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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 07-16-2010, 12:36 PM   #1
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But why do they allow lollipop chicken? IMO that is marking or sculpting just as much as a brisket slice rosette? Anyone else think along these lines?
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Old 07-16-2010, 12:37 PM   #2
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I didn't know that they did and I agree with you now that I do.
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Old 07-16-2010, 01:13 PM   #3
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Isn't the chicken lollipopped before it goes on the heat? The brisket is sculptured after right?
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Old 07-16-2010, 01:28 PM   #4
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Yes, but I am not sure what the difference would be. It is still sculpted meat.
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Old 07-16-2010, 01:30 PM   #5
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Quote:
Originally Posted by Jacked UP BBQ View Post
Yes, but I am not sure what the difference would be. It is still sculpted meat.
could you post something like this on a Tuesday next time?
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Old 07-16-2010, 01:42 PM   #6
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Are you bored Matt? Why dont you get outside and cook some barbecue?
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Old 07-16-2010, 01:53 PM   #7
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As I was sitting here trimming my lollipop chicken I thought to myself????? This is SCULPTING!
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Old 07-16-2010, 01:55 PM   #8
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Are you bored Matt? Why dont you get outside and cook some barbecue?
I am bored actually. I am waiting for my crew to come get me so I can get to troy and cook some stuff up!
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Old 07-16-2010, 01:56 PM   #9
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could you post something like this on a Tuesday next time?
Whats your opinion on this?
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Old 07-16-2010, 02:03 PM   #10
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Quote:
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Whats your opinion on this?
I think you've got an argument, but I think the rules committee has already looked at this.
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Old 07-16-2010, 02:12 PM   #11
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I dunno...it doesn't seem much different than trimming thighs all the way down to little "pillows"...especially if they are de-boned as well. And what about trimming ribs down to St. Louis cuts? As long as it is all done before the cook I don't see a big problem with it. But then again, I am not convinced that lollipops are the best way to go for chicken. Maybe for an appetizer or open category though.
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Old 07-16-2010, 02:16 PM   #12
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I say to heck with it all and just start requiring whole chickens be cooked.
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Old 07-16-2010, 02:18 PM   #13
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wow, I didnt know that you could actually turn those in. I dont think it would be marking as it was done pre-cook. I have turned in legs for the last 2 years and have never gotten above 13th. I think wings may be the way to go.
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Old 07-16-2010, 04:31 PM   #14
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Quote:
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wow, I didnt know that you could actually turn those in.
They allow it. I've judged them, gave them 9 on appearance but they were dry and tough.
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Old 07-16-2010, 08:37 PM   #15
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Quote:
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I think you've got an argument, but I think the rules committee has already looked at this.
I was at a rules meeting where that was discussed, and it was determined that it wasnt marking, regardless of when it was turned into lollipops. It is more of a technique.
When only one team was turning them in, I guess it could have been seen as somewhat 'identifiable', but judges nowadays can never be sure (and shouldnt be thinking about) who turns in what, especially with so many BBQ classes.
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