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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 10-27-2009, 02:07 PM   #1
biggs98
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Default Sayville Turn in Boxes

Anyone want to share some turn in boxes from Sayville. I would post ours but we didn't take any as usual. Unprepared BBQ might be a new name LOL.
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Unread 10-27-2009, 02:55 PM   #2
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If I can get mine, I will share them
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Unread 10-27-2009, 03:49 PM   #3
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I will post mine when my teammate send them
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Unread 10-27-2009, 03:59 PM   #4
SmokeInDaEye
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Chicken, though it looked shinier to me in person. I'm edit footage of me doing the turn-in boxes now.

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Unread 10-27-2009, 04:39 PM   #5
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Unfortunately I didn't get a picture of my 172 pork box.
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Unread 10-27-2009, 06:24 PM   #6
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A 172? Geesh I thought you did alot better than that. Slipping up son.
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Unread 10-27-2009, 07:24 PM   #7
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Man, i thought that chicken was the turn-in of the day but wound up 18th. That pork was pretty sick though. Super tender and my best pork turn-in box ever. 2 first place porks in 3 years in Sayville.
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A 172? Geesh I thought you did alot better than that. Slipping up son.
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Unread 10-27-2009, 07:44 PM   #8
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I tasted SIDE's pork turn in and it was amazing. Can truthfully say best i ever had. Judges got it right.
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Unread 10-27-2009, 08:42 PM   #9
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Quote:
Originally Posted by Cue's Your Daddy View Post
I tasted SIDE's pork turn in and it was amazing. Can truthfully say best i ever had. Judges got it right.
That was too fun with you and the Food Network (aka team Bone Smoker) guy hanging out before the brisket turn-ins in my compound. The video with him is hilarious!
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Unread 10-28-2009, 08:22 AM   #10
impailer
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how r u doing?
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Unread 10-28-2009, 09:08 AM   #11
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Here's ours.


12th Place Ribs




31st Place Chicken





Here was a shocker. We destroyed our brisket to the point that the bark on the flat was so thick and hard that I could not cut throught it. We salvaged the point by cubing it, adding some more rub, A1 and Maple Syrup and putting it back in the smoker, to end up in the middle of the pack.

22nd Place Brisket






41st Place Pork

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Unread 10-28-2009, 10:06 AM   #12
RubMeTender
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I can see every seasoning in your pork rub on the bottom pic! Nice quality!
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