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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 07-30-2010, 02:47 PM   #1
Lake Dogs
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Default Wanna cook a whole hog in an MBN cookoff Oct 22nd?

For what it's worth, I'll put this out here. We'll compete in an MBN cookoff
in Milledgeville GA on October 22nd and 23rd. I'll have the RV in our spot
on Thursday morning. We're cooking shoulders and ribs and the other 12
ancillary categories. However, we dont have the 2nd cooker for the hog
nor frankly the experience cooking a hog to be able to compete effectively.

Would you like to do this? Do you have the cooker and the experience and
the notion to do so? If so, drop me an IM soon. I'll be sending in the
monies middle of next week (want to secure our over-sized spot quickly).

If you'd like to see more about the festival, check out:

www.deeprootsfestival.com
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 07-30-2010, 07:23 PM   #2
T.K.
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Sounds like fun but never cooked a whole hog but maybe one day soon.
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Unread 07-30-2010, 09:18 PM   #3
Lake Dogs
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TK, we're planning on making this a yearly thing. I doubt we'll have anyone take us up
on our offer this year. By all means, if you work it up this next year, let me know. We'd
love to have another brethren join in with us. Who knows, maybe we take ole Myron
DOWN!!! :-)

There are 6 of us right now; 4 men, 2 ladies. We're cooking 9 whole pork shoulders,
16 racks of baby backs, 24 quarts of stew to feed the crew and be in the stew entry,
a seafood entry, poultry entry, sauce entry, hot wing entry, margarita entry, bloody mary
entry, a dessert entry, and we'll cook a butt for Peoples Choice. We're going to be
very busy, with 11 blind turn-ins and at least 6 on-site visitors.
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 07-31-2010, 01:10 AM   #4
Alan in Ga
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Default whole hog

Hance I just got this last week and it will hold a big whole hog. I have never cooked one but the learning curve could be fun If we can help let me know.
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Unread 07-31-2010, 01:22 AM   #5
CivilWarBBQ
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Shoot I'd pull a cooker down there and do it if it wasn't that weekend.

I'll cook under any flag!

EDIT: Come to think of it, I might know somebody who isn't going to be at The Jack and would be willing to do this. I'll put the word out...
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Unread 07-31-2010, 08:12 AM   #6
Lake Dogs
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Gowan, A few years this times out to be the weekend before The Jack; last few
it's been the same. That's probably the difference in having ole Myron here or the
other guys. Yes, I've seen them many them many times too, and they are just as
good. For some reason they've been just out of the finals lately, but when they
are it's usually in shoulder. Figures, that's my thing too. At least I get to go up
with the big dawgs. Please do mention to that person if he'd like to cook his hog
with us.

Alan, first, CONGRATS on that rig. It looks like one of Lonnie's (Bubba Grills) 250 R's.
They cook GREAT! That's what I was about to purchase when my Lang 60 showed
up. You'll LOVE it. I've never cooked a hog. I've cooked tons of meat at once, but
never one gigantic piece of meat (the whole hog). There's quite a bit to preparation
on these beasts (from what I understand). If I had a real clue (how to do it), I'd
say bring it on down and lets go, but I dont. In the mean time, get 3 or 4 cooks
on that baby and learn its nuances of temp control. You'll be ready to compete
in any comp, be it KCBS (smaller volumes of meat) or MBN.
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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