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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 10-26-2010, 11:03 AM   #1
Lake Dogs
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Default Thanks Yazoo's Delta Q - Results from our first MBN competition

Yazoo's, thanks so much for your input!!! It helped tremendously.

We competed this past weekend at our first MBN competition against
fairly stiff competition, including a past MIM GC, reigning MBN GC, and
many other notables including Stumps. We finished 7th in Pork Shoulder
and it looks like we landed on the same table as either the GC or RGC
of this comp with straight 9.9's in overall score in blind, a 10, a 9.9, and
a 9.8 overall score from on-site. We are ecstatic. Exhausted beyond
our wildest belief (SIGNIFICANTLY more work than KCBS, etc), but worth
every moment.

1st place Seafood, 2nd place Margaritas, 2nd place Hot Wings, 4th place
Chicken, 5th place Sauce, 7th place MBN Pork Shoulder, 14th place MBN
Ribs. Dont know yet about Peoples Choice other than we weren't 1st place,
and we dont know in Stew or Bloody Mary's other than we weren't in the top 4.


A few pics below:

Quick team photo right before on-sites begin:




First on-site judge, me talking about how awesome we are and that the Lang works when we aren't...





Inside the smoker (sans meat) presentation:




Meat - On Site:



Things are going well..... High 5




Different angle from on-site, can see the meat a little:




Dog, not quite as impressed (she's seen this before)


Awards time. Trophy for an ancillary. In this case (pic), just money:



Then, Sunday back home for some R & R:
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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.

Last edited by Lake Dogs; 10-26-2010 at 02:25 PM..
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Unread 10-26-2010, 11:19 AM   #2
monty3777
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Looks like a lot of fun. Thanks for sharing the pics! Was the Lang enough cooker to handle all the meat you need to cook for MBN? I have the impression, perhaps not a true impression, that a person needs multiple cookers to deal with all the meat that needs to be cooked and to handle presentations - especially if you end up in the finals. I have a lot to learn about non KCBS comps!
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Unread 10-26-2010, 11:34 AM   #3
Big George's BBQ
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Congrats and Thanks for the Pics
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Unread 10-26-2010, 11:49 AM   #4
Lake Dogs
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We'd planned for the "if we make finals" scenario.

We learned a lot on this one, for certain. We cooked 2 too many shoulders, next time
either 6 or 7, but definitely NOT 9. They did a peoples choice where we crammed
(quite literally) 2 extra butts in there. It was full before the ribs, but we had plenty
of clearance (air flow) around everything. We took the butts off, re-arranged REALLY
tight and free'd up the top rack for the 12 racks of BB's. That's another thing; next
time we'll be good with 10 racks of ribs, even if we make finals.

A Lang 84 would've done this with ease. The Lang 60 was TIGHT TIGHT TIGHT. Next
time we'll fit it all fairly well on just the 1 Lang 60 using 6 shoulders and 10 racks of
ribs.

We didnt cook whole hog. Other than we'd need another 2 guys on the team to
focus on this, we'd need that additional cooker. I dont know of any team that did
all 3 categories on 1 cooker...

What a thrill this was. I enjoy KCBS, FBA, GBA type of cookoffs, but frankly there
seems to be more interaction amongst teams in MBN and then there's usually folks
ala. grande coming around both Friday evening and Saturday afternoon. For teams
that haven't done this yet, I highly recommend it for the thrill alone.

I will tell you, 4 men on this doing all ancillaries is just too few. We're already looking
to enlist 2 other guys (and hopefully their wives) to help out and distribute the work
load. We did it fine, but come Saturday afternoon and Sunday morning we almost
didnt have the energy to pack up and head out.
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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 10-26-2010, 03:43 PM   #5
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Lake Dogs,
Very impressive showing. Looks like it was a BLAST!!

Congrats
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Unread 10-26-2010, 04:40 PM   #6
Yazoo's
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Congrats on starting out in MBN, it certainly is different and can be challenging in different ways than KCBS.

A couple of notes from your comments and pics- and definitely not trying to step on any toes. 1. Get eye level with the judge, if you want to stand put them in a bar/barstool type table. If you seat them in a standard size chair, you need to sit. 2. Ancillaries can be fun, but are a drain on your pocketbook and your time. We started winning much more consistantly when we stopped doing them. Too much stress when you need to be watching your competition stuff. I'm not saying don't do them, but don't feel compelled to enter every category.

Congrats again!
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Unread 10-26-2010, 07:34 PM   #7
Lake Dogs
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Quote:
Originally Posted by Yazoo's View Post
Congrats on starting out in MBN, it certainly is different and can be challenging in different ways than KCBS.

A couple of notes from your comments and pics- and definitely not trying to step on any toes. 1. Get eye level with the judge, if you want to stand put them in a bar/barstool type table. If you seat them in a standard size chair, you need to sit. 2. Ancillaries can be fun, but are a drain on your pocketbook and your time. We started winning much more consistantly when we stopped doing them. Too much stress when you need to be watching your competition stuff. I'm not saying don't do them, but don't feel compelled to enter every category.

Congrats again!
Again, Thank you for your input/suggestions!

GREAT idea on the eye level. You're quite correct, I'm certain. Plus,
I'm sure our main presenter will appreciate sitting down (we were beat).

Friday night was indeed way too stressful, for all the wrong reasons. I
have a feeling that we may not participate in any more ancillaries. I'm
seriously thinking of a feeding the crew a few Subway's; to heck with
cooking something else!!! Plus, the added cleaning! It wasn't so much
the cooking or the managing deadlines, it was the cleaning!!... TOO MUCH.

You didnt step on any toes whatsoever! I appreciate the thoughts/
suggestions.

I think what got me involved in every darned ancillary is that this is sort
of my home field thing; I wanted a showing no matter what the category.
Next time, not so much... The homies now know we can cook.
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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 10-26-2010, 11:58 PM   #8
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My team started in MBN and one thing you said really stood out, teams at MBN events socialize alot more. We went to our first IBCA event and it was very different, everyone pretty much kept to themselves. I was told by one guy that we compete with in MBN that he went to a KCBS contest and it was the same way, everyone keep to themselves. We plan on cooking some more IBCA events because that is mostly what we have here in Louisiana but we love to cook MBN because of all of the great teams that are so nice and welcoming.
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