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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 01-01-2009, 06:39 PM   #16
Jeff Hughes
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I can spread the love, I've got a couple of those little packs I could share as well...

First two to PM get them...

You must contribute to the review thread too...
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Unread 01-01-2009, 06:51 PM   #17
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Quote:
Originally Posted by Jeff Hughes View Post
I can spread the love, I've got a couple of those little packs I could share as well...

First two to PM get them...

You must contribute to the review thread too...
If we keep this up, David might go out of business.....
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Unread 01-01-2009, 06:53 PM   #18
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I'm thinking he'll pick up a bunch of new customers...
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Unread 01-01-2009, 08:07 PM   #19
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Quote:
Originally Posted by Smokin' Gnome BBQ View Post
I have never tried fab, but would like to. I REALLY like butchers blend for pork and have place in several comps with it, I also like the brisket blend. anyone offering a fab sample, I asked the guy at Berks and NewHolland and he didnt have any freebees...just $20.00 per small bag. Let me know if any one is willing to part with a cup of B and P for a trial run, thanks!

Sal

p.s. HAPPY NEW YEAR!!!:icon_clow n

Through about 2 cups of it away about 3 months ago. Thats how much I like BB...Wish I had kept it for you!

But now that everyone and their brother is gonna be using it, time to try a new flavor profile!
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Unread 01-01-2009, 09:58 PM   #20
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One gone, one to go...
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Unread 01-02-2009, 08:28 AM   #21
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Quote:
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I use a large vet syringe and inject as if the brisket was a checkered board, injecting in all the black squares.
Merl
Merl,

Do you inject both the flat and the point, or just the flat?

Erik
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Unread 01-02-2009, 09:02 AM   #22
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Quote:
Originally Posted by White Dog BBQ View Post
Merl,

Do you inject both the flat and the point, or just the flat?

Erik
Flat only, for me. The point gets pretty salty.
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Unread 01-02-2009, 09:08 AM   #23
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Quote:
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One gone, one to go...
PM sent, if it's still available.
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Unread 01-02-2009, 12:25 PM   #24
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PM sent, if it's still available.
You get one, and I'm out of sample packs...
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Unread 01-02-2009, 01:49 PM   #25
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Thanks Jeff for the sample pack! I'm looking forward to trying out and of course posting the results with detailed pics too.
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Unread 01-02-2009, 03:50 PM   #26
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Quote:
Originally Posted by Jeff Hughes View Post
You get one, and I'm out of sample packs...

cool

Quote:
Originally Posted by jtfisher63 View Post
Thanks Jeff for the sample pack! I'm looking forward to trying out and of course posting the results with detailed pics too.

Same here Jeff.
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Unread 01-02-2009, 09:14 PM   #27
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Dang, I had been dropping the hint to Todd all last summer about trying a sample and then he goes and does this. Heck I even offered to buy some from him.
Looking forward to seeing what happens with the reviews.
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Unread 01-02-2009, 10:45 PM   #28
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I'm the same way, I will post a review of my cook and my opinion, many thanks to Jeff for the sample pack. I have been so frustrated with my turn-ins, its the right time to work on it and see what I can come up with.
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Unread 01-02-2009, 10:48 PM   #29
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Quote:
Originally Posted by Roo-B-Q'N View Post
Dang, I had been dropping the hint to Todd all last summer about trying a sample and then he goes and does this. Heck I even offered to buy some from him.
Looking forward to seeing what happens with the reviews.
Keep sending me those topless pictures of you in Jamaica and you get dropped off of my Christmas card list for 2009, too.
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Unread 01-03-2009, 06:39 AM   #30
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I have a packer in the freezer and would love to try Butchers on my EGG, if anyone could help me out please PM me. Thanks
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