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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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Old 04-23-2009, 07:36 AM   #16
Chipper
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I noticed that the camera picks up a lot more color variation and imperfections. Anyone else agree?
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Old 04-23-2009, 07:50 AM   #17
U2CANQUE
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Quote:
I am not sure what those black/dark splotches are
depends on if you have anything above them, or, particles on the grill if you cook them meat side down.....also when trimming, trying to keep meat appearance even before will help with even appearance when completed.....just have to make sure that the ribs are not picking up any extra gunk.......tweezers......help a lot during the cooking process......
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Old 04-23-2009, 10:31 AM   #18
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Originally Posted by Chipper View Post
I noticed that the camera picks up a lot more color variation and imperfections. Anyone else agree?
I always see more faults in the box through the lens than looking at the box directly. Why that should be, I have no idea, but I've taken to snapping a quick picture of the box before turn-in so I can see if I've missed anything that the camera shows.
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