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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 08-25-2010, 09:12 PM   #1
Frank Grimes
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Default First Comp next weekend, need some ideas

I will be competing in my first competition next weekend. It is a smaller local event with about 20 teams. There are 3 categories-ribs, butt and open. The open is where I need help-you can turn in any dish, as long as pork is the main ingredient. The organizer said some of the dishes last year were chocolate covered bacon and pulled pork nachos. I am looking for an idea that is unique that would work for this. I have thought about doing Chris Lilly's pork tenderloin/bacon pinwheels with mustard sauce, as I like the presentation and I could easily fit 6 into the 9x9 foam container provided. I would love to hear any ideas you guys have, as the members on this board have taught me so much the last couple years. Any help would be greatly appreciated!
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Unread 08-25-2010, 09:19 PM   #2

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The tenderloin/bacon pinwheels sound good. You could also stuff a pork loin with sausage and turn in 6 slices. It's alot of work to do it right, but the result is great.

Or, a nicely done stuffed fatty.
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Unread 08-25-2010, 09:34 PM   #3
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a recipe i really like is patio daddio's rattlesnake tails.

i switch the meat he uses with linguica(pork). add some egg or such as binder.
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Unread 08-25-2010, 09:38 PM   #4
Frank Grimes
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thanks for the tips, I may practice both this weekend and see which I like best. Thanks
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