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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 08-23-2004, 01:38 PM   #76
brdbbq
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Will someone make a post when this broadcast.
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Unread 08-23-2004, 01:55 PM   #77
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Sleep?? what was that. ? I got to the room at 4, by the time i got my shoes off and the alarm set fpor one hour later, layed down, bruce called... ARE YOU NUTS.. YOUR SMOKER IS COLD.. WHERE ARE YOU GUYS WAKE UP WAKE UP.. YOU GOTTA START DONT U HAVE BRISKETS.. WAKE UP!!!!

I said "go feel the smokey mountains"... Whatt are the temps.. chambers in gray, meats in white..

221 and 207 he said..... oopss... Sorry..

:) At least he was lookin out for us.!!

then sharon decides to have a conversation with me.. that goes like this.. Keep in mind, there is 2 beds in the room, shes in one with james, I smell like smoke and am gross, decided its better to catch the hour sleep and then a cold shower to wake my ass up. i take the empty bed to catch an hour sleep.

I get into bed. sharonis sleeping... she starts to chat:

what time is it?
415
what time is breakfast?
730-930
James didnt have breakfast today. what time do you have to get up?
500
how much sleep is that
45 minutes
thats not enough. You have to be able to drive home.
I'll get some after turnin
No you wont. you will be partying after turnin..How are you going to function on 45 minutes sleep.
I am down to 40 minutes sleep now.. and if you continue this discussion I will be down to 35.
ok, i'll come there with you. (meanin MY nice empty bed).

(now, keep in mind, sharon was with the kids all day. The hotel was beachfront. She was on the beach the ENTIRE DAY laying in the sun. her outside body temperature was that of a coolered porkbutt. ) I have been working for 20 hours straight. I'm allready hot and stuck to myself. She lays her 180 degree body next to me... I may as well be sleeping inside the Klose. Before I know it, i am hanging off the bed with my pillow on the nightstand.

shes snorin...

i gotta get up in 20 minutes. I know if i go to sleep, im out.. so it was more like.. dont get comfortable.... just get up now... got up, showered and took a 20 minute name sitting up.
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Unread 08-23-2004, 02:53 PM   #78
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you know the best thing about these competitions - THE STORIES! man, i've been belly laughing for 15 minutes. you could talk me into funding a bretheren team just to get the stories after the fact.
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Unread 08-23-2004, 03:05 PM   #79
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my wife tells me that women do not snore, they just make little princess sleeping noises.
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Unread 08-23-2004, 03:26 PM   #80
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yeah..... princess noises....

did you see the movie "Shrek" ?
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Unread 08-23-2004, 03:34 PM   #81
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Quote:
Originally Posted by racer_81
my wife tells me that women do not snore, they just make little princess sleeping noises.
Mine saws logs. Know a guy who taped his wife snooring so she would beleive him.
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Unread 08-23-2004, 04:02 PM   #82
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Congrats......gretat reading.....only time for one post today....So I gots to make it important..

Was the Brisket Fat Cap down or up?
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Unread 08-23-2004, 04:53 PM   #83
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Phil, David, Rob congrats on a great job. Sounds like you had a great time, and the results speak for themselves! The stories are exactly what I needed to read this afternoon! Thanks guys :D
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Unread 08-23-2004, 06:36 PM   #84
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Great accounts of the action! thanks all!
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KC always said "fat cap up!!
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Unread 08-24-2004, 09:41 AM   #85
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Quote:
Was the Brisket Fat Cap down or up?
Fat was DOWN! :D
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Unread 08-24-2004, 10:01 AM   #86
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Quote:
Originally Posted by DFLittle
Quote:
Was the Brisket Fat Cap down or up?
Fat was DOWN! :D
yeah... after dave reminded me..

Dunno why but first one i put in was cap up(brainfart mod) .... as I'm walkin away, for some reason Dave said "cap down right?"

Oops..... Go back and flip.
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CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
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Unread 08-24-2004, 10:20 AM   #87
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Quote:
Originally Posted by BBQchef33
Quote:
Originally Posted by DFLittle
Quote:
Was the Brisket Fat Cap down or up?
Fat was DOWN! :D
yeah... after dave reminded me..

Dunno why but first one i put in was cap up(brainfart mod) .... as I'm walkin away, for some reason Dave said "cap down right?"

Oops..... Go back and flip.
Old habbits die hard! I'd still be cooking them that way if it wasn't for this site....not that there's anything wrong with that....
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Unread 08-24-2004, 11:54 AM   #88
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Brisket here is something that I watched this weekend and it took a first.
Choice or better brisket, point on, no trimming of fat execpt for some of the hard fat, injected with a product called Fab B (from theingredientstore.com). Inject from the non-fat side and rub heavy with extra raw sugar. One need to rub fat side at all, and cook fat side down. Cook to 190º internal
and then wrap in foil and place in dry cooler for a min of 2 hours, 4 is better.

When doing turn-in slice off fat and remove the point (reserve the liquid in the foil). The point is chunked or pulled in larger chunks and placed in the box, from the flat is slicled from the center part that is covered by the point while cooking. Those slices are placed over the pulled point and brushed with a mixture of the liquid your reserve and a small amount of sauce.

The Fab B is mixed 2 parts water to one part Fab B, it thickens up a bit. It helps retain moisture and it increases the beef flavor of the brisket.

I have 5 pounds of the Fab B coming, that is how much I like it.
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Unread 08-24-2004, 12:10 PM   #89
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i did the brisket fat down, bathed the entire brisket in Cider vinegar and let it sit for a minute or 2 to let the pores open. Then rubbed the entire brisket with brown sugar until it was covered with what looked like a syrup. Then rubbed the exposed meat with my rub concoction. Sprayed with apple juice and bourbon throughout the cook. Took them off at 170-175 and drizzled honey over them and a little more rub. Then foiled and brought to 185-190. One of them got away and got a little overdone.

When slicing, i chose to turn in complete slices of flat and point with the fat line intact. I chose the pieces starting at where the layers overlap and got 6 pieces going right into the point. They were so juicy that they shined and didnt need to be brushed or bathed, but while slicing i placed them into the juice pan and sprinkled with accent, then rebuilt the slices in the order they came apart. They were thick slices and were snug in the box.

Took first place too.... gonna stick with this technique.
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News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


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Unread 08-24-2004, 12:26 PM   #90
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[quote="willkat98"]
Quote:
Where's Robs write up?
As usual, my write up is long, but it's here.www.***********************.com
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