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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 09-22-2009, 04:59 PM   #1
HawgHeaven
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Default Survival of the Competition Newbie

This comp took place in Mount Holly, NJ on September 11-12... BBQ and Blues in the Park. Needless to say, the weather was lousey! It rained all day Friday and the wind was awful in the morning. All the competitors had to set up in an alternate area, due to soggy ground conditions. Saturday was a bit better, but we still had showers off and on.

As far as the comp itself, I ended up in 8th place overall. Here's the tally:

Pork: 6th
Brisket: 7th
Chicken: 10th
Ribs: 12th

We had a great time, met alot of fine folks, and cooked a bunch of mighty tasty grub. I think the brisket was the best I've ever done! The chicken wasn't my best, I expected a lower score. Not sure what happened with the ribs... they were done perfectly and spot on in taste... I'm still having trouble with my presentations, maybe that's it.

The money shots:

Brisket...


Chicken...


Ribs...


Somehow, I missed a shot of the pork, butt here's my new mascot...


Our camp...


Our own private bath...


The "hood"...
















Thanks for looking!
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Unread 09-22-2009, 05:07 PM   #2
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Nice looking event. Thanks for sharing the pictures.
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Unread 09-22-2009, 05:07 PM   #3
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Congrats to you. My advice for the next one is not to have such definite brush marks on the chicken and ribs. Now you will be hooked and have to do some more contest.
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Unread 09-22-2009, 05:19 PM   #4
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Looks like you had fun with a good showing.
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Unread 09-22-2009, 05:47 PM   #5
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great shots!
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Unread 09-22-2009, 06:18 PM   #6
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Those red headers are awesome. Nice photos of the competition.
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Unread 09-22-2009, 07:19 PM   #7
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Looks and sounds like you had a great time!

Thanks for the pics and report.

Keep at it.

TIM
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Unread 09-23-2009, 05:22 AM   #8
HawgHeaven
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Thanks all!

Yeah, the brush marks need sanded out, and the greenery... well, if it were up to me, there would be none. Butt, I need to work on it.
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Unread 09-23-2009, 06:50 AM   #9
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Thanks for the pics and congrats on your finish. My advice would be to fill the boxes. Get all the meat you can put in there.
It looks to me like there is only 5 slices of brisket. Did you add another after the pic?
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Unread 09-23-2009, 06:56 AM   #10
HawgHeaven
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Quote:
Originally Posted by BBQ_Mayor View Post
Thanks for the pics and congrats on your finish. My advice would be to fill the boxes. Get all the meat you can put in there.
It looks to me like there is only 5 slices of brisket. Did you add another after the pic?
Thanks! Actually, there were eight slices... it's the angle of the picture that fools ya.
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Unread 09-23-2009, 08:33 AM   #11
Lake Dogs
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You mentioned you thought your presentation on the ribs might've been why it
wasnt scored well. From what I see, it's actually your best presentation (all things
being said above being true; try to remove those brush lines). There must've
been something else. That, or it could be that there were just some really darned
good rib entries in the competition; happens...
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Unread 09-23-2009, 02:24 PM   #12
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Looks like all were enjoying the event...Thanks for sharing the pictures.
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Unread 09-23-2009, 02:28 PM   #13
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welcome to the wacky world of competition bbq....throw out ur brushes and pack those boxes full of meat, that's the best garnish there is.
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Unread 09-23-2009, 04:58 PM   #14
HawgHeaven
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Quote:
Originally Posted by early mornin' smokin' View Post
welcome to the wacky world of competition bbq....throw out ur brushes and pack those boxes full of meat, that's the best garnish there is.
So, how are you guys applying the sauce/glaze? I thought about using one of those trim sponge roller thingies you find in the paint department at Lowes... or just load up the ol' DeVilbiss spray gun and let 'er rip!
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Unread 09-23-2009, 05:26 PM   #15
Lake Dogs
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Some dip. For me, that's too much. I brush, but I have VERY fine brushes.
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