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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 05-19-2010, 07:49 AM   #16
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Quote:
Originally Posted by Buster Dog BBQ View Post
The Sams bone in butts have taken me two hours longer to cook on average then normal. Same temps
and sizes.

Mike, Dahls by Waukee
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Originally Posted by BBQ_Mayor View Post
Haven't noticed that on the butts but the briskets have been taking longer for sure.
Just curios... could anyone explain the possible reasons/science behind that?
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Unread 05-19-2010, 08:55 AM   #17
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Originally Posted by tonto1117 View Post
Just curios... could anyone explain the possible reasons/science behind that?
I'm not one to ask for scientific reasoning.
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Unread 05-19-2010, 09:05 AM   #18
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Originally Posted by BBQ_Mayor View Post
I'm not one to ask for scientific reasoning.
Well, if all the variables remain consistent, i:e, cooker temp, apprx meat weight...ect, just wondering why the meats are taking longer to cook. Could it be things such as fat content/or lack there of for example?
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Unread 05-19-2010, 09:16 AM   #19
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Originally Posted by Buster Dog BBQ View Post
One of my other products was parsley from Lofredo. I used to get a nice one pound cleaned and washed bag. The last one i bought was a different brand and not so good.
I'm lucky if the produce guy at Roundys has the half case I order when its time to pick it up Thursdays--and when its not Italian parsley its almost a bonus!
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Unread 05-19-2010, 09:23 AM   #20
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[QUOTE

But on a more serious note, my grocer had sold 8 pack's of Smart chicken now they phased out all but a couple varieties and replaced with Gold N Plump. I could also change brands but prefer to do that end of the year. The other products I jumped through a lot of hoops to get special orders.[/QUOTE]

Checked out a new meat place in the area--they can't get briskets but am trying a new chicken brand they carry this weekend--bell and evans--should be similar to the Smart chicken I'm hoping. In fact a guy by the name of Jaime may stop and see you in KC this weekend--he is a meat guy of sorts at this new market
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Unread 05-19-2010, 09:44 AM   #21
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Originally Posted by BBQ_Mayor View Post
Don, you go ahead and use those ribs. I'm looking elsewhere. Used them 3 times and they just don't cook that same as the ribs Sams used to carry. Fatty and there cut uneven. Hopefully they will change back.

Let me know when you find something else. I'll make it worth your time.
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Unread 05-19-2010, 09:45 AM   #22
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Quote:
Originally Posted by BBQ_Mayor View Post
Don, you go ahead and use those ribs. I'm looking elsewhere. Used them 3 times and they just don't cook that same as the ribs Sams used to carry. Fatty and there cut uneven. Hopefully they will change back.

Let me know when you find something else, I'll make it worth your time.
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Unread 05-19-2010, 09:49 AM   #23
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Quote:
Originally Posted by gordo View Post
Id just like to find a package of chicken thighs that Didn't have the skin from half the chicken neatly tucked under the thigh...

Whats the going rate for chicken skin per lb.?
I like when it has more skin... I hate having to try and strech it around the meat... As for price, last purchase I did was $.99/pound...

Quote:
Originally Posted by tonto1117 View Post
Well, if all the variables remain consistent, i:e, cooker temp, apprx meat weight...ect, just wondering why the meats are taking longer to cook. Could it be things such as fat content/or lack there of for example?
Diet may have a bunch to do with it too...

Quote:
Originally Posted by 2Fat View Post
Checked out a new meat place in the area--they can't get briskets but am trying a new chicken brand they carry this weekend--bell and evans--should be similar to the Smart chicken I'm hoping. In fact a guy by the name of Jaime may stop and see you in KC this weekend--he is a meat guy of sorts at this new market
If I recall Bell & Evans is pretty good stuff...
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Unread 05-19-2010, 10:05 AM   #24
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Quote:
Originally Posted by Smokin' Joe View Post
I feel your pain Rod, I have ordered Chicken for contest week from HyVee TWICE....and TWICE it didn't arrive. Maybe the third times a charm??
WTF??

What's even better is when it does arrive and you get it out and it's one day from its use or freeze by date, or the thighs are so small they look like wings. I have literally gone to ten different stores before, and had others go to ten other stores trying to find the best, freshest chicken in central Iowa for a contest. I am pretty crazy about it though.
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Unread 05-19-2010, 10:20 AM   #25
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I made 3 trips to my chicken store last night before finally getting what I trimmed

After work - picked up 35 leg quarters and was going to try trim them for thighs
After mowing lawn, I started and after trimming 4 I realized that the thighs looked like chicken nuggets after removing the backbone and leg
8:00 pm - called store and had meat guy pack up 30 thighs (or I thought)
8:40 pm - opened bag and realized he gave me more leg quarters
8:31 pm - called store and talked to meat guy
8:58 pm - returned leg quarters and picked up 30 thighs

The error in getting the leg quarters instead of thighs on the second trip was just a communication error on both of our parts. So no blame on the store, actually I was very happy with the service the meat guy gave me by happily digging through the inventory to get me liked sliced, fully skin pieces.

Moral to the story - don't plan on using a new cut of meat for competition, try it when you have plenty of time. And, if the meat guy is kind enough to package a phone order, double check the bag before leaving the counter.
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Unread 05-19-2010, 10:22 AM   #26
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Originally Posted by Divemaster View Post

If I recall Bell & Evans is pretty good stuff...
It's very good quality chicken.
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Unread 05-19-2010, 10:25 AM   #27
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WTF??

What's even better is when it does arrive and you get it out and it's one day from its use or freeze by date, or the thighs are so small they look like wings. I have literally gone to ten different stores before, and had others go to ten other stores trying to find the best, freshest chicken in central Iowa for a contest. I am pretty crazy about it though.
I think I just figured out why all you guys kick our @$$ at every comp. I just buy whatever Sam's has in stock
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Unread 05-19-2010, 10:39 AM   #28
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Quote:
Originally Posted by DMDon View Post
I have always used Sams baby backs. this year they have a green label on them. They tell me just the label has changed and its the same ribs. I'm not so sure about that, they just don't seem to have the same firmness when trimming them up.
Just so you know, they are IBP with a new label. I made them pull the box from the back to prove it to me.
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Unread 05-19-2010, 10:46 AM   #29
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Just so you know, they are IBP with a new label. I made them pull the box from the back to prove it to me.
I was going to say the same thing. Perhaps the problems with it are seasonal? April, and First part of May, I had a difficult time finding good butts--too blocky and small. The past couple of weeks it has been easier.
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Unread 05-19-2010, 10:47 AM   #30
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Originally Posted by musicmanryann View Post
WTF??

What's even better is when it does arrive and you get it out and it's one day from its use or freeze by date, or the thighs are so small they look like wings. I have literally gone to ten different stores before, and had others go to ten other stores trying to find the best, freshest chicken in central Iowa for a contest. I am pretty crazy about it though.
Quote:
Originally Posted by monty3777 View Post
I think I just figured out why all you guys kick our @$$ at every comp. I just buy whatever Sam's has in stock
To be honest, I've been buying our local mega-marts (Jewel) brand and have been in the top 10 for the last 7 comps...
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