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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 09-27-2008, 08:45 PM   #106
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Quote:
Originally Posted by timzcardz View Post
As a competitor, do I have the right to refuse to allow chairs in my site for the judges?

I want to keep them on their toes.
yup.
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Unread 09-27-2008, 09:06 PM   #107
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Originally Posted by smokincracker View Post
Phil

What do I have to do to Judge this contest?
New question. Are those competing allowed to serve liquor to the judges?
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Unread 09-27-2008, 10:45 PM   #108
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Quote:
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New question. Are those competing allowed to serve liquor to the judges?
That is a GREAT question. Wine would go great with what I have planned
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Unread 09-27-2008, 10:50 PM   #109
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Originally Posted by SmokeInDaEye View Post
New question. Are those competing allowed to serve liquor to the judges?

I'm sorry, but serving alcohol, event to judges, is not allowed. This isn't due to the KCBS, NEBS or our whims, but due to local ordinances.


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Unread 09-27-2008, 10:51 PM   #110
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Originally Posted by motoeric View Post
I'm sorry, but serving alcohol, event to judges, is not allowed. This isn't due to the KCBS, NEBS or our whims, but due to local ordinances.


Eric
I think that pertains to selling alcohol.
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Unread 09-27-2008, 11:25 PM   #111
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Quote:
Originally Posted by Sledneck View Post
I think that pertains to selling alcohol.
It pertains to both. This topic has been explored with the Chamber time and again. It's just not possible.

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Unread 10-03-2008, 12:09 PM   #112
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The judicious and wise Jerry and Linda Mullane have asked me to inquire about team interest in having an additional 2:00 pm turn-in on Sunday for a non-official experimentation slot.

Would you like to see how your brisket would score if you used your top secret new method? What about if you used squab instead of chicken for turn-ins? Have you always wanted to know how a judge would score pulled pork with a mole sauce? This would be your chance.

If you are interested in this opportunity, let me know and we will set it up for you.

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Unread 10-03-2008, 12:15 PM   #113
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Quote:
Originally Posted by motoeric View Post
The judicious and wise Jerry and Linda Mullane have asked me to inquire about team interest in having an additional 2:00 pm turn-in on Sunday for a non-official experimentation slot.

Would you like to see how your brisket would score if you used your top secret new method? What about if you used squab instead of chicken for turn-ins? Have you always wanted to know how a judge would score pulled pork with a mole sauce? This would be your chance.

If you are interested in this opportunity, let me know and we will set it up for you.

Eric
I like the idea. I'd be willing to be a Guinea pig.

OTOH, I liked the concept of comment cards, too. Whatever happened to that?
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Unread 10-03-2008, 12:20 PM   #114
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How about a sauce category as well?
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Unread 10-03-2008, 12:45 PM   #115
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Quote:
Originally Posted by motoeric View Post

What about if you used squab instead of chicken for turn-ins?
Ummm, wouldn't it score a 1?



And I wouldn't be interested.
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Unread 10-03-2008, 01:14 PM   #116
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Quote:
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What about if you used squab instead of chicken for turn-ins?
Ummm, wouldn't it score a 1?
But think how much it would help Sayville's feral pigeon problem!
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Unread 10-03-2008, 01:52 PM   #117
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Quote:
Originally Posted by motoeric View Post
It pertains to both. This topic has been explored with the Chamber time and again. It's just not possible.

Eric
As one of the esteemed Judges (most likely) how 'bout if I have a hip flask of Jim Beam with me?
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Unread 10-03-2008, 03:06 PM   #118
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Let me be very clear on what we were discussing regarding the experimentation:

Linda asked if we would be willing to try something new and have a 'turn-in' time for teams who have been thinking about trying something new but want to give it a test run.

IF there is interest I will try to get some judges to hang around and give their opinions on what is turned in at 2:00 pm. This has NOTHING to do with the scores, or rankings, or another category. It has very little to do with the contest as a whole.

It will be handled almost entirely by the reps, the judges that agree to hang out for a bit and the teams that want the feedback.

It is a service being offered (generously, by the Mullanes) for competitors.


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Unread 10-03-2008, 03:31 PM   #119
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Mullanes Rule!!
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Unread 10-03-2008, 08:46 PM   #120
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Quote:
Originally Posted by motoeric View Post
The judicious and wise Jerry and Linda Mullane have asked me to inquire about team interest in having an additional 2:00 pm turn-in on Sunday for a non-official experimentation slot.

Would you like to see how your brisket would score if you used your top secret new method? What about if you used squab instead of chicken for turn-ins? Have you always wanted to know how a judge would score pulled pork with a mole sauce? This would be your chance.

If you are interested in this opportunity, let me know and we will set it up for you.

Eric
long as my experimentation can't drag down the scores that count i'm in..
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