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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 02-17-2010, 10:31 AM   #1
Mo-Dave
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Default Things to look for at contest this year.

Due to the popularity of the Pit Masters series and all the hype on forums, I am guessing we will see a flood of new techies, rubs, spices and sauces. My guess, either the judges are in for a really good butt load of food or they had better bring plenty of Milk of Magnesia.

Expect to see.

Parkey blue squeeze bottles, everywhere.
Honey, more than usual.
Tiger sauce.
More brown sugar.
Green wood, especially peach.
Muffin pans.
Lighter fluid.
Injections of all kinds.
Blazing fires around 4:00am.
Wago Brisket and the equivalent of pork.
Jamie Geer pits.
Myron Mixon pits.
Turn in box insulated carriers.
Hot and fast cooking.
High dollar injectors.

And finally, a ho lot mo foul language.

Did I leave anything out?
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Old 02-17-2010, 10:46 AM   #2
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cyanne pepper? you know just to get those darn judges!!!!
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Old 02-17-2010, 11:28 AM   #3
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Female cooks pretending they don't have a generater tucked away in a storage compartment...
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Old 02-17-2010, 11:39 AM   #4
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Bring it on. You can have the best of everything but if you don't know how to use it, well then it doesn't really matter. I am glad to not be judging because there will certainly be many new and very sweet profiles.
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Old 02-17-2010, 12:17 PM   #5
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Old 02-17-2010, 02:19 PM   #6
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Black pop up tents.
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Old 02-17-2010, 02:34 PM   #7
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And as we all learned from Pitmasters, trying something new week after week will land you firmly in the middle of the pack.
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Old 02-17-2010, 02:40 PM   #8
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Quote:
Originally Posted by DivaHerself View Post
And as we all learned from Pitmasters, trying something new week after week will land you firmly in the middle of the pack.

Unless you are Tuffy and his brisket..
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Old 02-17-2010, 02:47 PM   #9
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Yes, Tuffy the Patron Saint of Given-Away Briskets!
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Old 02-17-2010, 02:54 PM   #10
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I will change nothing from that show, but I agree you are probably right about that chit.
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Old 02-17-2010, 03:36 PM   #11
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Quote:
Originally Posted by This Is How We Que It View Post
Black pop up tents.
We had our damn black EZ-UP 5 damn years ago in damn Douglas, GA...
a long damn time before the damn pitmaster show.
(I love Myron... I'm just goofin')

I look forward to many new teams joining the ranks of the fire-crazed...

I'd guess that by this time next year, they will have either jumped ship (and their pits are on Craigslist) or become friends.
Win-win... doncha think?

For example... our grilling contest has 3 brand new teams signed up and 2 that are making the jump to a 4-category event from a 2-category.
We have a max of 18, so 5 'new' teams is pretty great. Spread the word.

One other small thing... I'd like to claim the name "pit-mistress" now, before someone else on TV does...
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Old 02-17-2010, 03:42 PM   #12
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Quote:
Originally Posted by This Is How We Que It View Post
Black pop up tents.
Way ahead of the curve, as usual

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Old 02-17-2010, 03:57 PM   #13
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More Asian guys from California winning BBQ contests.






... perhaps a little too self serving?
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Old 02-17-2010, 04:13 PM   #14
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I can tell the difference already.
For our CBJ class at the end of March we have twice the students compared to last year at this time. This might be the first year to close enrollment early.
I hope to secure more sponsorship with this new popularity for our Hudson Valley RibFest this year. ($$$...)
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Old 02-17-2010, 05:12 PM   #15
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I don't think there will be huge influx of Jambo's, I think they will still be pretty rare. Wasn't there a wait list before the show came out?
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