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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 10-25-2004, 08:43 PM   #16
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Default Re: Back from the Jack

Quote:
Did you trim up the chicken like you did at the AR? I think I remembered how you did it.
ya mean all my secrets are public now<BFG> they put the chicken in a marinade that came in the goodie bag--not sure what--for about 18hrs or so--then seasoned with some commercial rub--maybe Smokin'Guns hot--then overcooked it on the wsm so it sat in the sauce fro at least an hour soaking up more flavour. Personally thought it was really salty but I wasn't a judge

see ya
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Unread 10-25-2004, 08:51 PM   #17
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Default Re: Back from the Jack

[quote="2Fat"]
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they put the chicken in a marinade that came in the goodie bag--not sure what--for about 18hrs or so--then seasoned with some commercial rub--maybe Smokin'Guns hot--then overcooked it on the wsm so it sat in the sauce fro at least an hour soaking up more flavour. Personally thought it was really salty but I wasn't a judge

see ya
The bird we submitted at the CT State Championship was WAAYYYYYYY to salty, to the point I thought was inedible. Submitted it anyway and it took first place. I think judges must be potato chip addicts. :?
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Unread 10-25-2004, 09:10 PM   #18
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Default Re: Back from the Jack

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Originally Posted by BBQchef33
[
The bird we submitted at the CT State Championship was WAAYYYYYYY to salty, to the point I thought was inedible. Submitted it anyway and it took first place. I think judges must be potato chip addicts. :?
been told more than once its hard too make stuff too salty!!

Here is a pic of Phil at work??
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Unread 10-25-2004, 09:27 PM   #19
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Are those Chusck roasts?
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Unread 10-25-2004, 09:31 PM   #20
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Quote:
Originally Posted by willkat98
Are those Chusck roasts?
rpime rib I believe
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Unread 10-25-2004, 10:44 PM   #21
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Buzz got it.. thems prime rib steaks. We didnt have 5-6 hours to cook a 20lb roast. So I cut them into 2-3 inch chunks and cooked them in the green egg at 275-300. Started out with a couple fatties before the roasts went on. Then opened the dampers full open and finished them at grilling speed. Sliced them up and rang the dinner bell.
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Unread 10-26-2004, 03:40 AM   #22
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Thanks for sharing Phil. I used your prime rib technique on a tri-tip roast Sunday and it was fantastic.
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Unread 10-26-2004, 08:40 AM   #23
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It was good to meet you Phil. Sorry we didn't have much for you to do or a cooker for you to use but cooking for the World Championship is very serious business to me. Everything is well orchestrated ahead of time. My plan is in place long before we get to Lynchburg and it is set in stone.
Nice site.
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Unread 10-26-2004, 09:50 AM   #24
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Welcome DrBBQ.

Go on over to Cattle Call and introduce yourself!
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Unread 10-26-2004, 11:33 AM   #25
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Hey Phil.....was wonderful meeting you at da Jack even though it was only a couple of hours before our departure back to Canada! :(

I was fortunate enough to be sharing a few pops with the Dizzy Pigs when the prime rib cam off the egg and it was incredible....I even bragged to my team mates that they missed out large on the PR! :P

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Unread 10-26-2004, 11:45 AM   #26
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Phil is our Walking Billboard.
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Unread 10-26-2004, 12:07 PM   #27
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Hey Cindy!!! Welcome to our nut house... This is where it all began... :)


great to meet you and your bunch too.. Go over to cattle call.. let everyone know who ya are...
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Unread 10-26-2004, 12:15 PM   #28
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Quote:
Originally Posted by brdbbq
Phil is our Walking Billboard.
Pretty big billboard
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Unread 10-26-2004, 12:18 PM   #29
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Quote:
Originally Posted by brdbbq
Phil is our Walking Billboard.

You got that right. Kept our hat and apron on and got our name out there best i could... Considering the comapany I was in, having anyone from there come to our humble abode is definately a plus...
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Unread 10-26-2004, 12:20 PM   #30
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Quote:
Originally Posted by BBQchef33
Quote:
Originally Posted by brdbbq
Phil is our Walking Billboard.

You got that right. Kept our hat and apron on and got our name out there best i could... Considering the comapany I was in, having anyone from there come to our humble abode is definately a plus...
Forgot the deodorant at the hotel, eh?
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