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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 08-11-2008, 02:05 PM   #1
Jacked UP BBQ
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Default Duroc, Berkshire, red wattle

Does anyone ever use these high end brands of pork for comps? I have tried and really didn't notice a huge difference from the judges. Let me know if you have tried them and what you think. The flavor and marbling is great and it is almost as dark as beef sometimes. What do you guys think, is it worth the price for comp??????
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Unread 08-11-2008, 02:09 PM   #2
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According to your own use it makes no difference with the judges. Why would you use it?
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Unread 08-11-2008, 02:11 PM   #3
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Quote:
Originally Posted by trp1fox View Post
According to your own use it makes no difference with the judges. Why would you use it?

Just trying to see if anyone else has had luck with the meat? Maybe I just had a bad day??
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