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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 07-14-2010, 06:43 AM   #121
Smokin Turkey
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I just did a warm up for nearly 100 people at the lake. I took my new build over to the visitors center and slow cooked 360 wings, then seared and sauced them. It was a great time and everyone is getting excited about the event!

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Unread 07-14-2010, 07:19 AM   #122
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Thanks for the invite Turkey. What are the time and cost details? We haven't decided if we're rolling in Thursday or Friday but this might seal the decision. I've wanted to take the judges class for a while. Also what are the details of the open grilling comp? I didn't include that in my entry cause I figured I'll have enough on my mind.
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Unread 07-14-2010, 07:35 AM   #123
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By the way Turkey....that's a sweet rig!
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Unread 07-14-2010, 12:10 PM   #124
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Quote:
Originally Posted by fillyfish44 View Post
By the way Turkey....that's a sweet rig!
Thanks! As for the judging class, that is a fee set by KCBS and I believe it is $50 a person which we do not see a dime of. It all goes to KCBS but someone correct me if I am wrong but I believe it goes to your membership also.

As for the open grilling, it is included in the comp package of $300 which includes a 20x30 space, water electric and 1 bag ice per team, KCBS entry, open grilling, 1 lb of hamburger per team, a welcome gift, entry into the best decorated site contest, a lake cruise friday night, and more to come. On site meat delivery is now an option also which we are working up a price for now. but it will be delivered Friday night in plenty of time for meat inspections Saturday.

On another note - Ed sent me an email asking me to post this after he read my response to you about the annoyance.

"Good post and accurate. I like hearing from everyone! If the teams are happy, the visitors will be happy. Let me know anything else? Please teams, get apps in postmarked 7/15. Payment can come by 8/15 and that is fine. We are limiting the field to 25 teams in our first year, so forms need to arrive for a spot to be reserved. I am counting down the days until Barbeque at the Beach! Yesterday's preview event was a lot of fun. -- Ed, raystowned@gmail.com"

Thanks and keep the dialogue going! This is exciting!!
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Unread 07-14-2010, 12:26 PM   #125
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Quote:
Originally Posted by Black Cat BBQ View Post
We'll help out with this...like the idea of waffles and fried chicken too!
Quote:
Originally Posted by Smokin Turkey View Post

PS - waffles and fried chicken is an awesome idea!
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Originally Posted by WannaBeBBQueen View Post
oh now that sounds good!
Sound like a we have a winner!
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Unread 07-14-2010, 04:12 PM   #126
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Quote:
Originally Posted by Sledneck View Post
Sound like a we have a winner!
I'm sure I can get some waffle irons to borrow, but who is bringing the real maple syrup and real butter? these are the important question in life. If some one want to help, I'll make the waffles

We'll need coated plates, forks, knives & napkins, who else is in??
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Unread 07-14-2010, 04:14 PM   #127
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Quote:
Originally Posted by WannaBeBBQueen View Post
I'm sure I can get some waffle irons to borrow, but who is bringing the real maple syrup and real butter? these are the important question in life. If some one want to help, I'll make the waffles

We'll need coated plates, forks, knives & napkins, who else is in??
i have waffle iron as well as I know how to make killer waffles
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Unread 07-14-2010, 06:17 PM   #128
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Quote:
Originally Posted by WannaBeBBQueen View Post
I'm sure I can get some waffle irons to borrow, but who is bringing the real maple syrup and real butter? these are the important question in life. If some one want to help, I'll make the waffles

We'll need coated plates, forks, knives & napkins, who else is in??
I can handle the plates, forks and knives for sure!
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Unread 07-14-2010, 07:20 PM   #129
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I'll bring the tent!

No seriously, I'll bring a tent but what should I do to help out?
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Unread 07-15-2010, 06:59 AM   #130
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I have a deep fryer and can get the chicken. What chicken parts do we want? I have never done anything more then wings in the deep fryer. Is there a coating I can get for the chicken? brand?

we will need a head count closer to the event.

Sal
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Unread 07-15-2010, 05:23 PM   #131
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Quote:
Originally Posted by Smokin Turkey View Post
I'll bring the tent!

No seriously, I'll bring a tent but what should I do to help out?
We still need syrup and butter
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Unread 07-15-2010, 05:55 PM   #132
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Quote:
Originally Posted by WannaBeBBQueen View Post
We still need syrup and butter

Im sure that will be the easy part....

do you also need a kiddie pool and some jello to roll around in?
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Unread 07-15-2010, 06:00 PM   #133
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Quote:
Originally Posted by ClayHill View Post
Thats great.....I am a "rookie" competitor and am always looking for closer contest. I'll keep my eyes open for more details. I love the drive to raystown
you aint no rookie...rookie...
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Unread 07-15-2010, 09:14 PM   #134
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Quote:
Originally Posted by WannaBeBBQueen View Post
We still need syrup and butter
Are any Canadian Amish teams coming?
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Unread 07-16-2010, 07:50 AM   #135
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Quote:
Originally Posted by Smokin' Gnome BBQ View Post
I have a deep fryer and can get the chicken. What chicken parts do we want? I have never done anything more then wings in the deep fryer. Is there a coating I can get for the chicken? brand?

we will need a head count closer to the event.

Sal
I am sure others can chime in but heres what i would do. Soak chicken overnite in buttermilk. Mix up flower, paprika,cayenne,salt & pepper. Dredge the chicken in that flour mix and drop in the fryer. As far as parts go, they are all used: breast, thigh, leg and wings
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