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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 07-12-2010, 08:14 PM   #1
theflints01
Knows what a fatty is.
 
Join Date: 04-17-10
Location: Ravensdale, WA
Default What sausage shape is best for turn in?

I've got a lite comp coming up this weekend and was wondering if any of the brethren had an opinion as to which way to form the sausage. I've got a good tasting recipe but my results are all over the board. I've done sliced fatties, links in hog casings and patties and don't seem to see any pattern as far as what the judges want. I was thinking of doing small spirals in sheep casings but am worried about that being considered marking. Any thoughts would be appreciated.
Sean
Raging Bull BBQ
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Old 07-15-2010, 01:17 PM   #2
theflints01
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Do you guys not cook sausage outside the PNW?
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Old 07-15-2010, 01:27 PM   #3
Smokin' Gnome BBQ
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I make my own sausage so when I stuff it I make like mini fat links maybe 4" long. I can fit a bunch in the box (8+), they cook a little faster and hopefully less waste from the judges when they are done with their one bite.
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Old 07-15-2010, 03:09 PM   #4
SmokeInDaEye
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Quote:
Originally Posted by Smokin' Gnome BBQ View Post
I make my own sausage so when I stuff it I make like mini fat links maybe 4" long. I can fit a bunch in the box (8+), they cook a little faster and hopefully less waste from the judges when they are done with their one bite.
Have you done well with that?
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Old 07-15-2010, 06:02 PM   #5
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Quote:
Originally Posted by SmokeInDaEye View Post
Have you done well with that?
2nd place Shrewsbury Pa last year...why what have you done lately?
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Old 07-15-2010, 07:08 PM   #6
Jeff Hughes
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Sliced fatty, Okla State Sausage Champ 2010...
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