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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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04-14-2013, 05:15 PM | #1 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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2nd Try at Chicken - PR0N
Here are the best six. Only three I consider to be presentable in a comp. Skin was perfectly bite-thru.
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04-14-2013, 05:38 PM | #2 |
is One Chatty Farker
Join Date: 02-11-10
Location: Northern VA
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Looks pretty good to me. Size and color consistency are some things to consider.
wallace
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wallace(Don) - Life Is Good But BBQ Is Better - BWS - Fat Boy - WSM 22.5 - A bunch on other outdoor cooking stuff. - KCBS CBJ# 58657 - MABA Member "Take luck!" |
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04-14-2013, 05:39 PM | #3 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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The 2 in the middle and the 2 on the right look great. The left ones are obviously sized different. It may be tough, but with the size of those thighs I would try and get 9 in a box if you can. The judges really seem to like 9 thighs in there.
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04-15-2013, 12:46 AM | #5 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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try to make them look like your avatar pic. Both sides are Perfect in size
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04-15-2013, 01:53 PM | #6 |
is One Chatty Farker
Join Date: 07-16-06
Location: West Palm Beach,Fl.
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Were these the best six or the only six that you cooked. Most competitors cook 20-30 thighs and then pick out the best 9 and box them. Evenly sauce them so that they look like you can't wait to taste them. As a judge that is how I view and then score them on presentation. They have to be calling my name and saying, "You really do want to taste me".
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Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like. |
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04-15-2013, 02:44 PM | #7 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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To get 9 in a box, each thigh has to be pretty damn tiny, do you usually put 9 in?
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04-15-2013, 03:06 PM | #8 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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try to avoid or clean up the black blotches on the skin, more sauce. Nice trimming
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04-15-2013, 03:11 PM | #9 | |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Quote:
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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04-15-2013, 05:01 PM | #10 |
Full Fledged Farker
Join Date: 05-10-12
Location: B'ham, AL
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The more you're able to get in there that look the same the better off you'll be. Many good boxes still do well w/ 6 though if they look to fill the box more than any green you've got in there.
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