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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 07-06-2010, 03:25 PM   #1
Three porks
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Question Competition Sausage

Can anybody give me some suggestions for an upcoming sausage entry in Shannon, IL? The rules state that its open garnish but I'm stumped. I'm thinking about doing a fatty stuffed with misc ingredients....would that be allowed?

Can anybody direct me to or post some previous sausage turn-ins?

Thanks!
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Old 07-06-2010, 04:24 PM   #2
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talk to me around 4:30 on Saturday....


The reigning Illinois and New York Sausage Champion....
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Old 07-06-2010, 06:06 PM   #3
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Quote:
Originally Posted by Scottie View Post
talk to me around 4:30 on Saturday....


The reigning Illinois and New York Sausage Champion....
Here is my guess:

Jimmy Dean
Smokin Guns
Blues Hog

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Old 07-06-2010, 06:53 PM   #4
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Originally Posted by ique View Post
Here is my guess:

Jimmy Dean
Smokin Guns
Blues Hog

Au contrair.... the judges in the NE have a very defined taste buds. I dumped a gallon of Maple Syrup on it. Same with my steak, pizza and all 4 categories of the KCBS. It took me a while to figure that out... ;)

Missed seeing you, but the boys did alright.

But You couldn't go wrong with Smoking Guns, Blues Hog, BBQr's Delight pellets, cooked on a FEC. Oh I probably picked up something from HawgeyesBBQ.com as well....
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Old 07-06-2010, 07:16 PM   #5
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Quote:
Originally Posted by Scottie View Post
talk to me around 4:30 on Saturday....

..............Northern
The reigning ^ Illinois and New York Sausage Champion....
Two Porks... It must be sausage in the box, not fettuccine with sausage or biscuits with sausage gravy, for example. Stuffed is fine. Whatever you turn in must fit into the standard clam shell.

The reigning Central Illinois Bragging Rights Sausage Champion.

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Old 07-06-2010, 09:15 PM   #6
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Abe Froman from Chicago whooped us all in fatty this weekend. I should have used Jimmy Dean instead of using a local VT sausage.
Congrats to the Sausage King(Mohawk and all).
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Old 07-07-2010, 07:23 AM   #7
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Quote:
Originally Posted by Scottie View Post
Au contrair.... the judges in the NE have a very defined taste buds. I dumped a gallon of Maple Syrup on it. ...
a stack of pancakes with that and you really got something Scottie!

seriously though is this what the sausage category has come down to? breakfast sausage? heck you cant put giardinera on that
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Old 07-07-2010, 08:17 AM   #8
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We placed 9th in sausage last year at Shannon. I turned in a bratwurst fattie stuffed with cheese and onions. It didn't look or taste very good, but the judges seemed okay with it.
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Old 07-07-2010, 08:34 AM   #9
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Quote:
Originally Posted by B C BBQ View Post
Abe Froman from Chicago whooped us all in fatty this weekend. I should have used Jimmy Dean instead of using a local VT sausage.
Congrats to the Sausage King(Mohawk and all).

Ahhh... Another believer..... ;)
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Old 07-07-2010, 08:39 AM   #10
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Originally Posted by Ron_L View Post
The reigning Central Illinois Bragging Rights Sausage Champion.

Fortunately for your Arthur pipe dream.... I showed up at 8:00 pm and turn-in was 5:00 pm.

Besides a true Sausage King can go from one part of the country to another. showing people what good meat is all about........ ;)
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Old 07-07-2010, 08:49 AM   #11
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Quote:
Originally Posted by Scottie View Post
Fortunately for your Arthur pipe dream.... I showed up at 8:00 pm and turn-in was 5:00 pm.

Besides a true Sausage King can go from one part of the country to another. showing people what good meat is all about........ ;)
We'll see what happens this weekend and the next weekend in Da UP!
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Old 07-07-2010, 08:49 AM   #12
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Quote:
Originally Posted by Scottie View Post
Fortunately for your Arthur pipe dream.... I showed up at 8:00 pm and turn-in was 5:00 pm.

Besides a true Sausage King can go from one part of the country to another. showing people what good meat is all about........ ;)
What makes you think FedEx didn't deliver something from Texas, in raw form?
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Old 07-07-2010, 09:35 AM   #13
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Originally Posted by Ron_L View Post
We'll see what happens this weekend and the next weekend in Da UP!

Oh.. does UP have a sausage category as well? I guess I should look at the form...

We should do a little side action amongst the teams that will be cooking in both... We could probably call it the Midwest Sausage Champion. I'll talk to my IP department about getting that to the Trademark/Patent in DC...
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Old 07-07-2010, 11:07 AM   #14
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Quote:
Originally Posted by Scottie View Post
Oh.. does UP have a sausage category as well? I guess I should look at the form...
Me and my big mouth

It's on Friday and they provide the sausage.

Quote:
Originally Posted by Scottie View Post
We should do a little side action amongst the teams that will be cooking in both... We could probably call it the Midwest Sausage Champion. I'll talk to my IP department about getting that to the Trademark/Patent in DC...
They should have that done in time for next year.
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Old 07-08-2010, 09:31 AM   #15
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Quote:
Originally Posted by Ron_L View Post
Two Porks... It must be sausage in the box, not fettuccine with sausage or biscuits with sausage gravy, for example. Stuffed is fine. Whatever you turn in must fit into the standard clam shell.

The reigning Central Illinois Bragging Rights Sausage Champion.

Thanks for the clarification!! Leaving for Shannon in a few minutes. Hope to meet some of you guys there. Look for Three Porks and a Smoker.......we'll probably have the smallest setup at the contest.....

Good luck to everybody!
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