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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 11-04-2004, 12:50 PM   #16
willkat98
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Quote:
Originally Posted by handsomejack

hey, what does hijack mean?
Brians got a zit on his penis.

That, is a hijack. Not allowed in Q Talk or this forum

Taking a topic off topic, intentionally.
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Unread 11-04-2004, 01:02 PM   #17
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Okay, got it - and tell Brian sorry about the penis.
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The "Banker" Man wanted an arm and a leg to help get my business started...
I sent him my uncle's arm (he only had 4 fingers),
my mother-in-law's leg ('cause she was kickin' my ass),
and I threw in my sister-in-law's big 'ole butt (rubbed it myself).
He hasn't called back...think the sauce was too spicy?
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Unread 11-04-2004, 01:46 PM   #18
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Quote:
Check Backwoods, they make 2 sizes of catering trailers, enclosed with water systems.
http://www.backwoods-smoker.com/trailers_main.htm
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Unread 11-04-2004, 02:03 PM   #19
racer_81
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Quote:
Originally Posted by brdbbq
Texas needs a decent pulled Prok Sauce. Can't find one for sh*t, hardly find pork butt either for that matter.
How is BBQ'd Prok - and why does it need its own sauce?
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Unread 11-05-2004, 11:50 AM   #20
parrothead
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Quote:
Good job Greg.

You have a weinner in that sauce of yours

I recall licking some of your sauce from my lips.

very good
I have changed it since then. Made it sweeter and smokier.
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Unread 11-05-2004, 01:18 PM   #21
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Quote:
Originally Posted by willkat98
Quote:
Originally Posted by handsomejack

hey, what does hijack mean?
Brians got a zit on his penis.

That, is a hijack. Not allowed in Q Talk or this forum

Taking a topic off topic, intentionally.
I'll add to this.. in some cases, its not necessarily intentionally going off topic. A thread can be legitimately yet accidentally hijacked.. for instance brians commenting that "Texas needs a good Pulled pork sauce" people answering him can take your thread and redirect the topic to Sauce places in texas....Then your topic is lost.. like a conversation that gets the subject changed midsteam and never goes back. In that case we(the moderaters) will try to spilt the thread into two seperate ones to keep them both going.

And HJ.... welcome to The Brethren where ya get 30 answers in 20 minutes and then ya walk away totally confused cause ya got to many choices to make.
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Unread 11-05-2004, 01:50 PM   #22
willkat98
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Quote:
Originally Posted by BBQchef33

for instance brians commenting that "Texas needs a good Pulled pork sauce" people answering him can take your thread and redirect the topic to Sauce places in texas
Just for the record, Brian was asking about Pulled Prok
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Unread 11-05-2004, 02:09 PM   #23
Solidkick
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I thought he was asking for advice about his Zit?

Guess I read it wrong.......

I put some of my secret rub in my homemade sauce.
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Unread 11-05-2004, 02:16 PM   #24
racer_81
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Quote:
Originally Posted by willkat98
Quote:
Originally Posted by BBQchef33

for instance brians commenting that "Texas needs a good Pulled pork sauce" people answering him can take your thread and redirect the topic to Sauce places in texas
Just for the record, Brian was asking about Pulled Prok
Yeah, what he said.

Hijack Mod.
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Unread 11-06-2004, 12:00 AM   #25
sirthames
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Handsome Jack, check out this link. This guy down in La posted FREE very detailed instructions on how to make your own smoker. And I see you have a welding torch so this may be right up your alley.

http://www.compuvices.com/smoker.html
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Unread 11-06-2004, 12:25 AM   #26
thillin
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what's all this about rubbing and pulling your pork?

geeez!
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Unread 11-06-2004, 06:41 AM   #27
brdbbq
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Quote:
Originally Posted by handsomejack
Okay, got it - and tell Brian sorry about the penis.
Everything is well after last night. Thanks for the concern. Texas still needs a good Pulled Prok sauce.
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Unread 11-10-2004, 08:59 AM   #28
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More info on this. I finally got a call back from the guy at the bottlers. He is sending me some info and a nondisclosure form to fill out. After that, he will come to the restaurant and do his saleman act. Bring various bottle sizes etc. From there he will take a copy of the recipe and a sample of the sauce. He will send that to their lab. They will then recreate with a weight formula and send me some for testing. After that, the rest will become history. I will keep everyone informed.
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Unread 11-10-2004, 11:37 AM   #29
chad
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Very cool! I liked the sample you left with me earlier this year even though you said it wasn't one of your best efforts.

Heck, I'll buy a case when it's marketed. :D If you market in 5 gallon buckets maybe I'll make it my standard sauce!
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