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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 03-29-2009, 03:51 PM   #1
BBQchef33
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Default Long Island Judging Class ** 4/11 **

There are still some spots open for the Long island Judging class in Sayville on April 11th.

Anyone want to sign up, go here. We are at 25 and can accommodate 5-10 more.
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Unread 03-30-2009, 12:29 AM   #2
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On a related note, if you would like to lend a hand, your help would be appreciated.

Eric
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Unread 03-30-2009, 09:28 AM   #3
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What kind of help, Eric? If you want to send a message that's cool.....
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Unread 03-30-2009, 07:24 PM   #4
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I let Phil know that I'm available to assist with the cooking. What time should I arrive on Saturday morning?
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Unread 03-30-2009, 08:32 PM   #5
motoeric
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Matt,

We would need help in the kitchen prepping boxes and such.

Frank,

Cooking is entirely up to Phil. Hopefully he will chime in.

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Unread 03-30-2009, 08:53 PM   #6
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Willie and I should be there around 7-8AM... but willie doesnt know that yet. We will be doing ribs and chicken. Hot and fast!
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Unread 03-31-2009, 06:44 AM   #7
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I'll be there to help...what time would be good? I may bring and extra pair of hands or two
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Unread 03-31-2009, 11:14 AM   #8
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Quote:
Originally Posted by BBQchef33 View Post
Willie and I should be there around 7-8AM... but willie doesnt know that yet. We will be doing ribs and chicken. Hot and fast!
I now know
how much beer should i bring
i like it hot and fast baby
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