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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 11-13-2009, 01:57 PM   #16
Sledneck
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Last year at a contest it was the final category (2PM) and I had forgotten about it until somebody mentioned it. I grabbed a bowl put some brisket juice and whatever else I could get my hands on and mixed it up and poured it in to the 6 little cups and sent it on its way figuring it would come it DAL. WHen I got called for the win we busted out laughing, It was the best $650 i ever made
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Old 11-13-2009, 02:08 PM   #17
Lake Dogs
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LOL. NO!!! Way too much sauce on her... Just a little sauce, strategically placed,
so that the judge when sampling the sauce gets the full...... *ZAP*
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Old 11-13-2009, 04:39 PM   #18
Big B
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Quote:
Originally Posted by Lake Dogs View Post
For presentation, I suggesting taking warm (not hot, not cold, just warm) sauce and
slathering up a few naked strippers. It'll get noticed!!!
I'll be sure to take 1st place then! LOL
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Old 11-13-2009, 05:03 PM   #19
Big B
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While we are on the topic of sauce, my turn in ribs always seem to have some brush strokes that are semi-visible on the finished ribs. Is there a good way to avoid this, maybe thinning out my sauce a little bit.
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