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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 05-10-2010, 07:06 PM   #1
PimpSmoke
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Default So I have this..thing

Bro's

I have a chance to go into my meat sponsors butchering room, and ask for the cuts I want. Let me re-phrase, I can go into the locker, and tell the butcher how I want him to cut my stuff, for free (sponsored).

Any help would be awesome. I know what to look for in pre-cut meat. But, when you have the chance to stand there and tell the butcher how to cut, what do you look for?

What (besides, get as much loin in the shoulder as you can) do you look for?

Help.
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So here we are in my paisley crib, what you want to eat?
"Ribs"...ah, Latoya, I don't serve ribs.
Better be happy that dress is still on,
I heard the rip when you sat down.
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Unread 05-11-2010, 01:56 PM   #2
Divemaster
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The silence is deafening.... LOL
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Unread 05-11-2010, 02:34 PM   #3
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I'll guess I'll just be thankful and gracious.
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So here we are in my paisley crib, what you want to eat?
"Ribs"...ah, Latoya, I don't serve ribs.
Better be happy that dress is still on,
I heard the rip when you sat down.
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Unread 05-11-2010, 02:39 PM   #4
Divemaster
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Wish I could help you bro... I mean, I know what to look for in packaged goods, I know how loose a brisket should feel, I know the bigger the MM on a butt the better, but to tell you how it should be cut is beyond me...
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Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
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Unread 05-11-2010, 02:40 PM   #5
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Quote:
Originally Posted by Divemaster View Post
Wish I could help you bro... I mean, I know what to look for in packaged goods, I know how loose a brisket should feel, I know the bigger the MM on a butt the better, but to tell you how it should be cut is beyond me...

I kind of figured that much, but I also figured it wouldn't hurt to try.
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So here we are in my paisley crib, what you want to eat?
"Ribs"...ah, Latoya, I don't serve ribs.
Better be happy that dress is still on,
I heard the rip when you sat down.
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Unread 05-11-2010, 02:56 PM   #6
Lake Dogs
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Bring Hooters' waitresses with you.

. . .
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Unread 05-11-2010, 02:59 PM   #7
deguerre
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Quote:
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Bring Hooters' waitresses with you.

. . .
And don't forget the butt glitter when you do so.
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Unread 05-11-2010, 03:33 PM   #8
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Wait, you want to see PimpSmoke with butt glitter????
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Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
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Unread 05-11-2010, 03:34 PM   #9
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Quote:
Originally Posted by Divemaster View Post
Wait, you want to see PimpSmoke with butt glitter????
again???
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Unread 05-11-2010, 04:57 PM   #10
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Quote:
Originally Posted by Divemaster View Post
Wait, you want to see PimpSmoke with butt glitter????

Quote:
Originally Posted by 2Fat View Post
again???
Glitter and G-String with pig nose front added to list for Dells
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So here we are in my paisley crib, what you want to eat?
"Ribs"...ah, Latoya, I don't serve ribs.
Better be happy that dress is still on,
I heard the rip when you sat down.
PimpSmoke is offline   Reply With Quote


Unread 05-11-2010, 05:03 PM   #11
2Fat
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well since it is in your backyard!
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Unread 05-11-2010, 06:48 PM   #12
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Tell them to leave extra meat on the ribs (beef and pork).
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Unread 05-11-2010, 06:53 PM   #13
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She didnt get them stolen yet?
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Unread 05-11-2010, 07:20 PM   #14
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Quote:
Originally Posted by Bigmista View Post
Tell them to leave extra meat on the ribs (beef and pork).

I on occassion while judging I run into someone who knows a butcher and brings to a contest the biggest fattest rib sections with a huge unatural chunk of loin still attached to the top of the rib (looks like a dam Camel).
You would be surprized the comments from the judges after turn in...
Just sayin!
Ed
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Unread 05-11-2010, 07:24 PM   #15
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Quote:
Originally Posted by Coz View Post
She didnt get them stolen yet?
Not yet, thanks to the BBQ Jeebus.
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So here we are in my paisley crib, what you want to eat?
"Ribs"...ah, Latoya, I don't serve ribs.
Better be happy that dress is still on,
I heard the rip when you sat down.
PimpSmoke is offline   Reply With Quote


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