby, OK (70 some teams, 15 judging tables)

Last weekend we entered the Boots&BBQ comp In Claremore, Ok. (49 teams and some pretty big names to boot)

We took first place in brisket (scores aren't up yet an the KCBS site, and I don't have the tally sheet with me) and 15th overall.

We've definitely got a lot of figuring out to do on our pork. Anybody got any tips?
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Old 05-20-2008, 03:11 PM   #2
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Congrats on the brisket win, bro! Nice to know you've nailed one category, huh!
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Old 05-20-2008, 03:16 PM   #3
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Talk with Keri, thats what I would do. Keep trying!!
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Old 05-20-2008, 03:21 PM   #4
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Hey Smoky, this was my 2nd comp too at claremore....I posted pics on the general discussion forum for brisky and ribs. We need a little work on presentation...but the meat is tasting good.
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Old 05-20-2008, 03:22 PM   #5
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Quote:
Originally Posted by beerguy View Post
Talk with Keri, thats what I would do. Keep trying!!
Keri who?

It's kinda tough for me because I've never been a big fan of pork butt. I mean I've had some pretty good stuff I guess, but I'd rather eat ribs chicken or brisket any day. I've always cooked butts just to please the company. I'm sure I can get it figured out. I just haven't had the motivation before. I suppose what I make isn't too bad, it always gets eaten up, I guess its just not comp grade.

We'll score better next time.
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Old 05-20-2008, 03:24 PM   #6
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Quote:
Originally Posted by gpalasz View Post
Hey Smoky, this was my 2nd comp too at claremore....I posted pics on the general discussion forum for brisky and ribs. We need a little work on presentation...but the meat is tasting good.
Did I meet you there?

Where did you cook?

How did you place?

Seems like I remember meeting somebody from Moore.
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Old 05-20-2008, 03:31 PM   #7
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Quote:
Originally Posted by SmokyOkie View Post
Keri who?
Congratulations on the brisket.

And whaddya mean Keri who? All the time you spent over at our site talking to us Friday and Saturday, and all I rank is "Keri who"?

Gee thanks...

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Old 05-20-2008, 03:34 PM   #8
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Backpedal Mod!
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Old 05-20-2008, 03:42 PM   #9
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Congratulation on the Brisket! And from reading I think Pulled pork may be the least of your problems (Kidding of course I agree with Arlin Back peddle Fast!)
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Old 05-20-2008, 04:43 PM   #10
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Great job on the brisket!
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Old 05-20-2008, 05:10 PM   #11
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Congrats on the first place Brisket, go get em'.
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Old 05-20-2008, 05:21 PM   #12
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Congrat's Tim!!! Way to go!!!
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Old 05-20-2008, 07:51 PM   #13
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You know i love ya Tim but.................
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Old 05-20-2008, 09:47 PM   #14
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Get some of that pork injection from Butcher's BBQ. He's right there in Oklahoma.

Congrats. We were in Broken Arrow this weekend. Wife's brother lives there.
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Old 05-21-2008, 10:04 AM   #15
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[quote=SmokyOkie;641479]

A few weeks later I had the pleasure of judging @ the Blues and BBQ comp in Bixby, OK (70 some teams, 15 judging tables)

First off, congrats on the Brisket!

I have a question though, 15 full tables would be enough for 90 teams. Are you sure there weren't more teams? (or fewer tables?) I don't remember judging a comp where there was more than one short (fewer than 6 judges) table. I wouldn't think they would want to encourage that as it seems it would be unfair to the cooks.\

By having only 5 at a table, wouldn't you lose the "lowest score is thrown out" process?
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