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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 01-18-2009, 11:24 AM   #1
Mutha Chicken BBQ
On the road to being a farker
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Default All you Old Comp Cookers

Hey guy's
I got to thinking today about trends in BBQ and flavor profiles. I know that Head country and Blues Hog are very popular now. And as a relative newbie to the scene I was wondering if anybody remembers what flavor profiles were popular and when?? And how long the average life span is of a flavor profile?? 5years, 10 years, 2years??
The Only thing consistant in BBQ is--It's always the Judges Fault!

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Unread 01-18-2009, 11:30 AM   #2
somebody shut me the fark up.
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KC Masterpiece
Asian style chicken
Pork Pullin Plowboys (and Smoke on Wheels)
Save a hog, ride a plowboy!

Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)

FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler
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Unread 01-18-2009, 03:25 PM   #3
is One Chatty Farker
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good BBQ will always be good BBQ.

McRibs still sell a ton, and it's been around for about 25 years. (bad example, but you get the point.. besides, i love McRibs)
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